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Format | Library | Call Number | Status |
|---|---|---|---|
| Book | Searching... South Regional Library | 641.5954 Gom | Searching... Unknown |
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Summary
Summary
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From award-winning chef and restaurateur Asha Gomez comes this collection of recipes that fuse together the "Two Souths" that are near and dear to her heart: the beloved cuisine of Southern India, and the downhome tastes of the American South.
My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. Recipes include:
Kerala Fried Chicken and Waffles Black Cardamom Smothered Pork Chop Vivid Tomato and Cheese Pie Masala Lamb Burgers with Mint Chutney Three Spice Carrot Cake
Written with James-Beard award winning cookbook writer Martha Hall Foose.
Author Notes
Asha Gomez is the author of the award-winning cookbook My Two Souths: Blending the Flavors of India into a Southern Kitchen , and runs The Third Space , an Atlanta culinary studio where she hosts her streaming cooking classes and YouTube channel Curry and Cornbread . Asha also works as a Global Ambassador for CARE specifically in the area of food insecurity. She's also involved with the James Beard's Foundation's Chef Boot Camp for Policy Change.
Martha Hall Foose is the author of Screen Doors & Sweet Tea: Recipes and Tales of a Southern Cook , the bestselling homage to Southern cooking that won both the James Beard Award for American Cooking and the Southern Independent Booksellers Award. Her other titles include A Southern Course and A Good Meal is Hard to Find: Storied Recipes from the Deep South . She lives in Oxford, Mississippi.
Reviews (1)
Library Journal Review
Southern India meets the American South in this crave-inducing cookbook from Atlanta-based aesthetician-turned-chef Gomez. Writing with veteran author Foose (Screen Doors and Sweet Tea), Gomez highlights surprising commonalities among these cuisines. She marries cornmeal hoecakes with uttapam (a rice pancake), infuses lassi (yogurt-based drink) with buttermilk and peaches, and tops fingers of Texas toast with grated carrots and a zingy mint chutney. Her inspired flavor pairings are evident in more than 125 recipes (e.g., mint masala roasted chicken with fennel and potatoes, banana leaf grilled catfish with watermelon rind chow chow, pink peppercorn and ginger poached pears), which include breakfasts, lunches, dinners, party foods, and more. VERDICT Guaranteed to spice up your dinner routine, Gomez's debut enlivens Indian and Southern foods. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.