我来自这里：南方厨师的故事和食谱

English | August 16th, 2022 | ISBN: 1324006064 | 320 pages | True EPUB | 190.94 MB

One of the South's best chefs invites you to grill, stew, and fry your own way to a more expansive and delicious dinner.

A Vishwesh Bhatt dish conjures an evolving American South. Peanut Masala–Stuffed Baby Eggplant alongside fried okra, tossed in tangy chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto. These much-loved dishes are stars on the menu at Snackbar in Oxford, Mississippi, where Bhatt has been the executive chef since 2009, earning him Best Chef: South (2019 James Beard Awards) and induction into the Fellowship of Southern Farmers, Artisans, and Chefs in 2022. His food draws from his Indian heritage and is unpretentious, inventive, and incredibly delicious.

I Am From Here organizes 130 recipes by ingredient, emphasizing staples, spices, and vegetables that are as beloved on the Indian subcontinent as they are in the American South. Summer means okra, tomatoes, corn, and peas. Winter brings sweet potatoes and greens: mustards, collards, kale, and spinach. Rice is a constant throughout.

Bhatt vividly recounts the special meals cooked by his mother and grandmothers—vegetarian comfort food such as Khichadi, custardy rice pudding, and Stewed Gujarati-Style Black-Eyed Peas—and presents them alongside dishes he's shared with friends, colleagues, and family across the decades. Recipes run the gamut from uncomplicated roast chicken and Citrus-Herb Rice Salad to dinner party–worthy Grilled Pork Tenderloin with Tandoori Spices.

Writing for the home cook, Bhatt includes recipes for making your own spice mixes, including a versatile chaat masala. A mix-and-match meal-planning guide will help you pair dishes for different occasions. And every ingredient is within reach even if you're cooking far away from the warmth of Mississippi. This cookbook thoughtfully, and persuasively, expands notions of what it means to be, and cook like, a Southerner today.

英文| 2022年8月16日|国际标准图书编号：1324006064 | 320页|真正的EPUB | 190.94 MB 南方最好的厨师之一邀请您以自己的方式烧烤、炖煮和油炸，享用更丰盛美味的晚餐。 一道Vishwesh Bhatt菜肴让人联想到不断发展的美国南部。花生玛莎拉（Peanut Masala）——将填充的小茄子与炸秋葵放在一起，加入浓郁的沙拉。颈圈裹鲶鱼配辣花生酱。这些深受喜爱的菜肴是密西西比州牛津市Snackbar餐厅菜单上的明星，巴特自2009年以来一直担任该餐厅的行政总厨，获得了最佳厨师：南方（2019年詹姆斯·比尔德奖），并于2022年入选南方农民、工匠和厨师联谊会。他的食物来自他的印度传统，朴实无华，富有创意，非常美味。 I Am From Here按食材组织了130个食谱，强调主食、香料和蔬菜在印度次大陆和美国南部一样受欢迎。夏天意味着秋葵、西红柿、玉米和豌豆。冬天带来红薯和蔬菜：芥末、羽衣甘蓝、羽衣甘蓝和菠菜。大米始终是一个常数。 巴特生动地讲述了他母亲和祖母做的特别的饭菜——素食安慰食品，如Khichadi、奶油布丁和炖古吉拉特风格的黑眼豆豆——并将它们与几十年来他与朋友、同事和家人分享的菜肴一起呈现。食谱涵盖了从简单的烤鸡和柑橘香草米饭沙拉到值得参加晚宴的烤猪里脊配Tandoori香料。 Bhatt为家庭厨师撰写了一篇文章，其中包括制作自己的香料混合物的食谱，包括一种多功能的chaat masala。一份混合搭配的膳食计划指南将帮助您为不同场合搭配菜肴。即使你在远离密西西比州温暖的地方烹饪，每一种食材都触手可及。这本烹饪书深思熟虑，令人信服地扩展了今天作为南方人和烹饪方式的含义。

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