Popular TV chef Padma Lakshmi spices up your taste buds with her new cookbook, Tangy Tart Hot & Sweet. Recipes include Yellow Velvet Lentil Soup with Cumin and Dried Plums; Sautéed Cauliflower with Anise and Cashews; and Sautéed Calamari with Checca.
by Padma Lakshmi
Padma Lakshmi knows her way around the kitchen. As the host of Bravo's smash hit Top Chef, Padma demonstrates her culinary acumen while presiding over the judges' table. Her first cookbook, Easy Exotic, garnered great success among fans and critics alike, earning her the Versailles World Cookbook Fair Award for Best First Book, and paved the way for her show on the Food Network, Padma's Passport Now, inspired by her travels and passion for international fare, Padma returns with her second cookbook Tangy Tart Hot & Sweet, which Top Chef co-host Tom Colicchio promises "will take you on a culinary journey around the world."
Interspersed with wonderfully candid essays, Tangy Tart Hot & Sweet offers more than 100 sophisticated yet easy-to-follow recipes that not only promise to please the palate through refined, modem simplicity, but also encourage individual creativity in the kitchen. Each satisfying dish is a reflection of how Padma eats: fresh ingredients, clean flavors, and a healthy dash of the unexpected. Best of all, this is food that any cook can make—any night of the week. Divided into 10 chapters, Tangy Tart Hot & Sweet includes:
Starters and Appetizers:
Fish and Seafood:
Meat, Veal, Pork, Beef, and Lamb:
Vegetables and Side Dishes:
Pickles and Chutneys:
Along the way, Padma shares anecdotes and recollections told with passion, insight and humor. Among them, the story of Jhoti, The Peanut Man, whose distant cry from down the beach would send a young Padma running to her grandfather for rupees to buy Jhoti's delicious concoction of boiled peanuts, diced tomatos, fresh coriander, green chilies, salt and lime juice; the inspiration for the Warm Peanut Salad (page 26). Or the story of The Rose Witch—the curmudgeonly old woman who lived down the street—whose rose garden fell victim to a mischievous and moneyless Padma one Mother's Day, and whom Padma is reminded of each time she mixes up a batch of her Rose Petal and Pistachio Ice Cream (page 228).
Padma's love of food started at a very young age and has been influenced by those who have come into her life. Born in India, Padma's earliest childhood memories include shelling peanuts and eating pickles at her mother's side in the kitchen. Upon moving to New York, her palate would be shaped by a Peruvian babysitter, her mother's Caribbean boyfriend, a playmate from the Philippines, and culinary field trips to a variety of ethnic neighborhoods like Chinatown and Spanish Harlem. Trips back to India included stops in Singapore and Tokyo. Studies abroad in Spain were followed by a globe trotting career as a model, including time in Paris and Milan. Making movies brought her to Cuba and Sri Lanka. She has eaten her way through every course, every city. Through it all, her passion for food has defined her: "Eating and cooking is as much about our identity as about our mood.... The American palate is the most open and inviting audience for the world's flavors. When I look at how Americans eat today, I come to the conclusion that we are all a little bit Chinese, a little bit Mexican, a little bit Italian and French. Our lives have all been touched by the many cultures that coexist among us."
Padma's collection of simple recipes with complex flavors includes a myriad of stunning color photographs of both the food and a portrait of Padma's life. Tangy Tart Hot & Sweet is the perfect book for anyone who wants cooking to be easy, elegant, and unforgettable.
Padma Lakshmi is an award-winning cookbook author, an internationally renowned actress and model, and the host of Bravo TV's highly acclaimed Top Chef. She is the author of Easy Exotic, and former host of Padma's Passport and Planet Food on the Food Network. She lives in New York City.
For more world recipes, please visit Destinations page.
This page created November 2007
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