I am from here: stories and recipes from a Southern chef
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More Details
Published:
New York, NY : W.W. Norton & Company, Inc., Independent Publishers Since 1923, [2022].
Format:
Book
Edition:
First edition.
Physical Desc:
vii, 312 pages : color illustrations ; 27 cm
Language:
English
ISBN:
9781324006060, 1324006064, 9781324006060
Notes
Bibliography
Includes bibliographical references and index.
Description
"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"--,Provided by publisher.
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Citations
APA Citation (style guide)
Bhatt, V., Milam, S. C., & Moser, A. (2022). I am from here: stories and recipes from a Southern chef. First edition. New York, NY, W.W. Norton & Company, Inc., Independent Publishers Since 1923.
Chicago / Turabian - Author Date Citation (style guide)Bhatt, Vishwesh, Sara Camp, Milam and Angie, Moser. 2022. I Am From Here: Stories and Recipes From a Southern Chef. New York, NY, W.W. Norton & Company, Inc., Independent Publishers Since 1923.
Chicago / Turabian - Humanities Citation (style guide)Bhatt, Vishwesh, Sara Camp, Milam and Angie, Moser, I Am From Here: Stories and Recipes From a Southern Chef. New York, NY, W.W. Norton & Company, Inc., Independent Publishers Since 1923, 2022.
MLA Citation (style guide)Bhatt, Vishwesh, et al. I Am From Here: Stories and Recipes From a Southern Chef. First edition. New York, NY, W.W. Norton & Company, Inc., Independent Publishers Since 1923, 2022.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
f0bca0eb-02a7-f2b0-f91a-f970e590452b
Record Information
| Last Horizon Extract Time | Apr 20, 2024 04:29:16 PM |
|---|---|
| Last File Modification Time | Apr 21, 2024 03:18:07 AM |
| Last Grouped Work Modification Time | Apr 21, 2024 03:13:54 AM |
MARC Record
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| 245 | 1 | 0 | |a I am from here :|b stories and recipes from a Southern chef /|c Vishwesh Bhatt with Sara Camp Milam ; photography by Angie Moser. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York, NY :|b W.W. Norton & Company, Inc., Independent Publishers Since 1923,|c [2022] | |
| 300 | |a vii, 312 pages :|b color illustrations ;|c 27 cm | ||
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Rice -- Peas and beans -- Okra -- Tomatoes -- Eggplant -- Corn -- Potatoes and sweet potatoes -- Peanuts -- Greens -- Shrimp -- Catfish -- Chicken -- Pork and lamb. | |
| 520 | |a "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"--|c Provided by publisher. | ||
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