My Thali
Figure 1 Publishing (Verlag)
978-1-77327-195-8 (ISBN)
Awarded a 2023 Gourmand World Cookbook Award
Like a tagine or casserole, a thali describes not only a type of kitchenware, but a type of meal. A thali is constructed of many small dishes served on a platter that harmonize through contrasting textures, visual appeal, complimentary spices, and sheer deliciousness. Once reserved for special occasions, this traditional way of eating is now a popular way of dining at home.
In My Thali, award-winning chef and author Joe Thottungal shares his favorite home-cooked recipes and stories from his homeland of Kerala, connecting past and present in the world of Indian cooking today. This exploration of food heritage features a collection of 85 signature recipes—from simple raitas to nourishing dals and fragrant curries—that can be easily re-created at home, using accessible ingredients and everyday cooking equipment, and without any compromise to flavor or authenticity. Each recipe can be enjoyed on its own or joined together to compose a complete and balanced meal; suggested menus are included for constructing these "feasts on a plate."
My Thali celebrates the South Indian cooking and the joys of thalis, both simple and homey, and grand and glorious.
Joe Thottungal is a Canadian chef and the owner of the restaurants Coconut Lagoon and Thali in Ottawa. Joe was born in Kerala, trained in Mumbai, and worked in the Middle East before moving to Canada, where he earned his Certified Chef de Cuisine (CCC) designation. In 2008, Joe was named Ottawa Chef of the Year by the Canadian Culinary Federation. In 2016, he won the top prize at Ottawa's Gold Medal Plates competition, followed by a silver medal at the 2017 Canadian Culinary Championships. His first cookbook, Coconut Lagoon, celebrated regional south Indian cuisine and won the gold at Taste Canada Awards in 2020. Joe lives in Ottawa with his wife and three children. Anne DesBrisay is the award-winning food writer and author of Ottawa Cooks. As a journalist, she was the restaurant critic for the Ottawa Citizen and Ottawa Magazine for twenty-five years, an editor for Taste & Travel magazine, and a judge for the Canadian Culinary Championships and Canada's Great Kitchen Party (formerly Gold Medal Plates). She lives in Ottawa.
The Genesis of Thali, the Restaurant
Introduction
Meals Ready
How to Use This Book
Equipment
The Spice Box
Pantry
Produce
Chapter 1: Essentials
Chapter 2: Rice
Chapter 3: Dals
Chapter 4: Vegetables
My Thalis: Feasts on a Plate
Chapter 5: Fish
Chapter 6: Poultry and Meat
Chapter 7: Breads, Snacks, and Crunchy Things
Chapter 8: Condiments
Chapter 9: Sweets and Drinks
Metric Conversion Chart
Resources
Acknowledgments
Index
About the Authors
| Erscheinungsdatum | 16.02.2023 |
|---|---|
| Co-Autor | Anne Desbrisay |
| Zusatzinfo | Illustrations, unspecified |
| Verlagsort | Vancouver |
| Sprache | englisch |
| Maße | 241 x 203 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-77327-195-4 / 1773271954 |
| ISBN-13 | 978-1-77327-195-8 / 9781773271958 |
| Zustand | Neuware |
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