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Misarana

Classic dishes reimagined with the flavours of India

'Eddie's passion for good food and great flavours is evident in every dish and doesn't disappoint'
Gordon Ramsay, OBE

FROM UK MASTERCHEF CHAMPION EDDIE SCOTT comes MISARANA - 
a collection of everyday European meals brought to life with a blend of Indian spices.

Best known for his maximum impact, minimal effort meals, Eddie Scott won the competition and adoration of the public with his heartfelt approach to food. In MISARANA, which translates as fusion in Punjabi, he draws upon his unique memories and heritage (cooking amazing homemade meals with his grandparents, eating in bustling French bistros on family holidays, visiting the vibrant street food stalls in India and travelling the world as a Marine Pilot) to create a collection of inspirational, yet relatable dishes.

From mid-week meals to slow Sundays, MISARANA is full of recipes for all kinds of budgets and schedules, brought to life with vibrancy, panache and spice (we’re talking Delhi street-style bread omelette, Keralan mussels, Burnt aubergine cakes with lime pickle and Chicken Pista Walla pie). 

You’ll learn to view Indian flavours as a vital foundation of home cooking, stimulating your senses and expanding your repertoire with endless variations of exciting, everyday food.

Recipes include:
 

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'Eddie's passion for good food and great flavours is evident in every dish and doesn't disappoint'
Gordon Ramsay, OBE

FROM UK MASTERCHEF CHAMPION EDDIE SCOTT
comes MISARANA
a collection of everyday European meals brought to life with a blend of Indian spices.

Best known for his maximum impact, minimal effort meals, Eddie Scott won the competition and adoration of the public with his heartfelt approach to food. In MISARANA, which translates as fusion in Punjabi, he draws upon his unique memories and heritage (cooking amazing homemade meals with his grandparents, eating in bustling French bistros on family holidays, visiting the vibrant street food stalls in India and travelling the world as a Marine Pilot) to create a collection of inspirational, yet relatable dishes.

From mid-week meals to slow Sundays, MISARANA is full of recipes for all kinds of budgets and schedules, brought to life with vibrancy, panache and spice (we’re talking Delhi street-style bread omelette, Keralan mussels, Burnt aubergine cakes with lime pickle and Chicken Pista Walla pie). 

You’ll learn to view Indian flavours as a vital foundation of home cooking, stimulating your senses and expanding your repertoire with endless variations of exciting, everyday food.

Recipes include:
 

  • Tandoori butter trout with ginger and lime greens
  • Goan vindaloo pulled pork buns with apple fennel slaw
  • Punjabi spinach and goats cheese tart
  • Puducherry bouillabaisse
  • Kolkata tacos
  • Lamb rogan chops
  • New Delhi baked cheesecake
  • Spiced chai chocolate mousse with poached prunes

Detaljer

Forlag
Carnival
Innbinding
Innbundet
Språk
Engelsk
Sider
240
ISBN
9780711292482
Utgivelsesår
2024
Format
25 x 19 cm

Om forfatteren

Eddie Scott’s first memories were spent in the kitchen: he grew up in a family who loved to cook great food. Childhood summer holidays were spent touring around France and it was on these adventures that Eddie discovered his love of classic regional French cuisine. Holidays were spent eating real food in cafeterias and workers cafés; where locals ate! Eddie was astounded at the variety of brilliant ingredients and the culture of food in France. His teenage years were spent teaching himself a repertoire of classic dishes and recreating his holidays at home, ranging from Sole à La Meunière to Île Flottante.

Eddie’s cooking is also inspired by his family’s Indian, Punjabi heritage. His grandparents, both skilled cooks taught him the basics of Punjabi cuisine and the art of cooking with spice. You will often find an exciting Indian twist in his classically inspired food. Eddie is particularly passionate about the Royal Mughlai cuisines of India and has spent years perfecting his Hyderabadi biryani.

In 2022, Eddie fulfilled a life cooking ambition, becoming MasterChefUK Champion, where he got to showcase his signature style. He leaves behind a successful career as a Marine Pilot, to embark on a new and exciting life in food. Since winning Masterchef, he has worked at The Pipe and Glass in Beverley and Restaurant Gordon Ramsay in London, and went on a big trip to India, eating his way around Mumbai, Kerala, Hyderabad, Kolkata, Lucknow and Delhi.

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