My Two Souths: Blending the Flavors of India into a Southern Kitchen

My Two Souths: Blending the Flavors of India into a Southern Kitchen

My Two Souths takes you on a culinary excursion with Chef Asha Gomez, from her little town in the Kerala district of southern India to her praised eateries in Atlanta, and on into your kitchen. Her particular plans are established in her adoration for Deep-South cooking, just as the Southern Indian kinds of her youth home. These "Two Souths" that are near her heart are a huge number of miles separated, yet share likenesses in conventions, flavors, and in particular, a withstanding valuation for food as both festival and solace. Here she shares in excess of 125 plans, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.

About the Author
Asha Gomez is the author of the award-winning cookbook My Two Souths: Blending the Flavors of India into a Southern Kitchen, and runs The Third Space, an Atlanta culinary studio where she hosts her streaming cooking classes and YouTube channel Curry and Cornbread. Asha also works as a Global Ambassador for CARE specifically in the area of food insecurity. She's also involved with the James Beard's Foundation's Chef Boot Camp for Policy Change.

Martha Hall Foose is the author of Screen Doors & Sweet Tea: Recipes and Tales of a Southern Cook, the bestselling homage to Southern cooking that won both the James Beard Award for American Cooking and the Southern Independent Booksellers Award. Her other titles include A Southern Course and A Good Meal is Hard to Find: Storied Recipes from the Deep South. She lives in Oxford, Mississippi.

I love Indian food, especially South Indian food but what an incredible idea to combine ingredients and ideas from the American South with classic Southern Indian dishes. The recipes are very easy to follow without long lists of ingredients. There are plenty of everyday recipes - think weeknight cooking for the family - as well as Sunday dinner recipes that take longer but are so worth it. The book maybe worth it for these three recipes alone: Kerala Fried Chicken & Low Country Rice Waffles with Spicy Syrup; Gilded Acorn Squash with Coconut Milk Rice and Golden Pepper Sauce; and Marcus' Turkey Kheema Sloppy Joes. All deeply flavorful, easy to prepare and so darn comforting!! Buy this book!-iNDIESTAR

I've been learning to cook Indian food for a few years now, but hadn't had much exposure to south Indian cuisine, and have really missed the food in Tennessee. This is the best of both worlds! Recipes so far have been hit or miss and the book could have used some tighter editing (for example sometimes steps are skipped or the ingredients aren't clear- is "lentil flour" supposed to mean gram flour?) but I am having so much fun in the process and learning so much. This book is less complicated than most of the other Indian cookbooks I have, which was a nice surprise- no pressure cookers and it's easier to prep things ahead.. The bright fruit salad with seasoned shrimp and the Friday fish dinner are phenomenal. I can't wait to try more.-Miechelle 

We really enjoy this cookbook. Everything we've made from it has been delicious and most of the recipes have been "intermediate" as far as difficulty level. We use this cookbook on the weekend or long holiday because it's been hard to get food on the table at a reasonable time during the week. If you get this book (which I recommend), please try the blueberry lime muffins. Love at first bite.-Natasha 

Download Ebook My Two Souths: Blending the Flavors of India into a Southern Kitchen | 23 Mb | Pages 288 | EPUB | 2016

Gdrive

Support us with Donate some money using PAYPAL with this link
https://www.paypal.me/Yudhacookbook