I am from here : stories and recipes from a Southern chef
(Book)

Book Cover
Average Rating
Contributors
Milam, Sara Camp, author.
Mosier, Angie, photographer.
Currence, John, writer of foreword.
Published
New York, NY : W.W. Norton & Company, Inc., [2022].
Format
Book
Edition
First edition.
ISBN
9781324006060, 1324006064
Physical Desc
vii, 312 pages : color illustrations ; 28 cm
Status
Lawson McGhee Library - Nonfiction - Oversized books
641.5975 BHAT
1 available
Farragut Branch Library - Nonfiction - Oversized books
641.5975 BHAT
1 available
Powell Branch Library - Nonfiction - Oversized books
641.5975 BHAT
1 available

Copies

LocationCall NumberStatus
Lawson McGhee Library - Nonfiction - Oversized books641.5975 BHATOn Shelf
Bearden Branch Library - Nonfiction - New oversized books641.5975 BHATChecked Out
Farragut Branch Library - Nonfiction - Oversized books641.5975 BHATOn Shelf
Howard Pinkston Branch Library - Nonfiction - Oversized books641.5975 BHATChecked Out
Powell Branch Library - Nonfiction - Oversized books641.5975 BHATOn Shelf
Show All Copies

Description

Loading Description...

Also in this Series

Checking series information...

More Like This

Loading more titles like this title...

Syndetics Unbound

Other Editions and Formats

More Details

Published
New York, NY : W.W. Norton & Company, Inc., [2022].
Edition
First edition.
Language
English
ISBN
9781324006060, 1324006064

Notes

Bibliography
Includes bibliographical references (page 299) and index.
Description
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 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. 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.

Reviews from GoodReads

Loading GoodReads Reviews.

Citations

APA Citation, 7th Edition (style guide)

Bhatt, V., Milam, S. C., Mosier, A., & Currence, J. (2022). I am from here: stories and recipes from a Southern chef (First edition.). W.W. Norton & Company, Inc..

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Vishwesh, Bhatt et al.. 2022. I Am From Here: Stories and Recipes From a Southern Chef. W.W. Norton & Company, Inc.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Vishwesh, Bhatt et al.. I Am From Here: Stories and Recipes From a Southern Chef W.W. Norton & Company, Inc, 2022.

MLA Citation, 9th Edition (style guide)

Bhatt, Vishwesh,, Sara Camp Milam, Angie Mosier, and John Currence. I Am From Here: Stories and Recipes From a Southern Chef First edition., W.W. Norton & Company, Inc., 2022.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

Staff View

Loading Staff View.