Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India - Paperback
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Languages:EnglishPublisher:Page Street PublishingISBN-13:9781624147746ISBN-10:1624147747UPC:9781624147746Book Category:CookingBook Subcategory:Courses & Dishes, Regional & EthnicBook Topic:Desserts, Caribbean & West Indian, Indian & South AsianSize:8.90 x 7.90 x 0.40 inchesWeight:1.1Product ID:SC1WZZ4V7Y
Sweeten Any Occasion with Bold, Unforgettable Desserts
From Brown Butter Ghee Shortbread Cookies to Pomegranate Curd Brownies, these decadently spiced, versatile recipes are a joy to make and share. Drawing inspiration from her Indian-American upbringing and experience on MasterChef, Hetal Vasavada infuses every creation with the flavors of her heritage. The results are remarkable treats like Mango Lassi French Macarons and Ginger-Chai Chocolate Pot de Cr me. Whip up a batch of small sweets (mithai) like Sesame Seed Brittle and Bourbon Biscuits, or impress guests with a fantastic breakfast like Banana Custard Brioche Donuts. The Gulab Jamun Cake, inspired by the quintessential Indian dough-balls soaked in spiced syrup, is the perfect showstopper for any gathering. Simple techniques and smart shortcuts make it easy to create familiar flavors or experiment with new ones. With delectable ingredients like ginger, cardamom, saffron, fennel and rose, every bite is worth celebrating.Languages:EnglishPublisher:Page Street PublishingISBN-13:9781624147746ISBN-10:1624147747UPC:9781624147746Book Category:CookingBook Subcategory:Courses & Dishes, Regional & EthnicBook Topic:Desserts, Caribbean & West Indian, Indian & South AsianSize:8.90 x 7.90 x 0.40 inchesWeight:1.1Product ID:SC1WZZ4V7Y
Hetal Vasavada was a contestant on Season 6 of MasterChef and is the founder of the blog Milk & Cardamom. Her recipes have been featured in Huffington Post, TASTE and The Times of India. She also consults on recipe development and content creation for culinary businesses. She lives in San Francisco, California.
Publisher: Page Street Publishing
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