Search results for ""Author Ramin Ganeshram""

Explore the dramatic history of the world's most expensive spice in Saffron: A Global History. Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world. It has been the catalyst for trade wars, as well as smuggling schemes, and used in medicine and cosmetics. Complete with delicious recipes and surprising anecdotes, this book traces the many paths taken by saffron, revealing the allure of a spice sought globally by merchants, chefs, artists, scientists, clerics, traders, warriors and black market smugglers.

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Keep the flavour and mouth-feel of your favourite meat-centric dishes while upping the nutritional value with Ramin's inspired plant-based meat creations. Now more than ever, people are seeing the benefits of switching to a plant-based diet but many don't know where to start. With Cooking with Beyond and Impossible Meat, Ramin Ganeshram helps readers sift through all of the plant-based meat products, and learn how to cook delicious meals for any night of the week. Ramin breaks down the different plant-based ground meats, focusing on the flavours, textures and overall nutritional value of her favourites, while also advising on which to stay away from. She also provides 60 incredible recipes so readers can enjoy their favourite dishes, but with a healthier base. This is a great resource for vegans, vegetarians, and also meat eaters who are just looking to make better choices. With tasty, easy-to-make dishes like Bourbon Brown Sugar Glazed Meatloaf, Jamaican-Style Burgers and Persian Pas

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** Library Journal's Editor's Pick! ** Philadelphia 1793. Hercules, President George Washington’s chef, is a fixture on the Philadelphia scene. He is famous for both his culinary prowess and for ruling his kitchen like a commanding general. He has his run of the city and earns twice the salary of an average American workingman. He wears beautiful clothes and attends the theater. But while valued by the Washingtons for his prowess in the kitchen and rewarded far over and above even white servants, Hercules is enslaved in a city where most black Americans are free. Even while he masterfully manages his kitchen and the lives of those in and around it, Hercules harbors secrets-- including the fact that he is learning to read and that he is involved in a dangerous affair with Thelma, a mixed-race woman, who, passing as white, works as a companion to the daughter of one of Philadelphia's most prestigious families. Eventually Hercules’ carefully crafted intrigues fall apart and he finds himself trapped by his circumstance and the will of George Washington. Based on actual historical events and people, The General's Cook, will thrill fans of The Hamilton Affair, as they follow Hercules' precarious and terrifying bid for freedom.

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>“ . . . the first cookbook that teaches the home cooking of these islands in clear, concise recipes.” — Molly O’NeillInspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces readers to the cuisine of Trinidad & Tobago, where African, Indian, Chinese, Syrian and British culinary influences come together in a unique blend.This new full color edition has been completely revised and updated with numerous color photos, over a dozen new recipes, and a fresh, user-friendly designed. Interspersed among the 170 recipes are cultural and travel notes that give readers a true taste of Trinidad’s rich, fascinating history.Sample recipes: Accras Doubles Meat Patties Shark & Bake Tamarind Fish Mango Curry Paratha Roti Black Cake Guava Jam

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Lorilynn Bauer and Ramin Ganeshram will show you the key to memorable and delicious dishes - a quality sauce or spread with harmonious flavours; this extra, relatively simple component brings a whole new dimension to a dish. From just one base recipe, you can make a variety of unique meals. Pair poultry with Avocado Chipotle Cream, fish with Miso Brown Butter, beef with Pinot Noir Cassareep or dessert with Guava Ginger Glaze. Every flavour combination was developed with a specific main ingredient in mind, taking vegetables or cuts of meat you already cook with to new heights. The Art of the Perfect Sauce will allow readers to experiment with texture and hone their skills by developing greater creativity in the kitchen. This book will include 75 recipes and 75 full colour photographs.

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