Masala Farm: Stories and Recipes from an Uncommon Life in the Country

What happens when an Indian chef and consummate city dweller buys a farm in the country and endeavors to raise farm animals and grow vegetables? Delicious food, of course From acclaimed chef and author Suvir Saran, Masala Farm offers a fresh twist on a farm-to-table approach to cooking and welcomes readers into the kitchen. A steady stream of houseguests, the challenges of animal ownership, and the joys of being a part of a small-town community supply the stories woven throughout this volume. Sixty recipes are organized by season. Exquisite photography captures the lusciousness of Saran s food and the beauty of the countryside.

"In his third cookbook, New Delhi — born Suvir Saran (Indian Home Cooking; American Masala), executive chef and owner of the New York City restaurant Devi, chronicles his adventures on his upstate New York farm. This delightful book is filled with more than 80 delicious and inventive farm-to-table recipes, and the charming, humorous stories of two city dwellers (with his partner Charlie Burd) learning to live the country life and the magic that occurs when people from completely different backgrounds come together to 'share food, ideas, curiosities and convictions.' Saran enhances the flavors of classic recipes: 'unexpected finishing oils, spice blends, marinades, rubs and seasonings are the trademarks of my cooking.' Indian techniques and flavors (masala means spice in Hindi) add a wonderful twist to the familiar with dishes like asparagus and green pea risotto with fresh herb tarka; deviled eggs with cilantro, chiles, and spices; garam masala roast chicken; and braised kid shanks and lentils. Recipes, organized by season, are extremely accessible, accompanied by beautiful photos of food and the farm itself. 'This,' says Saran, 'is American countryside, masala style.' (Mar.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.