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Product Description
Vikas Khanna was born and raised in Amritsar, India, where every festival big or small was celebrated with great fervor. He is the host of MasterChef India on the Star Network, Twist of Taste on FOX Traveller, and Mega Kitchens on National Geographic. He has been a guest chef on The Martha Stewart Show, Kitchen Nightmares, Throwdown! with Bobby Flay, and Hell's Kitchen. He was a 2014 finalist for the James Beard Book Award and IACP Cookbook Award for his book Return to the Rivers, and his Flatiron restaurant, Junoon, has been awarded a Michelin star for five consecutive years.
He is the founder of Cooking for Life and SAKIV Foundations, which focus on eradication of malnutrition, and also on emergency relief efforts around the World. He is the global ambassador for Smile Foundation.
Khanna lives in New York City.In Essence of Seasoning Vikas explores new combinations, new techniques and ingredients to bring a new-fresh perspective to cooking. Dishes like Escargots with Mint-Butter Filling, Stuffed Quail with Apricots and Fennel, and Parsi Lamb Stew with Apricots and Roasted Garlic are very easy to make and impress your family and friends.This book is not just a cookbook, it is a guide to enjoying simple-stress free cooking in your own enchanted kitchen.Life is much changed and almost everything is available at our fingertips. Many new dishes made it to our tables and quickly became our favorites.
Product Details
| Title: | Essence of Seasoning Vikas Khanna |
|---|---|
| Author: | Vikas Khanna |
| SKU: | BK0384503 |
| EAN: | 9789386141101 |
About Author
Vikas Khanna is an award winning, Michelin Star Indian chef, restaurateur, food writer, filmmaker, humanitarian and the host of MasterChef India, Junior MasterChef India and Twist of Taste on FOX Traveller. Vikas was raised in Amritsar, India where he grew up surrounded by large family feasts, and seasonal produce fresh from the fields of Punjab, and of course, his grandmother's traditional home cooking, which became the foundation of his cooking career.
He started his own banquet and catering business, Lawrence Gardens, and then later went on to graduate from the Welcomgroup Graduate School of Hotel Administration and also studied at Le Cordon Bleu, Paris.
Vikas is a firm supporter of sustainable farming and is focused on cooking with produce from local farms of New York.
Vikas has received the prestigious Michelin Star for his restaurant Junoon for three consecutive years. He was honoured with the Rising Star Chef Award by Star Chefs for his role in shaping the future of American Cuisine. He has received several international awards for his books. He lives in New York City.