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Flavors First: An Indian Chef's Culinary Journey Hardcover – July 16, 2011


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Product Details

  • Hardcover: 272 pages
  • Publisher: Lake Isle Press (July 16, 2011)
  • Language: English
  • ISBN-10: 1891105477
  • ISBN-13: 978-1891105470
  • Product Dimensions: 8.5 x 0.9 x 10.4 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #462,027 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Vikas Khanna is a brilliant and original chef. I have no hestiation in recommending this book to lovers of great Indian cuisine." — Salman Rushdie

"Vikas Khanna is an American treasure lent to us by his native India." — Bobby Flay

"Vikas Khanna's enthusiasm for food is so intense that it practically explodes off the page. I could taste the dishes just by reading the recipes."—Jean-Georges Vongerichten

"Vika's dishes remind me of the richness and diversity that is the Indian heritage and culture."—Dr. Deepak Chopra

More About the Author

Vikas Khanna was raised in Amritsar, India where he grew up surrounded by large family feasts, the seasonal produce fresh from the fields of Punjab, and of course, his Grandmother's traditional home cooking. It was at his grandmother's side that he began to learn the intricacies of Indian cuisine.

He started his own banquet and catering business, Lawrence Gardens, at the age of 17.

During his graduation from the prestigious Welcomgroup Graduate School of Hotel Administration, Vikas went on to train under renowned chefs of Taj Group of Hotels, Oberois, Leela Group, and many more.

He has studied at the Culinary Institute of America, Cornell University and New York University and the prestigeous Le Cordon Bleu, Paris.

He has worked with some of the most honored chefs in America in New York. He has received glowing reviews from the press, his gastronomic peers, and also recognition from the James Beard Foundation.

He has authored several books, including "The Spice Story of India" and "Modern Indian Cooking". His next book, "Flavors First", will be published in 2010 by Lake Isle Press. more >

He is the founder of Cooking for Life and SAKIV Organizations which hosts gastronomic events around the world in support of different relief efforts and awareness issues. more >

The documentary series Holy Kitchens will be releasing in September 2010; based on his journey to discover the spiritual foods that give us shared identity. The first part of the seies is based on Sikhism (True Business)

watch trailer >

He is the recipient of numerous National and International Awards and is also the honorary member of many foundations including the World Peace Society. He was also honored with the prestigious "Access to Freedom Award" in 2005 from SATH, previously awarded to George W. Bush and HRH Prince Charles and He has also received a proclamation from the Council of the City of New York for his outstanding contribution to the city, and was chosen New Yorker of the Week by NY1. more >

Customer Reviews

4.6 out of 5 stars
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Gorgeous and easy recipes.
costumer201
This truly is a stellar, knockout book that I would recommend for anyone who enjoys cooking, especially those who love cooking for others much like Chef Vikas.
Chuhyon Angie Lee
The book itself is filled with wonderful pictures, and has left me in awe of Chef Khanna, and how he is able to create such depth to flavors.
jessica may

Most Helpful Customer Reviews

4 of 4 people found the following review helpful By Chuhyon Angie Lee on July 13, 2011
Format: Hardcover Verified Purchase
No one can deny that this is a beautiful book filled with mouth watering recipes and exquisite photographs. But what really sets this particular cook book apart are the wonderful, heart warming stories illustrating Chef Vikas culinary journey.

However, what I found to be most compelling is the simple yet subtle complexity of the flavors. Most of the Indian foods that I've been exposed to have had so many different ingredients and spices in one dish that it's difficult to distinguish any one particular flavor note and thus eventually everything tastes basically the same. Not so with these recipes. I love that there are only a few key flavors in each dish which allows the spices and ingredients to really stand out. It's about time someone has written an Indian cookbook in a sophisticated manner that really showcases the myriad of spices found in Indian cuisine. This truly is a stellar, knockout book that I would recommend for anyone who enjoys cooking, especially those who love cooking for others much like Chef Vikas.
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3 of 3 people found the following review helpful By jessica may on August 2, 2011
Format: Hardcover
Wow... this cookbook is fast becoming my go to for home cooked meals. I have always been a huge fan of Indian food,(and have had the pleasure to eat a Junoon), but always found it way too intimidating to do at home. This book has changed that for me. It really is fun, and makes cooking Indian food so approachable. I was able to stock up on a few key spices, and since then, have been excited any time i have tried out a new recipe. The book itself is filled with wonderful pictures, and has left me in awe of Chef Khanna, and how he is able to create such depth to flavors. I recommend this book to anyone who enjoys Indian food, you will not be dissapointed.
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2 of 2 people found the following review helpful By Justin Vigmostad on September 20, 2013
Format: Hardcover Verified Purchase
so far tried the chicken tikka masala, the spinach and potatoes (though subbed paneer for potatoes), the chicken samosas, and the cilantro chutney. all excellent. no shortcuts, which i like in a cookbook...especially an ethnic cookbook.
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2 of 2 people found the following review helpful By Jennie Lambert on June 16, 2013
Format: Hardcover Verified Purchase
I read the cookbook first, and am learning to cook some of the recipes. The instructions are easy to follow
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2 of 3 people found the following review helpful By Case on May 2, 2014
Format: Hardcover Verified Purchase
Flipping through this book, I feel that the recipes are perhaps a little too Americanized. I feel that From Mom with love: Complete Guide to Indian Cooking and Entertaining by Pushpa Bhargava and The Bombay Palace Cookbook are more authentic.
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2 of 3 people found the following review helpful By costumer201 on December 4, 2011
Format: Hardcover
Gorgeous and easy recipes.
Andrew Blackmore's writing and photos for Vikas are sensational!
I made the Basil and Zuchini Lentils. Delish! Looking forward to making Plantain Curry with Yogurt. Yum!
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Format: Hardcover Verified Purchase
Interestingly written, but skimpy on variety. I'd rather spend the money on any of Maddhur Jaffrey's books, if one was looking for a reasonable variety of indian recipes.
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