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Masala Farm: Stories and Recipes from an Uncommon Life in the Country Hardcover – December 14, 2011
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From the Back Cover
Frances Mayes - Author, Under the Tuscan Sun and Every Day in Tuscany
How rare it is to have the ability to synchronize your life on a farm with life in a restaurant! With just-picked ingredients tied to each of upstate New York's four seasons, Suvir and Charlie's recipes come to life, and guide the reader to explore gastronomy from a horticultural perspective.
Alice Waters - Owner, Chez Panisse Restaurant
"Suvir and Charlie have created a home in the countryside made of magic, an impeccable sense of fashion and an art collection from their travels to every corner of the world. Masala Farm is the perfect blend of The Selby and Green Acres, where their chickens roost in style and produce the most sublime eggs I've ever eaten. The experience of creating food together, with ingredients from the farm and local community had an intensity of flavor and sense of love I never thought could be recreated outside of that kitchen. But, the recipes from the Masala Farm cookbook bring all those flavors and the feeling of their bucolic farmhouse to my kitchen in the city."
Zoe Francois - Author, Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day
"Suvir and Charlie's Masala Farm represents everything I love about the food world. Globally inspired but growing where it is planted..... for them that means the deeply verdant hills of Upstate New York. Suvir and Charlie aren't out to save the world or obnoxiously climb on a soapbox and get too preachy. This is real food for real people, spun through the fabric of the lives of two men from opposite corners of the world who made their dream their home."
Andrew Zimmern - Author, host and creator of Bizarre Foods with Andrew Zimmern
"Flip through the pages of Suvir Saran's "Masala Farm", and an idyllic pastoral landscape complete with brown-spotted Buttercup hens and vines heavy with heirloom tomatoes and the flavors of summer beckon. Suvir spins a lovely yarn, sharing how two souls growing up literally across the world from each other, came together to create a new world-take on country life and living. From stories about their "girls" (their endangered Leicester Longwool sheep and heritage hens), to the secret to his famous fried chicken, this is a book that will whisk you out of the city, and into the country, as Suvir puts it, "masala style". "
Aarti Sequeira - TV personality and author of aartipaarti.com
"I LOVE this book! This food speaks to my hunger for approachable rustic cuisine and balances it with smart, modern twists and crisp honest photos.The recipes run the range of daily dishes and Sunday dinners to special occasion dining and they have me salivating and wanting to try them all."
Scott Conant - TV Personality, chef and author
"How fortunate we are to have another helping of Chef Suvir Saran's spice-laden world. This time, we get an intimate look into a life well-lived, including the home he and Charlie have created in upstate New York. It's a distinct slice of paradise and a place where one goes to restore the spirit and feed the soul. The meals at American Masala Farm are simple yet remarkable. I recall morning feasts of pastry and fresh yard eggs, their yolks deep as persimmon, lunches of kitchen garden vegetables, the heat of fried peppers, and mostly, the sweetness of being at the table. Masala Farm is book to share and cook from every day."
-Kim Sunée, author of Trail of Crumbs: Hunger, Love, and the Search for Home
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Top Customer Reviews
The recipes are a-MA-zing! Crispy-creamy potatoes (made with the lyrical sage, rosemary, and thyme!) that crunch and then are pillowy soft on the inside, roast chicken that is incredibly easy yet packed with moisture and masala flavor, a delicious crock-pot apple-cider recipe that will warm you through and through this winter, and biscuits that are melt-in-your-mouth crispy and so light, they'll change the way you think about biscuits. There's also a Banana-Caramel Pudding recipe that I'm dying to try!
The great thing about all of Suvir's recipes is that they are so do-able. I'm a normal person, with a normal kitchen. I don't have fancy equipment; I don't have access to exotic ingredients. And yet, with a couple of very affordable trips to the store, I stocked my spice rack and pantry with what I need to make most of the recipes in the book. All that's left is just an occasional trip to pick up a cut of meat or fish.
I don't have a culinary degree. I don't have "knife skills." I got a C in Home Ec 40 years ago. I didn't have a grandmother who taught me her secret way of making anything. But Suvir's directions don't assume that I do--he explains the "why" of what I'm doing, without condescension, without making me feel stupid. He comes alongside me to explain, instead of from above me, assuming I should know what I don't.Read more ›
Chef Suvir Saran is the owner & executive chef of the Michelin rated restaurant Devi, as well as the author of several well known books such as Indian Home cooking and American Masala. In his latest book, Chef Saran invites readers into the heart of his home/farm, to a sumptuous table filled with about seventy classic, comforting, 'stick-to-your-ribs good for you' recipes. The proverbial sprinkling of masala (spice) is provided by heartwarming farm yarns about the myriad goats, a coop of heirloom variety chickens, each with their individual personalities, predatory ravens, coyotes, and the occasional oddball visitor offering a joint in return for egg samples!
The book also offers a glimpse into the responsible practices of modern farming and community involvement. Chef Saran takes the effort to include relevant information about food related enterprises in the area, not just about the wonderful services offered, such as Gardenworks, a pick-your-own berry farm.
The recipes in the book stand out in sharp contrast to the slick, upmarket offerings that Chef Saran creates for Devi. This is a collection of down to earth hearty fare, a delightful set of classic family oriented dishes from Suvir Saran's childhood in India (with endearing & warm credits extended to the family cook, Panditji) and traditional American dishes from co-author Charlie Burd's family (Notably Grandma Burd's recipe for Pasta Primavera, redolent with fresh picked herbs) and other lip smacking contributions from friends & colleagues.Read more ›
Most Recent Customer Reviews
Not very well written. With thousands of cookbooks in my collection and 15 Indian cuisine. This falls near the bottom. Bland and ingredients hard to find even in Indian marketPublished 15 months ago by Joyful Cook
met Suvir at Sunset Festival 2014 and have tried several of his recipes. A great addition to the kitchenPublished on July 20, 2014 by kanakamaoli
Previous reviews made this sound like a great follow on from his previous books, but a huge disappointment from his Indian Home Cooking book. Few recipes no good curry recipesPublished on June 22, 2013 by fiona campbell
Even if I didn't know Chef Suvir Saran and his partner, Charlie Burd, Suvir's musings about life on the farm and life in general would make me feel as if we were old friends. Read morePublished on May 9, 2013 by Charmen Goehring
Great recipes. Already made a few. Have his previous book also. Enjoyed reading about the farm life of the couple.Published on March 29, 2013 by Rita Momin
I live in Vermont, not too terribly far from the farm that author Suvir Saran shares with his partner, Charlie Bard. Read morePublished on February 24, 2013 by Grandma
I just love this cookbook, I first seen him on Martha Stewart.....and I knew then I wanted the cookbook.... Read morePublished on December 29, 2012 by Sharon Dodson
I thought the recipes were a bit elaborate plus some ingredients I had never heard of. I just wanted a good Indian cookbook. I sent this back.Published on December 11, 2012 by June Price