For the first time on my blog there is no recipe today with this post - shocking I know - but there is something fun and rewarding if you keep reading. Over the past few weeks I have been participating in a blog-off sponsored by Hippocrene Books celebrating the new cookbook Spices & Seasons ~ Simple, Sustainable Indian Flavors, and today I am reviewing the book.
For me, the mark of a good cookbook is how many post-its I stick to the pages of the recipes I want to try. After looking through only part of the book I gave up since I seemed to be sticking one on at least every second page. Everything looked and sounded so inviting and the recipes are very accessible and accompanied by a photo. These are recipes that you can make during the week, and not have to worry about hard-to-find ingredients or complicated instructions. It looks like I will be cooking my way through the book :)
This book is written by Rinku Bhattacharya, an award-winning author and fellow blogger. Her blog, Cooking in Westchester, is all about taking a simple approach to cooking seasonally and as local as possible, in a way that blends together the spices of India with the seasons of American cooking. This is also the premise of her book, and results in amazing recipes like Zucchini, Lemon Thyme & Onion Flatbreads, Smoky Roasted Eggplant & Tomato Puree, and Seared Scallops with Blueberry Ginger Sauce.
Spices & Seasons features more than 150 recipes that include everything from seafood, meat and poultry, to small bites, breads, condiments and desserts. Many of these recipes are gluten-free, vegan or vegetarian and they are easy to find because they have their own index in the back of the book so you will not have to go searching through the book or a long index to find something to meet your needs - love that! There is of course a regular index too.
If you are someone who appreciates a photo for each recipe in a cookbook then this one has you covered, and they are beautiful color photos taken by the author herself! Talk about being multi-talented. I found myself paging through the book, enjoying the colorful photos and just being invited to start cooking, if you know what I mean. I found it so funny that each time I picked up the book it fell open to a particular page - I think it is trying to tell me something! The next recipe I try is going to have to be the Tandoori Spice Roasted Baby Potatoes with Mint.
I was thrilled when Hippocrene Books offered a copy of Spices & Seasons ~ Simple, Sustainable Indian Flavors for me to give away on my blog. Entering the giveaway is easy.
Main Entry
To enter the giveaway all you have to do is leave me a comment telling me what your go-to recipe is using seasonal produce.
Additional Entries
Even more chances to win - you can receive up to two additional entries by doing the following:
- Follow All That's Left Are The Crumbs on Facebook - come back and leave an additional comment to let me know that you are following.
- Follow Cooking in Westchester on Facebook - come back and leave an additional comment to let me know that you are following.
The Fine Print
- Leave me a comment as per the instruction above.
- Deadline for entry is June 7, 2014 at 6:00PM HST.
- Sorry, this giveaway is open only to US addresses.
- Please leave a valid email address where I can contact you if you choose to publish anonymously.
- One winner will be chosen at random using Random.org. I will send the winner an email, and they will have 48 hours to respond, if I do not hear by then another winner will be selected.
- The winner will receive a copy of Spices & Seasons ~ Simple, Sustainable Indian Flavors by Rinku Bhattacharya.
- The prize for this giveaway to one of my readers is being provided by Hippocrene Books, and the book will be mailed directly from them.
- I was given a review copy, and offered a free giveaway copy of the book, but I was not financially compensated in any other way for my review of this book.
* Thank you to all who entered the giveaway. The lucky winner was Stacy, and the book will be in the mail to her very soon.
Ok I will now go and follow you both on FB, my go to recipe would be a quick and easy pasta dish with what ever I have in the fridge.
ReplyDeleteDone.
ReplyDeleteSounds like a wonderful cookbook. Blessings, Catherine
ReplyDeleteLove Indian flavors (third time trying to leave comment) not writing everything again LOL
ReplyDeleteI like Cooking in Westchester on Facebook.
ReplyDeleteLiked All that's Left is the Crumbs on Facebook.
ReplyDeletemy mother grows her own basil (in the summer) and I love using it to make pesto!
ReplyDeleteI liked All That's Left Are The Crumbs On Facebook
ReplyDeleteNew follower! Thank you
ReplyDeleteMy go to recipe when fresh strawberries are in season is Strawberry Soup. It can be a starter or a dessert and is super simple to make. Doesn't quite taste as good using out of season berries.
ReplyDeleteMy go-to quick but delicious meal is an omelet with whatever is in season but it should also include cheese, Leftover meat is a bonus.
ReplyDeleteLiked All That's Left are the Crumbs on Facebook! Loooong time ago.
ReplyDeleteLiked Cooking in Westchester too!
ReplyDeleteThank you for the introduction to this book/blog. She lives about 10 minutes away from me - ha! I absolutely adore Indian cuisine, and am always looking to try out new recipes. I'm a fan of both of you ladies on FB :)
ReplyDeleteI do the post-it thing too. Right now there are lots of fresh greens to use up, to I make lots of salads. I like most greens raw, so salads of all types are my go-to solution for fresh produce.
ReplyDeleteLiked All That's Left Are The Crumbs on Facebook.
ReplyDeleteFollowing Cooking in Westchester on Facebook. That chard photo on the page is really beautiful.
ReplyDeleteDouble tomato bruschetta is my favorite summer recipe.
ReplyDeleteFollowed your blog on facebook.
ReplyDeletea quick sauté of fresh veggies w/ some grated parm on top. nice and clean so it let's the flavors shine through
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