Vij's at Home

Vij's at Home

Relax, Honey

Book - 2010
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Delicious everyday Indian recipes from the authors of the multi-award-winning bestseller, Vij's.

Pull up a chair -- Meeru and Vikram invite you to dinner. The owners of Vij's and Rangoli restaurants in Vancouver have an all-new follow-up to Vij's, the bestselling cookbook and winner of the Cordon d'Or Gold Ribbon International Cookbook Award.

In Vij's at Home: Relax, Honey, Meeru Dhalwala and Vikram Vij show you how to prepare the recipes they eat at home, from vegetarian dishes that go from stove to plate in less than 45 minutes to seafood, poultry and meat dishes that come together in 20 minutes then cook while you help the kids with their homework or sit down with a glass of wine. Designed for flavour, versatility and convenience, virtually every recipe can be adapted to suit your palate, your dietary preferences or your on-hand ingredients. Clear instructions, stunning photographs, a conversational tone and a paperback format make this an affordable must-have for every kitchen-for first-time cooks to more experienced chefs.

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Publisher: Vancouver, BC : Douglas & McIntyre, 2010
ISBN: 9781553655725
Branch Call Number: 641.5954 DHA
Characteristics: 230 p. : col. ill. ; 30 cm
Additional Contributors: Vij, Vikram 1964-

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debwalker Jun 05, 2011

"It would be hard to imagine a warmer, more easygoing introduction to Indian cuisine in North America than the one put together by the Vancouver restaurateurs Meeru Dhalwala and Vikram Vij in their VIJ’S AT HOME: Relax, Honey. “Ours is a whimsical, loud and very social cuisine that practically begs for you to share it with as many people as possible,” the couple write. “Its aromas will go through your entire home, the floor of your apartment building or your entire neighborhood block. True, as it happens! The book is hardly encyclopedic or even authentic to anything other than Dhalwala and Vij’s heartfelt desire for families to eat together from the larder they use at their excellent restaurant on Vancouver’s West Side. But they will eat well for that: spicy cauliflower “steaks” with rice; mung beans in coconut curry; the restaurant’s justly celebrated fiery lamb “popsicles.” "
NYT

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