Padma Lakshmi is no stranger to food; in 1999, her first cookbook, Easy Exotic, won not just the adulation of fans, but the 1999 Versailles World Cookbook Fair Award for Best First Cookbook. It established her as a gifted chef and served as the basis for her own show on the TV Food Network, Padma’s Passport.
Now, as host of Bravo’s popular Top Chef, Padma reaches millions of viewers each week and returns to the page with recipes for sophisticated international cuisine that are easy to prepare. Inspired by her travels to some of the most secluded corners of the planet, Padma shares with cooks the origins of her latest exotic recipes. But you’ll never have to feel as though you’ve just traveled the world in order to prepare them. Padma makes it simple to impress your guests with more than two hundred elegant and savory dishes such as Hot and Sour Fruit Chaat, Tangy Jicama Salad, Purée of Roasted Aubergine, Couscous with Merguez Sausage, South Indian Spinach and Lentil Soup, Red Snapper with Green Apple and Mint Chutney, Roasted Citrus Chicken, Barbecue Korean Short Ribs, and Honeycomb Ice Cream.
From appetizers to entrées, soups to desserts—Tangy Tart Hot & Sweet is the perfect book for anyone who wants cooking to be easy, elegant, and unforgettable.
TANGY TART HOT & SWEET
The title says it all. Tangy Tart Hot and Sweet is the perfect “melting pot” cookbook. Every recipe, from the simple to the exotic, will take you on a culinary journey around the world.”
Padma's food is a real treat to eat. She cooks in a very relaxed way–she's someone who loves food and has got an instinct for how everything goes together. ”
Tangy Tart Hot and Sweet allows Padma to share with us her rich cooking and eating experience. Padma created exciting and unexpected wonderful recipes mostly inspired by her Indian heritage but with very original and personal twists. It's smart fusion as its best.”
No one I know eats one type of American cuisine all the time,’ says Padma Lakshmi. How right she is. Her new book Tangy Hot Tart & Sweet, imbued with her personality, is beautiful to look at, international in flavors, very New World in its Lobster Bruschetta and also very Old World in its south Indian Green Mango Curry. It is a joyful book both to read and to cook from.”
