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I Am From Here - Stories and Recipes from a Southern Chef (Hardcover)
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I Am From Here - Stories and Recipes from a Southern Chef (Hardcover)
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A Vishwesh Bhatt dish conjures an evolving American South. Peanut
Masala-Stuffed Baby Eggplant alongside fried okra, tossed in tangy
chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto.
These much-loved dishes are stars on the menu at Snackbar in
Oxford, Mississippi, where Bhatt has been the executive chef since
2009, earning Best Chef: South (2019 James Beard Awards) and
induction into the Fellowship of Southern Farmers, Artisans, and
Chefs in 2022. His food draws from his Indian heritage and is
unpretentious, inventive and incredibly delicious. I Am From Here
organises 130 recipes by ingredient, emphasising staples, spices
and vegetables that are as beloved on the Indian subcontinent as
they are in the American South. Summer means okra, tomatoes, corn
and peas. Winter brings sweet potatoes and greens: mustards,
collards, kale and spinach. Rice is a constant throughout. Bhatt
vividly recounts the special meals cooked by his mother and
grandmothers-vegetarian comfort food such as Khichadi, custardy
rice pudding and Stewed Gujarati-Style Black-Eyed Peas-and presents
them alongside dishes he's shared with friends, colleagues and
family across the decades. Recipes run the gamut from uncomplicated
roast chicken and Citrus-Herb Rice Salad to dinner party-worthy
Grilled Pork Tenderloin with Tandoori Spices. Writing for the home
cook, Bhatt includes recipes for making your own spice mixes,
including a versatile chaat masala. A mix-and-match meal-planning
guide will help you pair dishes for different occasions. And every
ingredient is within reach even if you're cooking far away from the
warmth of Mississippi.
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