From the beloved New York Times bestselling author of Indian-ish and Cooking at Home, an illustrated cookbook for kids and their parents that draws on Priya's childhood experiences traveling the globe with her family. With delicious recipes and laugh-out-loud stories, Priya's Kitchen Adventures will get kids cooking and expand their curiosity about the world. Climbing the Great Wall of China, camping in the Amazon jungle, sliding down the dunes of the Sahara Desert--oh, and did she mention slurping ramen in Japan, sipping aguas frescas in Mexico, and enjoying British high tea? Before Priya Krishna was a celebrated food writer, she was a kid traveler. Thanks to her appetite for exploration (and a mom who worked in air travel), by the time she was a teenager she had done all this and more. Traveling unlocked Priya's sense of discovery and inspired her to get cooking. In this bright and kid-friendly cookbook, kids can travel the world with Priya--no passport required, just an open mind and a kitchen. Through her eyes, kids and their parents can see--and taste!--China, Greece, Peru, Mexico, Morocco, England, Italy, Japan, France, Egypt, Trinidad and Tobago, and India. The whole family will love making and tasting each kid-tested recipe--brought to life with vivid photos and colorful illustrations plus step-by-step how-to photos--and sharing Priya's dynamic and often hilarious tales of adventure. They'll come to discover what Priya was lucky to learn as a kid: that cooking is one of our greatest superpowers, allowing us to travel in our own kitchens and learn about incredible places and cultures--without the jet lag. Recipes include: <ul> <li>Pork and Chive Dumplings</li> <li>Spanakopita</li> <li>Tostadas with Refried Beans and Squash</li> <li>Miso Ramen</li> <li>Pesto Pasta</li> <li>Chocolate Mousse</li> <li>Artichokes with Butter</li> <li>Hummus Bi Tehina</li> <li>Vegetable Tagine</li> <li>Crepes</li> </ul> With Priya's Kitchen Adventures, the whole world is open for discovery--right from your very own kitchen!

Priya’s Kitchen Adventures: A Cookbook for Kids

Cookbooks, Food & Wine

Krishna, Priya

Baking

Harvest

Named one of the Best Cookbooks of Spring 2019 by the New York Times, Eater, and Bon Appétit "A joy to cook from, and just as much fun to read." —Margaux Laskey, the New York Times A witty and irresistible celebration of one very cool and boundary-breaking mom’s “Indian-ish” cooking—with accessible and innovative Indian-American recipes Indian food is everyday food! This colorful, lively book is food writer Priya Krishna’s loving tribute to her mom’s “Indian-ish” cooking—a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor. Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen. Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&amp;Js. The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)—including plenty of simple dinners you can whip up in minutes at the end of a long work day. Throughout, Priya’s funny and relatable stories—punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)—will bring you up close and personal with the Krishna family and its many quirks.

Indian-Ish: Recipes and Antics from a Modern American Family

Product Description 
NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.\nNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NEW YORK POST AND TASTE OF HOME\nDavid Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook.\nFrom figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew.\nIt’s all about how to think like a chef . . . who’s learned to stop thinking like a chef. 
 About the Author 
David Chang is the founder of Momofuku. His cookbook, 
Momofuku, and his memoir, 
Eat a Peach, are 
New York Times bestsellers. He lives in Los Angeles.\nPriya Krishna is a food reporter for 
The New York Times and the author of the bestselling cookbook 
Indian-ish. She grew up in Dallas and currently lives in Brooklyn. 
 Excerpt. © Reprinted by permission. All rights reserved. 
IntroductionDave Chang 
I am a bad cook who can make delicious food. Yes, I’m a chef, but I’ve long felt that cooking doesn’t come naturally to me. It took me a while to realize, though, that what “cooking” meant had long been defined 
for me, by others. First, by culinary school, where I was taught that there is a “right” way to cook and a “wrong” way to cook, whether it’s braising meats or saucing pasta. Then, early in my career, I worked primarily in European-fixated restaurants, where the whole point is to make the same thing, the same painstaking way, again and again. You have to follow the rules. You can’t just make stuff up. And so I forced myself to learn the rules.\nMeanwhile, I never used to cook at home. In fact, I bragged in interviews about how my fridge was mostly just filled with beer. I lived in my restaurants. My apartment was a place to crash, so restaurant cooking was all the cooking I knew.\nBut that’s all changed now. I have a wife, a baby, and in-laws, and most of the time, it’s my job to feed them. I’ve had to learn to become a home cook for the first time in my life, and it’s entirely different from how I cook at restaurants. Now I make stuff up out of necessity, with my new guiding principles: to create something as delicious as possible, in the least amount of time possible, while making as little mess as possible.\nAt home, I am flying by the seat of my pants: I play fast and loose with my microwave, throw aesthetics out the window, and generally don’t adhere to any particular style or cuisine. When you’re busy and you have a family and you need to put food on the table, you do what you have to do. As I’m writing this, I am in the kitchen of a rental house, where my family has been quarantining because of the coronavirus pandemic. When we arrived, the cabinets had dried thyme and bouillon cubes—and that was it. I diluted a bouillon cube in water, mixed it with crushed tomatoes, and added some sugar, salt, and fish sauce that we brought with us. I served it over pasta. It was great.\nAnd it was only after I started cooking at home that I realized that most of the rules you hear about cooking exist simply because someone made them up once. In our country, those rules are very often from a European perspective. They could be genius, rooted in science, or they could be totally arbitrary. But if all you’re taught is to just follow the rules, there’s no way to tell which is which. 
These ingredients only go with

Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave): A Cookbook

Chang, David

Cooking Methods

Clarkson/Potter

Transform your dining hall meals into gourmet feasts! Ultimate Dining Hall Hacks offers 75 amazing and creative recipe ideas that use items readily available in your college dining hall. Enjoy eggs carbonara or a mango parfait for breakfast, dine on tzatziki chicken salad or lemon-pepper pasta any night of the week, and create custom desserts like peach cobbler and chocolate bread pudding. Discover a wide variety of inventively delectable options as you make the most of your college meal plan.

Ultimate Dining Hall Hacks: Create Extraordinary Dishes from the Ordinary Ingredients in Your College Meal Plan

Storey Publishing, LLC.

See the best price to sell, buy, or rent books by Krishna, Priya. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Krishna, Priya

See the best price to sell, buy, or rent books by Krishna, Priya. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Priya’s Kitchen Adventures: A Cookbook for Kids

Indian-Ish: Recipes and Antics from a Modern American Family

Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave): A Cookbook

Ultimate Dining Hall Hacks: Create Extraordinary Dishes from the Ordinary Ingredients in Your College Meal Plan