Misarana

Produktbeschreibung

MISARANA (which translates as fusion in Punjabi) is a collection of vibrant Indian twists on everyday European classics - brought to life by Eddie Scott. Childhood summer holidays were spent touring around France and it was on these adventures that Eddie discovered his love of classic regional French cuisine. Eddie's cooking is also inspired by his family's Indian, Punjabi heritage. His grandparents, both skilled cooks taught him the basics of Punjabi cuisine and the art of cooking with spice. You will often find an exciting Indian twist in his classically inspired food. 

Inhaltsverzeichnis

Introduction
Breakfast & brunch
a spot of lunch
Midweek staples
Weekend blow-outs
Pudding
Pantry
INDEX
acknowledgements 

Autoreninfo

Eddie Scottâ€Ös first memories were spent in the kitchen: he grew up in a family who loved to cook great food. Childhood summer holidays were spent touring around France and it was on these adventures that Eddie discovered his love of classic regional French cuisine. Holidays were spent eating real food in cafeterias and workers cafés; where locals ate! Eddie was astounded at the variety of brilliant ingredients and the culture of food in France. His teenage years were spent teaching himself a repertoire of classic dishes and recreating his holidays at home, ranging from Sole à La Meunière to ÃÄle Flottante.

Eddieâ€Ös cooking is also inspired by his familyâ€Ös Indian, Punjabi heritage. His grandparents, both skilled cooks taught him the basics of Punjabi cuisine and the art of cooking with spice. You will often find an exciting Indian twist in his classically inspired food. Eddie is particularly passionate about the Royal Mughlai cuisines of India and has spent years perfecting his Hyderabadi biryani.

In 2022, Eddie fulfilled a life cooking ambition, becoming MasterChefUK Champion, where he got to showcase his signature style. He leaves behind a successful career as a Marine Pilot, to embark on a new and exciting life in food. Since winning Masterchef, he has worked at The Pipe and Glass in Beverley and Restaurant Gordon Ramsay in London, and went on a big trip to India, eating his way around Mumbai, Kerala, Hyderabad, Kolkata, Lucknow and Delhi.