Ashia's Table

Book Size: 8" x 10"

Pages: 224

Format: Hardback

ISBN: 9781623718848

Imprint: Interlink Books

Photography by: Manja Wachsmuth

Illustrations: Illustrations, color

Release date: Fall 2021

Category:

Ashia's Table

Family Recipes from India and beyond

By • Photography by Manja Wachsmuth

$ 35

“A joy to cook from as well as to read, this is a great addition to any cookbook collection … exquisite photography … recipes are simple, filled with comfort, and easy to execute … Fans of Indian cuisine will love the rice dishes, robust chutneys, and many vegetarian options, like pea and paneer curry and mung dhal. Ismail-Singer’s observation that home is wherever family is reflects the beauty of her recipes and her life journey.”—Booklist

About this book

Authentic Indian recipes that are simple and totally doable

Ashia’s Table
 features well-known traditional Indian dishes alongside a selection of exciting new dishes based on Indian flavors and textures, all of which can be easily made at home.

Ashia Ismail-Singer’s debut cookbook pays homage to her heritage, blending it seamlessly with a modern and authentic take on her native Indian cuisine. Her recipes aren’t just a list of ingredients and measurements: For Ashia, they are memories of childhood, food experiences that have been passed down through generations, and which connect her to her family and homeland. With chutneys and bites for grazing, light lunches, nourishing main dishes, desserts, home baking, and more, this book brings you a collection of recipes inspired by India’s rich food culture, made with ingredients that are easy to find wherever you are. 

Ashia’s Table is a beautiful book to be cherished for its delicious recipes, stunning photography, and attractive design.

 

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About the author

Ashia Ismail-Singer is of Memon heritage, from the Gujarat region of India. She was raised in Malawi and the UK and now lives in New Zealand. One of four sisters, food has always played a big part in her life and she believes it is one of life’s simplest and greatest pleasures. Ashia was taught to cook by her mother, learning the traditional Indian way—without shortcuts. But she has since simplified and adapted recipes, combining influences from other countries she lived in or visited. She is a regular contributor to several food and lifestyle magazines and writes regularly for New Zealand House & Garden. Ashia lives in Auckland with her family, and works as a school nurse. Ashia’s Table is her first cookbook. 

Reviews

“A joy to cook from as well as to read, this is a great addition to any cookbook collection … exquisite photography … recipes are simple, filled with comfort, and easy to execute … Fans of Indian cuisine will love the rice dishes, robust chutneys, and many vegetarian options, like pea and paneer curry and mung dhal. Ismail-Singer’s observation that home is wherever family is reflects the beauty of her recipes and her life journey.”—Booklist

“Ashia Ismail-Singer’s vibrant cookbook shares Indian recipes that are influenced and intensified by family and regional tastes … Welcoming and informative, Ashia’s Table stresses that Indian cooking shouldn’t seem complicated or intimidating. Engaging memoir elements wend in, and the text is brightened with family snapshots. An elegant collection of recipes that’s suited to pass on to next generations, Ashia’s Table brings new elements to Indian cuisine, preserving traditions while ‘creating food that spans generations, geography, and ethnicity.’” —Foreword

“[A] heartfelt tribute and solid introduction to Indian cooking. Food writer Ismail-Singer ably proves that ‘Indian food does not have to be complicated’ in this excellent debut packed with simple yet satisfying recipes inspired by her heritage. A descendant of Memon Muslims in western India … many of the dishes on offer… showcase a tantalizing blend of traditions … Thanks to her straightforward instructions, even those less versed in cooking Indian cuisine will find her recipes—including those for more time-consuming dishes such as chicken biryani and gulab jamun (fried dough balls soaked in syrup)—easy to execute.” —Publishers Weekly

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