Raji cuisine: Indian flavors, French passion

Book Cover
Average Rating
HarperCollins Publishers,
Pub. Date:
1st ed.

When Raji Jallepalli was a child growing up in India, she loved to sneak into the kitchen to carefully observe the cook and ask questions about whatever happened to be on the stove. Her parents discouraged such behavior--since Indian ladies did not cook. With a career in the kitchen unthinkable, Raji immersed herself in a career in microbiology. Years later, she visited France and fell in love with French food and wine. On first tasting the food she thought, "This is nice, but it could use some of the assertive flavors of my homeland as well as some lightening up."

Three important influences--her Indian upbringing, scientific background, and love of French cuisine--inform Raji's cooking and account for her incredible success as a chef, and a self-taught one at that. Her eponymous restaurant, Restaurant Raji in Memphis, Tennessee, was nominated for a James Beard Award in 1996 and 1997 and helped establish Raji as one of this country's hottest culinary stars. She has been called "a major player" by the New York Times, and her restaurant was dubbed "one of the most exciting in America" by Food & Wine. Raji defines her brand of fusion as "a rather quiet combining of vastly different cultures, philosophies, and cooking techniques." In her kitchen she retains the basic principles and balance of French cuisine while introducing the profound bouquets of Indian cooking. As star chef and Raji fan Charlie Trotter writes in the foreword, "Hers becomes one cuisine--not a melding of two. It is completely natural, there is nothing contrived about it."

All the recipes in Raji Cuisine come from Raji's restaurant but are adapted for the home kitchen. A full glossary of Indian spices appears, along with a primer on techniques and notes on choosing wine to accompany Raji's uniquely flavored fare.

Outstanding, easy-to-follow recipes, gorgeous four-color photographs, and Raj'i's own reflections on her incredible journey to stardom in America's foremost culinary circles--all combine to make Raji Cuisine a welcome and remarkable debut from an extraordinary talent.

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Grouping Information

Grouped Work ID 12d7f1aa-b77a-d1a3-a0bb-e1ea904a5bb3
Grouping Title raji cuisine indian flavors french passion
Grouping Author jallepalli raji
Grouping Category book
Last Grouping Update 2018-10-10 01:06:21AM
Last Indexed 2019-03-20 03:56:45AM

Solr Details

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auth_author2 Choate, Judith.
author Jallepalli, Raji.
author2-role Choate, Judith.
author_display Jallepalli, Raji
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itype_basalt Non-fiction
last_indexed 2019-03-20T09:56:45.251Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_basalt 641.595 JAL
owning_library_basalt Basalt Regional Library
owning_location_basalt Basalt
primary_isbn 9780060192228
publishDate 2000
record_details ils:.b19721092|Book|Books|1st ed.|English|HarperCollins Publishers,|2000.|xi, 219 pages : color illustrations ; 25 cm.
recordtype grouped_work
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b19721092 .i49057182 On Shelf On Shelf false true true false false true 116, 117, 118, 119, 120
subject_facet Cooking, French, Cooking, Indic
title_display Raji cuisine : Indian flavors, French passion
title_full Raji cuisine : Indian flavors, French passion / Raji Jallepalli, with Judith Choate ; photography by Gozen Koshida and Steven Needham ; wine notes by Shields Hood
title_short Raji cuisine :
title_sub Indian flavors, French passion
topic_facet Cooking, French, Cooking, Indic