Tipsy Smoothies or From Curries to Kebabs

Tipsy Smoothies: Over 150 Fabulous Cocktail Smoothie Recipes

Author: Donna Pliner Rodnitzky

Looking for a way to elevate your cocktail into an exotic and invigorating surprise? This is it! If you love cocktails or are a smoothies devotee--or both--you'll love this innovative book. Combine the right spirits with temptingly flavorful fresh fruit, sorbet, and other tasty delights, and you're ready to experience a great new taste sensation--a tipsy smoothie! Inside this unique concoction of tasty recipes, you'll discover more than 150 popular mixed drinks transformed into delicious cocktail smoothies, including:

Pineapple Margarita

Southern Fizz

Singapore Sling

Banana Split Martini

Mango Daiquiri

Fuzzy Navel

Flirtini

Coco Loco

Cosmopolitan

Mai Tai

Along with a splash of fun for each recipe, you'll also learn important mixology basics, what equipment to use, and chic garnishes. Here's how to create the perfect tipsy smoothie!

Go to: The Cultural Politics of Food and Eating or Effective Leadership in Adventure Programming

From Curries to Kebabs: Recipes from the Indian Spice Trail

Author: Madhur Jaffrey

Indian cookery is among the world's most distinctive and enticing cuisines, one whose influence can be discerned in culinary traditions around the globe. In this groundbreaking book, bestselling author Madhur Jaffrey presents more than 100 of the best curries, many recorded for the very first time, plus all the savory accompaniments to serve with them.

In this fascinating volume, Madhur traces the origins of curry, explaining how Indian immigrants brought ingredients and techniques to new lands, creating an ever-growing cornucopia of delicious hybrids. To illustrate the evolution of curry, and its close relative, the kebab, she not only includes the finest recipes from India—like Hyderabadi Ground Lamb with Orange and Dry Masala Fish—but a wide variety of exotic curries from all over the world. Enticing recipes include Sumatran Lamb Curry from Indonesia, Red Beef Curry from Sri Lanka, Burmese Chicken-Coconut Soup from Myanmar, Lobster in Yellow Curry Sauce from Thailand, Vietnamese Pork with Lemongrass, Lamb Shanks Braised in a Yogurt Sauce from Pakistan, and even a beef curry from Japan, where, as in the United Kingdom, curry is one of the most popular meals, even among schoolchildren. To complement the curries, there are soups, noodles, breads, chutneys, beans, vegetables, and, best of all, twenty recipes for easy and deliciously spiced kebabs.

Beautifully illustrated and filled with the kind of comprehensive insight into the art of curry that only Madhur Jaffrey could provide, From Curries to Kebabs makes fascinating reading for cooks everywhere and will be an outstanding addition to any curry lover's library.

About the Author: Described bythe New York Times as "the Indian cuisine authority," MADHUR JAFFREY was born in Delhi. A bestselling cookbook author, she has written more than fifteen books, including Madhur Jaffrey's World Vegetarian, winner of the James Beard Award. Her articles on food have been published in numerous magazines, such as Gourmet, Food & Wine, Saveur, and The New Yorker. An accomplished actress, she has appeared in more than twenty films, including Merchant Ivory's Shakespeare Wallah, Heat and Dust, and Cotton Mary.