Author: Vir Sanghvi
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Publisher: Penguin
Year: 2004
Language: English
Pages: 333
ISBN/UPC (if available): 0143031392
Description
Full of culinary secrets and gastronomic tips, this offering is a feast of sparkling prose that entertains as it informs. This is a book to be read, consulted and savoured.
If you like the smell of truffles, you also like sex. If, on the other hand, you think it reminds you of socks, then you’re probably lousy in bed.
Star journalist and popular television anchor Vir Sanghvi wears many hats. By day he writes serious political columns, in the evenings he’s at a studio interviewing a celebrity, and sometime in between he is both gourmet and gourmand. And when Sanghvi writes on food, he pulls no punches. Celebrating what is good and savagely attacking wht is bad, he combines culinary history, travel and culture to rank among the best food writers of today.
Inspired, erudite and wonderfully witty, Rude Food is a collection of Sanghvi’s essays on food and drink. From breakfast rituals to sinful desserts, airlines khana to what our favourite film stars love to eat, from chefs at five-star hotels to food critics, Vir Sanghvi has his finger on the pulse of what we put into our stomachs and why.
If you want to know how tandoori chicken arrived in India, the Three Golden Rules of Sandwich making or the three kinds of bad service you should absolutely not put up with, who eats out the most in Bombay and where you are most likely to find Prime Minister Vajpayee tucking into his favourite cuisine, then this is the book you must have.
Full of culinary secrets and gastronomic tips, Rude Food tells you the key to the perfect pizza, the easiest way to make risotto, what the nation’s fast food of choice is, the truth about your cooking oil, and much much more.
A feast of sparkling prose that entertains as it informs, this is a book to be read, consulted and savoured.
Vir Sanghvi is probably he Best-known Indian journalist of his generation. In 1978 he became the youngest editor in the history of Indian journalism when he was appointed editor of Bombay at the age of twenty-two- He became editor of Imprint at twenty-six and of Sunday at thirty.
From 1999 to 2004 he was editor of the Hindustan Times, where he is currently editorial director. He is also one of India’s leading television anchors and has hosted several programmes for the Star TV group.
Contents
INTRODUCTION
ENTER THE DRAGON
Shanghai Wok
The Thai Food Fast Track
The Tale of Sino-Ludhiana Cuisine
The Nelson Wang Story
Salads: The Way of the Rabbit
Durian: The Fruit with the Smell from Hell
High on Thai in Mumbai
THE GOOD LIFE
Hooked on Caviar
The First Class Experience
A Sucker for Oysters
Confessions of a Truffle Eater
Some Sweet Truths about Chocolate
Don’t Duck the Goose, Try Some Foie Gras
The Right Smoke on the Salmon
About Wine
Whisky? No Thanks
Vodka Goes Vanilla
DESI DELIGHTS
The King of Kababs
The Unsung Nizam’s Roll
Bhelpuri: It’s All about Texture
The Lost Art of Tandoori Chicken
Hot on the Idli-Dosa Trail
The Race for Indian Food
Back to Basics: Desi Food Still Rules
GOING PLACES
Rooms at the Top
Tipsy-Turvy on the P M’s Plane
Past Times: First Tastes That Lasted Forever
Meals to Live (and Die) For
The Banqueting Food Guide
A Rendezvous with Fine Dining
Why Is Airline Food So Bad?
Too Exotic for Good Taste
At Your Service
ARE YOU BEING SERVED?
Rocked by Bad Taste
Do You Want to Go Higher?
Rude Waiters? Do Table Your Protest
Who’s Serving the Who’s Who
The Fine Art of Food Criticism
Saluting the Chef
Seeing through Mineral Water
WE ARE WHAT WE EAT
A Guide to Fad Diets
Why Atkins Rules
Deconstructing Diet Mythology
The Milky Way: Is It Good For You?
Hygienic, Not Healthy
The Maida Mystique
WHAT’S COOKING?
There’s Something about Vanilla
Mushrooming Flavours
The Secret of cooking Risotto
Understanding the Mushroom
Earning Your Bred and Butter
Nursery Desserts for Adults
The Enduring Myths of Pasta
The Heart of a Salad Is in the Leaves
The Universal Charm of Omelettes
The Mostly Accurate History of Potato Chips
The Hot Dog Less Travelled
Deconstructing the Sandwich
Pulverize That Potato
Making the Oil Flow
Saucing up the Sausage
Bean to the Wild West?
Such Cold Comfort
Lentil Lament: Where’s the Meat?
Spaghetti: Twists in the Tale