LEADER 00000cam a22012137i 4500 
001    1h1rvtpkzswh2nnp 
008    220926s2022    nyua|||e|b||||001 0|eng|c 
020    9781324006060|qkartonnage 
041    eng 
082 00 641.5975|223/eng/20220630 
092 0  641.59|bengelska 
100 1  Bhatt, Vishwesh|4aut 
245 10 I am from here :|bstories and recipes from a Southern chef
       /|cVishwesh Bhatt with Sara Camp Milam ; photography by 
       Angie Mosier 
250    First edition 
264  1 New York, NY :|bW.W. Norton & Company, Inc.|c[2022] 
300    vii, 312 pages|bcolor illustrations|c28 cm 
336    text|btxt|2rdacontent 
336    still image|bsti|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references (page 299) and index 
520    "One of the South's best chefs invites you to grill, stew,
       and fry your own way to a more expansive and delicious 
       dinner. A Vishwesh Bhatt dish conjures an evolving 
       American South. Peanut Masala-Stuffed Baby Eggplant 
       alongside fried okra, tossed in tangy chaat masala. 
       Collard-Wrapped Catfish with a spicy Peanut Pesto. These 
       much-loved dishes are stars on the menu at Snackbar in 
       Oxford, Mississippi, where Bhatt has been the executive 
       chef since 2009, earning him Best Chef: South (2019 James 
       Beard Awards) and induction into the Fellowship of 
       Southern Farmers, Artisans, and Chefs in 2022. His food 
       draws from his Indian heritage and is unpretentious, 
       inventive, and incredibly delicious. I Am From Here 
       organizes 130 recipes by ingredient, emphasizing staples, 
       spices, and vegetables that are as beloved on the Indian 
       subcontinent as they are in the American South. Summer 
       means okra, tomatoes, corn, and peas. Winter brings sweet 
       potatoes and greens: mustards, collards, kale, and 
       spinach. Rice is a constant throughout. Bhatt vividly 
       recounts the special meals cooked by his mother and 
       grandmothers-vegetarian comfort food such as Khichadi, 
       custardy rice pudding, and Stewed Gujarati-Style Black-
       Eyed Peas-and presents them alongside dishes he's shared 
       with friends, colleagues, and family across the decades. 
       Recipes run the gamut from uncomplicated roast chicken and
       Citrus-Herb Rice Salad to dinner party-worthy Grilled Pork
       Tenderloin with Tandoori Spices. Writing for the home cook,
       Bhatt includes recipes for making your own spice mixes, 
       including a versatile chaat masala. A mix-and-match meal-
       planning guide will help you pair dishes for different 
       occasions. And every ingredient is within reach even if 
       you're cooking far away from the warmth of Mississippi. 
       This cookbook thoughtfully, and persuasively, expands 
       notions of what it means to be, and cook like, a 
       Southerner today"--|cProvided by publisher 
650  0 Cooking, Indic 
650  0 Cooking, American|xSouthern style 
650  6 Cuisine américaine du Sud 
650  6 Cuisine de l'Inde 
650  7 Matlagning|2sao 
650  7 Indisk matlagning|2sao 
650  7 Amerikansk matlagning|2sao 
650  7 Cooking, Indic.|2fast 
650  7 Cooking, American|xSouthern style.|2fast 
655  0 cookbooks 
655  7 Kokböcker|2saogf 
655  7 cookbooks.|2aat 
655  7 Cookbooks.|2fast 
655  7 Cookbooks.|2gsafd 
655  7 Cookbooks.|2lcgft 
655  7 Recipes.|2lcgft 
700 1  Milam, Sara Camp|4aut 
700 1  Mosier, Angie|4pht