Sanjeev’s books induce even those who have never entered the kitchen to successfully wield a mean ladle. This latest offering is a lovingly prepared compilation of delicious everyday recipes that can be dished up at time of the day even by a novice cook. Innovative, irresistible and imaginative, Sanjeev Kapoor’s culinary offerings have always held sway over the connoisseurs of food. The master chef has always used his creativity to satiate the constant clamor of food lovers for new recipes and novel presentations. Result? Superbly crafted cookery cooks. Though this book is about soups, salads, sandwiches, snacks and sweets – they can be combined expertly to make a complete meal. It is made of stuff – from the wholesome pasta to the feathery light salad, from the ubiquitous Cream of Tomato to the more up market Broccoli soup and the unassuming halwa to the exotic soufflé – a variety that would perk up every interested palate from within and out of India. Sanjeev’s recipes seem exotic but are simple and easy-to-cook. The ingredients used are readily available in the market. There is every reason to exult at the goodies that await your attention.
ABOUT THE AUTHOR Sanjeev Kapoor
Master Chef Sanjeev Kapoor's name is synonymous with Khana Khazana, as the host of the most successful weekly cookery show being telecast non-stop since 1993, which was deservedly awarded the Best Cookery Show by Indian Television Academy consecutively since inception of the award. Sanjeev Kapoor, after finishing his Diploma in Hotel Management, Catering & Nutrition, worked with some of the most prestigious hotels in India and abroad, his excellence being manifest in awards such as the Best Executive Chef of India by H & FS and the Mercury Gold Award at Geneva by IFCA. FCA's Mercury Silver is the latest addition. Sanjeev Kapoor has lent his franchise to some of the best fine-dine restaurants in and out of the country. The first such franchisee is Sanjeev Kapoor's Khazana, set up at Dubai in 1998. there have been regular addition since then covering cities of Kolkata, Ludhiana, Jalandhar, Delhi, amritsar, Noida and Dhaka. To come up shortly are restaurants at Hyderabad and Bahrain. With his determination to share his love for food, he has six recipe books and a multimedia CD-ROM on Indian Cooking. His websites www.canjeevkapoor.com and www.indiancookery.com carry a plethora of tested recipes and other related information. An now for more interaction, food lovers are invited to join Sanjeev Kapoor Cookery Club where tey will have the opportunity to know him better.
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