Food Writer · Cookbook Author
Harris Salat
Cooking with people, writing down what they know, and passing it on.
Cooking with people, writing down what they know, and passing it on.
Recipe collections built from cooking sessions and interviews with home cooks, backed by research into each cuisine's traditions and sources. Free to read, print, and cook from.
Everyday recipes transcribed from cooking sessions with Manoj — rotli and thepla, shaak and dal, dhokla and khandvi, a dozen chutneys, and the balanced thali that holds it all together.
Open the booklet → Booklet No. 2 · Kenyan CoastTwenty-eight recipes and stories from Mombasa, Lamu, Malindi & Kilifi — a cuisine born of monsoon winds: mbaazi and mahamri, pilau and biryani, samaki wa kupaka, and Old Town street food.
Open the booklet → Booklet No. 3 · South IndiaDosas, idlis & the rhythm of the tiffin table — twenty-five recipes from Tamil Nadu, Karnataka, Andhra & Kerala, from the mother batter to the last tumbler of filter coffee.
Open the booklet →
An Opinionated Guide to Modern, Homey, Classic Japanese Recipes — with Tadashi Ono
Over 100 achievable recipes — fast enough for weeknights, elegant enough for the weekend: soul-satisfying miso soups, toothsome soba, broiled fish three ways, Japanese-style sandwiches, wagyu burgers, and the best fried chicken on planet Earth (promise).
Get it on Amazon →