More About the Book
"The brief time I've spent in the kitchen with Noorbanu and Karen generated memories that will last a lifetime. Watching Noorbanu cook was exceptional. Her food creates comfort and intrigue in a perfectly delicious package." —Julie Van Rosendaal, bestselling cookbook author and CBC radio columnist
"A Spicy Touch is the most beautiful, interesting, easy to follow, historical and inviting cookbook I have ever seen. What joy it will bring to so many people. I am so excited for Noorbanu and Karen to have completed this amazing journey and project together. There's so much love in this cookbook. I can't wait to own a copy and get started cooking the delicious Indian dishes right here in my own kitchen. Bravo!" —Shelley Adams, author of Whitewater Cooks
"I grew up in India with my family cooking and me learning just by being there. I am in awe of my mother, aunties and grandmothers and am blessed that they made me who I am today. I realize how fortunate I am since learning to cook from close family members is increasingly rare. That is why I have tremendous respect for Noorbanu Nimji. Noorbanu's voice as a teacher and cookbook author is just like that of an Indian mother lovingly sharing family favourites with her children." —Vikram Vij, bestselling cookbook author and renowned restaurateur
"It's like Noorbanu and Karen are right here in my kitchen, teaching me to taste and to cook. I’ve always wanted to understand more about East Indian flavours, and this book has opened the spice box up to me. Thank you." —Jennifer Cockrall-King, author of Food Artisans of the Okanagan
"I have collected hundreds of cookbooks over my career and the wealth of knowledge Noorbanu shares in this book should inspire anyone to try every recipe." —Chef Andrew Hewson, CCC
"I love Indian food but its preparation has largely been a mystery to me. Typically I leave that part of it to the professionals. But in this book, Noorbanu Nimji breaks the dishes down into simple approachable recipes even I can handle. So I see carrot pickle, chana dal and chicken tikka in my near future." —John Gilchrist, Calgary food and restaurant writer
Published:
June 9, 2020
Format:
Hardback Paper over boards
Page Count:
328
Contributors:
Noorbanu Nimji (CA)
Karen Anderson (CA)
We acknowledge the financial support of the Government of Canada, the Canada Council for the Arts, and the BC Arts Council.
