Review
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Notable Press & Accolades:
Best Cookbooks and Food Books of 2018 --Huffington Post
"No matter what toppings you start with, you'll no doubt find
ever more ways to enjoy dosas." --The Daily Beast
"Thanks to Nash Patel and Leda Scheintaub's Dosa Kitchen, my
customers have learned how fun and easy it is to add this y
fermented food to their cooking. We had such great feedback from
the authors' dosa demonstration at a recent Bouley Events
Fermentation Symposium. Hearing that people are using their own
creativity to personalize what they've learned is the mark of
success of a chef and a cookbook!"
--Chef David Bouley
"If you, like me, love dosas, this is an essential book for your
kitchen. The inventive recipes breathe new life into this popular
Indian street food. It will make a wonderful gift for the cooks
in your life." --Thrity Umrigar, author of The Space Between Us
"Dosa Kitchen proves that an everyday South Indian ste can
easily become a part of world cuisine. Nash Patel and Leda
Scheintaub invite us to think outside the box--we can make a dosa
savory or sweet, serve it as a wrap or a pancake, and entertain
with it. There are recipes for vegans and carnivores alike. The
clarity and simplicity of the recipes, the photography, and the
format of the book make Dosa Kitchen so accessible and
motivating. We all could use more of y and delicious dosas
in our life. Soak your lentils and rice right now!" --Divya
Alter, author of What to Eat for How You Feel and owner of
Divya's Kitchen
"It's not often that a cookbook comes along that introduces
something completely new to Western palates--Dosa Kitchen is such
a book. Hats off to Patel and Scheintaub for their gift to the
food world of so many interesting and inspiring recipes. A
wonderful way to enjoy gluten-free, properly prepared crepes and
pancakes." --Sally Fallon Morell, president of the Weston A.
Price Foundation
"What better vehicle for 'clean food' than a fermented,
gluten-free, delicious dosa! Dosa Kitchen is an inspiring
explosion of taste and color sure to make dosas one of your
favorite meals." --Terry Walters, author of the bestselling Clean
Food
"Dosas are one of the world's great fermented foods, turning
some of the humblest ingredients--rice and lentils--into an
incredibly versatile delicacy. This book has clear instructions
and practical tips for making your own dosas at home, and great
ideas for how to serve them. I've been making dosas occasionally
for decades, but following Leda and Nash's guidance has vastly
improved them, and now I make dosas all the time." --Sandor Ellix
Katz, author of Wild Fermentation and The Art of Fermentation
"It's a joy to journey with Leda and Nash as they showcase their
favorite dishes from their combined culinary worlds. The recipes
are trustworthy, and the writing is a delight. Yes! to India's
favorite street food in your own kitchen." --Rebecca Wood, author
of The New Whole Foods Encyclopedia
"It's been long overdue but Nash and Leda have written the
perfect ode to the dosa. Using their own unique sense for
combining flavors they've remarkably showcased the vibrant and
diverse possibilities that this fermented crepe possesses and how
it can easily be made a ste in everyone's kitchens." --Nik
Sharma, author of Season: Big Flavors, Beautiful Food, food
writer and photographer of A Brown Table, and columnist for the
San Francisco Chronicle
"Nash Patel and Leda Scheintaub have put together a unique
cookbook featuring one of the world's most delicious and y
foods, the dosa. The book has not only clearly written recipes
but also gorgeous photos! I worked closely with Leda on my own
book, so I know the skill, precision, and care that has been
taken in the creation of the recipes. Whether you are already a
fan of dosas or new to them, this is a book that belongs in your
kitchen." --Laila Ali, cookbook author, TV host, and boxing
champion
About the Author
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Nash Patel is the co-owner and chef of Dosa Kitchen, a food
truck in Brattleboro, VT. He was born to an Anglo-Indian family
in the southern Indian city of Hyderabad. Leda Scheintaub is the
co-owner of Dosa Kitchen. She trained as a chef at the Natural
Gourmet Institute in New York and is a recipe tester, editor, and
writer. She is the author of Cultured Foods for Your Kitchen, and
has contributed to many other titles.