The Soul of Spice: Exploring India's Vast Culinary Regions

Review Quotes:
The Soul of Spice is approachable with easy-to-follow recipes, inspiring pictures, and additional information, making this perfect for novice to experienced cooks. The first 57 pages of this 401-page book are full of introductory information including a fantastic glossary and list of common spices. If you are new to cooking this type of cuisine, this is so helpful and appreciated! Recipes in this book are written in a simple-to-follow manner with a list of ingredients that is not overwhelming. Most, if not all, ingredients will be easy for most people to find in hometown grocery stores or online.----Aftan Damon, NetGalley Reviewer

Review Quotes:
I always love expending my cooking skills, and this book was stunning to read through. Full of mouth-watering recipes, I cannot wait to try them ALL. Beautiful pictures and great explanations for those who didn't grow up cooking Indian food.---- Tabitha Paine, NetGalley Reviewer

Review Quotes:
So much variety included in this cookbook, many recognizable classics but also some recipes some may be unfamiliar with which is great. Lots of different meat and veggie options and takes you through the whole meal, including accompaniments.---- Rebecca Glen, NetGalley Reviewer

Review Quotes:
This cookbook is absolutely gorgeous. From the stunning photography to the thoughtful format and beautifully written recipe descriptions, it's clear how much heart went into this. Keith Sarasin weaves history, culture, and personal stories throughout, making this feel like more than just a cookbook. It feels like a love letter to spices and the traditions they carry. The recipes are approachable and well explained, and the pictures alone will make you want to dive right in. Highly recommend for anyone who loves cooking, food history, or just a cookbook you'll actually sit down and read.---- Kaitlyn Laycoax, NetGalley Reviewer

Review Quotes:
This isn't just a cookbook, though it does contain some tantalizing and easy to follow recipes. The Soul of Spice is a rich tapestry woven with history, culture, personal anecdotes, and a deep, almost spiritual reverence for the spices that have shaped our world. I particularly enjoyed the personal reflections and anecdotes sprinkled throughout the book. They add a warmth and intimacy that makes you feel like you're having a conversation with a knowledgeable and passionate friend. The Soul of Spice is a must-read for anyone who loves food, history, or simply a beautifully written book that celebrates the richness of our world. It's a book to savor, to learn from, and to inspire you to look at your spice rack with a newfound appreciation. Highly recommended!---- Katrina Davies, NetGalley Reviewer

Review Quotes:
To be honest, when reading a cookbook, I am unlikely to read the introduction from the author, or stories related to the recipes. However, the stories the author told were such a delight to read, I really enjoyed that aspect of it. On top of that, the recipes sound absolutely amazing, and to have recipes so that I can try them myself is so exciting!---- Erin Crossway, NetGalley Reviewer

Publisher Marketing:

Discover the bold flavors of authentic Indian cooking and bring the rich traditions and vibrant spices of India into your kitchen with this comprehensive Indian cookbook featuring 150+ authentic recipes from creamy butter chicken and fragrant biryani, each recipe includes step-by-step instructions, cooking tips, and traditional techniques to help home cooks recreate real Indian flavors with confidence.

Perfect for both beginners and experienced cooks, this beautifully crafted Indian recipe book explores the diverse regional cuisines of India while teaching the foundations of spice blends, ingredients, and cooking methods that define this beloved cuisine. Whether you're preparing a comforting weeknight meal or hosting a flavorful dinner for friends, these recipes make it easy to cook authentic Indian food at home.

Inside This Authentic Indian Cookbook

• Over 150 traditional Indian recipes with iconic recipes from across India, including butter chicken, biryani, samosas, curries, chutneys, breads, and more inspired by regional traditions
• Discover essential Indian spices, ingredients, and techniques that bring depth, aroma, and complexity to every dish
• Explore the history of Indian cuisine and gain insight into the cultural and culinary history of India, and how centuries of tradition shaped today's beloved recipes.
• Clear directions and expert tips make this cookbook approachable for beginners while offering inspiration for experienced home chefs
• Vibrant images capture the color, culture, and spirit of Indian food, making every page both instructional and inspiring.

For more than a decade, Chef Keith Sarasin has studied the cuisine of the Indian subcontinent, working alongside chefs, food researchers, and culinary historians. His deep respect for the history, culture, and flavors of Indian cooking informs every recipe in this collection, bringing authentic techniques and stories to the modern home kitchen.

"When an American chef willingly sets foot in an Indian kitchen, insists on training under an Indian woman, and takes on the challenge of introducing Indian food to the West--they're either irrational or awfully brave."
-- Bruite Magazine India

Give the beautiful gift of bold flavors to

• Beginner and expert chefs
• A housewarming party
• Birthdays and holidays
• Dinner parties and spicing up cooking routines

Whether you're a curious home cook, passionate foodie, or traveler inspired by global flavors, this Indian cookbook of authentic recipes invites you to explore the spices, traditions, and unforgettable dishes that make Indian cuisine one of the most beloved in the world

Contributor Bio:Sarasin, Keith
Chef Keith Sarasin's love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. He began his culinary career at the age of 15, working at a local sub shop washing dishes and making sandwiches. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. Sarasin was a private chef before founding The Farmers Dinner in 2012.