Here's Masala Farm, New York chef Suvir Saran's love letter to the upstate New York farm where he and his partner Charlie Burd (who co-authored, as did food writer Raquel Pelzel) raise chickens and goats and whatnot. The book — divided by seasons, of course, this is a farm cookbook we're talking about — presents recipes for updated American farmhouse cuisine, with the occasional Indian accent. (See: chai cider, chaat fries, New Year's black eyed pea curry.)
That said, those looking for a strong Indian flavor would do better to look at Saran's other books, Indian Home Cooking and American Masala; this cookbook largely consists of biscuits, seasonal jams, and the like. Masala Farm is out December 14 from Chronicle (preorder on Amazon).
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