One of the most gleeful cookbooks of 2023… prepare to fall deeply in love with this book.’ - Stylist Magazine The Mother Tongue by Bill Bryson". www.publishersweekly.com. 2 September 1991 . Retrieved 2023-03-30.

Mother Tongue’ A Summary and Analysis of Amy Tan’s ‘Mother Tongue’

Outstanding… a kitchen journey that spans cuisines… our new favourite cookbook.’ - Observer Food Monthly The Mother Tongue is a 1990 book by Bill Bryson which compiles the history and origins of the English language and its various quirks. [1] It is subtitled English And How It Got That Way. The book discusses the Indo-European origins of English, the growing status of English as a global language, the complex etymology of English words, the dialects of English, spelling reform, prescriptive grammar, and other topics including swearing. This account popularises the subject and makes it accessible to the lay reader, but it has been criticised for some inaccuracies, such as the perpetuation of several urban myths. [2] This book has also been published in the UK by Penguin Books under the title Mother Tongue: The English Language.His recipes have a dynamism that is genuine, personal and flavour-led… dazzling and yet warmly inviting… There is so much more to the book than the recipes’ - Nigella Lawson If food can be melt in the mouth, this is melt in the mind… unbelievably beautifully written.’ - Saturday Kitchen Amazing, original, boundary breaking. Gurdeep is a genius with flavour and a terrific writer too’ - Diana Henry

Mother Tongue - University of Washington Mother Tongue - University of Washington

How thrilling and inspiring to be drawn into Gurdeep’s extraordinary diaspora and fantastic world of flavours!’ - Claudia Roden Mother Tongue: Flavours of a Second Generation by Gurdeep Loyal is published by 4th Estate on 2 March. Loyal describes himself as "a second generation British Indian food writer and home cook, a descendant of Punjabi farmers and Leicester market traders with big appetites”. Furthermore, he’s travelled around the world eating professionally, as it were, for Harrods and Marks & Spencer (where he was, latterly, Head of Food Trends) and so his palate has been formed by the foods from many cultures. Thus, his recipes have a dynamism that is genuine, personal and flavour-led. Let me name a few from this dazzling and yet warmly inviting bounty of them: Achaari Mango Pulled Pork; Brown Butter, Onion & Cumin Dip; Chaat Paneer Curry Dogs; Masala Brisket Pie; Yellow Chana-Moong Dal with Chorizo Tarkha; Dopiaza Dauphinoise with Za’atar and Crispy Vindaloo Aubergines with Anchovy-Chilli Yogurt. From the sweeter end of the spectrum, I will simply say to you Passion Fruit & Raspberry Rose Victoria Sponge, Saffron Custard Tart with Candied Fennel Seeds & Roasted Strawberries, and Chocolate Chai Pie! And there is so much more to the book than the recipes. It allows you — to draw on an analogy that both Loyal and I favour — new music in the kitchen. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ That leaves me to do no more than tell you that the recipe I’m delighted to be sharing with you today is the Kasundi Keema Lasagne Rolls.

This book really excites me. It looks at Indian food with fresh eyes and break moulds with its recipes, photography and style. Gurdeep is very talented – this book is just the start!’ - Chetna Makan