About The Author
Padma is a prolific author, writing the best-selling Easy Exotic, which won the Best First Book award at the Gourmand World Cookbook Awards. Lakshmi followed this with the publication of her second cookbook, Tangy, Tart, Hot & Sweet, and her memoir The New York Times best-selling Love, Loss, and What We Ate. She later published The Encyclopedia of Spices & Herbs. In August of 2021, she published her first children’s book Tomatoes for Neela which was also a The New York Times best-seller.
Tomatoes for Neela
Padma Lakshmi, bestselling author and host of Bravo's Top Chef and Hulu's Taste the Nation, and Caldecott Honor-winning illustrator Juana Martinez-Neal team up in this celebration of food and family.
Tangy Tart Hot & Sweet
Tangy Tart Hot & Sweet is both a culinary and personal scrapbook of Padma's life. Inspired by her travels to some of the most secluded corners of the planet, Lakshmi shares the origins and secrets of her latest recipes for simple to prepare, international cuisine.
The Encyclopedia of Spices & Herbs
From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice.
Love, Loss, and What We Ate
A vivid memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi’s unlikely path from an immigrant childhood to a complicated life in front of the camera—a tantalizing blend of Ruth Reichl’s Tender at the Bone and Nora Ephron’s Heartburn.
The Best American Travel Writing
The Best American Travel Writing is a yearly anthology of travel literature published in United States magazines. It was started in 2000 as part of The Best American Series published by Houghton Mifflin.
Padma guest-edited and wrote the introduction for the 2021 edition.
Padma Lakshmi's first cookbook features a collection of low-fat recipes that are delicious and simple to prepare.
Easy Exotic was awarded the Best First Book award at the 1999 Gourmand World Cookbook Awards.