Culinary Jottings for Madras PDF Download
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Author: Arthur Robert Kenney-Herbert
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 370
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Book Description
Author: Arthur Robert Kenney-Herbert
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 370
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Book Description
Author: Arthur Robert Kenney-Herbert
Publisher: Prospect Books (UK)
ISBN: 9781903018538
Category : Cookery
Languages : en
Pages : 0
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Book Description
A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles Based Upon Modern English and Continental Principles with Thirty Menus.'
Author: Arthur Robert Kenney-Herbert
Publisher: Prospect Books
ISBN:
Category : Cooking
Languages : en
Pages : 588
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Book Description
Author: Wyvern
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 624
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Book Description
Author: Arthur Robert Kenney-Herbert
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 578
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Book Description
Author: Arthur Kenney-Herbert (a K. a. Wyvern)
Publisher: Applewood Books
ISBN: 1429012676
Category : Cooking
Languages : en
Pages : 566
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Book Description
A product of English colonialism in India, this 1885 coobook by Wyvern (a.k.a. Arthur Kenney-Herbert) was designed to aid English housewives in India to create English meals in their own homes.
Author: A. R. (Arthur Robert) 1. Kenney-Herbert
Publisher:
ISBN: 9781361666715
Category : History
Languages : en
Pages : 576
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Book Description
Author: A R 1840-1916 Kenney-Herbert
Publisher: Arkose Press
ISBN: 9781346082325
Category :
Languages : en
Pages : 572
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Arthur Robert Kenney-Herbert
Publisher: Arkose Press
ISBN: 9781346010847
Category :
Languages : en
Pages : 578
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Wyvern
Publisher: Penguin UK
ISBN: 0141965916
Category : Cooking
Languages : en
Pages : 73
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Book Description
Colonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine. In these vivid, common-sense and entertaining writings, he gives advice on re-creating French classics in the steaming heat; describes tiffin parties and cooking while at camp; and laments the declining popularity of curry in the Raj, providing foolproof recipes for curry powder, tamarind chutney, korma and 'mulligatunny' soup. With devotees including Elizabeth David, Wyvern's unique brand of anglo-Indian cookery is still reflected in the way we eat today.
