Flavours of The Spice Coast PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Flavours of The Spice Coast PDF full book. Access full book title Flavours of The Spice Coast by K M Mathew. Download full books in PDF and EPUB format.
Author: K M Mathew
Publisher: Penguin UK
ISBN: 9351187853
Category : Cooking
Languages : en
Pages : 197
Get Book Here
Book Description
The southwestern coast of India, famous for its spices, has been a cultural melting pot for two thousand years. Jews, Muslims and Christians, merchants and missionaries came and stayed, adding their influences to the region’s culture and cuisine. The traditional produce of the coast is the base for a diverse range of dishes. Vegetables like yam and tapioca, fruits like coconut, mango and banana, and, of course, a feast of fish and prawn are combined in new and interesting forms. Written over a period of nearly fifty years by Mrs. Mathew, these wonderful recipes draw upon the rich heritage of Kerala food. They combine the traditional and the innovative, vegetarian and non-vegetarian, creating a collection to suit every palate and every pocket. There are traditional Kerala favorites like Appam with Stew and Parotta with Kurma Curry, as well as popular snacks like Banana Chips and Murukku. From street corner specialties like Trivandrum Chicken to the more adventurous Fish with Mango, or even Meen Pollichathu (Fish Roasted in a Plantain Leaf), this book is sure to add many a new dish to your repertoire.
Author: K M Mathew
Publisher: Penguin UK
ISBN: 9351187853
Category : Cooking
Languages : en
Pages : 197
Get Book Here
Book Description
The southwestern coast of India, famous for its spices, has been a cultural melting pot for two thousand years. Jews, Muslims and Christians, merchants and missionaries came and stayed, adding their influences to the region’s culture and cuisine. The traditional produce of the coast is the base for a diverse range of dishes. Vegetables like yam and tapioca, fruits like coconut, mango and banana, and, of course, a feast of fish and prawn are combined in new and interesting forms. Written over a period of nearly fifty years by Mrs. Mathew, these wonderful recipes draw upon the rich heritage of Kerala food. They combine the traditional and the innovative, vegetarian and non-vegetarian, creating a collection to suit every palate and every pocket. There are traditional Kerala favorites like Appam with Stew and Parotta with Kurma Curry, as well as popular snacks like Banana Chips and Murukku. From street corner specialties like Trivandrum Chicken to the more adventurous Fish with Mango, or even Meen Pollichathu (Fish Roasted in a Plantain Leaf), this book is sure to add many a new dish to your repertoire.
Author: K.M. Mathew
Publisher: Penguin Books India
ISBN: 9780143029007
Category : Cooking
Languages : en
Pages : 124
Get Book Here
Book Description
The southwestern coast of India, famous for its spices, has been a cultural melting pot for 2000 years. Jews, Muslims and Christians, merchants and missionaries came and stayed, adding their influences to the region's culture and cuisine. Written over a period of nearly 50 years, K.M. Mathew's recipes draw on the region's rich heritage.
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
Get Book Here
Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Colleen Taylor Sen
Publisher: Bloomsbury Publishing
ISBN: 1350128651
Category : Social Science
Languages : en
Pages : 545
Get Book Here
Book Description
This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.
Author: Sanjeev Dak Kapoor
Publisher: Popular Prakashan
ISBN: 9788179914007
Category : Cooking, Indic
Languages : en
Pages : 112
Get Book Here
Book Description
Author: Deepika Shetty
Publisher: Notion Press
ISBN: 1636067263
Category : Cooking
Languages : en
Pages : 523
Get Book Here
Book Description
Food as the essence of sustenance for human beings has evolved over civilizations. Today each country has its distinct cuisine and within countries, there are diverse culinary delicacies that are steeped in history. India with its vast cultural vicissitudes has many specific food habits, some of which have been handed down generations, giving each state their unique identity. Karnataka is indeed a cultural potpourri of people who have inherited various culinary practices through civilizations and many of the delicacies have ingrained recipes based on the local availability of various ingredients. Spices are also another salient feature of Indian cooking practices and no state or region is an exception to the use of spices local and general in throwing up mouth-watering dishes with distinct local flavours In this book the author shares her recipes she grew up on, with little personal anecdotes woven into it, and explains how entwined our lives are with food. It is coastal cuisine with distinct flavours that are part of Mangaluruean cuisine. They are simplified for you to embrace it, making it a part of your dinner table wherever you come from, whatever your heritage.
Author:
Publisher:
ISBN:
Category : India
Languages : en
Pages : 948
Get Book Here
Book Description
Author: Maria Teresa Nenezes
Publisher: Penguin UK
ISBN: 9351180018
Category : Literary Collections
Languages : en
Pages : 212
Get Book Here
Book Description
Over two hundred recipes from one of the best coastal cuisines of India The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist destination of India. Traditionally, the Goan staple was fish curry and rice but under Portuguese influence there developed a distinctive cuisine that combined the flavours of Indian and European cooking, with local ingredients being used to approximate the authentic Portuguese taste. So fish and meat pies were baked with slit green chillies, assado or roast was cooked with cinnamon and peppercorns, pao or bread was fermented with toddy, and the famous baked bol was made with coconut and semolina. This innovated, largely non-vegetarian cuisine was offset by the traditional and no less sumptuous vegetarian creations from the Konkan coastland, rich with coconut and spice. The Penguin Essential Cookbooks are a pioneering attempt to keep alive the art of traditional Indian cooking. Each of the books is written by an expert chef who brings together the special recipes of a region or community along with a detailed introduction that describes the rituals and customs related to the eating and serving of food. A delicious mix of Portuguese and Konkani flavours, rich with coconut and spice. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken. The recipes include: Bebinca Goa Fish Curry Mutton Xacuti Oyster Patties Prawn Balchao Sorpotel Stuffed Crab Tiger Prawns in Fen Vindaloo.
Author: S M Ammal
Publisher: Penguin UK
ISBN: 9351184374
Category : Cooking
Languages : en
Pages : 245
Get Book Here
Book Description
Recipes treasured by more than three generations of women The first volume of Samaithu Paar was published in 1951. More than just a cookery book, it was intended to serve as a manual for daily use. Over the years, those who did not find time to learn cooking in the traditional way from their mothers have used the three volumes of Samaithu Paar to set up home and manage kitchen all over the world. The Best of Samaithu Paar brings together 100 most-loved recipes chosen from the three-volume original. Maintaining the simplicity of language, easy-to-follow directions and the adherence to the smallest details, the recipes have been suitably revised and adapted using universal measures of cups and spoons and modern utensils and appliances in place of the more traditional ones. Recipes range from the basic idli, dosai, sambar and rasam to their many variations that are not so familiar to all Indians. The book also includes specialities like Moar Kuzhambu, Mysore Rasam, Pongal, Murukku and Jangiri, as well as pachadis and pickles. A must-have for all those who enjoy traditional Indian cuisine.
Author: Stuart Farrimond
Publisher: Dorling Kindersley Ltd
ISBN: 0241379202
Category : Cooking
Languages : en
Pages : 226
Get Book Here
Book Description
Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Explore the world's best spices, discover why certain spice mixes work, and how to use spices creatively. Be inspired to make your own new spice blends, and take your cooking to new heights. The Science of Spice will help you understand the practical science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections, as well as a selection of recipes using innovative spice blends designed to brighten your palate and inspire your own culinary adventures. The Science of Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.
