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Author: Gio Angelo
Publisher: Bull City Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 21
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Book Description
Indian cuisine is a mix of spices and spirit and for that reason the Indian dishes have so much flavor and variety in just one bowl. They represent the Indians 100% and it’s their simplicity that strikes you at first, then you get to feel the intense flavors hidden inside. Indian cuisine is similar to spices, lots of them. Although your taste buds might not be used to this kind of spices, don’t be afraid to try them. They balance each other perfectly and the final dishes are always simple, but fragrant and they flood your senses with deliciousness and creaminess. This short book contains 10 recipes having Indian influences, 10 recipes that can be cooked at home without any advanced cooking skills or unknown Indian spice. They are cheap and easy to make, simple in their cooking technique, but complex in terms of flavors developed. This short book is only the first step to a more intensive research on the Indian cuisine so be bold and hop on this wagon – Indian cuisine will give you the surprise of your lifetime!
Author: Gio Angelo
Publisher: Bull City Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 21
Get Book Here
Book Description
Indian cuisine is a mix of spices and spirit and for that reason the Indian dishes have so much flavor and variety in just one bowl. They represent the Indians 100% and it’s their simplicity that strikes you at first, then you get to feel the intense flavors hidden inside. Indian cuisine is similar to spices, lots of them. Although your taste buds might not be used to this kind of spices, don’t be afraid to try them. They balance each other perfectly and the final dishes are always simple, but fragrant and they flood your senses with deliciousness and creaminess. This short book contains 10 recipes having Indian influences, 10 recipes that can be cooked at home without any advanced cooking skills or unknown Indian spice. They are cheap and easy to make, simple in their cooking technique, but complex in terms of flavors developed. This short book is only the first step to a more intensive research on the Indian cuisine so be bold and hop on this wagon – Indian cuisine will give you the surprise of your lifetime!
Author: Gio Angelo
Publisher: Bull City Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 34
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Book Description
Toad in a Hole or Scotch eggs are just two of the recipes this book will reveal to you. They are all renowned, but it takes a fine palate and a bold cook to dare to cook them. They may be simple, but the flavor display is wide so the final dishes are delicious and consistent, amazing pieces of British cookery. You will find something for every taste in this short book so all you need to do is to gather all the ingredients and begin this delicious adventure into the English cuisine.
Author: Charmaine O' Brien
Publisher: Penguin UK
ISBN: 9351185753
Category : Cooking
Languages : en
Pages : 559
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Book Description
This first-ever comprehensive guide to regional food across India takes you on a mouth-watering journey through the homes, streets and restaurants of each state, exploring exotic and everyday fare in equal measure. Be it the lime-laced Moplah biryani, the Goan Galinha cafreal, the bhang ka raita of Uttarakhand, or the Singpho people’s Wu san tikye, India’s rich palette of flavours is sure to drum up an insatiable appetite in you. Laden with historical information, cultural insights and personalized recommendations, The Penguin Food Guide to India is your ideal companion to the delightful world of Indian cuisine.
Author: Anirudh Arora
Publisher: Fox Chapel Publishing
ISBN: 1607652935
Category : Cooking
Languages : en
Pages : 397
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Book Description
- An eye-opening look at authentic rural Indian food, from Bengal to the Punjab. - Presents the fascinating food, culture, and traditions that have sprung up along one of South Asia's oldest and longest roads. - Recipes reflect the eating traditions of the real India. - Beautiful color photographs illustrate each dish. - Author is head chef at an Indian restaurant in the heart of London's West End.
Author: Christine Manfield
Publisher: Simon and Schuster
ISBN: 1925791327
Category : Cooking
Languages : en
Pages : 1038
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Book Description
Christine Manfield’s ode to Indian cooking quickly immerses you in the colour, spice, strong flavours and glorious chaos of the sub-continent ... a cookbook that’s practical, yes, but also full of heart. Gourmet Traveller ‘This is my story of India, a story gathered across many visits, connecting with people in various walks of life. The recipes I’ve collected along the way reflect the stories of countless mothers, grandmothers, daughters, sons of daughters, brothers, sisters and aunts, as told to me during my travels.’ Tasting India is a gastronomic odyssey through home kitchens, crowded alleyways, fine restaurants and street shacks to explore the masterful, complex and vibrant tapestry of Indian cuisine. Along the way, this captivating country comes alive as Christine Manfield describes its food, landscape, culture and traditions with her trademark passion, curiosity and expertise. This award winning cookbook has been fully revised in paperback and includes three new chapters on the Punjab, Gujarat and Hyderabad, plus Christine’s insider tips on where to sleep, eat and shop throughout India. AWARDS International Cookbook of the Year, 2012 International Association of Culinary Professionals, New York Best Culinary Travel Book, 2012 IACP awards, New York Best Illustrated Book, 2012 Australian Book Industry Awards Finalist, Andre Simon 2012 Book Awards, London
Author: Kiprono Mutai
Publisher: Outskirts Press
ISBN: 1977279139
Category : Biography & Autobiography
Languages : en
Pages : 146
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Book Description
Forged by the Sea is more than just a naval memoir; it is a story of personal transformation. Through the rigors of military duty, Mutai shares how the Navy shaped his character, instilled a deep sense of honor, and taught him invaluable lessons about leadership, resilience, and sacrifice. The book highlights his internal struggles and triumphs while navigating the challenges of balancing family life, the demands of service, and the pursuit of personal growth. This memoir offers readers a rare glimpse into the realities of military life, with vivid descriptions of shipboard camaraderie, high-stakes operations, and the trials of deployment. Mutai’s reflections on duty, adventure, and honor offer readers inspiration and insight into what it means to be 'forged by the sea.' It is a story for anyone who has faced challenges and sought the strength to rise above them. Perfect for military enthusiasts, adventure seekers, and anyone interested in personal stories of perseverance, Forged by the Sea blends action, introspection, and the values of duty and honor in a powerful narrative. Mutai’s journey resonates with universal themes of courage, family, and finding one's place in the world. Whether you are a veteran of military service, a family member of someone in uniform, or simply a lover of true-life adventure stories, Forged by the Sea will inspire, entertain, and leave you with a newfound respect for the men and women who serve at sea.
Author: Jessamyn Waldman Rodriguez
Publisher: Clarkson Potter
ISBN: 0804186189
Category : Cooking
Languages : en
Pages : 306
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Book Description
Bake authentic multiethnic breads from the New York City bakery with a mission, with The Hot Bread Kitchen Cookbook, Yahoo Food's Cookbook of the Year. At first glance Hot Bread Kitchen may look like many other bakeries. Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas, rich m’smen flatbreads, mini bialys sporting a filling of caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands. Hot Bread Kitchen is a bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. The tasty corollary of this social enterprise is a line of authentic breads you won’t find anywhere else. Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.
Author: Charmaine O'Brien
Publisher: Penguin UK
ISBN: 9351182371
Category : Cooking
Languages : en
Pages : 314
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Book Description
Just as each ruler left his architectural mark on Delhi, so each bequeathed to it a culinary legacy. flavors of Delhi: A Food Lover’s Guide tells the story of Delhi through its food. It explores the city’s culinary history beginning with Indraprastha, taking us through the Sultanate period, Mughal rule and the British raj, and bringing us right up to the present. Professional chef and food writer Charmaine O’Brien’s love for Delhi and its culinary delights is evident. She tells us not only what to eat, but also where to eat it. From paranthas in the galis of Chandni Chowk to kakori kababs at the fancy Dum Pukht, from chaat at a roadside stall to appams at Keraleeyam, from fresh fruit and vegetables at INA Market to fish at Chittaranjan Park, O’Brien takes us on a guided tour through the capital, encouraging us to sample and savour as we see. History comes alive as the recipes in this book allow us to recreate the varied flavors of the city in our kitchens. The result of extensive travel and research, and lavishly illustrated with photographs taken by Kirsten Grant, Flavors of Delhi is a fascinating read that whets the reader’s interest and appetite.
Author: Zoe Bather
Publisher: Laurence King Publishing
ISBN: 9781780678306
Category : Diet
Languages : en
Pages : 0
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Book Description
Chef and his intrepid gang of ingredient hunters – comic characters called the Ingreedies – take you on a world trip that will tantalize your taste buds and inspire adventures in the kitchen. Join Melvin in the rainforest for some edible Amazonian treats, and try explosive chillis in Mexico with Lexi, while Bentley explains all about how the Swedes preserve their food, and Chai discovers magical spice blends in India. This book draws on the culture, history, science, and geography behind our food and serves it up as a visual feast of illustrations, maps, and recipes. Exciting but accessible recipes for 13 meals that the family can eat together, including French tarte Tatin, American chowder, Chinese "dan dan" noodles, Moroccan chicken stew, and many more.
Author: Lizzie Collingham
Publisher: Penguin
ISBN: 0143123017
Category : History
Languages : en
Pages : 666
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Book Description
A New York Times Notable Book of 2012 Food, and in particular the lack of it, was central to the experience of World War II. In this richly detailed and engaging history, Lizzie Collingham establishes how control of food and its production is crucial to total war. How were the imperial ambitions of Germany and Japan - ambitions which sowed the seeds of war - informed by a desire for self-sufficiency in food production? How was the outcome of the war affected by the decisions that the Allies and the Axis took over how to feed their troops? And how did the distinctive ideologies of the different combatant countries determine their attitudes towards those they had to feed? Tracing the interaction between food and strategy, on both the military and home fronts, this gripping, original account demonstrates how the issue of access to food was a driving force within Nazi policy and contributed to the decision to murder hundreds of thousands of 'useless eaters' in Europe. Focusing on both the winners and losers in the battle for food, The Taste of War brings to light the striking fact that war-related hunger and famine was not only caused by Nazi Germany and Imperial Japan, but was also the result of Allied mismanagement and neglect, particularly in India, Africa and China. American dominance both during and after the war was not only a result of the United States' immense industrial production but also of its abundance of food. This book traces the establishment of a global pattern of food production and distribution and shows how the war subsequently promoted the pervasive influence of American food habits and tastes in the post-war world. A work of great scope, The Taste of War connects the broad sweep of history to its intimate impact upon the lives of individuals.
