Author: Usha R Prabakaran
Publisher: Pebble Green Publications
ISBN:
Category : Cooking
Languages : en
Pages : 347
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Book Description
Usha's Pickle Digest is not a fancy coffee-table book on pickling. It demolishes the myth that pickling is difficult, cumbersome and time consuming. In simple and straight-forward language, Usha presents 1000 mouth-watering pickle delicacies on a variety of vegetables and fruits, guaranteed to make even the connoisseur marvel. The author demonstrates that the fascinating world of Indian pickling is rich in variety and sophistication, and is in a class of its own. This book of 1000 usual and unusual pickle recipes, covers the whole gamut of the Indian pickling repertoire. The recipes have been adapted to suit various pilates without sacrificing authenticity.
Author: Kimberly Mueller
Publisher: Human Kinetics
ISBN: 0736093699
Category : Health & Fitness
Languages : en
Pages : 304
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Book Description
The Athlete's Guide to Sports Supplements is for athletes, coaches, and trainers seeking information on safe and legal performance-focused supplements. Listed alphabetically, each of the 120 supplements has a detailed description of what it is and how it works, facts on performance benefits, current research, recommended dosages, and health concerns.
Author:
Publisher: Himalayan Academy Publications
ISBN: 1934145157
Category : Cooking
Languages : en
Pages : 150
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Book Description
A tasteful arrangement of South Indian and Sri Lankan dishes perfected in homes and temples as offerings to the Lord. Indian ashrams serve the finest cruelty-free meals enjoyed anywhere, and the monks at Kauai's Hindu Monastery carry on that 6,000-year-old tradition. Believing that good food is humankind's best medicine, they are sharing their secret collection of recipes gathered over the years. Includes a comprehensive introduction to ayurveda as it applies to nutrition and health, including the values of spices and herbs and their effects on the body.
Author: Karen Solomon
Publisher: National Geographic Books
ISBN: 1607744767
Category : Cooking
Languages : en
Pages : 0
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Book Description
From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide. Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East—Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more—Asian Pickles is your passport to explore this region’s preserving possibilities.
Author: Jyoti Prakash Tamang
Publisher: Springer Nature
ISBN: 9811514860
Category : Technology & Engineering
Languages : en
Pages : 687
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Book Description
This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.
Author: Niloufer Ichaporia King
Publisher: Univ of California Press
ISBN: 0520249607
Category : Cooking
Languages : en
Pages : 355
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Book Description
The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques.
Author: William Shakespeare
Publisher:
ISBN:
Category : Jews
Languages : en
Pages : 212
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Book Description
Author: The Junior League of Tampa
Publisher: Ravenio Books
ISBN:
Category : Cooking
Languages : en
Pages : 567
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Book Description
Where the spine of Florida, the Ridge District, begins its gentle slope westward to the Gulf of Mexico there lies a town at the head of a beautiful bay, unlike any other town in Florida. This is Tampa, named by the Caloosa Indians long before the advent of the Spanish Conquistadors. This is Tampa which has been occupied in turn by Spanish treasure seekers, missionaries, pirates, U. S. troops garrisoned here during the Seminole Indian Wars, a French Count who was the head surgeon of Napoleon’s Navy, pioneers from southern states, pioneers from northern states, Union troops, Confederate troops, Cuban cigar makers from Key West, troops in the Spanish-American War, Tin Can tourists, wealthy tourists, real estate speculators, Air Corps personnel in World War II, and last of all an influx of permanent residents who have made this the fastest growing area in Florida. Tampa is the hub of the region industrially, but more important for our purposes it’s the hub of good food. Great cattle enterprises lie to the south and east, 22 miles down the coast of Tampa Bay is the farming community of Ruskin known as the salad bowl of the nation, across the bay to the west are the Gulf Beaches where seafood is king, all the area is citrus country at any point of the compass, and 28 miles northwest there is a Greek community called Tarpon Springs where the customs, the language, and the recipes are straight from the isles of the Aegean. The natives of this little town came to Tarpon Springs many years ago from Greece to harvest the sponges which are found in the Gulf of Mexico. Curio shops line the docks on the Anclote River where the sponge fleet ties up, but the Greek food affords the visitor’s greatest enjoyment. In a dining room and lounge decorated with Grecian war masks, maps of the world as Homer knew it, models of ancient Greek warships, and the hull of a primitive sponge boat, one may feast on Greek salad which is fashioned as carefully as a mosaic and just as beautiful to behold. This alone would be worth the trip, but you may also have lamb prepared in strange and delicious ways, scarlet stone crab claws, the meat of which is too delicate to describe, or your choice of seafood, followed by honey-and-almond confections. Tampans can and do find a wonderful meal in any direction. All the good restaurants serve succulent steaks, there are several fine Chinese restaurants, there is even a good French restaurant west across Tampa Bay. The notion that all Florida is palm trees, sand, and bathing beauties is false. So is the idea of Florida as a vast interior of sleepy cracker towns with pigs and chickens running the roads, or a steady diet of greasy fried chicken with blackened string beans. Florida is sun and sand, yes, but it is also cool lakes, ancient oaks, and lacy cypress trees, big cities, beautiful farms, and citrus groves covering rolling hills like tufted bedspreads. Florida is lush ranchland, crystal springs, dogwood and maple trees, people from everywhere and all walks of life who came to see, got sand in their shoes, and had to return. Tampa is a composite of all of it. It’s a bountiful land. We wish all could see for themselves. But if that is impossible, then we in our small way, will try to bring it to you. The food of a land tells the life of its people, and we would like to share our good life with everyone. Here is our offering. May it bring you pleasure as we have known it.
Author: Gulzar Ahmad Nayik
Publisher: Springer Nature
ISBN: 9811574707
Category : Medical
Languages : en
Pages : 569
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Book Description
This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts. Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries, horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work.
Author: Maneet Chauhan
Publisher: Clarkson Potter
ISBN: 1984823892
Category : Cooking
Languages : en
Pages : 273
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Book Description
“A sumptuous whistle-stop tour of India’s diverse food ways. Maneet has penned a love letter to the best of Indian food.”—Padma Lakshmi, host and executive producer of Top Chef and Taste the Nation IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network • Salon • Epicurious • Garden & Gun • Wired Explore the bold flavors, regional dishes, and stunning scenery of India with over 80 recipes from Chopped judge and James Beard Award-winning chef Maneet Chauhan. In Chaat, Maneet Chauhan explores India’s most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amritsar. With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.
