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Author: K M Mathew
Publisher: Penguin UK
ISBN: 9351187853
Category : Cooking
Languages : en
Pages : 197
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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: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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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: K.M. Mathew
Publisher: Penguin Books India
ISBN: 9780143029007
Category : Cooking
Languages : en
Pages : 124
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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: Deepika Shetty
Publisher: Notion Press
ISBN: 1636067263
Category : Cooking
Languages : en
Pages : 523
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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: Vijayan Kannampilly
Publisher: Penguin UK
ISBN: 9351180026
Category : Literary Collections
Languages : en
Pages : 198
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Book Description
In recent times, the coconut-flavoured cuisine of the Malayalis has gained immense popularity. Appam and Istoo, Avial and Olan, Irachi Biryani and Pathiri, all these and more are now served in restaurants and homes all over India. In this collection, the author hilights recipes that are considered to be specialities of dofferent regions and communities of the state, from the typical vegetarian hindu dishes of Palakkad to the syrian christian delicacies of Tranvancore.
Author: Colleen Taylor Sen
Publisher: Bloomsbury Publishing
ISBN: 1350128643
Category : Social Science
Languages : en
Pages : 457
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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: Elizabeth Levinson
Publisher: TouchWood Editions
ISBN: 9781894898904
Category : Cooking
Languages : en
Pages : 316
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Book Description
Cuisine Canada's Gold Medal for Canadian Food Culture In this new edition, food writer and forager extraordinaire Elizabeth Levinson continues her quest for the best culinary experiences on Vancouver Island and the Gulf Islands. With over thirty new destinations to visit, this award-winning guidebook takes you from neighbourhood coffee shops, bakeries and fine bistros to chocolate makers and lively farmers' markets. Meet the devoted local growers, wine makers and chefs, many of whom have left behind high-profile careers in other fields to dedicate themselves to the land and to producing delicious local food. Meant to inspire readers to savour and explore the best that the islands have to offer, An Edible Journey belongs in every foodie's knapsack.
Author: Kaushy Patel
Publisher: Headline Home
ISBN: 1444734733
Category : Cooking
Languages : en
Pages : 473
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Book Description
Previously published as PRASHAD COOKBOOK: INDIAN VEGETARIAN COOKING. Now with an updated cover. 100 delicious vegetarian Indian recipes from Gordon Ramsay's Best Restaurant runner-up Prashad. The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay's Best Restaurant TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food. At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother's farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world - a launderette was converted first in to a deli and then a restaurant, and Prashad was born. Now Kaushy shares her cooking secrets - you'll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it's cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn or chaat - the king of street-side India - there's plenty here for everyone to savour and share.
Author: Kirsten Hartvig
Publisher: Watkins Media Limited
ISBN: 1848992327
Category : Cooking
Languages : en
Pages : 333
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Book Description
Cloves from the Moluccas, cinnamon from Sri Lanka, pepper from the Malabar coast, chillies from Peru – for over 4,000 years spices have been used to bring recipes to life, as well as to enhance beauty and vitality, and treat and prevent disease. They have enriched our language and our folklore, excited our senses and inspired us to explore new culinary vistas. As we seek to live more healthily, the near-magical ability of spices to transform simple foods into memorable feasts can help us to rebalance our diet in fun and satisfying ways, and their powerful health-protecting and immune-stimulating properties enable us to deal more effectively with the stresses of modern living. The Healing Spices Cookbook will show you how to make the most of your spice rack and discover just how tasty healthy eating can be. Renowned nutritionist and naturopath Kirsten Hartvig offers around 100 delicious and easy recipes from around the world, from starters and preserves to confectionery and liqueurs. Also included in the book is a detailed directory of spices, featuring profiles of the healthiest, most popular kinds, including cinnamon, nigella, nutmeg and turmeric. This is a one-stop, easy-to-use, practical guide to the colourful world of spices, telling you all you need to know about buying, storing and using them so you can release their full potential for improving well-being and vitality.
Author: Sanjeev Dak Kapoor
Publisher: Popular Prakashan
ISBN: 9788179914007
Category : Cooking, Indic
Languages : en
Pages : 112
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Book Description
