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Author: Tara Deshpande Tennebaum
Publisher: Ebury Press
ISBN: 9780143440253
Category : Condiments
Languages : en
Pages : 232
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Book Description
In An Indian Sense of Salad: Eat Raw, Eat More, Tara Deshpande Tennebaum shows how to use fresh, local, easily available Indian vegetables, fruits, nuts and seeds, natural sweeteners and cold-pressed oils to prepare a range of raw and partially cooked salads from around the world. Tara deconstructs classic Indian dishes to their raw form, creating salads that make healthy and satisfying meals. The innovative recipes in the book employ several lesser known ingredients from diverse Indian cuisines. Tara successfully marries culinary traditions from Japan, France, Italy and the United States with India's own repertoire to create a vast array of salads that can be eaten as sides, condiments, or complete meals. In addition, the book takes a look at the development of salads across the world, provides tips on preparing salads in a hot, tropical climate, and makes a strong case for the complex flavours and sensory satisfaction raw, organic and minimally processed foods can bring to one's diet.
Author: Tara Deshpande Tennebaum
Publisher: Ebury Press
ISBN: 9780143440253
Category : Condiments
Languages : en
Pages : 232
Get Book Here
Book Description
In An Indian Sense of Salad: Eat Raw, Eat More, Tara Deshpande Tennebaum shows how to use fresh, local, easily available Indian vegetables, fruits, nuts and seeds, natural sweeteners and cold-pressed oils to prepare a range of raw and partially cooked salads from around the world. Tara deconstructs classic Indian dishes to their raw form, creating salads that make healthy and satisfying meals. The innovative recipes in the book employ several lesser known ingredients from diverse Indian cuisines. Tara successfully marries culinary traditions from Japan, France, Italy and the United States with India's own repertoire to create a vast array of salads that can be eaten as sides, condiments, or complete meals. In addition, the book takes a look at the development of salads across the world, provides tips on preparing salads in a hot, tropical climate, and makes a strong case for the complex flavours and sensory satisfaction raw, organic and minimally processed foods can bring to one's diet.
Author: Rekha Sharma
Publisher:
ISBN:
Category :
Languages : en
Pages : 358
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Book Description
Nutrition and Taste put away their differences in this Spicy Salad Cookbook from India!This Book Includes: All the basic information you will need to get started with Indian Cooking Basic Techniques of the Indian Kitchen with detailed directions 70 Recipes of Indian Masalas (Both powders and pastes) 40 Indian Salad Recipes Bonus: 50 Indian Soup Recipes Bonus: 40+ Indian Chutney Recipes Bonus: 34 Kebab Recipes Bonus: 26 Indian Pakora Recipes Bonus: 10 Indian Samosa Recipes Bonus: 7 Spicy Indian Relish Mixes Bonus: 8 Indian Mathiya Recipes Bonus: 10 Indian Potato Snack Recipes Bonus: 7 Indian Croquettes And Dumplings (Vadae) Bonus: 3 Steamed Rice Cake (Idli) Recipes Bonus: 6 Bean And Rice Cakes (Dhokla) Recipes Bonus: 5 Other Indian Street Foods Bonus: 20+ Indian Pickle Recipes
Author: Varsha Dandekar
Publisher:
ISBN: 9780895940759
Category : Cooking, Indic
Languages : en
Pages : 94
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Book Description
Indian salads use a combination of spices & a heated dressing that is unusual & will make your salads a rare treat.
Author: Akhila Aggarwal
Publisher:
ISBN: 9781802535839
Category :
Languages : en
Pages : 110
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Book Description
★ 55% OFF for Bookstores! Now at 9.41$ - RRP 20.90 $ ★ Don't miss it!! Are you looking for an Indian recipe cookbook for your homemade dishes? In this book you will discover a world of authentic Salad and Side Dish Indian recipes that can be easily cooked in your kitchen. Spicy flavors. Delicious vegetarian courses, but also extremely juicy meats, Rice and naan. All these amazing recipes are the very essence of the Indian cuisine, an old and full of tradition way of cooking meals that from centuries ago until today feed body and minds of billions on people. With over one billion people, the Indian cuisine is based on staple food such rice and grain, but the depth of flavors and aromas is amazing. From north to south different recipes can be found, influenced by several factors such as religion, territory and traditions. In this book, you will find plenty of easy, tasty and healthy Indian Salad and Side Dish recipes for you and your family's to enjoy each and every day of the year!
Author: Andrew J. Rotter
Publisher: Oxford University Press
ISBN: 0190924721
Category : History
Languages : en
Pages : 400
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Book Description
When encountering unfamiliar environments in India and the Philippines, the British and the Americans wrote extensively about the first taste of mango and meat spiced with cumin, the smell of excrement and coconut oil, the feel of humidity and rough cloth against skin, the sound of bells and insects, and the appearance of dark-skinned natives and lepers. So too did the colonial subjects they encountered perceive the agents of empire through their senses and their skins. Empire of course involved economics, geopolitics, violence, a desire for order and greatness, a craving for excitement and adventure. It also involved an encounter between authorities and subjects, an everyday process of social interaction, political negotiation, policing, schooling, and healing. While these all concerned what people thought about each other, perceptions of others, as Andrew Rotter shows, were also formed through seeing, hearing, touching, smelling, and tasting. In this book, Rotter offers a sensory history of the British in India from the formal imposition of their rule to its end (1857-1947) and the Americans in the Philippines from annexation to independence (1898-1946). The British and the Americans saw themselves as the civilizers of what they judged backward societies, and they believed that a vital part of the civilizing process was to properly prioritize the senses and to ensure them against offense or affront. Societies that looked shabby, were noisy and smelly, felt wrong, and consumed unwholesome food in unmannerly ways were unfit for self-government. It was the duty of allegedly more sensorily advanced Anglo-Americans to educate them before formally withdrawing their power. Indians and Filipinos had different ideas of what constituted sensory civilization and to some extent resisted imperial efforts to impose their own versions. What eventually emerged were compromises between these nations' sensory regimes. A fascinating and original comparative work, Empires of the Senses offers new perspectives on imperial history.
Author: Christine Manfield
Publisher: Simon and Schuster
ISBN: 1760852449
Category : Cooking
Languages : en
Pages : 696
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Book Description
Let Christine Manfield guide you through the deeply fragrant world of Indian home cooking. Mastering the incredible array of spices and techniques applied in the Indian kitchen can seem a daunting task for the casual cook. But in Indian Cooking Class you’ll find easy-to-follow and approachable recipes that will see you making curry pastes and blending flavours with absolute confidence. Spanning history-steeped recipes to home-style favourites, Ayurvedic-influenced dishes and contemporary interpretations, this extensive collection of beautifully photographed recipes guides home cooks from snacks and sides to main dishes, all the way through to dessert. Discover meals found on the humblest thali plate to those served at the most lavish banquets, and find a true appreciation for the many and varied cooking styles, vibrant flavour combinations and textural medleys that make for such an aromatic and sense-enlivening food culture. Equipping novice and curious cooks alike with a repertoire of achievable and impressive Indian classics, be it a simple dal to an intricate biryani, Christine Manfield’s Indian Cooking Class is a handbook of skills to encourage creativity. Join Christine as she shares her knowledge, love and deep respect for the vivacious and piquant dishes at the heart of India’s fascinating culinary heritage. ‘If you have room in your bookshelf for one Indian cookbook, make it this one.’ Sydney Morning Herald ‘Manfield brings her extensive travels and deep love of India's complex flavours and culinary history to this extensive collection of recipes that is both creative and approachable.’ Gourmet Traveller
Author: Monica Bhide
Publisher: Simon and Schuster
ISBN: 1416566899
Category : Cooking
Languages : en
Pages : 325
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Book Description
Born in New Delhi, raised in the Middle East, and living in Washington, D.C., acclaimed food writer Monica Bhide is the perfect representative of the new generation of Indian American cooks who have taken traditional dishes, painstakingly prepared by their Indian mothers and grandmothers, and updated them for modern American lifestyles and tastes. Respectful of the techniques and history of Indian cuisine but eager to experiment, Bhide has written simple but deeply flavorful recipes. Modern Spice takes the vibrant tastes of India into the twenty-first century with a cookbook that is young, fun, sassy, and bold. Dishes like Pomegranate Shrimp, Paneer and Fig Pizza, and Coriander-and-Fennel-Crusted Lamb Chops are contemporary and creative. Bhide pours Guava Bellinis and Tamaritas for her guests, and serves Chile Pea Puffs and Indian Chicken Wings; instead of Chicken Tikka Masala, she serves Chicken with Mint and Ginger Rub. Make-ahead condiments such as Pineapple Lentil Relish and Kumquat and Mango Chutney with Onion Seeds add a piquant accent to the simplest dish. There are plenty of options for everyday meals, including Butternut Squash Stew with Jaggery, Indian-Style Chili in Bread Bowls, and Crabby Vermicelli, along with plentiful recipes for elegant dishes like Tamarind-Glazed Honey Shrimp and Chicken Breasts Stuffed with Paneer. For an original and effortless finish, spoon Raspberry and Fig Jam Topping over tart frozen yogurt or a store-bought pound cake, or if you have more time, tempt guests with exotic sweets such as Saffron-Cardamom Macaroons or Rice Pudding and Mango Parfait. As Mark Bittman says in his foreword, "there is not a cuisine that uses spices with more grace and craft than that of India," and Bhide's recipes do so, but without long and daunting lists of exotic ingredients. In keeping with its local approach to global flavors, Modern Spice includes a guide to the modern Indian pantry and Monica's thoughtful, charming essays on food, culture, and family. Eight pages of gorgeous color photographs showcase the recipes.
Author: Kumar Ortega
Publisher:
ISBN: 9781802741131
Category :
Languages : en
Pages : 104
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Book Description
ARRIVE FIRST AND GET THE 55% AVAILABLE DISCOUNT RIGHT NOW! PAPER BACK EDITION How many healthy and delicious recipes do you really know? Buying this cookbook, you're going to discover a modern and fresh way to surprise your costumers. This book takes part of a series: 1- Salads and Healthy Brunch Cookbook Vol.1 2- Salads and Healthy Brunch Cookbook Vol.2 3- Salads and Cereals Cookbook 4- Salads and Rice Cookbook 5- Salads and Pasta Cookbook 6- Salads and Couscous Cookbook 7- Mediterranean and Indian Salads 8- Salads, Rahitas and Pachadis Nevertheless, this collection comes with two bundle of 2 books in 1, un unmissable piece for your shelves: 1- Mediterranean Cereals Recipes 2- Indian and Mediterranean Health Cookbook So why this book could be a good choice? It is going to introduce you to a genuine, low-budget and natural way of living. Even who doesn't know nothing about Mediterranean and Indian kitchen, adding few of these meals into his diet can quickly twist his habitudes in better and make a notable difference. In this book, we'll go through many simple recipes to get started with a high nutritional charge diet and to give you a quick and natural boost. So don't waste more time! Get your copy today! Click on the BUY button and embrace a new healthy lifestyle!
Author: Ruth N. Davidar
Publisher:
ISBN: 9788186852798
Category : Cookery, Indic
Languages : en
Pages : 0
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Book Description
Indian Food Sense , designed to appeal to the health conscious gourmet, brings together the nutritional expertise and culinary abilities of Ruth N Davidar, who firmly believes that sound nutrition is not about eating poorly prepared, tasteless food merely because it s good for you . The book is divided into three parts. The first highlights the rudiments of nutrition, and is meant to dispel notions on food and health that are often inaccurate, inadequate, contradictory or just plain confusing. It also provides valuable insight into the culinary wisdom of ancient India which is today established in scientific fact. The second section is a compilation of traditional Indian recipes with emphasis on low-fat cooking, a celebration of taste drawn from regional cuisine. The recipes are written in easy-to-follow steps so that even a beginner can attempt to cook Indian food. It is for people who care about what they eat and why. It is a gastronomic experience that takes the worry out of making a prudent choice. It is all about eating wisely and well.
Author: Maneet Chauhan
Publisher: Clarkson Potter
ISBN: 1984823884
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.
