The Great Indian Food Trip PDF Download
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Author: Zac O'Yeah
Publisher: Oxford University Press
ISBN: 1911723065
Category : Cooking
Languages : en
Pages : 338
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Book Description
A surprising and surreal journey around India's lesser-known food cultures.
Author: Zac O'Yeah
Publisher: Oxford University Press
ISBN: 1911723065
Category : Cooking
Languages : en
Pages : 338
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Book Description
A surprising and surreal journey around India's lesser-known food cultures.
Author: Madhur Jaffrey
Publisher: Harper Collins
ISBN: 9781862055469
Category : Cooking
Languages : en
Pages : 260
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Book Description
Since its publication in 1985, Madhur Jaffrey's A Taste of India has become the definitive Indian cookbook and is now reissued in a reduced-format paperback edition. Madhur Jaffrey uses her vast knowledge and descriptive skills, together with a wealth of superb photographs to set the foods of her homeland in their regional context. A Taste of India is a magnificent book, spiced with anecdotes and personal reminiscences, which conveys all the colour and diversity of India's rich culinary heritage. From the mountains of northern Kashmir she has selected a sweet pumpkin and walnut chutney that is served at wedding banquets; from the dry plains of western Saurashtra a deliccious savoury cake made from a batter of rice and split peas. Dishes like these, together with many other sweets, snacks, breads, roasts, skcwered kebabs and pilafs, form an exhaustive collection of recipes that will satisfy the most experienced cook and enthusiastic beginner alike.
Author: Camellia Panjabi
Publisher: Simon and Schuster
ISBN: 0684803836
Category : Cookery, Indic
Languages : en
Pages : 200
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Book Description
"In this stunningly illustrated book, Camellia Panjabi takes the reader on a journey through the sights, smells, and tastes of the centerpiece of the Indian meal, the curry." -- inside cover.
Author: Madhur Jaffrey
Publisher: Knopf
ISBN: 0593535685
Category : Cooking
Languages : en
Pages : 353
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Book Description
A beautiful fiftieth-anniversary edition of the essential Indian cookbook—"the final word on the subject" (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs). The “queen of Indian cooking" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home. Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more. From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks. Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking.
Author: Chitrita Banerji
Publisher: Bloomsbury Publishing USA
ISBN: 1596917121
Category : Cooking
Languages : en
Pages : 292
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Book Description
Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.
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: Priya Krishna
Publisher: Houghton Mifflin
ISBN: 1328482472
Category : Cooking
Languages : en
Pages : 263
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Book Description
A young food writer's witty and irresistible celebration of her mom's "Indian-ish" cooking--with accessible and innovative Indian-American recipes
Author: Suvir Saran
Publisher: Clarkson Potter
ISBN:
Category : Cooking
Languages : en
Pages : 286
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Book Description
Presents over 150 Indian recipes for soups, dals, vegetables, rice, poultry, meats, fish and shellfish, appetizers and snacks, raitas, flatbreads and crackers, pickles and chutneys, sweets, and drinks, and includes reflections on Indian cooking.
Author: Cyrus Todiwala
Publisher: SOMA Books
ISBN: 9781579590284
Category : Cookery
Languages : en
Pages : 0
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Book Description
Todiwala, perhaps London's most celebrated Indian chef, offers a collection of 105 recipes for "modern" Indian cuisine, including such delights as Jardaloo Ma Murghi (Chicken with Apricots) and Massala Na Papeta Ma Kolmi (Prawns with Spicy Potatoes). 20 color photos.
Author: Yamuna Devi
Publisher: Echo Point Books & Media
ISBN: 9781635617931
Category : Cooking
Languages : en
Pages : 814
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Book Description
Lord Krishna's Cuisine is an easy-to-follow guide to cooking vegetarian Indian food. Cookbook author and food historian Yamuna Devi presents richly varied regional cuisines in a unique and engaging way, highlighting the cultural and spiritual significance of each savory dish. It will definitely be one of your most useful and inspiring cookbooks.
