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Bezig met laden... India - Food & Cooking: The Ultimate Book on Indian Cuisinedoor Pat Chapman
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Indian food is the world's most ancient cuisine and it is unique in its remarkable use of spices. Each region uses these spices in its own way, resulting in a wonderfully distinctive range of local dishes. The traditional recipes have been handed down by word of mouth from family to family and are still a major part of the cuisine of India but in the last three decades, India has awakened to the wonders of her own food. Part 1 of Pat Chapman's book traces the evolution of Indian cuisine and describes the culinary characteristics of the different regions; Part 2 is an in-depth coverage of the utensils, spices, herbs and other ingredients used, as well as basic recipes and preparations common to the cuisine. Finally, Part 3 contains 200 recipes taken from all the regions. The recipes consist of best-known regional dishes as well as the most modern innovations and include everything from snacks and street food to meat, fish and vegetable main courses, rice and dals, chutneys, pickles and desserts. This beautifully designed, substantial book will give the reader fascinating background detail to an immensely varied sub-continent, as well as a peerless collection of delicious recipes. Geen bibliotheekbeschrijvingen gevonden. |
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)641.5954Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Asia IndiaWaarderingGemiddelde:
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Some of the dishes require quite a bit of preparation which isn't always obvious (ie. use some sauce from pg 60 - which is 2 hrs prep)
There are interesting notes to each dish as well, not too many photos - this is a cookbook not a coffee table masquerade.
Overal - tasty dishes well presented.
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