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Cargando... Tasting Indiapor Christine Manfield
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*Winner--International Cookbook of the Year, International Association of Culinary Professionals, New York *Best Culinary Travel Book--IACP Awards, New York *Best Illustrated Book--Australian Book Industry Awards Journey through modern India with celebrated chef Christine Manfield and discover the food, spices, and culture of this diverse country with this beautifully illustrated cookbook. "This is my story of India, a story gathered across many visits, connecting with people in various walks of life. The recipes I've collected along the way reflect the stories of countless mothers, grandmothers, daughters, sons of daughters, brothers, sisters and aunts, as told to me during my travels." Tasting India is a gastronomic odyssey through home kitchens, crowded alleyways, fine restaurants, and street carts to explore the masterful, complex, and vibrant tapestry of Indian cuisine. Along the way, this captivating country comes alive as Christine Manfield describes its food, landscape, culture, and traditions with her trademark passion, curiosity and expertise. This award-winning cookbook has been fully revised and includes three new chapters on Punjab, Gujarat and Hyderabad--plus Christine's insider tips on where to sleep, eat, and shop throughout India. No se han encontrado descripciones de biblioteca. |
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 Google Books — Cargando...GénerosSistema Decimal Melvil (DDC)641.5954Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Asia IndiaValoraciónPromedio: (5)
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But is the recipes which provide the real interest, and there are plenty of them. The range is vast and includes meat, poultry and fish dishes along with many vegetable dishes and includes some bean and lentil dishes, and some desserts. The recipes have the air of authenticity, and while they might include massala (curry powder, a recipe for which is included in the section Ingredients and Equipment), they invariably require their on list of specific spices. The recipes are well presented with clear instructions an include a few introductory or explanatory comments. Sometimes the recipes are illustrated - and most appetising they look too. There are many interesting recipes here, they come from various source from roadside food sellers to smart restaurants, and while some are quite easy and straight forward there are also the more complex dishes requiring time to prepare. Some the ingredients may not be easily available beyond India's boundaries, but usually the recipe provides suggestions for alternatives.
The book includes a useful section, already mentioned, on Ingredients and Equipment. There is a Directory useful for anyone contemplating a visit to India. Also included is a Bibliography and a comprehensive Index.
This is a lavish production, a very large, heavy and sumptuous book and includes a page marker. There are numerous very colourful photographs of both India and its people along with occasional pictures showing varius foods, often whole sequences of pages devoted entirely to colour photographs completely filling the pages. The interesting result of combined printing and texture on the book's hard-cover gives a silk-like effect, but perhaps not the most practical for use in the kitchen, and it will occupy a relatively large amount of space on the kitchen worktop. But the real problem with the book is deciding which recipes to try, there are so many that tempt!