Illustrated Indian Cookery Course
Illustrated Indian Cookery Course
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Résumé
This revised edition of Jaffrey's original "Indian Cookery" offers 140 dishes, ranging from classic full meals to snacks, as well as some new additions, such as Shahjahani lamb, salmon steamed with mustard seeds and drunken orange slices. Lists of spices, ingredients and equipment are included.
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Illustrated Indian Cookery Course by Madhur Jaffrey
Containing 15 new recipes, this is a revised edition of Madhur Jaffrey's companion for lovers of Indian food. There are altogether 140 recipes from all over India, with suggestions for combining them with European foods, as well as a selection of Indian menus, and the spices, seasonings, flavourings and techniques most commonly used in Indian cookery are described.
Madhur Jaffrey was born in Delhi, India, and educated there. For the past seven years she has traveled extensively in India, Japan, Thailand, Indonesia, Korea, the Philippines, and many parts of the world gathering vegetarian recipes and lore for this book. Her first book, An Invitation to Indian Cooking, was published by Knopf in 1973 and in paperback by Vintage in 1975, and she has contributed articles to The New York Times, Gourmet, Travel and Leisure, Smithsonian, etc. She is a teacher of Indian cooking and has completed a television series on the subject for the BBC. She lives in New York City.
| SKU | Non disponible |
| ISBN 13 | 9780563370130 |
| ISBN 10 | 0563370130 |
| Titre | Illustrated Indian Cookery Course |
| Auteur | Madhur Jaffrey |
| État | Non disponible |
| Type de reliure | Hardback |
| Éditeur | Ebury Publishing |
| Année de publication | 1994-09-29 |
| Nombre de pages | 224 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |