The Indian Kitchen by Monisha Bharadwaj
A feast for the eyes as well as the mind, this is a comprehensive encyclopaedia of the mouth-watering ingredients used in Indian cooking. Monisha Bharadwaj shares the secrets of Indian cuisine and celebrates variety and ingenuity. From asafoetida to walnuts, each of the 100 ingredients is explored giving useful advice about its appearance and taste, how it grows, how to store it and, of course, its culinary uses, complemented with over 200 classic Indian dishes. Every ingredient is a vivid insight into India's great and colourful traditions, from the earthy, creamy lentil dishes and yogurt-based marinades in North Indian cooking to the rice, coconut and curry leaves that are the famous staples of the South. Including tips on how to balance hot, sweet and sour flavours, how to cook spices so that they achieve their full-bodied, almost nutty-tasting flavour and explanations for why it is so essential to brown onions to a deep russet colour, The Indian Kitchen will bring rich and heady flavours into the heart of every home.
Monisha Bharadwaj is an award-winning author and food writer. Her book Stylish Indian in Minutes won the Guild of Food Writers' Cookery Book of the Year 2003. She contributes to several magazines such as Elle and Delicious in the UK and Cookery Plus in India. Monisha regularly cooks on TV, especially for Good Food Live on UK Food and has been food consultant to the Times of India (India's largest media group), creating menus for celebrities such as the deputy Prime Minister of India as well as several top film stars.
| SKU | Unavailable |
| ISBN 13 | 9781856269674 |
| ISBN 10 | 1856269671 |
| Title | The Indian Kitchen |
| Author | Monisha Bharadwaj |
| Series | Kitchen Series |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Octopus Publishing Group |
| Year published | 2010-10-21 |
| Number of pages | 240 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |