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The true art of Indian cooking lies in the subtle use and variation of spices which makes each dish exotic and an exciting new experience.The use of spices,however,does not mean their use in vast amounts,nor does it mean that all the Indian food is extremely hot and spicy,as is generally believed.The dishes can be as hot or as mild as the individual chooses,since it is a matter of personal taste.Reviews (See reviews on Amazon.com) Features & Specifications (See more features & specs on Amazon.com)
|Title:||Nita Mehta's Best of Indian Cooking|
|No. of Pages:||97|
Yotam and Sami’s inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem based on culinary traditions from North Africa, Lebanon, Italy and California.Reviews (See reviews on Amazon.com) Features & Specifications (See more features & specs on Amazon.com)
|Title:||Ottolenghi: The Cookbook|
|Author:||Yotam Ottolenghi, Sami Tamimi, Richard Learoyd|
|No. of Pages:||288|
In India cooking is an expression of love. Indian food is not just a blend of spices and condiments, it is carefully cooked, adding the right spice at the right time.Reviews (See reviews on Amazon.com) Features & Specifications (See more features & specs on Amazon.com)
|Title:||Nita Mehta's Great Indian Cooking|
|No. of Pages:||130|
Chinese food has become so much a part of the Indian culinary scene that one would be forgiven for thinking of it as just another one of Indias many regional foods. We have so adapted Chinese cuisine to suit our Indian palates, as to make it practically unrecognizable in the land of its origin, in the process creating a whole new cuisine which has gained popularity the world over as Indian Chinese!
This new book attempts to give you an experience of authentic Chinese cuisine from the many different regions of China, and includes some of our popular Indian versions as well. Feast on tangy Talumein Soup, Crispy Sesame Chicken, enticing Claypot Drunken Prawns, aromatic Five-spice Rice and delicious Mango Wantons.
|Title:||Chinese Cooking ( Non- Veg)|
|Publisher:||Popular Prakashan Pvt Ltd|
About the Book :
With step-by-step photographs for over 100 classic and contemporary vegetarian recipes, this book makes cooking absolutely easy. Whether whisking yoghurt to the correct consistency or kneading dough for bread, with these photographs you can check if you are achieving the right result at each stage. Apart from the recipes, the book provides much more. It includes information on spices, vegetables and kitchen tools; useful, handy tips, accompany each recipe; and a section dedicated to cooking processes helps the novice learn while the experienced cook refreshes her memory.
Vidhu Mittal is a well-known culinary expert based in Bangalore, India. She has been conducting cookery classes for over 15 years besides making regular contributions to magazines and specialized websites. Vidhu developed an interest in cooking very early in her life and what was a hobby became a passion that she loves sharing with others. A vegetarian, Vidhu has created a wide range of recipes that retain and enhance natural flavours, textures, colours, and above all, these recipes are simple and easy. Compared to traditional Indian cookery, which can sometimes be too rich and elaborate, her recipes are healthy and appealing. She has constantly been evolving her recipes and enjoys experimenting. Vidhu graduated with Home Science as her major. She has a diploma in Fashion Designing and has travelled widely in India and abroad. She loves entertaining friends and family and enjoys playing bridge.Reviews (See reviews on Amazon.com) Features & Specifications (See more features & specs on Amazon.com)
|Title:||Pure & Simple: Homemade Indian Vegetarian Cuisine|
|No. of Pages:||208|
Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author.
“From the Hardcover edition.
Here is the great basic American cookbook–with more than 1,990 recipes, plain and fancy–that belongs in every household.
Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became “the” coobook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks.
What makes this basic cookbook so distinctive is that Marion Cunningham, who is the personification of the nineteenth-century teacher, is always at your side with her forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. She knows what today’s cooks are looking for, and she has a way of instilling confidence and joy in the act of cooking.
In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites.
The new recipes reflect ethnic influences–Mediterranean, Moroccan, Asian–that have been adding their flavors to American cooking in recent years. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, Ham Timbales, and Chicken Jambalaya, you’ll findher cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, or a layered dish of Polenta and Fish to add variety to your repertoire. Always a champion of old-fashioned breakfasts and delectable desserts, Mrs. Cunningham has many splendid new offerings to tempt you.
Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly.
For the diet-conscious, there is an expanded nutritional chart that includes a breakdown of cholesterol and fat in common ingredients as well as in Fannie Farmer basic recipes. Where the taste of a dish would not be altered, Mrs. Cunningham has reduced the amount of cream and butter in some of the recipes from the preceding edition. She carefully evaluates the issues of food safety today and alerts us to potential hazards.
But the emphasis here is always on good flavor, fresh ingredients, and lots of variety in one’s daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all–as did the original Fannie Farmer–to cherish the delights of the family table.
“From the Hardcover edition.”
About the Author :
Marion Cunningham has contributed to The Fannie Farmer Cookbook as an author.
Marion Cunningham was born in Southern California and now lives in Walnut Creek. She was responsible for the complete revision of The Fannie Farmer Cookbook and is the author of The Fannie Farmer Baking Book, The Breakfast Book, The Supper Book, and Cooking with Children. She travels frequently throughout the country giving cooking demonstrations, has contributed articles to “Bon Appetit, Food & Wine,” and “Gourmet” magazines, and writes a column for the “San Francisco Chronicle” and the “Los Angeles Times.”
|Title:||The Fannie Farmer Cookbook|
|Author:||Marion Cunningham, Lauren Jarrett, Marion Cunningham|
|Edition:||Mass Market Paperbound|
|No. of Pages:||1,248|
|Binding:||Mass Market Paperbound|
A new cuisine called ‘Indian Chinese’ has gained recognition; there are even restaurants which specialise in it; and the demand for recipes continues to grow.
I have written this book as a teacher, inspired by my students’ demand for a simple-to-follow cookbook of Chinese food catering to Indian tastebuds.
You will also find recipes for the best-known classics – those all-time favourites – with extra tips to help you avoid mistakes. So go ahead and treat your family and friends to a wonderful feast.Reviews (See reviews on Amazon.com) Features & Specifications (See more features & specs on Amazon.com)
|Title:||Nita Mehta's Chinese Cooking For The Indian Kitchen PB|
|Publisher:||Nita Mehta Publication|
|No. of Pages:||112|
This is the first in a series of cookbooks on the traditional cuisines of India by Master Chef Sanjeev Kapoor. Accompany Master Chef Sanjeev Kapoor on the culinary journey through the traditional kitchens of Punjab and immerse yourself in the heart-warming, welcoming flavours of this most fertile of all regions of India.
Punjabi food dominates the culinary scene in India and has earned pride of place on menus across the country with its robust gravies and nourishing paranthas. This book is a tribute to the people of Punjab – large-hearted people, with an enormous appetite for life that is reflected in their exuberant music and dance and gargantuan servings of food. Traditional recipes like Rajma Masala, Sarson Da Saag, Aloo Gobi Paratha and many other traditional delights have been featured in this book.
About the Author
Sanjeev Kapoor is the most celebrated face of Indian cuisine today. Chef Extraordinaire, TV show host, author of nine best-selling cookbooks, restaurant consultant and winner of several culinary awards, he recently started amongst the most famous chefs of the world on Richard Quest-s show on CNN. Driven by a dream of making Indian cuisine the number one cuisine in the world, his passion drives everything he explores on national and international platforms. He hosts Khana Khazana, the longest running and highly rated cookery show on Zee TV that is being aired non-stop since 1993. The show has been awarded he Best Cookery Show by the Indian Television Academy (ITA) a record five times in a row since it-s inception.
His first book Khazana of Indian Recipes published by Popular Prakashan has sold more than a million copies and is in now in it-s 12th reprint. His other books Khazana of Healthy Tasty Recipes, Khana Khazana: Celebration of Indian Cookery, Low Calorie Vegetarian Cookbook, Any Time Temptations, Best of Chinese Cooking, Simply Indian, Microwave Cooking Made Easy, and Konkan Cookbook have received rave reviews. His recently released CD ROM titled Ode to Indian Food has created ripples in the market.Reviews (See reviews on Amazon.com) Features & Specifications (See more features & specs on Amazon.com)
|Title:||Sanjeev Kapoor` s Traditional Indian Cuisines Punjabi|
With 3 million people visiting curry houses each week, this is the only book to explain how to make an authentic Indian curry, with a DVD showing how to cook some of the curries.Reviews (See reviews on Amazon.com) Features & Specifications (See more features & specs on Amazon.com)
|Title:||50 Great Curries of India|