par
Ashokan, Anil, author.
Numéro de rayon préféré
641.5954 ASH
Date de publication
2008
Résumé
Demystifying the art of Indian cooking while presenting its age old recipes and flavours in new and simple ways for the modern home cook, Qmin's 120 flavour-filled recipes will bring India to life in your kitchen.
Format :
Ressources électroniques
Pertinence:
67232.6172
par
Kochhar, Atul.
Numéro de rayon préféré
641.5954
Date de publication
2016
Résumé
Award-winning Indian chef, Atul Kochhar, shares his passion for Indian food with a wonderful collection of recipes based in the rich culinary tradition of the sub-continent.
Format :
Ressources électroniques
Pertinence:
63390.8125
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par
Ashokan, Anil
Numéro de rayon préféré
ARC 641.5954 ASH
Date de publication
2008
Résumé
"India, like a great spice mix, is a myriad of flavours. Qmin is true to India's ancient culinary wisdom and samples more than 100 authentic recipes from across India, made new for the modern cook. Taking you way beyond the old favourites, Qmin leads you to a whole range of lesser known Indian specialities."--Provided by publisher.
Format :
Livres
Pertinence:
60138.3125
par
Arora, Anirudh.
Numéro de rayon préféré
641.5954
Date de publication
2016
Résumé
Follow one of South Asia's oldest and longest roads for an eye-opening look at the culture and traditions of Indian food, accompanied by recipes that reflect the real India.
Format :
Ressources électroniques
Pertinence:
57340.0430
par
Dey, Ragini
Numéro de rayon préféré
641.5954 DEY
Date de publication
2013
Résumé
Spice Kitchen is a fresh, bright and beautifully designed cookbook that moves away from the staid, dark photography of many Indian cookbooks currently on the market. Divided into chapters according to ingredients u fish, poultry, meat and vegetables with additional sections for starters and accompaniments, side dishes and desserts, it's a vibrant, fresh take on Indian food as we know it.
Format :
Livres
Pertinence:
47544.9648
par
Bhattacharyya, Sourish, editor.
Numéro de rayon préféré
XX(307328.1)
Date de publication
2023
Résumé
This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.
Format :
Ressources électroniques
Pertinence:
47543.7344
par
Kiros, Tessa, author.
Numéro de rayon préféré
641.5944 KIR
Date de publication
2016
Résumé
Tessa Kiros, renowned for her exquisite food and travel books, takes us ona fascinating journey across the globe to explore French culinary influencesin far-flung destinations. Her journey begins in Provence, where Tessa first fell in love with French food, and explores the Mediterranean region's links between the indigenous ingredients, flavours, materials and traditions.She then takes the path of early French explorers, travelling to the island of Guadeloupe in the Caribbean; Vietnam in South-east Asia; Pondicherryon the Bay of Bengal, India; La Reunion, a French island in the Indian Ocean; finally returning to France and landing in Normandy, where the cuisine is so different from the South of France. In each destination, Tessa delves into the history and culinary traditions of the country (or region), discovering how French cuisine has become embroiled with local ingredients and traditions.
Format :
Caractères normaux
Pertinence:
0.0737
par
Khanna, Vikas, 1971-, author.
Numéro de rayon préféré
641.5954 KHA
Date de publication
2015
Résumé
One of Vikas Khanna's favorite places in the world growing up was the garden he and his grandmother planted at their home in Amritsar, India. He would rush home from school to tend to the aromatic basil and cardamom, tomatoes, peas, and squash. His intimate knowledge of spices and produce would guide him on his journey to become the Michelin-starred chef at one of New York's most highly regarded Indian restaurants, Junoon. And this knowledge of nature's bounty and its seasons informs his inspiring and beautiful cookbook, in which vegetables are the star ingredients. Vegetables have always been integral to Indian cuisine, and Khanna's dishes expertly showcase their natural goodness, their flavor and color and hidden nuances. Khanna brings together traditional recipes, handed down over generations, alongside exciting new ones--for soups, salads, and starters; main courses; rice dishes and lentil dishes; breads; condiments; desserts; and drinks.
Format :
Livres
Pertinence:
0.0737
par
Bharadwaj, Monisha, author.
Numéro de rayon préféré
641.5954 BHA
Date de publication
2012 1996
Résumé
A feast for the eyes as well as the mind, this is a comprehensive encyclopedia 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 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.
Format :
Livres
Pertinence:
0.0707
10.
par
Mathias, Peta, author.
Numéro de rayon préféré
641.5954 MAT
Date de publication
2014
Résumé
A fabulous, exuberant book of food, travel and humour by two of New Zealands's best-loved cooks. Peta Mathias and Julie Le Clerc are in love with food, in love with travel and in love with India. In her characteristic exuberant, evocative and hilarious style, Peta relates how they got to know this fascinating country through its cuisine: be it street food, feasts, or an everyday meal cooked on the floor of a tiny shack. They have travelled to tea plantations in the mountains, stayed in palaces and slept on a train: that 'wonderland of unmitigated, primeval swamp muck'. While Peta has led various culinary tours, Julie has established a patisserie in an upmarket New Delhi hotel. This is no superficial flirtation with the country, but a full-blown love affair. The over 60 recipes showcase distinct regional traditions, passed on from the generous people they have met. Carefully chosen and adapted to be easy for the home cook, they are all mouth-wateringly delicious. They include such delicacies as Rajasthani white lamb curry, coriander cardamom chicken, almond sweet pudding and rose-petal ice cream. Julie's fabulous photographs convey the colour of the country, and are almost good enough to eat.
Format :
Livres
Pertinence:
0.0635
par
Ayub, Shahnaaz.
Numéro de rayon préféré
641.5638 AYU
Date de publication
2014
Résumé
A comprehensive, one stop shop for Indian cookery, combining an easy to follow format with a step-by-step guide to all your favourite traditional Indian dishes. The influence of Indian food has been far-reaching and with 85 mouthwatering recipes for beginners as well as accomplished cooks, this book will be your go to guide toIndian cuisine. Richly spiced with colourful, personal anecdotes and curious historical facts, and attractively designed with full colour illustrations to every recipe, this is an essential book for any food lover.
Format :
Ressources électroniques
Pertinence:
0.0477
par
Narula, Brinder.
Numéro de rayon préféré
641.5954 NAR
Date de publication
2012
Résumé
The Food of India contains a selection of over 80 delectable recipes, with dishes from Hindu Tamil Nadu, Christian Kerala as well as tandoori favorites from the Punjab. Striking color photographs and detailed information make this the perfect introduction to the rich and diverse world of Indian cuisine.
Format :
Ressources électroniques
Pertinence:
0.0477
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