par
Bhogal, Vicky, author.
Numéro de rayon préféré
641.5954 BHO
Date de publication
2016
Format :
Livres
Pertinence:
0.1066
par
Khanna, Vikas.
Numéro de rayon préféré
641.5954
Date de publication
2015
Format :
Ressources électroniques
Pertinence:
0.1066
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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:
0.0913
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:
0.0913
par
Westrip, Joyce.
Numéro de rayon préféré
641.59547
Date de publication
2014
Résumé
Offers a rare taste of Parsi cooking, one of the world's first fusion cuisines: the dishes combine the hot spiciness of Indian food with subtle Middle Eastern aromas in dhansaks, biryanis and other tantalising dishes.
Format :
Ressources électroniques
Pertinence:
0.0884
par
Kapoor, Sanjeev, 1964-
Numéro de rayon préféré
641.5954 KAP
Date de publication
2011
Format :
Ressources électroniques
Pertinence:
0.0772
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
Patel, Kaushy, author.
Numéro de rayon préféré
641.5954 PAT
Date de publication
2015
Résumé
Since winning everyone over on Ramsay's Best Restaurant, Prashad has grown in size and reputation, and so too has the Patel family. In this, their second book, Kaushy returns the focus to the heart of Indian home cooking. Traditional recipes have been simplified using readily available ingredients. These are the quick dishes that can be prepared in the evenings when you're tired after work, meals to leave bubbling away while you relax at the weekend and feasts for special occasions - as well as everything you need to serve alongside: the breads, the rice and the chutneys. You'll also find many recipes drawing influence from British, Chinese and Italian cuisines - a perfect combining of cultures in the kitchen. And, because Gujaratis are well known for their sweet teeth, there are plenty of snacks and treats too. Life is all about balance after all. Times have changed and what we eat should suit your lifestyle, but whether you have 20 minutes or two hours, cooking should be enjoyed, bringing both you and those you are cooking for pleasure. From bhajis to feast biryanis to beans on toast, Gujarati-style, here are more than 100 recipes to bring warmth, taste and texture into your home, all made with the Patel's characteristic love and passion for vegetarian food.
Format :
Livres
Pertinence:
0.0635
par
Khanna, Vikas, 1971-, author.
Numéro de rayon préféré
641.5954 KHA
Date de publication
2014
Résumé
One of Vikas Khanna's favourite places in the world was the garden he and his grandmother planted in their home in Amritsar. It was his very own corner of paradise. Vikas still remembers the thrill of rushing home from school to tend to the aromatic basil, mint, tomatoes and lemons. The garden had a profound effect on the boy who would grow up to become a world-renowned Michelin Star chef.In Hymns from the Soil: A Vegetarian Saga, Vikas Khanna writes about the lessons he's learnt from Mother Nature. How the bountiful gifts of changing seasons inspired him to cook; how it taught him to combine flavours and design recipes.Vegetarianism has always been integral to Indian culture and it has become the preferred way of life the world over.In this book, vegetables are the star ingredients. The recipes showcase their natural goodness and hidden complexities. They burst with flavour and colour and retain all their nutritious value. The recipes are flexible, allowing you to substitute the ingredients quite easily, and are guaranteed to put a smile on your face as you prepare these wholesome, comforting meals for all occasions. Vikas brings together traditional time-tested recipes, handed down over generations, and conjures up exciting new ones. There are recipes that will surprise you and those that even children will love.Hymns of the Soil will take you back to your roots as you travel down memory lane with Chef Vikas Khanna. It will inspire you and remind you of the joy of cooking-and savouring-the flavours you most cherish.
Format :
Livres
Publisher description http://www.loc.gov/catdir/enhancements/fy1513/2015358682-d.html
Pertinence:
0.0539
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
Core, Mary Kennedy.
Numéro de rayon préféré
641.59540000000004
Date de publication
2013
Format :
Ressources électroniques
Pertinence:
0.0477
par
Agarwal, Meenakshi.
Numéro de rayon préféré
641.5954
Date de publication
2010
Format :
Ressources électroniques
Pertinence:
0.0477
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