Author:
Publisher: Sanjay & Co
ISBN: 9788189491826
Category :
Languages : en
Pages : 68

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Book Description

Author: Molly Mills
Publisher:
ISBN:
Category :
Languages : en
Pages : 88

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Book Description
Everybody loves the grease, the crunch, the taste of fried snacks. Whether it's made of meat, veggie, or a mix of different things, fried snacks are sure to delight. And the need for them is never-ending. Snacks are normally served in between meals, to satiate hunger before the major meals are served. But they are also deemed useful for serving at parties, big and small, as well as for everyday occurrences such as movie nights, Superbowl events, family picnics, and kiddie playtimes among others. Fried snacks also come in handy to fill in for the kid's school lunch boxes and make sure they come home with it empty. The need for homemakers to learn concocting delectable, mouthwatering, and lip-smacking fried snacks is so there and that's exactly the driving force for the development of this snack recipes cookbook. We are here to make snack-time in your households exciting and yes, delicious!

Author: Anastasia Eden
Publisher: Kind Earth Publishing
ISBN: 9781916159204
Category :
Languages : en
Pages : 168

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Book Description
The Kind Earth Cookbook is a plant-based journey of extraordinary culinary delight where you'll find energising breakfasts, delectable snacks, vibrant salads, nourishing dips, scrumptious vegan burgers, main meals that everyone will love, and desserts to delight your soul.

Author: Tarla Dalal
Publisher: Sanjay & Co
ISBN: 8189491199
Category : Cooking (Vegetables)
Languages : en
Pages : 182

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Book Description
Healthy Subzis Is A Collection Of 42 Nutritious, Low Calorie Recipes That Have Been Clubbed Into Four Interesting Sections: Subzis With Gravy, Subzis With Leafy Vegetables, Subzis With Beans Or Sprouts And Semi- Dry Subzis Made Using A Variety Of Vegetables And Healthier Cooking Methods.

Author: Swan Aung
Publisher: Swan Aung
ISBN: 1716960924
Category : Cooking
Languages : en
Pages : 7

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Book Description
This book provides simple and easy to follow deep fried snacks recipes from America for readers. This book shows you how to make three famous deep fried snacks from America easily in your own kitchen.

Author: Malvi Doshi
Publisher: iUniverse
ISBN: 059524422X
Category : Cooking
Languages : en
Pages : 578

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Book Description
Cooking Along the Ganges gathers hundreds of recipes that featured on the menu of the renowned Ganges Restaurant in San Francisco. Including a combination of both authentic North Western (Gujarati) and other, regional-Indian recipes, the book offers a unique panorama of the extremely diverse, Indian tradition of vegetarian cooking. For both the novice cook and the expert chef, Cooking Along the Ganges will serve as a detailed guide that will both demystify the intricacies of Indian cookery and illuminate the health-conscious, flavorful recipes for which the Ganges Restaurant is famous. “All Indian food is not hot; rather it is the variety of spices, and how and when they are added that makes Indian food distinctive.” -Malvi Doshi …Malvi, with her generosity of spirit, is as wonderful a teacher as she is a cook. She presents her recipes in clear, accessible language that allows both the novice and the accomplished cook to achieve authentic flavors again and again. -Michele Anna Jordan, from the Foreword to Cooking Along the Ganges Reviews for the Ganges Restaurant: …Hindu vegetarians ascribe important healing properties to certain foods… Too complex for me, I ignored therapeutics at the Ganges and concentrated on the pure pleasure of eating. Malvi Doshi, it turned out, is a genius. -Sharon Silva, San Francisco Focus Magazine I’d been enjoying Indian food for more than 30 years, but in this unheralded restaurant on a dark, cold street I tasted dishes I’d only read about. -Jim Wood, on the Ganges Restaurant, San Francisco Examiner Image Magazine. Cover illustration c2002 Arun Kamat Cover design by Rodwin Pabello (www.rodwin.com)

Author: Tarla Dalal
Publisher: Sanjay & Co
ISBN: 818949130X
Category : Cooking for the sick
Languages : en
Pages : 179

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Book Description
Have You Often Returned Home Collapsing With Fatigue Even Though You'Ve Had An Easy Day At Work? You Are Probably Anaemic.... Turn To This Book To Build Have An Iron Boost And Keep Anaemia At Bay......

Author: Archana Mundhe
Publisher: Ten Speed Press
ISBN: 0399582630
Category : Cooking
Languages : en
Pages : 178

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Book Description
This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals. The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.

Author: Tarla Dalal
Publisher: Sanjay & Co
ISBN: 9788189491666
Category : Cooking
Languages : en
Pages : 100

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Book Description

Author: Fereidoon Shahidi
Publisher: John Wiley & Sons
ISBN: 1118464648
Category : Technology & Engineering
Languages : en
Pages : 488

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Book Description
Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that individuals who regularly consume generous amounts of dried fruits have lower rates of cardiovascular disease, obesity, various types of cancer, type-2 diabetes, and other chronic diseases. Dried fruits also have the advantage of being easy to store and distribute, available around the year, readily incorporated into other foods and recipes, and present a healthy alternative to salty or sugary snacks. Dried Fruits: Phytochemicals and Health Effects is divided into three sections preceded by introductory chapters that provide an overview of dried fruits (their composition, phytochemicals and health applications) as well as the cancer chemopreventive effects of selected dried fruits (amla fruits or Indian gooseberries, avocados, berries, mangoes, mangosteens, persimmons, prunes, raisins, kiwi fruits, and other dried fruits). The first section covers the most popular dried berries (blackberries, blackcurrants, blueberries, cranberries, goji berries, mulberries, raspberries, and strawberries); the second section discusses non-tropical dried fruits (apples, apricots, cherries, citrus fruits, figs, nectarines, peaches, pears, prunes, and raisins); and the final section addresses tropical dried fruits (açai fruits, bananas, dates, guavas, papayas, mangoes, passion fruits, and pineapples). Contributors to this volume are internationally renowned researchers who have provided a comprehensive account of the global perspectives of the issues relating to phytochemicals and health effects of dried fruits. The book will serve as a resource for those interested in the potential application of new developments in dried fruits’ nutraceuticals and functional foods. Biochemists, chemists, food scientists/technologists, nutritionists, and health professionals, from academia, government laboratories, and industry will benefit from this publication. Although this book is intended primarily as a reference book, it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy to read text suitable for teaching senior undergraduate and post-graduate students.