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Author: Tarla Dalal Publisher: Sanjay & Co ISBN: 9788189491543 Category : Cooking Languages : fr Pages : 132
Book Description
Punjabi Khana Is A Book That Is Very Close To My Heart. Every Recipe In This Book Has Been Tried And Tested By Me And My Team Of Expert Cooks To Provide You With Completely Authentic Punjabi Recipes. This Book Is Dedicated To All You Cooking Enthusiasts Eager To Sample Some Of The Punjab S Authentic Cuisine. Though We Have Made Abundant Use Of High Calorie Ingredients Such As Ghee, Butter And Cream In This Book Those Of You Who Want To Cut Back On The Calories Can Use Low Fat Ingredients Such As Low Fat Butter, Low Fat Cream In Moderation To Prepare The Same Dishes. This Book Is A Compilation Of Authentic Vegetarian Recipes Along With Some Vegetarian Versions Of Non Vegetarian Punjabi Delicacies.
Author: Tarla Dalal Publisher: Sanjay & Co ISBN: 9788189491543 Category : Cooking Languages : fr Pages : 132
Book Description
Punjabi Khana Is A Book That Is Very Close To My Heart. Every Recipe In This Book Has Been Tried And Tested By Me And My Team Of Expert Cooks To Provide You With Completely Authentic Punjabi Recipes. This Book Is Dedicated To All You Cooking Enthusiasts Eager To Sample Some Of The Punjab S Authentic Cuisine. Though We Have Made Abundant Use Of High Calorie Ingredients Such As Ghee, Butter And Cream In This Book Those Of You Who Want To Cut Back On The Calories Can Use Low Fat Ingredients Such As Low Fat Butter, Low Fat Cream In Moderation To Prepare The Same Dishes. This Book Is A Compilation Of Authentic Vegetarian Recipes Along With Some Vegetarian Versions Of Non Vegetarian Punjabi Delicacies.
Author: Sarah Lohman Publisher: Simon and Schuster ISBN: 1476753954 Category : Cooking Languages : en Pages : 304
Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Anupy Singla Publisher: Agate Publishing ISBN: 1572847026 Category : Cooking Languages : en Pages : 570
Book Description
Explore traditional Indian cooking using vegan ingredients with this volume of simple yet unforgettable recipes by the author of Indian Slow Cooker. Cookbook author Anupy Singla shares the secret to preparing classic Indian dishes without using animal products. Vegan Indian Cooking features 140 recipes that use vegan alternatives to rich cream, butter, and meat. The result is a terrific addition to the culinary resources of any cook interested in either vegan or Indian cuisine. Singla—a mother of two, Indian emigre, and former TV news journalist—has a passion for easy, authentic Indian food. She shares recipes handed down from her mother as well as many she developed herself—including fusion recipes that pull together diverse traditions from across the Indian subcontinent. After launching her Indian As Apple Pie line of spices, Singla builds on her culinary expertise with flavorful recipes that make vegan Indian cooking accessible to even the most hurried home chef.
Author: Jay Rai Publisher: Springwood emedia ISBN: 1476489203 Category : Cooking Languages : en Pages : 51
Book Description
'Jay Rai's Kitchen', series of Asian cookbooks is her collection of favourite recipes which she has had prepared for her organised events and family functions. Her cookbooks which were published in November 2011 are a variety of curry cookbooks from regions of Asia. Jay is currently concentrating on her business but will produce more titles in the future.
Author: Barbara Riddle Publisher: Independently Published ISBN: 9781090261151 Category : Cooking Languages : en Pages : 92
Book Description
Have you ever visited the northern region of India, known as Punjab? Or perhaps you've enjoyed dishes at restaurants who prepare food in the traditional Punjabi way? Most people are hooked once they get a taste of Punjabi cooking, and you'll be happy to be able to recreate the wonderful dishes using the helpful recipes in this book. What may first surprise you about Punjabi food is the variety of dishes made. For meat lovers, there is Amritsari Machchi (fish with seasoned breading), Tandoori Chicken, Bhuna Gosht (spiced mutton) and Butter Chicken, among others.Are you a vegetarian? There are many dishes you will enjoy, too like Dal Makhni (black lentil dal), Chole Bhature (chick pea curry and flatbread) and Sarson ka Saag (vegetarian greens & spices), and more. The lush fields of the Punjab region offer many ingredients to traditional dishes. The food of Punjabis is much like the people themselves - robust, rich and full of life. Tandoori food in its most authentic form comes from Punjab today. Even though there are five rivers in the region, Punjabi dishes don't include much seafood. They do consume a great deal of milk. They also specialize in many kinds of tasty breads, since their region produces a lot of wheat. Punjabi food is usually cooked with clarified butter (ghee) and spices like cumin, coriander powder and garam masala spice blend are frequently used. Want to try your hand at some of these dishes? Check them out!
Author: Razia Parveen Publisher: Springer ISBN: 3319502468 Category : Social Science Languages : en Pages : 241
Book Description
This book presents a systematic approach to the literary analysis of cultural practices. Based on a postcolonial framework of diaspora, the book utilizes literary theory to investigate cultural phenomena such as food preparation and song. Razia Parveen explores various diverse themes, including the female voice, genealogy, space, time, and diaspora, and applies them to the analysis of community identity. This volume also demonstrates how a literary analysis of oral texts helps to provide insight into women’s lived narratives. For example, Parveen discusses how the notion of the ‘third space’ creates a distinctly feminine spatiality.
Author: Rachael Rayner Publisher: ISBN: 9781674644233 Category : Languages : en Pages : 164
Book Description
An exciting menu format, this recipe book will take you on a nostalgic journey of cooking through Punjab. It features signature village recipes like Butter chicken and the famous Rajma Chawal (Red kidney bean curry with boiled rice), as well as special recipes from king's table such as a Dal Makhani and Shahi Paneer. A colourful and tasteful collection of recipes from the cuisine of Punjab is delicious and easy to prepare. If you love Punjabi cuisine and can't resist the immense aroma and flavours, try these recipes from the amazing content list. Punjabi recipes are cooked spices and also full of aromas that will make you ask for more of it. If you are searching for some mouth-watering Punjabi snack recipes, then this is the perfect cookbook for you. If you want to cook a lavish Punjabi meal with perfection and in an authentic way, then this is the ultimate guide for you.
Author: Ravi Mawkin Publisher: Notion Press ISBN: 1684661862 Category : Cooking Languages : en Pages : 238
Book Description
I learnt cooking by following the recipes of my mother and grandmother. Watching them cook, I developed my own version of many of the popular dishes. I have travelled widely throughout the world. My interest in all kinds of foods, especially Indian, led me to pen down these recipes for my first book Truly Punjabi. This book is a treasure chest filled with recipes of mine and my family’s favourite dishes. My cooking style is heavily influenced by the discipline of many western chefs, which is to use the freshest of seasonal ingredients, preferably locally sourced, whilst never overpowering a dish with unnecessary spices. I hope this joyous book is read with the same way it is written—with a curiosity for ingredients, a passion for taste and fearlessness in making mistakes.
Author: Nik Sharma Publisher: Chronicle Books ISBN: 145218285X Category : Cooking Languages : en Pages : 361
Book Description
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
Author: Tarla Dalal
Author: Tarla Dalal
Author: Sarah Lohman
Author: Anupy Singla
Author: Jay Rai
Author: Barbara Riddle
Author: Lali Nayar
Author: Razia Parveen
Author: Rachael Rayner
Author: Ravi Mawkin
Author: Nik Sharma