Floyd’s India - Rilegato

Floyd, Keith

Rilegato

ISBN 10: 0004140885 ISBN 13: 9780004140889

Casa editrice: HarperCollins Illustrated, 2001

Riassunto

Accompanies major new 8-part television series for Channel 5

For his new book, which accompanies the television series of the same name, Keith Floyd turns his attention to the remarkable continent of India. The greatness of India's cuisine lies in its regional foods and regional menus – Floyd will travel throughout the country, comparing and contrasting the different food styles.

Floyd will journey from the green hill stations in the north of the country, through the bustling markets of Delhi, Calcutta and Madras, to the lush rice fields of the south. He'll cool off in the sparkling waters of the Indian Ocean and take tiffin with sari-clad memsahibs. He'll use the local specialities – the spices, mustard greens, dals, ghee, lotus seeds, almonds, and paneer – to create pasandas, kormas, koftas, bhajiyas, and all manner of spicy curry.

Throughout his travels, Floyd will meet the local people, shop in local markets and cook according to custom. The sights and smells of India will be brought to life with beautiful, evocative photography, and Floyd, as always, will be an informative guide to this great country.
Content
1) Punjab
2) Calcutta and West Bengal
3) Mumbia (Bombay) & Maharashta
4) Goa & Karnataka
5) Chennai (Madras) & Tamil Nadu
6) Kerala
7) Delhi & Uttar Pradesh
8) Rajasthan/Gujarat

Su questo libro

L'autore:

Keith Floyd was born in 1943 and educated at Wellington School, Somerset. Until his death in 2009 Keith devoted his life to cooking, except for a few brief excursions into the army and the antiques and wine trades. He presented 14 highly successful television cookery and travel series, and was the author of 15 bestselling books. When not hurtling around the world, he spent his time fishing and sailing in Marbella, Spain.

Dalla quarta di copertina:

Home of rich, aromatic spices, countless regional dishes and a cuisine both envied and emulated around the world, India is a truly remarkable continent. In his latest culinary adventure, Keith Floyd journeys across this varied landscape, meeting the local people, investigating the busy market places and cooking many of the local specialties.

From the green hill stations in the north of the country, through the bustling markets of Delhi, Calcutta and Madras, to the lush rice fields of the south, Floyd’s adventure never stops. Whether he’s taking tiffin with sari-clad memsahibs or cooling off in the sparkling Indian Ocean, haggling his way through a busy marketplace, or taking a ride on an elephant, Floyd captures the very essence of this great contient.

Cooking in his own inimitable style, and using local produce such as spices, dals, ghees, lotus seeds and paneer, Floyd presents a delicious array of dishes to tempt all food enthusiasts. From passandras to kormas, and chutneys to lassis, this book covers all the regions, together with their specialties and their delicacies.

Much more than this, though, Floyd also captures the true experience of India -- its sights, its smells, and its wonderful cuisine.

Su questa edizione

• Editore: HarperCollins Illustrated
• Data di pubblicazione: 2001
• ISBN 10: 0004140885
• ISBN 13: 9780004140889
• Rilegatura: Copertina rigida
• Numero di pagine: 192