All the recipes are based on readily available ingredients and have been for Western kitchens. An introduction to each recipe describes the unique flavour and appearance of the dish and gives helpful serving suggestions and a sample menu of traditionally compatible dishes. The "A-Z of General Information" describes and explains new and traditional equipment and techniques and gives the uses and variations of each fruit, vegetable, grain and milk product. Advice on setting up and stocking your kitchen, what to have on hand, what to buy fresh, how to store what you have and sources for ingredients and equipment is also given. The recipes are enlivened by the author's anecdotes and personal reminiscences of her years in India including stories of gathering recipes from royal families and temple cooks which had been jealously guarded for centuries. There are also 330 helpful and instructional illustrations.
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A noted cookbook author, lecturer, and teacher, Yamuna Devi began her culinary apprenticeship more than thirty years ago with A. C. Bhaktivedanta Swami, with whom she studied for eleven years. As a food historian, she continues to research regional cuisines through extensive travels in India. She lives in British Columbia.From Publishers Weekly:
This impressive volume introduces light, nutritious food that lends itself to attractive presentation. Piquant pairings include banana-and-pomegranate salad, minted cucumbers and strawberries, and lemon stuffed with almond-chickpea pate. Such elegant dishes might easily grace the most sophisticated table without a whisper of the pedestrian connotations sometimes associated with vegetarian cooking. A prodigious, 800-page labor of love illustrated with lovely, delicate line drawings, the meticulous, encyclopedic cookbook faithfully reflects the philosophy that cooking is "a spiritual experience . . . a means of expressing love and devotion to the Supreme Lord, Krishna." The most esoteric ingredients are defined and demystified. And mail-order sources will help readers locate the requisite bitter melon, tamarind concentrate and white poppy seeds. The author is a cooking instructor in the U.S. and England.
Copyright 1987 Reed Business Information, Inc.
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Descrizione libro Ebury Press, 1990. Paperback. Condizione libro: New. book. Codice libro della libreria 0712637834