Indian Cuisine: Authentic Flavors from the Land of Spice. Questo articolo non è disponibile.
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Lingua: inglese
Editore: DK Publishing (Dorling Kindersley), 2020
- Rilegato
- Usato
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Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.
Codice articolo G1465499415I2N00
- Titolo
- Indian Cuisine: Authentic Flavors from the Land of Spice
- Autore
- Singh, Vivek
- Editore
- DK Publishing (Dorling Kindersley)
- Anno di pubblicazione
- 2020
- Condizione
- As New
- Sovraccoperta
- No Jacket
- Rilegatura
- Hardcover
- Lingua
- inglese
- ISBN 10
- 1465499415
- ISBN 13
- 9781465499417
- Peso dell'articolo
- 1,65 libbre
Embark on a global curry adventure!
Top chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean - and anywhere with a curry tradition - share their recipes with you. Try Thai jungle curry, chicken adobo, or South African bunny chow. All 200 recipes are authentic and written for the modern cook. Features add a further dimension, introducing you to the key spice combinations and ingredients that define each local cuisine.
Break out and explore new boundaries. Or rely on this authentic resource for old favorites. Red-hot results are guaranteed every time!
Top chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean - and anywhere with a curry tradition - share their recipes with you. Try Thai jungle curry, chicken adobo, or South African bunny chow. All 200 recipes are authentic and written for the modern cook. Features add a further dimension, introducing you to the key spice combinations and ingredients that define each local cuisine.
Break out and explore new boundaries. Or rely on this authentic resource for old favorites. Red-hot results are guaranteed every time!
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Informazioni sull’autore
Vivek Singh is one of the most successful and well-respected modern Indian chefs. As chief executive of Cinnamon Club restaurant and chain, he has redefined expectations of Indian cooking. Other contributors include David Thompson, world renowned for his Thai cooking; Roopa Gulati, British chef, food writer, and broadcaster; and Sri Owen, who holds a Lifetime Achievement Award from the Guild of Food Writers.
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