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Riassunto: A Spicy Touch III: A Fusion of east African & Indian Cuisine, presents 134 recipes, of which two dozen offer variations, and 90 are completely vegetarian. All recipes are presented with English names although, where appropriate, traditional names for ingredients and particular dishes are provided in Gujarati (the language of Gujerat in northwestern India) and/or Kiswahili (the official bantu Language of Kenya, Tanzania, and Uganda). The book is organized in six sections: BASICS (Masalas, Pastes & Sauces); ACCOMPANIMENTS (Pickles, Chutneys, Raitas & Salsa); APPETIZERS (Salads, Snacks & bhajia); MAIN DISHES (Chicken, Beef & Lamb, Seafood, Vegetables & Pulses); Starches (Rice & Bread); DESSERTS (Sweets & Drinks). Recipes presented at the front of the book provide stock ingredients for many subsequent dishes. Preparing them and having them on hand will make the further preparation of this cuisine far less complex and more manageable in terms of time. A detailed glossary and background notes specific to any unusual ingredients used in a particular recipe will help you understand what you require and then look for on the shelves of your neighbourhood grocery store. In A Spicy Touch III, Noorbanu Nimji presents her recipes in a logical sequence designed to support anyone who feels comfortable in a domestic kitchen environment, achieve competency in the preparation, cooking and presentation of this flavourful, colourful, and healthy cuisine. With what this book can teach you, you can master the Spicy Touch!
L'autore: As the fifth born child of Ismaili Muslim parents, who had immigrated to Nairobi, Kenya from northwestern Indian in the late 1920's. Noorbanu Nimji, together with her older sisters, was encouraged to take an active role in cooking and food preparation from a very young age. Moving to a different country on another continent brought significant changes to daily life for this young family. The relocation meant having to get used to the local cuisine and dealing with issues of availability and quality of various ingredients and produce that had, until then, been staples of a northern Indian (gujerati) diet. Living in easy Africa meant once-familiar recipes had to be adapted and cooking with unfamiliar foodstuffs had to be learned. Thus, Noorbanu grew up learning Gujerati recipes that had necessarily been modified by the Kenyan Environment of her early life. In 1971 when foreign nationals were being ousted from several East African countries, Noorbanu and her husband, together wit their own young family, made the decision to depart to the United Kingdom and shortly thereafter, the Nimji family eventually settled in Canada. Another country, another continent, and yet another reason to have to adapt recipes, in light of the produce then available in grocery stores in Calgary in the early 1970s.
Condizione libro: New
Descrizione libro A Spicy Touch Publishing Inc., 2007. Large Softcover. Condizione libro: Good. Softcover. Sound & good copy, light to moderate rubbing/edgewear to wraps, hint of chipping at edges. May not be available for international shipment due to weight/size. Codice libro della libreria 104949k
Descrizione libro A Spicy Touch Publishing Inc. Paperback. Condizione libro: Fair. Codice libro della libreria G0969315910I5N00
Descrizione libro A Spicy Touch Publishing Inc., 2007. Paperback. Condizione libro: New. book. Codice libro della libreria 0969315910
Descrizione libro A Spicy Touch Publishing Inc., 2007. Condizione libro: very good. Gently used. Expect delivery in 2-3 weeks. Codice libro della libreria 9780969315919-3
Descrizione libro A Spicy Touch Publishing Inc., 2007. Paperback. Condizione libro: New. Codice libro della libreria P110969315910