pranati sen gupta (19 risultati)

Hardcover. Condizione: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

hardcover. Condizione: Good. 1st. Used - Good.

Soft cover. Condizione: Very Good. The Number Line Indicates A First Printing Of This Trade Paperback Edition. Almost Two Hundred Regional Recipes. Light Soiling Of The Top Edges.

Condizione: Fair. Acceptable condition. No Dust Jacket (Indian Cooking, Cookbook) A readable, intact copy that may have noticeable tears and wear to the spine. All pages of text are present, but they may include extensive notes and highlighting or be heavily stained. Includes reading copy only books.

Condizione: Good. Good condition. Good dust jacket. (Cookbook, Indian Cooking, Recipes) A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Hardcover. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condizione: Good.

Condizione: Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. VERY GOOD mild corner wear/ very good dj.

Hardcover. Condizione: Fine. No Jacket. 1st Edition. Second printing of the first edition 1974. Published by Hawthorn Books. Hardcover in full faux leather boards without DJ. Condition as new inside, square, tight and clean book, no edgewear, no underlinings, no highlights, corners not bumped, no bent page corners, no foxing, slight foxing on block edges only, not a reminder. 8vo, X + 228 pages.

Hardcover. Condizione: Near Fine. Condizione sovraccoperta: Very Good. Dust jacket has light edgewear and light soil on back panel, text is without flaw 6.25 X 9.25" 227 pages, published 1974. Pranati Sem Gupta, a native of Bengal, lives in Ottawa where she teaches Indian Cooking and Culture. For this book she has adapted almost 200 recipes of both familiar and gourmet dishes. With a comprehensive introduction and glossary; instructions for pressure-cooker preparations, and details of the customs and ceremonies surrounding the presentation and service. With 13 sample menus, from simple to lavish, including three vegetarian dinners. The art of preparing many of the sweets described in this book is found only in the renowned sweetmeat shops of metropolitan cities. Here the author, with over fifteen years of experience in preparing these sweets, tells how to make them in an easy-to-follow manner that will result in a product of professional quality. **Bundle Up & Save On Postage**.

Hardcover. Condizione: Good. Condizione sovraccoperta: Good. Marked and worn dust jacket has chipped and torn edges and is now in a protctive sleeve, foxing to the page edges. Orders received by 3pm Sent from the UK that weekday.

Paperback. Condizione: Good. Paperback. Staining, rubbing, and shelf wear on covers. No markings noted. Slightly yellowed pages. Tulsa's largest used bookstore. Located on South Mingo Road since 1991. No-hassle return policy if not completely satisfied.

Soft cover. Condizione: Good Clean Cond. Condizione sovraccoperta: No Dust Jacket. Cover Illustrated (illustratore). Paperback : soft cover edition in good plus condition, a typical used book with slight wear to edges and spine. Some minor bumping or creases. Overall good / nice copy of this scarce title. Excellent reading on the subject. A good book to enjoy and keep on hand for yourself. Or would make an ideal gift for the fan / reader in your life. Reading is one of the great pleasures in life. Minor soil stains to edge of pages. Please send us a note if you have any questions. Thank you. Book.

Hardcover. Condizione: Fine. No Jacket. 1st Edition. 1st ed., 3rd printing ; x, 227 p. ; 24 cm. ; LCCN 73007182 ; LC TX724.5.I4 S39 1974 ; Dewey 641.5/954 ; ISBN 9780801503665, 0801503663 ; OCLC 1072452 ; brown textured boards, no dustjacket ; Indian cookery is tastefully unique and incredibly diverse. The blending of exotic and once-unusual spices creates a truly singular cuisine including pullaos, biryanis, kitchuris, kababs, curries, homemade wheat breads (such as chappatis and parathas, chutneys, raytas, and elegant sweetmeats. Without compromising authenticity, Pranati Sen Gupta has adapted almost two hundred recipes of both familiar and gourmet dishes--many previously unavailable in this country--for preparation in a modern kitchen with locally available ingredients. For the initiate, the author has included an introduction to India; a comprehensive listing of spices and seasonings, including their preparation and possible substitutions; recipes for basic ingredients such as yogurt, ghee, channa, and vadi; and a glossary of Indian cooking terms. Some recipes have alternate instructions for pressure-cooker preparation, and all measurements include conversions to the British equivalents. For the more experienced cook and the hostess who wishes to emulate the Indian setting as well as the menu, Mrs. Sen Gupta describes in detail the customs and ceremonies surrounding the presentation and service of an Indian meal. Thirteen sample menus, from simple to lavish and including three vegetarian dinners, are of inestimable value for planning an authentic banquet, which may have as many as seven courses comprised of more than sixteen separate dishes. Suggested menus include shukto, red lentils, eggplant fritters, fish kalia, chicken curry, tomato chutney, gulab-jamon, chappatis, chana dal, kofta curry, eggplant rayta, sandesh, poori, ghoogni, pineapple chutney, rasgullas, shrimp pullao, lamb curry, poppadums, payasam, moti pullao, baked karela, moong dal, channa gilipi, eggplant bharta, kheema curry, badam khir, cham-cham, fish biryani, channa-kabab curry, fish korma, bundi rayta, umchur chutney, aloo pittha, malai chop, kheema biryani, tandoori chicken, khi-kadambo, pakoras, foogath, bundi, dhakai dal, spinach rayta, and pantua. The art of preparing many of the sweets described in this book (rasgullas, gilipi, gulab-jamon, sandesh, burfi, halva and many more) is found only in the renowned sweetmeat shops of metropolitan cities such as Calcutta, Delhi and Bombay. Here the author, with over fifteen years of experience in preparing these sweets, tells how to make them in an easy-to-follow manner that will result in a product of professional quality. ; Pranati Sen Gupta, a native of Bengal, lives in Ottawa, Canda. She teaches Indian Cooking and Culture for the adult division of the Ottawa Board of Education and has been interviewed on the subject by the Candaian Broadcasting Company, which has invited her to participate in a television series on the art of Indian cuisine. ; FINE. Book.

Condizione: New. Satisfaction Guaranteed or your money back.

Condizione sovraccoperta: dj. Second printing. Octavo; brown faux-leather, with titles stamped in gilt on spine; dustjacket; x,227pp. Light wear to extremities, with faint thumb-soil to text edges; Near Fine in a Very Good+ dustjacket, unclipped, with some wear and short tears to extremities, and a few faint stains on rear panel.

Condizione: 3. bon etat interieur jaquette papier defraichie en haut et en bas de la coiffe.

HARDCOVER. 1974, Reprint. A very good copy only marked by light rubbing of the board edges, very light tanning/spotting on the edges and a dsmall previous owners details on the front free endpaper. The contents are fine and unmarked. The d/w is unclipped and very good with light edge rubbing, a short repaired tear to the top edge of the rear panel and light soiling on the spine and rear panel. Now in a protective cover. Scans available if required.