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Renowned chef and restaurateur Cyrus Todiwala presents novices and enthusiasts alike with a vibrant tour-de-force of Indian cooking. Packed with both innovative and traditional recipes, the book introduces many of the major cuisines within the Indian sub-continent, offering readers a taste of many unique cooking skills and techniques. Placing the dishes, their preparation and cooking, in their regional and cultural context, the author presents over 100 easy to follow recipes, from superb chutneys and relishes to incredible desserts. Combining classic techniques and flavourings with unexpected ingredients, the author guides readers step-by-step through the creation of vibrant Indian meals, whatever their level of knowledge or existing culinary ability. Packed with specially commissioned full colour photos and illustrations, "International Cuisine: India" is an invaluable guide to the creative possibilities of contemporary Indian cooking.Críticas:
Well laid out, easy reference. I like the chef's notes - helpful. -- Leicester College 20050429 Good clarity of recipies, methods, service styles and presentation. -- J. Hanna, Blackpool & The Fylde College 20050429 Cyrus Todiwala's book is an invaluable guide India's variable cuisine. The author explores major cuisines within the Indian sub-continent offering readers a taste of many unique cooking skills and techniques. This book is full of both traditional and contemporary recipes ad offers a wealth of easy to follow recipes. -- Tandoori Magazine 20050504
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Descripción Edward Arnold, 2005. Paperback. Condición: New. Never used!. Nº de ref. del artículo: P110340813016
Descripción Edward Arnold, 2005. Paperback. Condición: New. Nº de ref. del artículo: DADAX0340813016