Padden Choedak Oshoe The Nepal Cookbook

ISBN 13: 9788178222004

The Nepal Cookbook

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9788178222004: The Nepal Cookbook
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Críticas:

"A unique compendium of family recipes." --Library Journal

The Nepal Cookbook is a treasury of recipes from the members of the Association of Nepalis in the Americas representing the best of authentic Nepali cuisine. From festival dishes to simple everyday favorites, the recipes included here reflect the many facets of Nepal's colorful and diverse cultures. Nepali food, which is simple to prepare and subtle in flavor, is influenced by the cuisines of both India and Tibet. Here are recipes for all the elements of a full-course Nepali meal: appetizers, soups and lentils, vegetables, meats, pickles and chutneys, rice and breads, and desserts. The most commonly used flavorings include cumin , red and green chilies, garlic, ginger, szechwan pepper, cilantro, and scallions. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained. The Nepal Cookbook is an ideal reference for gourmet clubs and any chef with an adventurous nature. A terrific addition to any kitchen bookshelf! --Midwest Book Review "The Nepal Cookbook is an ideal reference for gourmet clubs --a terrific addition to any kitchen bookshelf!" --Editorial Reviews

Reseña del editor:

This treasury of recipes from the members of the Association of Nepalis in the Americas represents the best of authentic Nepali cuisine. From festival dishes to simple everyday favorites, the recipes included here reflect the many facets of Nepal`s colorful and diverse cultures. Nepali food, which is simple to prepare and subtle in flavor, is influenced by the cuisines of both India and Tibet. Here are recipes for all the elements of a full-course Nepali meal: appetizers, soups and lentils, vegetables, meats, pickles and chutneys, rice and breads, and desserts. The most commonly used flavorings include cumin, red and green chilies, garlic, ginger, szechwan pepper, cilantro, and scallions. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained.

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Palden Choedak Oshoe
Publicado por Motilal Banarsidass Publishers Pvt. Ltd., New Delhi, India (2007)
ISBN 10: 8178222000 ISBN 13: 9788178222004
Nuevo Softcover Cantidad disponible: > 20
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(New Delhi, DELHI, India)
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Descripción Motilal Banarsidass Publishers Pvt. Ltd., New Delhi, India, 2007. Softcover. Condición: New. Third Edition. This treasury of recipes from the members of the Association of Nepalis in the Americas represents the best of authentic Nepali cuisine. From festival dishes to simple everyday favorites, the recipes included here reflect the many facets of Nepal`s colorful and diverse cultures. Nepali food, which is simple to prepare and subtle in flavor, is influenced by the cuisines of both India and Tibet. Here are recipes for all the elements of a full-course Nepali meal: appetizers, soups and lentils, vegetables, meats, pickles and chutneys, rice and breads, and desserts. The most commonly used flavorings include cumin, red and green chilies, garlic, ginger, szechwan pepper, cilantro, and scallions. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained.Printed Pages: 168. Nº de ref. del artículo: 102686

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Palden Choedak Oshoe
Publicado por New Age Books/MLBD (2007)
ISBN 10: 8178222000 ISBN 13: 9788178222004
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BookVistas
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Descripción New Age Books/MLBD, 2007. Softcover. Condición: New. 3rd edition. This treasury of recipes from the members of the Association of Nepalis in the Americas represents the best of authentic Nepali cuisine. From festival dishes to simple everyday favorites, the recipes included here reflect the many facets of Nepal`s colorful and diverse cultures. Nepali food, which is simple to prepare and subtle in flavor, is influenced by the cuisines of both India and Tibet. Here are recipes for all the elements of a full-course Nepali meal: appetizers, soups and lentils, vegetables, meats, pickles and chutneys, rice and breads, and desserts. The most commonly used flavorings include cumin, red and green chilies, garlic, ginger, szechwan pepper, cilantro, and scallions. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained. Printed Pages: 168. Nº de ref. del artículo: 30547

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Palden Choedak Oshoe
Publicado por New Age Books/MLBD (2007)
ISBN 10: 8178222000 ISBN 13: 9788178222004
Nuevo Softcover Cantidad disponible: > 20
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A - Z Books
(New Delhi, DELHI, India)
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Descripción New Age Books/MLBD, 2007. Softcover. Condición: New. 3rd edition. This treasury of recipes from the members of the Association of Nepalis in the Americas represents the best of authentic Nepali cuisine. From festival dishes to simple everyday favorites, the recipes included here reflect the many facets of Nepal`s colorful and diverse cultures. Nepali food, which is simple to prepare and subtle in flavor, is influenced by the cuisines of both India and Tibet. Here are recipes for all the elements of a full-course Nepali meal: appetizers, soups and lentils, vegetables, meats, pickles and chutneys, rice and breads, and desserts. The most commonly used flavorings include cumin, red and green chilies, garlic, ginger, szechwan pepper, cilantro, and scallions. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained. Printed Pages: 168. Nº de ref. del artículo: 30547

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Descripción Paperback. Condición: New. New Item, Fast Shipping. Ready in Stock., 165 Pages, BUY WITH CONFIDENCE, Note:***WE DO NOT ENTERTAIN BULK ORDERS.***. Nº de ref. del artículo: 626162

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Padden Choedak Oshoe
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Descripción Paperback. Condición: New. New Book, Ready to ship. Nº de ref. del artículo: 38522

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Descripción Motilal Banarsidass, Condición: New. Paperback. Worldwide shipping. FREE fast shipping inside USA (express 2-3 day delivery also available). Tracking service included. Ships from United States of America. Nº de ref. del artículo: 8178222000

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Padden Choedak Oshoe
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Padden Choedak Oshoe
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