My Bombay Kitchen Traditional and Modern Parsi Home Cooking. Este artículo no está disponible.
King, Niloufer Ichaporia/ Waters, Alice (Foreward By)
109 valoraciones de Goodreads
Idioma: inglés
Editorial: Univ of California Pr, 2007
- Tapa dura
- Nuevo
Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
Vendedor de 5 estrellas
Vendedor de IberLibro desde 6 de enero de 2003
No disponible
Tapa dura
Condición: Nuevo
EUR 39,62
Descripción del artículo del vendedor
1st edition. 338 pages. 9.50x7.50x1.25 inches. In Stock.
N° de ref. del artículo 0520249607
- Título
- My Bombay Kitchen Traditional and Modern Parsi Home Cooking
- Autor
- King, Niloufer Ichaporia/ Waters, Alice (Foreward By)
- Editorial
- Univ of California Pr
- Año de publicación
- 2007
- Estado
- Brand New
- Encuadernación
- Hardcover
- Idioma
- inglés
- ISBN 10
- 0520249607
- ISBN 13
- 9780520249608
- Peso del artículo
- 0,86 kilogramos
One of Food & Wine's 35 Best Cookbooks of All Time
Winner of the James Beard Award in Asian Cooking
One of Chef Samin Nosrat’s Ten Favorite Books
The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.
Winner of the James Beard Award in Asian Cooking
One of Chef Samin Nosrat’s Ten Favorite Books
The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.
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Acerca del autor
Niloufer Ichaporia King is an independent scholar.
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