Betty pell william pell (2 resultados)

Hardcover. Condición: 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.…

hardcover. Condición: New. In shrink wrap. Looks like an interesting title.