Original 1896 Boston Cooking-School Cook Book
Considered the 'greatest American cookbook, ' Fannie Merritt Farmer's 'Boston Cooking-School Cook Book, ' published over a century ago, was acclaimed for a number of innovations. It was the first to use timers now considered standard in American cooking (e.g. a level cupful, teaspoonful and tablespoonful); it relied on simple directions and showed a hitherto neglected concern for nutrition. Novices as well as practiced cooks of the period were treated to a vast amount of information that left nothing to the user's imagination - from instructions for building a fire to how to bone a bird.
Savoring India: Recipes and Reflections on Indian Cooking
It's one of the world's oldest and most delectable cuisines, found in one of the world's most mysterious and enchanting countries. Savoring India takes readers on a remarkable culinary adventure, from the foothills of the Himalayas to the dusty plains of Rajasthan, to the sultry forests and..
Lord Krishna's Cuisine : The Art of Indian Vegetarian Cooking
Finally back in print--the definitive volume on Indian vegetarian cooking. Created by a noted author and lecturer, Lord Krishna's Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy products. All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author's anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries. Hailed by Gourmet as 'definitive,' and as 'a marvelous source for vegetarians' by Bon Appetit, Devi has created the landmark work on the world's most sophisticated vegetarian cuisine. Repackaged and evocatively illustrated, Lord Krishna's Cuisine unlocks the mysteries of the most healthful and delicious recipes of the world.
Indian Regional Classics: Fast, Fresh, and Healthy Home Cooking
When it comes to Indian cuisine, few, if any, chefs are as talented, celebrated, and adept as the versatile Ms. Sahni. Now revised and repackaged to focus on the distinctiveness of India’s regional cuisines, her INDIAN REGIONAL CLASSICS demystifies the tantalizing world of Indian cuisine, with clearly explained recipes suitable for cooks of all levels. Indian cooking need not be heavy and overly complex. Indeed, in INDIAN REGIONAL CLASSICS, you’ll find light, but robustly flavored fare such as Curry-Scented Mushrooms and quick dishes such as Malabar Coconut Shrimp. And throughout the book you’ll savor the classic recipes from each of India’s diverse regions, from the tandoori chicken of the north to the curried stews of the south. A simple, straightforward cookbook, INDIAN REGIONAL CLASSICS features Julie Sahni at her best.
From Curries to Kebabs : Recipes from the Indian Spice Trail
Indian cookery is among the world’s most distinctive and enticing cuisines, one whose influence can be discerned in culinary traditions around the globe. In this groundbreaking book, bestselling author Madhur Jaffrey presents more than 100 of the best curries, many recorded for the very first time, plus all the savory accompaniments to serve with them.
Madhur Jaffrey's Quick And Easy Indian Cooking
Madhur Jaffrey, the world's foremost authority on Indian cooking, shows both expert and novice cooks how to create an enticing Indian meal in just a few quick steps-and all in under 30 minutes. In 60 easy-to follow recipes, Jaffrey shares her secrets for sumptuous curries, fragrant rice dishes, hearty legumes, mouthwatering chutneys and relishes, refreshing drinks, and heavenly desserts. Complete with delectable menu suggestions for both casual family dining and elegant entertaining, filled with helpful notes on creating a well stocked pantry, and illustrated with gorgeous, full color photographs, Madhur Jaffrey's Quick and Easy Indian Cookinghelps make the fabulous flavors of India a satisfying part of any cook's everyday repertoire.
The Indian Grocery Store Demystified (Take It with You Guides)
With The Indian Grocery Store Demystified, of course. Author Linda Bladholm walks you through a typical Indian grocery store, aisle by aisle, shelf by shelf. Start with the rice aisle and learn the differences between basmati, gobindavog, red patni, and several others. Learn which rice goes best with what type of recipe, how to prepare it, and what it should taste like. Then head down the flour aisle (here's where you learn how to bake several variations of naan and the popular pappadum), to the spices and seasonings. 'Without spices,' says Bladholm, 'one cannot even imagine Indian food.' Be sure to stock up on the cardamom, cumin, coriander, black pepper, tamarind, and turmeric. Mosey down to the herbs, then on to fruits and vegetables where you'll be introduced to the sakriya, a small vine-grown yam, and the sweet-and-sour woodapple, indigenous to the Indian jungle. There's also a chapter on ayurveda, the balancing of mind, body, spirit, and environment, and which foods can help you achieve this balance.
The Asian Grocery Store Demystified : A food lover's guide to all the best ingredients (Take It with You Guides)
Though many Americans are eager to cook Asian dishes at home, the thought of navigating an Asian grocery store is a different story. For a non-Asian it can be bewildering territory full of pungent aromas, packages with labels in Chinese, Japanese, Thai, Korean or Vietnamese and odd-looking specimens you don't know whether to eat or to plant. At last there is a book that takes you by the hand and gives a clear and fascinating tour of these markets. It couldn't have a better title, The Asian Grocery Store Demystified. The author, Linda Bladholm, begins by describing the layout of an Asian grocery store in her neighborhood in Miami. As she explains, there is indeed an order to these markets. 'Asian markets are generally stocked according to the principles of balance, ' she writes. 'Hot, spicy, chili sauces and curry pastes are all in one place; salty items are together in one row, and bitter, sour or sweet things are in other sections.' That explanation changed my entire perspective, making these markets seem more manageable and interesting. Ms. Bladholm not only sorts out the cultural context of an Asian grocery store, but also does it in such a way that makes you hungry to return.
Savoring Tuscany: Recipes and Reflections on Tuscan Cooking (Savoring ...)
For centuries, Tuscany has lured travelers drawn to its artistic richness, its romantic hill towns reached by cypress-lined roads, its stunning coastline, and its unforgettable cuisine. SavoringTuscanytakes readers on a journey in search of the authentic Tuscan table. Along the way, you'll experience Tuscan culture and history, and learn about some of the people, dishes, and ingredients that have made it one of the world's culinary capitals. --This text refers to an out of print or unavailable edition of this title.
Williams Sonoma Savoring China: Recipes and Reflections on Chinese Cooking (Savoring Series)
Part travelogue, part cookbook, the 10th title in Williams-Sonoma's award-winning Savoring-® series features delicious recipes, hundreds of breathtaking scenic and recipe photographs, original watercolor illustrations, and a hand-drawn map, all capturing the essence of the country's rich heritage and diverse culinary traditions. --This text refers to the Hardcover edition.
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