This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.

The concept of making cakes without eggs may sound difficult, but it is not new. Cintia Stammers has spent several years collecting, testing and refining recipes worldwide. This resulting book contains more than 200 recipes that show how imaginative egg free cakes can be. The recipes are based on the principle that "you are what you eat", leaning towards low-sugar, low fat and low cholesterol ingredients with emphasis on flavour, simplicity and health. For those who cannot eat eggs because of allergy or because they have chosen to cut them out of their diet, this should prove to be a handy book.