Breakfast is considered as most important from health, nutrition
and sustenance point of view. The book attempts to cater to the
metropolitan as well as the small town housewives. These women face
day to day problems about what to serve for breakfast, or how to
serve it, so that the family gets proper nourishment, and also to
provide a tasteful angle to their likings. The author Asha Rani
Vohra explains right at the start of the book all about the
intricate concept of Art of Cooking Culinary Art, The Ideal
Kitchen, Cleanliness, Cooking the Right Way, Art of Serving and
Decoration, Tools and Tips etc. This is followed by mouthwatering
recipes for breakfast Beverages Making Tea, Making Coffee; Eatables
Vegetarian Dishes Apple Snack, Banana Dish, Cottage Cheese Salad,
Sprouted Beans, Porridge, Vegetable Cutlets, Potato Bonda, Salty
Vermicelli, Stuffed Toasts, PotatoBread Rolls, Vegetarian Omelette;
NonVegetarian Dishes Boiled Egg, Omelette, Stuffed Eggs, French
Toast: Preserved Food, Pickles & Chutneys Mixed Vegetable
Pickle, SweetSour Chutney, Tomato Sauce, Tomato Chutney, Chocolate
Sauce, Lemon Sauce, Mayonnaise, Booster Sauce, White Sauce: Jam,
Jelly and Murabba Mango Jam, Apple Jam, Amla Murabba, Carrot
Murabba, Strawberry Jelly. I t contains recipes with their
ingredients and methods of preparation, special tipoffs and all the
exclusive characteristics as mentioned above.
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