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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.
Situated at the crossroads of four major regions-the Middle East,
Central Asia, the Indian subcontinent and the Far East-Afghanistan
has survived centuries of invasions, whether military, cultural or
culinary. Its hearty cuisine includes a tempting variety of
offerings: lamb, pasta, chickpeas, rice pilafs, flat breads,
kebabs, spinach, okra, lentils, yoghurt, pastries and delicious
teas, all flavoured with delicate spices, are staple ingredients.
This cookbook includes over 100 recipes, all adapted for the North
American kitchen, for favourites like "Mantu" (Pasta filled with
Meat and Onion), "Shinwari Kebab" (Lamb Chops Kebab), and "Qabili
Pilau" (Yellow Rice with Carrots and Raisins). The author's
informative introduction describes traditional Afghan holidays,
festivals and celebrations. Also included is a section entitled
"The Afghan Kitchen," which provides essentials about cooking
utensils, spices, ingredients and methods. Complete with b/w maps
and illustrations.
This is a reprint and recovering of the first volume in Prospect's
series The English Kitchen. The authors trace the development and
spread of that quintessentially English dish, the trifle. Relaxing
after the labours of the Oxford Companion to Food, the late Alan
Davidson and his trusty lieutenant of the last years of its
compilation, Helen Saberi, turned their spotlight on trifle.
Nothing is more emblematic of English cookery. Trifles have been a
perennial of English summer lunches, tennis parties, and schoolboy
dreams of plenty. The authors trace their origins to the earliest
recipe of 1596 and its gradual transformation from a mere cooked
cream to the many-layered custardy extravagance we know today. The
stages on its journey, described with the lightest of touch, are
illustrated by recipes extracted from classic English cookery
books. With their customary brilliance they have universalised the
English experience, casting far and wide for examples, returning
home with trifles from Laos, America, Australasia, Mexico, Eritrea,
South Africa, Afghanistan, Malta, and even Norway, where Veiled
Maidens are all the rage at teatime. The resulting recipes, handy
tips and historical speculation amount to a ladleful of wit and
amusement. Trifle was first published by Prospect in 2001. On its
first appearance it garnered many appreciative comments.
Another in our "English Kitchen" series, this traces the
development of Anglo-Indian cookery, in other words the curry, in
English and Scottish cookery books from its earliest appearance in
the 18th century through to modern works by Camilla Punjabi and
Marguerite Patten. It wanders the lanes and byways of the British
occupation of India, unearthing delightful accounts of Imperial
eating and explaining how we have grown accustomed to the spice-box
of the Raj. The broad intention is to reproduce early recipes for
curry and accounts of Anglo-Indian food in their original words.
The majority come from printed books, but some are drawn from
manuscripts. The narrative traces our enjoyment of Oriental
flavours from the 17th century through to the first appearance of a
recipe for curry in Hannah Glasse in 1747.Thereafter, it looks at
the various classes of cooks who produced popular and interesting
recipes, from the female cookbook authors of the 18th century, to
the club-cooks of Calcutta and London in the Regency, to the crusty
colonels of late Victorian England, and the refined
French-influenced chefs of the fin de siecle and pre-First World
War days. By way of coda, the authors consider modern recipes from
authors such as Madhur Jaffrey and Sir Gulam Noon's Chicken Tikka
Masala, Britain's favourite dish. The whole is ornamented by tasty
extracts from past literature on eating curries hither and beyond.
The first 'designer' tearoom was opened in Glasgow in 1897 in order
that intellectual conversation, art and a popular drink could be
enjoyed in one place. Since then, tea has become the world's
favourite beverage. From Indian chai to Burmese pickled lephet tea,
and from brick tea to Taiwanese 'bubble tea', tea is a unique and
adaptable potation, consumed in myriad incarnations in almost all
nations across the globe. In Tea: A Global History, Helen Saberi
explores the rich and fascinating history of tea. She looks at the
economic and social uses of tea, which was used as currency during
the Tang Dynasty, and combined with Tango dancing in 1913 to create
a tea dance called The Dansant. Tea also explores how customs and
traditions surrounding the beverage have evolved throughout time,
as well as where and how tea is grown around the world. Featuring
vivid images of tea cups, plants, rooms and houses, and recipes for
both drinking tea and using it as a flavouring, Tea will engage the
senses while providing a history of tea and its uses. Because
Saberi connects the reader to tea's flavour and presentation as she
explores its legendary origins and present day popularity, Tea will
appeal to readers interested not only in tea's history, customs and
traditions, but also in the drink itself.
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