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Over 150 delicious curries from India and Asia are shown
step-by-step in more than 700 colour photographs. This is the
definitive guide to mouthwatering, authentic curries from all
corners of the Indian subcontinent, and from Thailand, Burma,
Vietnam, Malaysia and the islands of Indonesia and the Philippines.
It includes easy-to-follow presentation with stage-by-stage
photography and sumptuous full-colour pictures of every featured
dish. This book brings together an inspirational collection of
recipes and shows just how easy it is to make delicious and
authentic curries at home. For novice curry chefs, the basics of
curry-making are fully explained, and there is a useful
directory-style guide to the essential elements of a curry,
including practical information on using spices and key ingredients
such as root ginger, tamarind, coconut milk and lemongrass; making
curry pastes and powders, and cooking perfect rice and noodles.
Featuring more than 150 traditional recipes with step-by-step
recipe instructions and exquisite colour photographs, making
sensational hot and spicy curries has never been so easy.
Vegetarianism has long been a key feature of Indian cuisine, and
many dishes are naturally vegan. Vibrant vegetables in rich
fragrant sauces, nutty lentils, beans and peas, and an incredible
array of spices: these are recipes to warm the body and soothe the
soul. Drawing upon the very best vegan and vegetarian food from
around the country, this book presents a mouthwatering array of
dishes - lentils cooked a myriad of ways from mustard with cumin to
spiced butter; kebabs made from lotus roots, coconut and wild fig;
spiced yam fingers and plantain curry; all manner of stuffed
vegetables and breads; as well as pilaus, bhajiyas, samosas and
chutneys bursting with flavour. Grouped by region, with an
exploration of the culinary history and landscape, and a guide to
ingredients, utensils and cooking techniques, this inspirational
book fully explores the exciting world of Indian plant-based food.
This large-format vibrant cookbook takes you on a regional tour of
India, introducing you to classic local recipes and world-renowned
dishes. Try a famous Assamese 'tenga' - fish, tomatoes, lime and
whole spices - or street snacks ranging from Central Indian Parsnip
Patties to the melt-in-the-mouth kababs of Hyderabad. Punjabi
dishes include Spiced Mustard Greens, a sizzling dish of pungent
roots and hot chillies. Mughal influence is evident in the stately
poultry and meat dishes, and sweet dishes include Saffron Rice,
Sweet Samosas and Kulfi. Evocative images and clear step-by-step
recipes will guide you to discover India's unsurpassed cuisine. The
previous edition won the overall 'best in the world' Asian cookbook
award at the prestigious Gourmand International Cookbook Awards.
This title features 50 fabulous curry recipes from Burma, Thailand,
Vietnam, Malaysia, Indonesia and the Philippines. It is an
authoritative guide, with easy-to-follow recipes for making
delicious, fragrant curries. An extensive introduction looks at the
eating habits of the region and how they have been shaped over the
centuries by religious influences, local geography, foreign
settlers, invaders and commercial trading. It includes a guide to
key ingredients, such as fresh herbs, aromatics and spices, curry
powders and pastes, and advice on the most useful kitchen
equipment. Recipes include traditional sizzling meat, poultry, fish
and vegetarian curries, tasty rice and noodle dishes, and a
selection of refreshing salads and sambals. It is lavishly
illustrated throughout with over 270 photographs, including
step-by-step instructions. Some of the world's most exciting
cuisines are found in the South-eastern corner of Asia. Each
country has its own traditional cooking style, but all share a
passion for fragrant dishes made with exotic spices and the very
freshest of ingredients. This book offers signature curries from
all corners of the region - including highlights such as Mussaman
Curry and Red Chicken Curry with Bamboo Shoots from Thailand, Beef
Rendang from Indonesia, Burmese Fish Stew, and the Filipino meat
soup Puchero. With practical advice to explain the basics of
curry-making and the ingredients used, step-by-step instructions,
and beautiful photographs for every dish, this tempting collection
of mouthwatering dishes is for curry lovers everywhere.
This title features over 115 deliciously spicy and aromatic Indian
dishes, shown with clear step-by-step instructions in more than 480
photographs. This is the definitive guide to creating and enjoying
authentic curries from every corner of the Indian subcontinent,
with 480 fabulous photographs to guarantee success. All you need to
know about making curry, including how to use key ingredients, such
as herbs, spices and aromatics, and how to make curry powders and
pastes. An extensive introduction describes ingredients and
equipment, including regional and cultural varieties from Kashmir,
the Punjab, Gujarat, Goa and Bengal. Recipes include meat, poultry,
fish and vegetarian curries, and rices, breads, pickles and
chutneys. Dishes include such classics as Korma, Madras, Biryani
and Dhansak, and unique specialities, such as Mughlai Chicken, Pork
Balchao and Fragrant Lamb Curry. India has long been known as one
of the great spice capitals of the world. This inspirational
collection of over 115 recipes, chosen by Indian masterchef Mridula
Baljekar, shows just how easy it is to make delicious and authentic
curries at home. The book opens with a look at curry basics, and a
directory of curry ingredients, fresh herbs, spices, curry pastes
and powders. Here is something for everyone, from the Mughlai and
tandoori dishes of north to the coconut milk and chili recipes of
the south. This fully illustrated book, with simple-to-follow
instructions, means making sensational hot and spicy Indian curries
has never been so easy and so satisfying.
Some of the world's most exciting cuisines are found in the
south-eastern corner of Asia. Each country has its own traditional
cooking style, but all share a passion for fragrant dishes made
with exotic spices and the very freshest of ingredients. This book
offers signature curries from all corners of the region - including
Burmese Fish Stew, Chicken with Ginger and Lemon Grass from
Vietnam, Beef Rendang from Indonesia, and Sweet and Sour Pork from
the Philippines. With practical advice to explain the basics of
curry-making and the ingredients used, step-by-step instructions
and beautiful photographs for every dish, this tempting collection
is for curry lovers everywhere.
Make the most of the international curry culture and expand your
culinary horizons with this sizzling collection of 500 of the
world's best curry dishes. Cook the classics with recipes for
Chicken Satay or Coronation Potatoes, and then try something a
little unusual, like Mackerel in Tamarind or Lamb Korma with Mint.
In addition, the book has a wonderful selection of spicy
appetizers, side dishes, salads, relishes, rice dishes and
accompanying breads. A plentiful range of vegetarian options is
also included. Whether you like your curries red-hot or prefer a
milder, more complex taste, there are recipes here to suit every
palate.
This book deals with traditions, ingredients, tastes, techniques,
and 80 classic recipes. You can discover the unique tastes and
techniques of vegetarian Indian cuisine, with 80 authentic recipes.
You can begin your journey in the rugged, mountainous north, where
Kashmiri lakes teem with lush floating fruit and vegetable markets
during the summer months. You can continue into the eastern region,
spanning from the Ganges to the Himalayas, and sample Bengal's
delicately spiced Vegetable Pilau or Cardamom Tea. It takes you on
a journey west to enjoy Black-eyed Beans in Coconut and Tamarind
Sauce and end your travels in the fragrant south with Mangoes in
Cardamom-scented Coconut Cream. This cookbook transports you
through India's regional diversity, featuring classic recipes
ranging from pilaus and dhals to chutneys and flat breads, and
providing wonderful highlights of a world-famous cuisine. There is
a choice of simple appetizers, tasty snacks, spice-infused main
courses and heavenly desserts.Choose a Punjabi Royal Corn Curry or
Duck Eggs with Cauliflower from the north-east, sample Golden Mung
Bean Patties from the heartland or venture west to enjoy Crispy
Vegetable Triangles (the original samosas). Beautifully illustrated
with over 430 photographs, the book will entice everyone to master
the art of authentic vegetarian Indian cuisine.
This superb journey through Indian cooking, taking in both classic
local dishes and well-traveled favorites, is the ultimate
introduction to a world-famous cuisine. Among the 80 mouthwatering
recipes, you'll find dishes ranging from simple street foods to
rich, roasted delights boasting colorful marinades and classic
spice combinations. The recipes have been carefully selected to
capture the sheer diversity of this subcontinent -- from the
kitchens of Kolkata to the small communities that dot the Malabar
coast. Try a famous Assamese "tenga" -- a much-loved combination of
firm white fish, tomatoes, lime and whole spices -- or street
snacks ranging from Central Indian Parsnip Patties to the
melt-in-the-mouth kababs of Hyderabad, a favorite of Muslim
Indians. Unique Punjabi dishes, from a region dominated by the
Himalayas, include Spiced Mustard Greens -- a colorful dish
flavored with pungent roots and chilies, which is best served with
cornmeal or tandoori breads. Beautifully shot with images evoking
the authentic character of each region, and photographs of every
dish, this is the ultimate way to discover India's best-kept
secrets and unsurpassed classics.
This title includes authentic and iconic curry dishes with
step-by-step recipes from around the world and over 325
mouth-watering photographs. It is a dazzling collection of
international curries from kormas and karahi to balti, biryani and
pilaus, from all around the world including India, Thailand and
South-east Asia, Africa, the Middle East and the Caribbean. It
helps you take an adventure into an exotic world of spice - try
green beef curry with Thai aubergines, spicy seafood stew, Saigon
chilli rice and many more sizzling dishes. It offers easy-to-follow
recipes, and invaluable cook's tips to guide and inspire you, allow
cooks of all abilities to create delicious dishes every time. It
provides dishes that include scorching side dishes, fiery salads
and soups, flaming curries and spicy rice dishes. Stunning colour
photographs accompany every finished curry, and all recipes have a
full nutritional breakdown. From mild madras to spicy vindaloo,
curries have long been a favourite. The step-by-step recipes will
guide even the most inexperienced cook. This superb collection has
a wide range of curried meats and fish, biryanis and rice, breads
and naan. Recipes are clearly organized by meal type, making it
simple to pick and choose your favourite food. With 325 glorious
colour photographs, step-by-step instructions and essential
nutritional guidance, this sizzling collection is essential for any
lover of hot and spicy curries.
This title includes authentic spicy curries from all over the
world: 160 recipes shown in 240 evocative photographs. More than
160 authentic recipes from India and South-east Asia with spicy
delights such as Crab in Roasted Coconut Sauce, Lemon Grass Pork,
Curried Coconut Salmon, and Fish in Tamarind-laced Coconut Milk.
Includes recipes for traditional regional curries as well as more
innovative dishes, including appetizers and snacks, fish and
shellfish curries, chicken and poultry curries, meat curries,
vegetable curries, rice and noodles, and accompaniments. A
comprehensive reference section provides tips, hints and advice on
using key curry ingredients, such as aromatics, spices, herbs,
curry powders and pastes. Step-by-step instructions and beautiful
photographs will inspire and help you prepare perfect curries.
Every recipe has a complete nutritional analysis. Curry has been
popular for centuries and in modern times has become firmly
established in western cuisine. There are numerous styles of Indian
curry: popular dishes are Madras, Jalfrezi, Rogan Josh, Biryani and
Korma, but these are just a few of the many. The spicy dishes of
China and South-east Asia offer curries with their own unique
twist, with ingredients such as coconut milk, lemon grass, and
galangal. As well as curries, this book includes all the
traditional accompaniments such as chutneys, salads, raitha, naan
and other tandoor breads. Whatever the occasion - whether for an
informal family snack or meal or a complex banquet for impressive
entertaining - these recipes will satisfy everyone's appetite for
curry.
India offers one of the world's most popular and distinctive
vegetarian cuisines. From the lush, palm-fringed coasts of Kerala
in the south to the vibrant mustard fields of the snow-capped
mountains of the north, you'll find dishes ranging from simple,
tasty snacks and starters to rich, spice-infused main meals and
desserts. This colourful cookbook transports you through India's
regional diversity, featuring classic recipes ranging from pilau's
and dhals to chutneys and flat breads, and providing the ultimate
taste of a world-famous vegetarian style of cooking. Among the 80
mouthwatering vegetarian recipes are diverse dishes from the
different regions of India. Travel to the north-east to try Punjabi
Royal Corn Curry or Duck Eggs and Cauliflower; sample Clove-infused
Aubergines from the heartland or venture west to savour a
Saffron-scented Yogurt. With clear instruction and beautifully
illustrated with over 430 vibrant colour photographs, this
sumptuous book will entice everyone with a passion for Indian
cuisine. It is a fabulous vegetarian recipe collection that offers
contrasting dishes from distinctive regions of India. You can
sample the fruit and nut dishes of the mountainous north, the
delicately spiced rice pudding and panchforon-enriched dishes of
Bengal, and the coconut-rich Black-eyed Beans in Coconut and
Tamarind Sauce of the west. You end your travels in the fragrant
south where spice plantations abound and the refreshing dishes on
offer include Pineapple Salad, Cauliflower Braised with Roasted
Chilli and Fenugreek, and Mangoes in Coconut Cream. An
authoritative introduction unites the multistranded culinary
culture of India, and describes the most typical ingredients and
how to prepare them. It is beautifully photographed with over 430
stunning images, and featuring nutritional breakdowns for each
recipe.
This book helps you discover a world of spice in dishes from India,
Thailand and South-East Asia, Africa, the Middle East and the
Caribbean, with 500 photographs. You can discover a world of spicy
delights with this irresistible collection of 500 recipes for the
curry lover. It contains traditional dishes from across India,
Thailand and South-East Asia, as well as exciting yet less familiar
dishes from Africa, the Middle East and the Caribbean. It offers
everything you need for a midweek family meal or a spectacular
curry feast: tongue-tingling appetizers, scorching soups, sizzling
meat and vegetarian main courses, fiery side dishes, spicy salads,
red-hot relishes and chutneys, rice dishes and breads.
Easy-to-follow recipes mean any level of cook can achieve
perfection, with delicious results every time. Nutritional
information is provided for every dish to help you eat a balanced
diet. Make the most of the international curry culture and expand
your culinary horizons with this sizzling collection of 500 of the
world's best curry dishes. Perfect the classics with recipes for
beef vindaloo, chicken satay and tomato biryani, and then try
something a little unusual, like mackerel in tamarind or lamb korma
with mint. Although the book focuses on main-course curries for
fish, meat and vegetables, it also has a wonderful selection of
spicy appetizers, scorching side dishes, fiery salads, red-hot
relishes, aromatic rice dishes and accompanying breads. Whether you
like your curries tongue-tingling or mild and creamy, there are
recipes here to suit your taste.
Most health-conscious eaters tend to avoid Indian food because of
the high-fat methods used to prepare many of the popular dishes.
Leading Indian cookbook writer Mridula Baljekar's revolutionary
methods allow readers to enjoy deliciously spiced Indian meals,
packed with flavor and nutrition, but without added fat. Drawing
upon her extensive knowledge of traditional Indian cooking
techniques, flavors, and spices, Baljekar has devised no-added-fat
cooking techniques that dramatically revise how delicious Indian
food is prepared -- without altering its authentic taste. With
insightful cook's tips featured throughout, the 150 easy-to-prepare
recipes include Vegetable Soup, Spiced Chapatis, Ground Lamb
Kebabs, King Prawns with Baby Zucchini, Fish Tikka, Fresh Tomato
Chutney, Tandoori Chicken, Saffron Rice, Savory Potato Mash, Mixed
Vegetable Curry, Spiced Pears, Rose-Flavored Iced Dessert, and
more.
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