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Download The Varied Kitchens of India : Cuisines of the Anglo-Indians of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling ePub

by Copeland Marks

Download The Varied Kitchens of India : Cuisines of the Anglo-Indians of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling ePub
  • ISBN 0871314762
  • ISBN13 978-0871314765
  • Language English
  • Author Copeland Marks
  • Publisher M. Evans & Company; First Edition edition (April 1, 1986)
  • Pages 288
  • Formats docx rtf mobi lrf
  • Category Cooking
  • Subcategory Regional and International
  • Size ePub 1617 kb
  • Size Fb2 1932 kb
  • Rating: 4.4
  • Votes: 739

Describes six cuisines of India, discusses ingredients and cooking methods, and gathers traditional recipes for fruit, curries, vegetables, meat, seafood, rice, soups, fritters, and desserts

Copeland Marks was a world traveler who authored 16 cookbooks on various exotic and little-known cuisines

Copeland Marks was a world traveler who authored 16 cookbooks on various exotic and little-known cuisines. His method involved traveling to various regions, cooking with and learning from the local people. His other books include False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook and The Burmese Kitchen: Recipes from the Golden Land. He lived in New York until his death in 1999.

Tibetans of Darjeeling Copeland Marks and Tibetans of Darjeeling, Copeland Marks.

Download The varied kitchens of India : cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling Copeland Marks. leave here couple of words about this book: Tags: Astronomy Ancient. Download book The varied kitchens of India : cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling, Copeland Marks.

Marks is particularly fascinated with the cuisines of the Jews of Calcutta, who emigrated from the Middle East . Copeland Marks was a world traveler who authored 16 cookbooks on various exotic and little-known cuisines.

Marks is particularly fascinated with the cuisines of the Jews of Calcutta, who emigrated from the Middle East, and who brought their own culinary techniques with them but found in India new styles and an unlimited variety of spices, vegetables, fruits, meat and poultry Copeland Marks was a world traveler who authored 16 cookbooks on various exotic and little-known cuisines.

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The Varied Kitchens of India : Cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling. Well-known food writer Copeland Marks has a unique talent for going to exotic places and returning with cuisines home cooks can take great pleasure in cooking for themselves.

Well-known food writer Copeland Marks has a unique talent for going to exotic places and returning with cuisines . Parsis: Piquant and innovative dishes from the descendents of the Persians.

Well-known food writer Copeland Marks has a unique talent for going to exotic places and returning with cuisines home cooks can take great pleasure in cooking for themselves. Here is an extraordinary experience for the practical, health-conscious cook and the culinary folklorist alike.

cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling.

The varied kitchens of India. 1 2 3 4 5. Want to Read. Are you sure you want to remove The varied kitchens of India from your list? The varied kitchens of India. cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling. Published 1986 by M. Evans in New York.

Varied Kitchens of India Well-known food writer Copeland Marks has a unique talent for going to exotic places . Books related to Varied Kitchens of India.

Varied Kitchens of India.

Well-known food writer Copeland Marks has a unique talent for going to exotic places . Jews of Calcutta: Imaginative combinations of Middle Eastern and Indian elements that follow the traditional dietary laws.

Talk about The Varied Kitchens of India : Cuisines of the Anglo-Indians of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling


Aradwyn
Hard to find Indian Jewish cuisine and other rarities. Very clearly written with great background description.
Paxondano
A great introduction to some of the intricacies and possibilities of Indian cuisine.
GEL
This is One of my very favorite cook books! I really love the spices of India. My other favorite is "Indian cooking " by Madura Joffre
Hidden Winter
I have owned this book since 1991, when it first came out. It is my "default" Indian cookbook and I believe it surpasses even the renowned actress and cookbook author Madhur Jaffrery's books. Copeland Marks does an excellent job of creating clear, easy to follow recipes - and the recipes "work" and are delicious too. My book is completely dogeared and stained, bulbous now from years of use. I would not go anywhere without this book - it always has "made the cut" whenever we moved. I recommend tracking down this book for anyone who is interested in Indian food and understanding that it's not a singular cuisine represented by the local Indian restaurant - like Chinese food Indian food varies widely region to region and culture to culture. This book is also not daunting in size, like other Indian cookbooks, that are beyond comprehensive. Marks selects the best recipes of each cuisine and gives you much to choose from without overwhelming you. A publisher should bring this classic back into print.
Onath
This book was my introduction to Indian cooking as well to getting to understand the Jewish communities of India. I have cooked happily from this book for more than 10 years - no soaking, no complicated purees, no dishes that take hours and hours. Many of the dishes can be made by your average home cook with little difficulty. Other dishes demand more commitment, but are very well worth the results. To anyone who decides to buy, you won't be disappointed. Happy eating!
Ironfire
It is simply a great book. I had been looking for books with Bengali and Tibetian recipes. Most Indian cookbooks make the recipes so elaborate. The recipes in this book tastes like what my mother and grandmother cook! I was so happy to find that my momos tasted like momos from Darjeeling! He writes about everyday food with some special occasion recipes thrown in. And that is what sets it apart feom the elborate cookbooks, a sense of the everyday life. I have many of his books and have enjoyed all of them