Classic Indian Cuisine (Classic Cuisine Series)
Classic Indian Cuisine (Classic Cuisine Series) by Rosemary Moon
Classic Indian Cuisine (Classic Cuisine Series) Author: Rosemary Moon
Title: Classic Indian Cuisine (Classic Cuisine Series)
ISBN: 0831711779
ISBN13: 978-0831711771
Other Formats: mbr mobi txt lrf
Pages: -
Publisher: Smithmark (August 1, 1995)
Language: English
Category: No category
Size PDF version: 1275 kb
Size EPUB version: 1260 kb
Subcategory: -




A cookery writer and home economist with a wealth of experience, Rosemary Moon has contributed not only a world of knowledge to the art of cooking but has added humor and entertainment to her craft. Moon worked as an International Home Economist and then became a freelance writer. Rosemary has since written four cookbooks and regularly writes articles for trade and consumer publications, as well as helping various charities with writing or editing cookbooks. She has been a guest chef on television and demonstrated at Harrod's London, for their Gourmet Club. The recipes in Classic Indian Cuisine reflect the 'melting pot' of cooking styles. You will find westernized examples of Indian cooking alongside regional specialties in this comprehensive book. It opens with a fascinating introduction to Indian food, covering culinary traditions and customs, cooking terms and methods, as well as essential spices, herbs and ingredients. The chapter on Appetizers & Snacks contains soups, pakoras, bhajis and samosas, among others. Because fish and shellfish are natural resources in many parts of India, a chapter on dishes based on these food groups is included, featuring such delicacies as Shrimp Chili Masala and Tandoori Fish. Chicken comprises another chapter, which includes a wide range of spicy and aromatic recipes, from the fiery Meat Vindaloo to the more mildly spiced chicken Korma and the herby Lime & Cilantro Chicken. There are chapters on meat, beans, rice and bread. Indian meals would not be complete without salads, sauces and chutneys, and these too are featured in the book. Along with Carrot & Coconut Salad, which makes a wonderful accompaniment to a spicy main-course dish, there are cooking raita sauces and an array of unusual chutneys, from Apple and Green Cilantro Chutney to Nine Jeweled Chutney. It ends with Desserts & Drinks including such specialties as Carrot Halva, Sweet Saffron Rice and Indian Ice Cream (Kulfi).