Search results for: moghul-cooking

Moghul Cooking

Author : Joyce P. Westrip
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The Moghuls gave India the Taj Mahal and, as this ground-breaking book shows, they also transformed the country's cooking. Duck with cherries, pomegranate soup, apricot-flavoured lamb, aubergines with tamarind, date halva: India's Moghul invaders revolutionised the cooking of the subcontinent by bringing from Muslim Persia a refined and sophisticated Middle Eastern cuisine and combining it with Indian spices and ingredients to produce some of the world's boldest food combinations and most exquisite recipes.

Moghul Microwave

Author : Julie Sahni
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Shares microwave instructions for preparing the traditional cuisine of India, and features fish, seafood, chicken, meat, vegetarian dishes, salads, vegetables, pilafs, chutneys, and desserts

The Seven Culinary Wonders of the World

Author : Jenny Linford
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Pork -- Honey -- Salt -- Chile -- Rice -- Cacao -- Tomato

Food in Time and Place

Author : Paul Freedman
File Size : 77.69 MB
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Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Hospitality Foodservice

Author :
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Cuisine and Empire

Author : Rachel Laudan
File Size : 66.26 MB
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Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

The Bulletin

Author :
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WOMAN S DAY ENCYCLOPEDIA OF COOKERY

Author :
File Size : 71.55 MB
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Indian Nights Entertainment

Author : Charles Swynnerton
File Size : 87.10 MB
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The World On A Plate

Author : Joel Denker
File Size : 20.66 MB
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Traces the colorful culinary history of immigrants and the impact that their native foods and unique neighborhoods—from New York City’s Lower East Side to New Orleans’ Italian Quarter—has had on American folk culture

World Kitchen India

Author : Murdoch Books Pty Limited
File Size : 55.53 MB
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Recreate the delicious food of India in your own kitchen with this extensive collection of authentic recipes, complete with beautiful location photography.

The Pleasures of Cooking

Author :
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Classic Indian Cooking

Author : Julie Sahni
File Size : 63.7 MB
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This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods. It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation. Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere. Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease. Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

Savoring India

Author : Julie Sahni
File Size : 53.96 MB
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It's one of the world's oldest and most delectable cuisines, found in one of the world's most mysterious and enchanting countries. Savoring India takes readers on a remarkable culinary adventure, from the foothills of the Himalayas to the dusty plains of Rajasthan, to the sultry forests and palm-lined coasts of Goa and Kerala. Included are 140 scrumptious, authentic recipes for some of India's most-loved dishes, as well as fascinating sidebars on local festivals, ingredients, customs, and religions.

New West

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File Size : 74.94 MB
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The Penguin Companion to Food

Author : Alan Davidson
File Size : 79.94 MB
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No Marketing Blurb

Kirkus Reviews

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Adult books are categorized by genre (i.e., fiction, mystery, science fiction, nonfiction). Along with bibliographic information, the expected date of publication and the names of literary agents for individual titles are provided. Starred reviews serve several functions: In the adult section, they mark potential bestsellers, major promotions, book club selections, and just very good books; in the children's section, they denote books of very high quality. The unsigned reviews manage to be discerning and sometimes quite critical.

Pulaos and Biryanis

Author : Katy Dalal
File Size : 80.36 MB
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In this book, the author presents classic ways of cooking exotic Pulaos which she has evolved after much research into the cuisines of the Great Moghuls, the Nawabs of Lucknow and Awadh and the Nizam of Hyderabad. Apart from these, there are original recipes for modern-day Pulaos like the 3-coloured Fiesta, Shalimar Pulao and Pepper Splendour. For lovers of cooking the book will take them on a spree of delight, and for lovers of eating the recipes will offer enduring pleasures of the palate.

Food of India

Author : Priya Wickramasinghe
File Size : 79.86 MB
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An introduction to one of the world's great cuisines that looks both at the country and its traditions as well as the recipes, from well-known to exotic regional specialties. Color photographs throughout

Saga of Indian Food

Author : Indira Chakravarty
File Size : 53.63 MB
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