A prizewinning chef from the Punjab has prepared this 21-day traditional tutorial on her native cooking. The book includes a daily course of three or four dishes, from chapati to samosas, and eventually leads up to elaborate courses such as stuffed peppers, royal chicken, pork vindaloo and sweet courses. The author offers insight into regional cookery, from the garlic and ginger of Kashmir to the sweet and sour fish dishes of Bengal. She also provides tips on making basic ingredients, such as extracting tamarind pulp and making garam masala.
"synopsis" may belong to another edition of this title.
Seller: Better World Books Ltd, Dunfermline, United Kingdom
Condition: Very Good. 1st. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 50141797-20
Quantity: 1 available
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Paperback. Condition: Very Good. A prizewinning chef from the Punjab has prepared this 21-day traditional tutorial on her native cooking. The book includes a daily course of three or four dishes, from chapati to samosas, and eventually leads up to elaborate courses such as stuffed peppers, royal chicken, pork vindaloo and sweet courses. The author offers insight into regional cookery, from the garlic and ginger of Kashmir to the sweet and sour fish dishes of Bengal. She also provides tips on making basic ingredients, such as extracting tamarind pulp and making garam masala. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR003702936
Quantity: 3 available