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Product Description
Product Description
Indian food is the world's most ancient cuisine and it is unique in its remarkable use of spices. Each region uses these spices in its own way, resulting in a wonderfully distinctive range of local dishes. The traditional recipes have been handed down by word of mouth from family to family and are still a major part of the cuisine of India but in the last three decades, India has awakened to the wonders of her own food. Part 1 of Pat Chapman's book traces the evolution of Indian cuisine and describes the culinary characteristics of the different regions; Part 2 is an in-depth coverage of the utensils, spices, herbs and other ingredients used, as well as basic recipes and preparations common to the cuisine. Finally, Part 3 contains 200 recipes taken from all the regions. The recipes consist of best-known regional dishes as well as the most modern innovations and include everything from snacks and street food to meat, fish and vegetable main courses, rice and dals, chutneys, pickles and desserts. This beautifully designed, substantial book will give the reader fascinating background detail to an immensely varied sub-continent, as well as a peerless collection of delicious recipes.
About the Author
Pat Chapman is Britain's foremost expert on curry and spicy foods. He started the 'Curry Club' over 20 years ago and now has a membership of 15,000; he has appeared on numerous TV programmes and his 28 books have sold over one million copies.
Indian food is the world's most ancient cuisine and it is unique in its remarkable use of spices. Each region uses these spices in its own way, resulting in a wonderfully distinctive range of local dishes. The traditional recipes have been handed down by word of mouth from family to family and are still a major part of the cuisine of India but in the last three decades, India has awakened to the wonders of her own food. Part 1 of Pat Chapman's book traces the evolution of Indian cuisine and describes the culinary characteristics of the different regions; Part 2 is an in-depth coverage of the utensils, spices, herbs and other ingredients used, as well as basic recipes and preparations common to the cuisine. Finally, Part 3 contains 200 recipes taken from all the regions. The recipes consist of best-known regional dishes as well as the most modern innovations and include everything from snacks and street food to meat, fish and vegetable main courses, rice and dals, chutneys, pickles and desserts. This beautifully designed, substantial book will give the reader fascinating background detail to an immensely varied sub-continent, as well as a peerless collection of delicious recipes.
About the Author
Pat Chapman is Britain's foremost expert on curry and spicy foods. He started the 'Curry Club' over 20 years ago and now has a membership of 15,000; he has appeared on numerous TV programmes and his 28 books have sold over one million copies.
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71% buy the item featured on this page: India: Food and Cooking - An Evocative Culinary Journey, with 200 Recipes £12.99 |
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9% buy The Curry Club's Favourite Restaurant Curries |
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8% buy The Curry Secret: How to Cook Real Indian Restaurant Meals at Home £4.49 |
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6% buy The Curry Book |
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