Related Books
Language: en
Pages: 128
Pages: 128
Type: BOOK - Published: 2006-02-01 - Publisher:
Reviews Brilliant, young, creative, and refreshingly new. -The New School Vikas Khanna presents a menu that fuses Indian spice with extraordinary imagination an
Language: en
Pages: 386
Pages: 386
Type: BOOK - Published: 2008-12-10 - Publisher: Vintage
In this brilliant, engrossing work, Jack Turner explores an era—from ancient times through the Renaissance—when what we now consider common condiments were
Language: en
Pages: 325
Pages: 325
Type: BOOK - Published: 2009-04-21 - Publisher: Simon and Schuster
Born in New Delhi, raised in the Middle East, and living in Washington, D.C., acclaimed food writer Monica Bhide is the perfect representative of the new genera
Language: en
Pages: 140
Pages: 140
Type: BOOK - Published: 2007-05-31 - Publisher: Chronicle Books
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are deli
Language: en
Pages: 161
Pages: 161
Type: BOOK - Published: 2009-05-01 - Publisher: Reaktion Books
The scent of oregano immediately conjures the comforts of Italian food, curry is synonymous with Indian flavor, and the fire of chili peppers ignites the cuisin
