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Usha S Pickle Digest by Usha R. Prabakaran

Title Usha s Pickle Digest
Author Usha R. Prabakaran
Publisher Unknown
Release Date 1998
Category Pickles
Total Pages 356
ISBN 1797842382
Language English, Spanish, and French
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Book Summary:

Kitchen fundamentals on Vegetable Crafts, Pickling Techniques and Base Preparations. Guides on Buying, Storage, Nutrient Saver and Microwave Oven Cooking. Features on Spices, Vegetables, Oils, Pressure Cooking and Substitutes.

Prashad by J. Inder Singh Kalra

Title Prashad
Author J. Inder Singh Kalra
Publisher Allied Publishers
Release Date 1986-12-10
Category Cooking
Total Pages 240
ISBN 8170230063
Language English, Spanish, and French
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Book Summary:

This book is a celebration of the best in Indian cooking. It is the author’s intention to introduce the foods of India through the culinary genius of some of the finest Chefs in the country. It is no secret that Indian Cuisine is “in” and the time ripe to introduce the “GrandOl’Men” and the “Whiz Kids” of the Indian kitchen: the present day Chefs, who are inventive and daring—ready to try out anything new and different. The result is a wonderful collection of recipes—old and new—from their respective repertories.

Title The Exquisite World of Indian Cuisine
Author Uma Aggarwal
Publisher Allied Publishers
Release Date 2009
Category Cooking
Total Pages 480
ISBN 9788184244748
Language English, Spanish, and French
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Book Summary:

The first comprehensive book on mastering the art of Indian cooking. Each page of the book is like a journey into Indian culture and cuisine. The recipes of the book reflect the real essence of Indian cuisine by showing the vast variety of Indian culture and food. The recipes are made easy by step-by-step instructions with an emphasis on the heath benefits of spices and herbs used. The book is truly beautiful to look at with amazing pictures of recipes, cultural festivals, landscapes, historical marvels and religious places. Original.

My Bombay Kitchen by Niloufer Ichaporia King

Title My Bombay Kitchen
Author Niloufer Ichaporia King
Publisher Univ of California Press
Release Date 2007-06-18
Category Cooking
Total Pages 338
ISBN 9780520249608
Language English, Spanish, and French
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Book Summary:

A detailed guide to the culinary traditions of the Parsi population of India features 165 tempting recipes that capture one of India's most colorful regional cuisines and offers a personal overview of the ideas, tastes, ingredients, and cooking techniques of Parsi cuisine.

Pangat A Feast by Saee Koranne- Khandekar

Title Pangat a Feast
Author Saee Koranne- Khandekar
Publisher Hachette India
Release Date 2019-10-31
Category Cooking
Total Pages 368
ISBN 9789388322928
Language English, Spanish, and French
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Book Summary:

In this delectable compendium of recipes and stories, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maharashtra and reveals the versatility and sheer variety of its food traditions. Bringing together over 200 traditional recipes, this enriching book introduces food enthusiasts to special masalas, cooking techniques and elaborate meal spreads using a range of produce. Along the way, its delightful stories and anecdotes vividly detail the characteristic food traits of the several communities that inhabit the region. From the sophisticatedly spiced Kolhapuri mutton sukka to the tamarind-based thecha, from a never-fail formula for frying fish to the wholesome chakolya ''pasta'' and variants of karanji, the recipes in this book will at once enhance your kitchen skills and your palate.

Asian Pickles by Karen Solomon

Title Asian Pickles
Author Karen Solomon
Publisher Unknown
Release Date 2014
Category Cooking
Total Pages 199
ISBN 9781607744764
Language English, Spanish, and French
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Book Summary:

A do-it-yourself guide to making Asian pickles introduces unique ingredients and various brine-making techniques, sharing 75 of the most-sought recipes including Chinese Spicy Ginger Cucumbers, Japanese Umeboshi and Indian Coconut-Mint Chutney. 15,000 first printing.

Grains Greens And Grated Coconuts by Ammini Ramachandran

Title Grains Greens and Grated Coconuts
Author Ammini Ramachandran
Publisher iUniverse
Release Date 2008-11-13
Category Cooking
Total Pages 368
ISBN 9780595614035
Language English, Spanish, and French
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Book Summary:

"Other books have ably explored India's far southern territory, but Ms. Ramachandran reveals amazing range and depth in Kerala's Hindu vegetarian traditions."-The New York Times review "Ammini Ramachandran, a Texas based food writer with roots in the Indian state of Kerala, has self published an authoritative cookbook cum memoir, Grains, Greens, and Grated Coconuts, on that region's elaborate, nuanced cuisine."-Saveur February, 2008 "Recipes that make me want to rush to the kitchen, intriguing techniques that could be used with other cuisines, fascinating personal stories about growing up in a big Kerala household, all embedded in a deep understanding of Kerala as a pivot of Asian history. It's a wonderful tribute to Kerala and a stunning gift for the rest of us."-Rachel Laudan, author of The Food of Paradise: Exploring Hawaii's Culinary Heritage "Grains, Greens, and Grated Coconuts is a jewel of a cookbook-from its authentic recipes (many published here for the first time) to Ammini Ramachandran's evocative personal anecdotes of Kerala's culinary traditions. It is at once scholarly, yet accessible, and especially charming for its delicious recipes and intriguing stories from the royal kitchens of Kochi."-Grace Young, author of The Wisdom of the Chinese Kitchen

The Perfect Pickle Book by David Collison

Title The Perfect Pickle Book
Author David Collison
Publisher Grub Street Cookery
Release Date 2008-04-14
Category Cooking
Total Pages 160
ISBN 9781909166530
Language English, Spanish, and French
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Book Summary:

A completely revised and updated edition of the popular pickle handbook. Delicatessen and farm shop shelves are crammed with pickles, as well as salsas, vinegars, pastes, and chutneys; these spiced-up specialties are all the rage and have become the in-vogue accompaniments of the moment. It’s easy to understand their attraction: they are assertive and potent, but can also be subtle; sometimes they assault the palate, sometimes they tease with their piquancy. Cooks at home know they can add a buzz to quite ordinary food. Farmers’ markets are also a fruitful and profitable prospect for small-scale pickle and chutney makers, who are able to sell their wares without having to negotiate needless “food miles.” Legions of enthusiasts are bringing pickling back home—and they also understand how to succeed in business. The world really is our larder and pickles are back where they belong—on the front row. This much-in-demand handbook includes recipes not just for fruit and vegetable pickles, but also for pickled meats and fish.

Purba by Laxmi Parida

Title Purba
Author Laxmi Parida
Publisher iUniverse
Release Date 2003-04
Category Cooking
Total Pages 232
ISBN 9780595267491
Language English, Spanish, and French
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Book Summary:

Not just a recipe book but a comprehensive survey of culinary delights from the eastern Indian state of Orissa, better known for the architectural splendors of its ancient temples in Konarak and Puri. The author speaks of her own experience in the context of the food she describes meticulously documented by her as she passes through her grandmother's kitchen to her mother's overseen by the family cook. The little anecdotes that accompany some of the recipes provide an unusual glimpse into the middle-class Indian existence the author experienced while growing up in that vast and fascinating country. Comparing and contrasting the techniques refined over generations, with that from diverse and distant cultures, augmented with an extensive bibliography, the book should appeal to a wide spectrum of readers-from the faltering beginner to the serious cook. An unusual chapter on the family cook's contribution might make the orthodox in you squirm but nevertheless offers a glimpse into the evolution of "restaurant-food" in urban Orissa. A scientist by training, the author injects her own scientific-humor into the writing that also makes the book an amusing read.

Title The Best Of Samaithu Paar
Author S M Ammal
Publisher Penguin UK
Release Date 2001-12-04
Category Cooking
Total Pages 160
ISBN 9789351184379
Language English, Spanish, and French
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Book Summary:

Recipes treasured by more than three generations of women The first volume of Samaithu Paar was published in 1951. More than just a cookery book, it was intended to serve as a manual for daily use. Over the years, those who did not find time to learn cooking in the traditional way from their mothers have used the three volumes of Samaithu Paar to set up home and manage kitchen all over the world. The Best of Samaithu Paar brings together 100 most-loved recipes chosen from the three-volume original. Maintaining the simplicity of language, easy-to-follow directions and the adherence to the smallest details, the recipes have been suitably revised and adapted using universal measures of cups and spoons and modern utensils and appliances in place of the more traditional ones. Recipes range from the basic idli, dosai, sambar and rasam to their many variations that are not so familiar to all Indians. The book also includes specialities like Moar Kuzhambu, Mysore Rasam, Pongal, Murukku and Jangiri, as well as pachadis and pickles. A must-have for all those who enjoy traditional Indian cuisine.

Title Savoring the Spice Coast of India
Author Maya Kaimal
Publisher Morrow Cookbooks
Release Date 2000-08-01
Category Cooking
Total Pages 240
ISBN 0060192577
Language English, Spanish, and French
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Book Summary:

Introduces the staples, basic ingredients, and spices that make up Southern Indian cuisine.

Hobson Jobson by Henry Yule

Title Hobson Jobson
Author Henry Yule
Publisher Oxford University Press
Release Date 2013-06-13
Category History
Total Pages 570
ISBN 9780199601134
Language English, Spanish, and French
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Book Summary:

Hobson-Jobson is a unique lexicon of British India. Part dictionary, part encyclopedia it shows how words of Indian origin entered the English language and offers insight into Victorian views of Asia and the way cultures transform one another. Quirky and entertaining, this selected edition includes a fascinating introduction and notes.

Indian Every Day by Anjum Anand

Title Indian Every Day
Author Anjum Anand
Publisher Unknown
Release Date 2005
Category Cookery (Natural foods)
Total Pages 224
ISBN 0755312015
Language English, Spanish, and French
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Book Summary:

INDIAN EVERY DAY is a modern approach to Indian cuisine taking all the glamour of traditional ingredients and fusing it with contemporary, holistic recipes. Anjum Anand has worked in trend-setting restaurants around the world and has dedicated her career to producing a cookbook that fits practically with the dietary requirements and home-style flavours she adores. She appreciates the struggle to find light and healthy Indian food and does her utmost to make balanced meals we can indulge in every day. Spiced Colocasia, Rice and Lentil 'Risotto', and Luscious Lamb Brochettes are stunning examples of her wide-ranging dishes.

Title Asma s Indian Kitchen
Author Asma Khan
Publisher Pavilion
Release Date 2018-10-04
Category Cooking
Total Pages 192
ISBN 9781911624837
Language English, Spanish, and French
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Book Summary:

Asma Khan moved to Cambridge in 1991 with her husband. She comes from a royal background – Rajput on her father’s side and Begali on her mother’s. After training as a lawyer Asma registered for a food business, which began life as a supper club in her home in Kensington. In 2015, she opened a pop-up in Soho to much acclaim, and Darjeeling Express the restaurant opened its doors in June 2017, perfectly positioned in Kingly Court in central London. Darjeeling Express has been joined by its sister site Calcutta Kitchen in Fulham. Asma was voted ‘Female Entrepreneur of the Year’ at the Asian Restaurant Awards 2018, as well as ‘Entrepreneur of the Year’ at the Asian Women of the Year Awards.

Bong Mom S Cookbook by Sandeepa Datta Mukherjee

Title Bong Mom s Cookbook
Author Sandeepa Datta Mukherjee
Publisher Harper360
Release Date 2013-01-01
Category Cooking
Total Pages 278
ISBN 935029429X
Language English, Spanish, and French
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Book Summary:

The elaborate Sunday morning breakfasts, the seasonal delicacies, the preserves that made available non-seasonal flavours - this is the stuff of childhood memories. Tragically, given the sheer pace of life today, it has become harder and harder to follow in our mothers' footsteps, to recreate moments of bonding in the kitchen, to maintain family traditions, especially when it comes to food. Sandeepa Mukherjee Datta - blogger, foodie and mother of two - strives to make this possible in her own life, and yours. This delicious book travels from Sandeepa's grandmother's kitchen in north Calcutta to her home in a New York suburb through heart-warming anecdotes and quick-easy recipes. Find out how to cook the classic kosha mangsho, throw in a few mushrooms to improvise on the traditional posto, make your own paanch-phoron. The new woman's spin on old traditions, Bong Mom's Cookbook is a must-have kitchen supplement for Bongs and non-Bongs alike. 'Authentic and enjoyable, clear and personal, studded with anecdotes that warm the heart and stir up your own memories of your favourite family recipes, Bong Mo's Cookbook is a delight to read. The only problem ; you'll have to interrupt your reading many times to try out these mouth-watering recipes!' - Chitra Banerjee Divakaruni, author of Sister of My Heart, One Amazing Thing and Oleander Girl

Feasts And Fasts by Colleen Taylor Sen

Title Feasts and Fasts
Author Colleen Taylor Sen
Publisher Reaktion Books
Release Date 2014-11-15
Category Cooking
Total Pages 336
ISBN 9781780233918
Language English, Spanish, and French
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Book Summary:

From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.

Fast Food Nation by Eric Schlosser

Title Fast Food Nation
Author Eric Schlosser
Publisher Houghton Mifflin Harcourt
Release Date 2012
Category Business & Economics
Total Pages 362
ISBN 9780547750330
Language English, Spanish, and French
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Book Summary:

Explores the homogenization of American culture and the impact of the fast food industry on modern-day health, economy, politics, popular culture, entertainment, and food production.

Title Ethnic Fermented Foods and Beverages of India Science History and Culture
Author Jyoti Prakash Tamang
Publisher Springer Nature
Release Date 2020-03-02
Category Technology & Engineering
Total Pages 685
ISBN 9789811514869
Language English, Spanish, and French
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Book Summary:

This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.

Mrs Chiang S Szechwan Cookbook by Jung-feng Chiang

Title Mrs Chiang s Szechwan Cookbook
Author Jung-feng Chiang
Publisher Harpercollins
Release Date 1976
Category Cookery, Chinese
Total Pages 359
ISBN UCSC:32106015043513
Language English, Spanish, and French
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Book Summary:

The recipes of Chiang Jung-feng, a remarkable cook met by the authors in Taiwan, represent the essence of hearty Szechwan fare and are accompanied by information on ingredients, equipment, menu planning, and the spirit of Chinese cuisine

Title A Historical Dictionary of Indian Food
Author K. T. Achaya
Publisher Oxford University Press, USA
Release Date 2002
Category Cooking
Total Pages 347
ISBN 019565868X
Language English, Spanish, and French
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Book Summary:

An alphabetical listing of Indian food materials, cuisines and recipes of India, and the health aspects of the foods, which makes reference to the literature, archaeology, historical writing, botany and genetics of India.