Vegetarian cookery, once associated with the East, is now a firmly established part of our Western culture and eating habits. As meat-free cooking has grown in popularity and sophistication, we have borrowed a whole range of techniques and ideas from various cultures, creating an exciting new tradition of globally influenced vegetarian cuisine. Rather than approaching vegetarianism from a dry, didactic standpoint, this major new book takes as its starting point the principle that vegetarian cooking is one of the most inter-resting, dynamic areas in food today and provides a collection of the very best recipes the world's various cuisines have to offer.
Chapter to chapter the book focuses on different ingredients, from vegetables and grains to pulses and dairy products, providing fascinating inform-ation about less familiar ingredients, such as wild rice or the many new kinds of salad leaves available.
Over recipes draw on the whole world for their inspiration, from Thailand to Tunisia, from the Mediterranean to Mexico. Throughout Madhur Jaffrey's renowned talent for informing and inspiring her audience is apparent, and her own personal anecdotes and stories set the recipes in context. Madhur Jaffrey is the world's best-selling author of Indian cookery books. Here, she has collected curry recipes from dals to biryanis, vegetarian to meat, simple and elaborate.
Everybody loves a curry - and this cookbook has a recipe to suit every taste. Madhur's first book, Essential Curries, offered a comprehensive selection of classic Indian recipes. This new title will provide recipes for simple curries, perfect for cooking up quickly during the week. There are family-favourites, including creamy kormas, stir-fried prawns and spicy chicken recipes, as well as satisfying stews, quick kebabs and ideas for light suppers and snacks.
Some recipes are quick to make, others can be prepared ahead. Perfect for the busy cook. When I was a few minutes old, Grandmother welcomed me into the world by writing "Om", which means "I am" in Sanskrit, on my tongue with a little finger dipped in honey. When the family priest arrived to draw up my horoscope, he scribbled astrological symbols on a long scroll and set down a name for me, Indrani, or "queen of the heavens". My father ignored him completely and proclaimed my name was to be Madhur "sweet as honey".
Her description of growing up a in a very large, wealthy family half a train was booked to transport the family from Delhi to the mountains for the summer conjures up the spirit of a long lost age. Whether climbing the mango trees in her grandparents' orchard, armed with a mixture of salt, pepper, red chillies and roasted cumin, or enjoying picnics in the foothills of the Himalayas, reached by foot, rickshaw, palanquin or horse, where meatballs stuffed with sultanas and mint leaves, cauliflowers flavoured with ginger and coriander, and spiced pooris with hot green mango pickle were devoured, food forms a major leitmotiv of this beautifully written memoir.
Rather than approaching vegetarianism from a dry, didactic standpoint, this major new book takes as its starting point the principle that vegetarian cooking is one of the most inter-resting, dynamic areas in food today and provides a collection of the very best recipes the world's various cuisines have to offer.
Chapter to chapter the book focuses on different ingredients, from vegetables and grains to pulses and dairy products, providing fascinating inform-ation about less familiar ingredients, such as wild rice or the many new kinds of salad leaves available. Over recipes draw on the whole world for their inspiration, from Thailand to Tunisia, from the Mediterranean to Mexico.
Throughout Madhur Jaffrey's renowned talent for informing and inspiring her audience is apparent, and her own personal anecdotes and stories set the recipes in context. Here, she has collected curry recipes from dals to biryanis, vegetarian to meat, simple and elaborate. Everybody loves a curry - and this cookbook has a recipe to suit every taste. Madhur's first book, Essential Curries, offered a comprehensive selection of classic Indian recipes.
This new title will provide recipes for simple curries, perfect for cooking up quickly during the week. There are family-favourites, including creamy kormas, stir-fried prawns and spicy chicken recipes, as well as satisfying stews, quick kebabs and ideas for light suppers and snacks. Some recipes are quick to make, others can be prepared ahead. Perfect for the busy cook. Score: 3. When I was a few minutes old, Grandmother welcomed me into the world by writing "Om", which means "I am" in Sanskrit, on my tongue with a little finger dipped in honey.
When the family priest arrived to draw up my horoscope, he scribbled astrological symbols on a long scroll and set down a name for me, Indrani, or "queen of the heavens". Madhur Jaffrey, with her great enthusiasm, delves deeply into local traditions and history to describe the cultural and culinary influences that have shaped each nation's unique cuisine. The recipes she has selected reflect this diversity, and she knowledgeably provides introductions describing local traditions and produce.
Rich in anecdotes and humour, Madhur Jaffrey's book is a mouth-watering introduction and companion to some of the world's most delicious foods. Collingham Publisher: Oxford University Press ISBN: Category: Cooking Page: View: An authoritative history of the foods of India, complete with recipes, ranges from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj and includes information on the influence of various food traditions on the evolution of Indian specialties.
Sahoo Publisher: Routledge ISBN: Category: Social Science Page: View: This handbook offers an analysis of Asian diaspora and development, and explores the role that immigrants living within diasporic and transnational communities play in the development of their host countries and their homeland.
Presenting cutting-edge research on several dimensions of diaspora and development, Routledge Handbook of Asian Diaspora and Development provides a platform for further discussion in the fields of migration studies, diaspora studies, transnational studies, race relations, ethnic studies, gender studies, globalization, Asian studies, and research methods.
Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. In this global history, food writer Colleen Taylor Sen describes in detail the Anglo-Indian origins of curry and how this widely used spice has been adapted throughout the world.
Along the way, Sen unravels common myths about curry and Indian food and illuminates the world of curry with excerpts from popular songs, literary works, historical and modern recipes, and illustrations depicting curry dishes and their preparations. A vibrant, flavorful book about an increasingly popular food, Curry will find a wide audience of cooking enthusiasts and hungry fans of Indian food.
Covering all areas of linguistic investigation across different exam board specifications and rooted in theoretical perspectives, this accessible text is underpinned by years of teaching experience and is full of practical ideas for classroom activities. Now in its second edition, this bestselling title has been fully updated to consider changes to English Language A level, including a new chapter on unseen texts and writing for the exams.
The authors outline frameworks of linguistic analysis and provide clear guidance on how to approach different topics. Chapters are full of interesting extracts for textual analysis and ideas to give students a varied diet of written and spoken texts in different genres. Teaching English Language will be invaluable reading for trainee teachers and practising teachers new to the teaching of English Language, as well as more experienced teachers wishing to refresh their knowledge and practice.
From the nation's modern origins in the Renaissance, travellers have eagerly roamed the globe and been enticed by the diversity and richness of other civilizations. And while this appetite for adventure has often been tainted by aggression or exploitation, the English have also carried within them a capacity to soak up new experiences and ideas and to weave them into every aspect of life back home, from language and literature to customs and culture.
Here we trace this golden thread of otherness through five centuries of English history to reveal how it has shaped the buildings, flavoured the food, powered the economy, and created a truly diverse society. Today, when England is no longer synonymous with Britain and the English ask themselves who they are, Yasmin Alibhai-Brown paints a sumptuous and illuminating portrait of who they have been and brings a fresh, invigorating perspective on what 'Englishness' really means.
From anise to zedoary, The Book of Spice introduces us to their properties, both medical and magical, and the fascinating stories that lie behind both kitchen staples and esoteric luxuries. John O'Connell's bite-size chapters combine insights on history and art, religion and medicine, culture and science, richly seasoned with anecdotes and recipes.
Curry Easy. In this delicious collection of recipes, Madhur Jaffrey shows us that Indian food need not be complicated or involve hours in the kitchen. Take a few well chosen spices and readily available ingredients, and in a few easy steps you can make a delicious prawn curry from Goa; succulent chicken. Madhur Jaffrey's Curry Nation.
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