Download or read book Indian Cookery local for Young Housekeepers written by and published by . This book was released on 1887 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Indian Cookery local for Young Housekeepers Second Edition Revised Enlarged Etc written by and published by . This book was released on 1887 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Indian Cookery for Young House Keepers written by Navroji Framji and published by Createspace Independent Publishing Platform. This book was released on 2017-07-10 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: This special reprint edition of "Indian Cookery For Young House Keepers" was written by Navroji Framji, and first published in 1887. The book explores subjects including Domestic Economy, Kitchen Requisites, Hints to Prevent Waste, Roasting, Baking, Boiling, Frying and Corning Meat, and features dozens of recipes for Indian dishes like Balchows, Chutnies, Pickes, Curries, Foogaths and lots more. You will also find a distinctly British influence in many of the recipes - this book was written during the British rule in India that began in 1858. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally rendered. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed.
Download or read book Indian Cookery written by and published by . This book was released on 1892 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Indian Cookery General for Young Housekeepers written by Mrs. J. Bartley and published by . This book was released on 1935 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Indian Cookery General for Young Housekeepers Containing Numerous Recipes Both Useful and Original written by Mrs. J. Bartley and published by . This book was released on 1923 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Curry written by Lizzie Collingham and published by Oxford University Press. This book was released on 2006-02-06 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.
Download or read book Indian Cookery general for Young House keepers written by Anglo-Indian and published by . This book was released on 1901 with total page 167 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Complete Indian Housekeeper and Cook written by Flora Annie Steel and published by OUP Oxford. This book was released on 2011-10-13 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'an Indian household can no more be governed peacefully, without dignity and prestige, than an Indian Empire' InThe Complete Indian Housekeeper and Cook (1888) Flora Annie Steel and her co-author Grace Gardiner provide practical, and often highly opinionated, advice to young memsahibs in India. They explain how to 'make a hold' over servants, how to establish and stock a storeroom, how to plan a menu, manage young children, treat bites from 'mad, or even doubtful dogs', and teach an Indian cook how to make fish quenelles. The Complete Indian Housekeeper and Cook promised its reader a comprehensive guide to domesticitiy in India, even if she found herself living in camps or in the jungle, on the hills or in the plains, whether she was the wife of an influential Indian Civil Servant or a missionary. This new edition, complete with its stimulating introduction and substantial notes, makes available a classic domestic work that in detailing the memsahib's role in the household sheds light on the entire imperial experience. ABOUT THE SERIES: For over 100 years Oxford World's Classics has made available the widest range of literature from around the globe. Each affordable volume reflects Oxford's commitment to scholarship, providing the most accurate text plus a wealth of other valuable features, including expert introductions by leading authorities, helpful notes to clarify the text, up-to-date bibliographies for further study, and much more.
Download or read book Catalogue written by Calcutta (India). Imperial library and published by . This book was released on 1904 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Indian Cookery General for Young House keepers written by Mrs. J. Bartley and published by . This book was released on 1959 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Complete Indian Housekeeper Cook written by Flora Annie Webster Steel and published by . This book was released on 1902 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Indian Cookery General for Young House keepers written by Mrs. J. Bartley and published by . This book was released on 1955 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Complete Indian Housekeeper Cook written by Flora Annie Webster Steel and published by . This book was released on 1909 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Vibrant India written by Chitra Agrawal and published by Ten Speed Press. This book was released on 2017-03-21 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the acclaimed chef and owner of Brooklyn Delhi, a debut cookbook focused on the celebrated vegetarian fare of South India. Lifelong vegetarian and chef Chitra Agrawal takes you on an epicurean journey to her mother’s hometown of Bangalore and back to Brooklyn, where she adapts her family’s South Indian recipes for home cooks. This particular style of Indian home cooking, often called the “yoga diet,” is light and fresh, yet satisfying and rich in bold and complex flavors. Grains, legumes, fresh produce, coconut, and yogurt—along with herbs, citrus, chiles, and spices—form the cornerstone of this delectable cuisine, rooted in vegetarian customs and honed over centuries for optimum taste and nutrition. From the classic savory crepe dosa, filled with lemony turmeric potatoes and cilantro coconut chutney, to new creations like coconut polenta topped with spring vegetables 'upma" and homemade yogurt, the recipes in Vibrant India are simple to prepare and a true celebration of color and flavor on a plate. Chitra weaves together the historical context behind the region’s cuisine and how she brought some of these age-old traditions to life thousands of miles away in Brooklyn during the city’s exciting food renaissance. Relying on her experience as a culinary instructor, Chitra introduces the essential Indian cooking techniques, tips, and ingredients you’ll need to prepare a full range of recipes from quick vegetable stir frys (corn, basil, and leeks flavored with butter, cumin, and black pepper), salads (citrus red cabbage and fennel slaw with black mustard seeds, curry leaves, and chile), yogurt raitas (shredded beets and coconut in yogurt), and chutneys and pickles (preserved Meyer lemon in chile brine) to hearty stews (aromatic black eyed peas, lentils, and greens), coconut curries (summer squash in an herby coconut yogurt sauce), and fragrant rice dishes (lime dill rice with pistachios). Rounding out the book is an array of addictive snacks (popcorn topped with curry leaf butter), creative desserts (banana, coconut, and cardamom ice cream), and refreshing drinks (chile watermelon juice with mint). Chitra provides numerous substitutions to accommodate produce seasonality, ingredient availability, and personal tastes. The majority of recipes are gluten-free and vegan or can be easily modified to adhere to those dietary restrictions. Whether you are a vegetarian or just looking for ways to incorporate more vegetarian recipes into your repertoire, Vibrant India is a practical guide for bringing delicious Indian home cooking to your table on a regular basis.
Download or read book Food Culture in Colonial Asia written by Cecilia Leong-Salobir and published by Routledge. This book was released on 2011-05-03 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.
Download or read book You are What You Eat written by Annette M. Magid and published by Cambridge Scholars Publishing. This book was released on 2009-10-02 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: You are What You Eat: Literary Probes into the Palate offers tantalizing essays immersed in the culture of food, expanded across genres, disciplines, and time. The entire collection of You Are What You Eat includes a diversity of approaches and foci from multicultural, national and international scholars and has a broad spectrum of subjects including: feminist theory, domesticity, children, film, cultural history, patriarchal gender ideology, mothering ideology, queer theory, politics, and poetry. Essays include studies of food-related works by John Milton, Emily Dickinson, Fay Weldon, Kenneth Grahame, Roald Dahl, Shel Silverstein, J. K. Rowling, Mother Goose, John Updike, Maxine Hong Kingston, Alice Walker, Amy Tan, Louise Erdrich, Amanda Hesser, Julie Powell, Mary Wilkins Freeman, Martin Scorsese, Bob Giraldi, Clarice Lispector, José Antônio Garcia, Fran Ross, and Gish Hen. The topic addresses a range of interests appealing to diverse audiences, expanding from college students to food enthusiasts and scholars.
