Betty Crocker's Indian Home Cooking
Hungry Minds Inc,U.S. (Verlag)
978-0-7645-6315-7 (ISBN)
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Betty Crockers Indian Home Cooking Betty Crocker and Ragahavan Iyer unlock the magic of Indian food with more than 180 authentic recipes. The Flavors of Indian Food are so alluringfragrant and fluffy rice, tender morsels of meat and chicken, creamy and aromatic sauces, hot baked breads studded with spices, mouth-tingling chutneys and pickles. These authentic flavors are yours to be discovered and enjoyed. Betty Crockers Indian Home Cooking takes you on a tour of Indias food and landscape with captivating photos. And the savory recipes allow you to capture the aromas of India in your own kitchen.
Traditional Indian Favorites: Pastry Shells with Spiced Potatoes Punjabi Samosas Almond-Lamb Curry Roghan Josh Marinated Grilled Chicken Tandoori Murghi Darjeeling Tea with Cardamom Chai Authentic Regional Specialties: Grilled Fish with Garlic and Cream Malai Maach Pork in Cashew-Pepper Curry Sorpotel Mixed Vegetable Stew with Coconut Avial Rice-Lentil Pancakes Uttapam Versatile Vegetarian Options: Homemade Cheese with Spinach Saag Paneer Grilled Eggplant Pate Baingan Bhurta North Indian Chili Rajmah Layered Rice-Potato Pilaf Aloo Biryani For more great ideas visit www bettycrocker. com and Hungry Minds on-line at www hungryminds. com
RAGHAVAN IYER was born in Bombay, India, and has lived in the United States for nearly twenty years. He is the owner of Essence of Thyme, a food consulting business with numerous national and international corporate clients. A cofounder of the Asian Culinary Arts Institutes, Ltd., Iyer is also an accomplished culinary instructor, teaching in Minneapolis/St. Paul cooking schools and at events across the United States. Iyer has degrees in Chemistry and Hotel and Restaurant Management. A Certified Culinary Professional (CCP), Iyer is a member of the International Association of Culinary Professionals. He lives in Minneapolis, Minnesota.
Flavors of India. One: Spices, Blends and Basics. Two: Appetizers. Three: Meat, Fish and Poultry. Four: Vegetables. Five: Lentils, Beans and Peas. Six: Rice and Grains. Seven: Breads. Eight: Chutneys, Pickles and Condiments. Nine: Desserts and Beverages. Indian Menus. Helpful Nutrition and Cooking Information. Metric Conversion Guide. Index.
| Erscheint lt. Verlag | 15.4.2001 |
|---|---|
| Zusatzinfo | illustrations |
| Sprache | englisch |
| Maße | 210 x 261 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 0-7645-6315-7 / 0764563157 |
| ISBN-13 | 978-0-7645-6315-7 / 9780764563157 |
| Zustand | Neuware |
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