From Bengal to Punjab
By:Smita Chandra
Published on 1991 by Celestial Arts
Over the past several years, Indian cookery has made inroads into the American food scene. And people are beginning to discover there's a lot more to it than curry. For those not well acquainted with Indian cooking, this is a good introduction to a wide-ranging cuisine. As the title suggests, styles vary from region to region, and Canadian journalist Chandra does her best to reflect these differences in her choice of fare. Easy-to-follow recipes cover everything from drinks to side dishes and desserts, and take in both meat and vegetarian foods. Chandra prudently describes different cooking methods and ingredients; recipes for producing such basics as coconut milk, ghee (clarified butter) and cottage cheese are provided. This is also a good source for anyone seeking lighter fare with less emphasis on meat. At least one problem faces cooks, though: some ingredients, chiefly spices and herbs, will not be quickly or simply obtained without access to Asian or Indian markets. An alternative: avail yourself of the mail-order list Chandra offers; substitution or omission is not an option.
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Book ID of From Bengal to Punjab's Books is 1BD0wAEACAAJ, Book which was written bySmita Chandrahave ETAG "NR4rbjjmoqA"
Book which was published by Celestial Arts since 1991 have ISBNs, ISBN 13 Code is 9780895945099 and ISBN 10 Code is 0895945096
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