India Cookbook 印度食谱
￥ 330 九五品
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作者Pushpesh Pant and Andy Sewell
出版社Phaidon
ISBN9780714859026
出版时间2010-10
装帧精装
上书时间2024-06-27
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Publisher:PhaidonPress;Illustratededition(28Sept.2010)
Language:English
Hardcover:960pages
ISBN-10:0714859028
ISBN-13:978-0714859026
Dimensions:19.05x5.4x28.58cm
《印度食谱》是第壹本全面的印度烹饪指南，有1000多份食谱，涵盖了印度丰富多彩的烹饪遗产的各个方面。与其他许多印度烹饪书不同的是，它是由一位在德里生活和工作的印度烹饪学者和烹饪书作者撰写的，这些食谱真实地反映了印度各地传统菜肴的真正烹饪方式。这些菜谱经过精心编辑，以确保它们简单易行，在西方厨房中也能实现，并附有关于正宗烹饪用具和配料的详细信息。印度食品多年来在英国大受欢迎，而且对印度食品的胃口没有减少的迹象。现在，第壹次有了一本关于正宗印度菜的权葳性书籍，使你能够在家里简单地准备你蕞喜欢的印度菜，以及一些不太知名的菜肴，如bataer masalydaar（用杏仁、辣椒和绿豆蔻烹饪的腌制鹌鹑）或sambharachi kodi（用椰子和罗望子酱烹饪的果阿虾咖喱）。关于面包、腌制食品、香料酱和酸辣酱的综合章节包含了印度烹饪书中很少见的各种食谱，如bagarkhani roti（一种含有葡萄干、小豆蔻和罂粟籽的丰富甜面包）和tamatar ka achar（番茄和芥末籽腌制食品）： 这本食谱是你蓶一需要的关于印度食物的书。
India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients.Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle).India: The Cookbook is the only book on Indian food you'll ever need.
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