India

Produktbeschreibung

India: The Cookbook is the definitive guide to the rich and varied cooking of India. Doing for India what The Silver Spoon did for Italy and 1080 Recipes did for Spain, it contains 1,000 easy-to-follow, authentic recipes covering the length and breadth of India, including starter salads and kebabs; fish, vegetarian and meat main courses; breads and snacks; pickles and side dishes; and desserts and drinks. It also provides a wealth of information on the different regional cooking styles, the food philosophies of India, and guides to cooking equipment and ingredients. The recipes have been extensively researched, tested and collected from all regions of India by Professor Pushpesh Pant, author of several Indian cookbooks and an expert on Indian cuisine. They have been fully updated for western kitchens, retaining all the colours, flavours and textures of this fascinating and mouthwatering cuisine. 

Kritik

"Beautifully-designed... Indispensable information on ingredients and equipment... Manages to make even the most exotic and esoteric regional recipes accessible with straightforward methods and plain language."-Good Things

"Part of Phaidon's ridiculously popular culinary-bible series, it could mean you'll never need a takeaway again."-Sunday Times

"Phaidon have once again produced another wittily packaged, yet comprehensive cookbook... An excellent collection."-Chef

"Beautiful... 1,000 family recipes that have been collected from all over the subcontinent."-The Independent

"This professor-cum-Indian food scholar offers up a mammoth work that encompasses every region of the country and provides 1,000 recipes."-Publishers Weekly

"This is a favourite as it is one of the original guides to Indian cooking."-Atul Kochnar, Benares, ShortList

"A dazzling and all-encompassing account of Indian food from all over the continent."-Miles Thompson, Michael's Santa Monica 

Autoreninfo

Pushpesh Pant was born in Nainital, northern India, and is now a professor at the Jawaharlal Nehru University in New Delhi. A regular recipe columnist and author of many cookbooks in India, he has spent two decades collecting authentic family recipes from all over the subcontinent, which have been carefully edited, tested and collated to produce a remarkable collection documenting the rich diversity of Indian cuisine.