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This book reveals how, with the use of individual spices and othr ingredients easily obtained in Australia and New Zealand, you can blend and blance your curries and their accompaniments into 116 different dishes. It shows you how to finely regulate the hotness of a curry from meek-and-mild through to hellish-hot... and, for good measure, it gives you a handful of recipes for Eastern sweets and cakes - dishes that are new, subtle, and delicious. Any enterprising person can, with this book at hand and a small and inexpensive repertoire of ingredients, open a whole new world of gastronomy - for sophisticated entertaining, for meals tete-a-tete, for simple dishes, that will find instant popularity.
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Book Description Reed, Sydney, 1982. soft cover. No Jacket. Fernando, Inge (illustrator). Illustrated with black and white drawings by Inge Fernando. 21 cm. 126 pages VG. Very good condition with light shelf wear to covers, slight creasing. Seller Inventory # 46847