Bengal Punjab Cuisines India by Chandra Smita, First Edition (4 results)

Condition: Good. 1st. Used book that is in clean, average condition without any missing pages.

Soft cover. Condition: Near Fine. 1st Edition. Solid tight binding. Front cover slightly curled, slight edge and corner wear. No markings or stickers.

Trade Paperback. Condition: Very Good. Angellini, Janice - Cover Illustrations and Design and Interior Drawings (illustrator). First Edition. 164 Pages plus a Six Page comprehensive index. No defects noted and interior text pages are near flawless. The creativity of the cook lies in the mastery of spices, which lends individuality to age-old recipes. Therein lies the charm of Indian cuisine, for it not only differs from region to region but also from family to family. Each region has its own distinctive cuisine, with emphasis on different spices. Dishes from the North, for example, are spiced with cumin seeds and garam masala, whereas South Indian dishes are flavored with coconut, mustard seeds, and curry leaves. Dishes from the West are sweet-sour to the taste. Certain religious taboos apply, too. Hindus do not eat beef and Moslems do not eat pork. The majority of Indians are vegetarian, which is reflected in the many ways any single vegetable can be prepared. For example, potatoes can be cooked with cumin seeds and scallions or with peas and tomatoes or in a myriad of other ways. Vegetables are used not only as main and side dishes but are cleverly transformed into dumplings, appetizers, crepes, snacks, soups, chutneys, pickles, breads, and desserts, clearly demonstrating the versatility of this cuisine. Until recently, cookbooks were not used in the Indian kitchen. One lived in extended families and carried on the tradition of the family through cooking. Girls learned to cook watching their mothers and grandmothers and took a bit of this heritage with them to their husband's family. Recipes were handed down through generations and each family acquired a distinctive style of cooking within the confines of their regional cuisine. In spite of the many Indian restaurants found in every major city of the world, or perhaps because of them, authentic Indian cuisine still remains largely unrecognized. The bill of fare in an average restaurant continues to be sadly stereotyped, giving the impression that Indian food is overspiced, greasy, and too laborious to prepare at home. Yet simply cooked home-style food is delicious, and there is a plethora of cooking styles to choose from, each more delectable than the next.

Soft cover. Condition: Near Fine. 1st Edition. First pb edition, 1st prntg. color illus white pb wrapper, clean & bright, very light creasing @ front corner tips, all else fine, unread cond; interior unmarked, b/w line drawing decoration, 164 pp.+ recipe index, 8"x 9". homestyle Indian food from every Indian state, recipes & techniques passed down through author's family.