William Morrow Cookbooks 1980 Hardcover Fair General wear from age and use. Open Books is a nonprofit social venture that provides literacy experiences for thousands of readers each year through inspiring programs and creative capitalization of books.

ISBN10: 0688037216, ISBN13: 9780688037215, [publisher: William Morrow Cookbooks] Hardcover General wear from age and use. Open Books is a nonprofit social venture that provides literacy experiences for thousands of readers each year through inspiring programs and creative capitalization of books.
[Chicago, IL, U.S.A.] [Publication Year: 1980]

William Morrow Cookbooks, October Date: 1980. Hardcover . 8.5 Bulk HB Premium. 1980. William Morrow Cookbooks ISBN 0688037216 9780688037215 [US]

ISBN10: 0688037216, ISBN13: 9780688037215, [publisher: William Morrow Cookbooks October 1980] Hardcover
[Anacortes, WA, U.S.A.] [Publication Year: 1980]

ISBN10: 0688037216, ISBN13: 9780688037215, [publisher: HarperCollins Publishers Inc, New York, NY] Hardcover First Edition Hardcover. This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, ...
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Harper Collins Publishers , pp. 560 . Hardback. New. Harper Collins Publishers ISBN 0688037216 9780688037215 [US]

ISBN10: 0688037216, ISBN13: 9780688037215, [publisher: Morrow 1980-10-01, New York] Hardcover Language: eng
[London, United Kingdom] [Publication Year: 1980]

ISBN10: 0688037216, ISBN13: 9780688037215, [publisher: Morrow 1980-10-01, New York] Hardcover Language: eng
[London, United Kingdom] [Publication Year: 1980]

HarperCollins 10/1/1980 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.

ISBN10: 0688037216, ISBN13: 9780688037215, [publisher: HarperCollins Publishers Inc, New York, NY] Hardcover First Edition Hardcover. This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, ...
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