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Copeland Marks' Indian and Chinese Cooking from the Himalayan Rim

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Copeland Marks' Indian & Chinese Cooking from the Himalayan Rim is the result of the author's savory journey through the kitchens of East Asia, including the wonderfully flavored cuisines of Calcutta, Kashmir, and Sikkim. The author's discovery of stimulating and highly flavorful recipes combining the familiar and the exotic is at once accessible and authentic. Featuring more than two hundred recipes, from Foong Moon Stunyo (garlic pork in rice wine) to Jajik (yogurt salad), and fascinating historical facts ...
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Overview

Copeland Marks' Indian & Chinese Cooking from the Himalayan Rim is the result of the author's savory journey through the kitchens of East Asia, including the wonderfully flavored cuisines of Calcutta, Kashmir, and Sikkim. The author's discovery of stimulating and highly flavorful recipes combining the familiar and the exotic is at once accessible and authentic. Featuring more than two hundred recipes, from Foong Moon Stunyo (garlic pork in rice wine) to Jajik (yogurt salad), and fascinating historical facts and personal tales about their origins, here is a unique food-and-travel guide to tempt the palate and delight the adventurous reader.
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Product Details

  • ISBN-13: 9781556115080
  • Publisher: Penguin Group (USA) Incorporated
  • Publication date: 11/1/1996
  • Pages: 320
  • Product dimensions: 9.33 (w) x 6.62 (h) x 1.20 (d)

Table of Contents

Glossary
Introduction
1 The Cooking of the Hakka Chinese 3
2 Vegetarian Cooking of the Marwaris 36
3 The Jewish Way with Pickles and Chutneys 74
4 An Armenian Culinary Odyssey 105
5 Anglo-Indian Cooking: The Bengal Club 144
6 The Cooking of the Kingdom of Bhutan 163
7 The Flavors of Sikkim 193
8 Frontier Cooking from Kashmir 228
An Afterword: The Mizos - Lost Tribe of Manasseh 288
Index 295
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