Varied Kitchens of India: Cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling

Varied Kitchens of India: Cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling

by Copeland Marks

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Overview

Well-known food writer Copeland Marks has a unique talent for going to exotic places and returning with cuisines home cooks can take great pleasure in cooking for themselves. Here is an Indian cookbook that helps us discover delightfully accessible food in unfamiliar kitchens.

More than two hundred dishes gloriously represent the range of flavors and cuisines of India’s regional groups including:

- Anglo-Indians of Calcutta: Hearty, spicy and deeply satisfying foods.
- Bengalis: Delicious seafood and vegetarian dishes, and exquisite desserts.
- Jews of Calcutta: Imaginative combinations of Middle Eastern and Indian elements that follow the traditional dietary laws.
- Kashmiris: Food that combines Hindu and Muslim traditions with creative use of vegetables, fruits and nuts.
- Parsis: Piquant and innovative dishes from the descendents of the Persians.
-Tibetans of Darjeeling: Food that displays the shared influence of China and India in Tibetan culture; stuffed breads are a particular favorite.

Here is an extraordinary experience for the practical, health-conscious cook and the culinary folklorist alike.

Product Details

ISBN-13: 9780871316721
Publisher: M. Evans & Company
Publication date: 05/28/1991
Pages: 288
Product dimensions: 6.00(w) x 9.00(h) x 1.00(d)

About the Author

Copeland Marks was a world traveler who authored 16 cookbooks on various exotic and little-known cuisines. His method involved traveling to various regions, cooking with and learning from the local people. His other books include False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook and The Burmese Kitchen: Recipes from the Golden Land. He lived in New York until his death in 1999.

Table of Contents

Preface
Acknowledgments
Ingredients and Cooking Methods
Note on Source Ingredients
1. The Bengali Kitchen
2. The Jewish Kitchen
3. The Anglo-Indian Kitchen
4. The Parsi Kitchen
5. The Hindu and Muslim Kitchens of Kashmir
6. The Tibetan Kitchen of Darjeeling
Bibliography
Index

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