My Bombay Kitchen: Traditional and Modern Parsi Home Cooking. Dieser Artikel ist nicht verfügbar.
109 Bewertungen von Goodreads
Sprache: Englisch
Verlag: University of California Press, 2007
- Hardcover
- Gebraucht
Anbieter: Midtown Scholar Bookstore, Harrisburg, PA, USAMidtown Scholar Bookstore
Verkäufer/-in mit 5 Sternen
Verkäufer:in bei AbeBooks seit 7. Juni 2002
Nicht verfügbar
Hardcover
Zustand: Gebraucht - Befriedigend
EUR 21,90
Artikelbeschreibung des Verkäufers
HARDCOVER Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Standard-sized.
Bestandsnummer des Verkäufers M0520249607Z3
- Titel
- My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
- Autor
- King, Niloufer Ichaporia
- Verlag
- University of California Press
- Erscheinungsjahr
- 2007
- Zustand
- Good
- Einband
- hardcover
- Sprache
- Englisch
- ISBN-10
- 0520249607
- ISBN-13
- 9780520249608
One of Food & Wine's 35 Best Cookbooks of All Time
Winner of the James Beard Award in Asian Cooking
One of Chef Samin Nosrat’s Ten Favorite Books
The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.
Winner of the James Beard Award in Asian Cooking
One of Chef Samin Nosrat’s Ten Favorite Books
The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.
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Über die Autorin bzw. den Autor
Niloufer Ichaporia King is an independent scholar.
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