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Indian food is much more than curries and rice - the different regions each have their own particular specialties. The dishes of the south are generally much hotter than the less fiery, but more aromatic, dishes or the north. The use of spices has been perfected in Indian food - and these are added liberally and imaginatively to each dish. With this step-by-step guide to Indian cooking we give you the very best of this diverse and delicious cuisine.
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Indian Cooking, Collectif d'auteurs
- Langue
- Année de publication
- 1999
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- (souple)
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- Titre
- Indian Cooking
- Langue
- Anglais
- Auteurs
- Collectif d'auteurs
- Éditeur
- Konemann
- Publié
- 1999
- Format
- souple
- Pages
- 64
- ISBN10
- 3829016077
- ISBN13
- 9783829016070
- Séries
- Cuisine sûre
- Évaluation
- 4,5 sur 5
- Description
- Indian food is much more than curries and rice - the different regions each have their own particular specialties. The dishes of the south are generally much hotter than the less fiery, but more aromatic, dishes or the north. The use of spices has been perfected in Indian food - and these are added liberally and imaginatively to each dish. With this step-by-step guide to Indian cooking we give you the very best of this diverse and delicious cuisine.