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My Bombay Kitchen : Traditional and Modern Parsi Home Cooking.

By: Contributor(s): Material type: TextTextPublication details: CA : University of California Press, [(c)2007.]Description: 1 online resource (356 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9780520933378
  • 0520933370
  • 1282359169
  • 9781282359161
Subject(s): Genre/Form: LOC classification:
  • TX724.5.4 .548 2007
Online resources:
Available additional physical forms:
Contents:
Cover; Contents; Foreword; Acknowledgments; Introducing Bombay, Parsis, and the Author; Kitchens, Equipment, and the Basics; Beginnings; Soups; Eggs; Fish and Seafood; Meat and Poultry; Rice and Dal; Vegetables; Salads; Chutneys, Pickles, and Relishes; Sweets and Desserts; Drinks; menus; glossary; sources; further reading; index.
Summary: 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 reader.
Item type: Online Book
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Holdings
Item type Current library Collection Call number URL Status Date due Barcode
Online Book G. Allen Fleece Library Online Non-fiction TX724.5.4 .548 2007 (Browse shelf(Opens below)) Link to resource Available ocn773564976

Includes bibliographies and index.

Cover; Contents; Foreword; Acknowledgments; Introducing Bombay, Parsis, and the Author; Kitchens, Equipment, and the Basics; Beginnings; Soups; Eggs; Fish and Seafood; Meat and Poultry; Rice and Dal; Vegetables; Salads; Chutneys, Pickles, and Relishes; Sweets and Desserts; Drinks; menus; glossary; sources; further reading; index.

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 reader.

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