My Bombay Kitchen : Traditional and Modern Parsi Home Cooking.
Material type: TextPublication details: CA : University of California Press, [(c)2007.]Description: 1 online resource (356 pages)Content type:- text
- computer
- online resource
- 9780520933378
- 0520933370
- 1282359169
- 9781282359161
- TX724.5.4 .548 2007
- COPYRIGHT NOT covered - Click this link to request copyright permission: https://lib.ciu.edu/copyright-request-form
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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