The Cooking of India

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Added on March 22, 2014 by kodebytesin Books > Ebooks
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The Cooking of India, 2nd edition By Matthew Locricchio
2011 | 97 Pages | ISBN: 1608705536 | PDF | 24 MB



The spicy cuisines of India and Thailand are served up by a professional chef, with beautifully presented, full-color photos of mouth-watering dishes. Each volume includes detailed information on the regional influences within the country, noting the specialties of individual cities and agricultural areas. Basic cooking and safety information is outlined, and young chefs are encouraged to enlist an adult as assistant. The recipes emphasize fresh ingredients, with stocks and spice mixes made from scratch. Conversions for vegetarians are suggested where appropriate. The author recommends personally grinding spices for optimum flavor, and includes recipes for making fresh Indian cheese and red curry paste. A descriptive list of specialized ingredients for each cuisine is included. The detailed directions are the strength of these books. While the recipes are not simple, and call for ingredients that may be unfamiliar to most readers, preparation is broken down into small, doable steps. Before the actual cooking begins, chopping and peeling are completed so that everything is ready to go. Safety and caution are continually stressed, especially in the use of knives and handling of chile peppers




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The Cooking of India

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This is the book by Matthew Locricchio, not Santha Rama Rao,as stated. There is another torrent for the same book, and a torrent for the 2nd edition, if you prefer.
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