Offers the first comprehensive overview of Indian cuisine.
Author: Colleen Taylor Sen
Publisher: Greenwood Publishing Group
Introduce your baby to a world of flavors with easy-to-make recipes for homemade baby food, featuring healthy ingredients, baby-friendly spices, and cuisines from India, China, France, Mexico, Morocco, and the rest of the globe. Baby food is a terrific way to share the flavors you love, nurture development through wholesome ingredients, and encourage lifelong adventurous eating. So why limit your options to just bland mush? It’s time to think outside the jar! With Around the World in 80 Purees, you can create baby food inspired by the cuisines of India, China, France, Mexico, Morocco, and the rest of the globe. The recipes are quick and easy, with imaginative variations featuring your favorite spices and flavors. Continue the culinary adventure as your little one becomes a toddler by offering a range of internationally inspired simple solids. Broaden your baby’s palate by the spoonful! Selections from the Table of Contents: Baby-Friendly Spices First Foods around the World Equipment A Whole Wide World of Purees - For Babies 6 Months and Up: - Indian Saag Masala - Nigerian Isu - Moroccan Figs and Apricots with Aniseed - Chinese Congee - English Peas with a Hint of Mint A Spoonful of Flavor - For Babies 7-9 Months and Up - Iranian Rosewater Vanilla Smoothie - Ethiopian Niter Kibbeh - Egyptian Fava Beans - Japanese Carrot Soba - Turkish Seasoned Lamb Kebabs The Well-Seasoned High Chair - For Babies 10 Months and Up - Mexican Atole - Italian Pastina with Parmesan and Nutmeg - Spanish Pasta Romesco - Lebanese Muhallabia - Taiwanese Lou Rou Fan
Easy Recipes for Global Baby Food
Author: Leena Saini
Publisher: Quirk Books
There is an ever increasing appreciation of an interest in Indian food around the world. The fact that you can find Indian restaurants in almost every country in the world is a testimony to the popularity, variety and great taste of Indian food. This book gives out some delicious Indian recipes which are very easy to prepare.
Cooking the Indian Way
Author: Vanita Vij
Publisher: Vij Books India Pvt Ltd
Indian cuisine is almost 5000 year old and is popular all over the world and is one of the most unique and original cuisines of the world. The culinary appeal of Indian cooking has taken the Western culture by storm because those who have tried know how good Indian food can be. There is an ever increasing appreciation of an interest in Indian food around the world. The fact that you can find Indian restaurants in almost every country in the world is a testimony to the popularity, variety and great taste of Indian food. This book gives out some delicious Non Vegetarian Indian recipes which are very easy to prepare. Do look out for the next edition by the author on Indian Vegetarian Recipes.
Author: Vanita Vij
Publisher: Vij Books India Pvt Ltd
Authentic, easy-to-follow recipes, questions, projects, and class investigations accompany each region investigated.
Author: Jenny Ridgwell,Judy Ridgway
Publisher: Oxford University Press, USA
Category: Cookery, International
An authoritative history of the foods of India, complete with recipes, ranges from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj and includes information on the influence of various food traditions on the evolution of Indian specialties.
A Tale of Cooks and Conquerors
Author: Elizabeth M. Collingham,Lizzie Collingham
Publisher: Oxford University Press
Learn about the different foods people eat in distant and diverse places.
Author: Moira Butterfield
Publisher: Cavendish Square Publishing, LLC
Category: Juvenile Nonfiction
In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. • Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them • Supplies the historical and environmental background of the country's street food • Includes sidebars with fun facts and statistics about street foods • Provides highly useful information for students studying geography and for travelers
An Encyclopedia of Food and Culture
Author: Bruce Kraig,Colleen Taylor Sen Ph.D.
Furnishing a detailed introduction to the culinary traditions of diverse nations from around the world, each volume in a taste-tempting series of cookbooks features one hundred recipes showcasing the unique culinary treats and treasure of a country, along with color photographs of preparation techniques, a history of a nation's cuisine, a look at special ingredients and foods, and more.
A Journey for Food Lovers
Author: Priya Wickramasinghe,Carol Selva Rajah
Publisher: Whitecap Books Limited
This book is about the different types of food that people eat in countries around the world like Korea, Russia, and Ghana.
Author: Margie Burton,Cathy French,Tammy Jones
Publisher: Benchmark Education Company
Take a tour of India in your kitchen with this simple and easy-to-follow Indian cookbook! Regional Indian Cooking celebrates the cooking styles and regional specialties of the five principal regions in India—North, South, East, West and Central—each with a distinctive geography, lifestyle and culture. In keeping with the Indian philosophy of balance and the ancient principles of Ayurveda, author Ajoy Joshi makes it easy for cooks of all abilities to prepare unusual and delicious Indian dishes using only the freshest ingredients and spices that promote health and well-being. Each of the 120 recipes is presented in simple steps with helpful suggestions for tasty meat or vegetarian menus serving up to eight. Authentic Indian recipes include: Spiced Spinach (North) Chicken Biriyani (South) Shrimp Balchao (West) Homestyle Meat Broth (Central) Mango and Pistachio Ice Cream (East) Each region's cuisine has highlights to offer the home cook, from mouthwatering marinated kebabs of the north to the hot and spicy curries of the South. Emphasis on different ingredients distinguishes the East, with its use of mustard oil and curry leaves, from the abundant seafood and coconut-rich dishes of the West. The journey ends with the subtle melting pot of Central cuisine, which blends the best of the surrounding regions with centuries of global influence, and comes closest to defining Indian food around the world.
Simple and Healthy Ayurvedic Recipes [Indian Cookbook, Over 100 Recipes]
Author: Ajoy Joshi,Alison Roberts
Publisher: Periplus Editions (HK) Limited
Indian cuisine is almost 5000 year old and is popular all over the world and is one of the most unique and original cuisines of the world. The culinary appeal of Indian cooking has taken the Western culture by storm because those who have tried know how good Indian food can be. There is an ever increasing appreciation of an interest in Indian food around the world. The fact that you can find Indian restaurants in almost every country in the world is a testimony to the popularity, variety and great taste of Indian food. This book gives out some delicious Vegetarian Indian recipes which are very easy to prepare. Do look out for the next edition by the author on Flavours of India
Author: Vanita Vij
Publisher: Vij Books India Pvt Ltd
A Strange Kind of Paradise is an exploration of India’s past and present, from the perspective of a foreigner who has lived in India for many years. Sam Miller investigates how the ancient Greeks, the Romans, the Chinese, Arabs, Africans, Europeans and Americans – everyone really, except for Indians themselves – came to imagine India. His account of the engagement between foreigners and India spans the centuries from Alexander the Great to Slumdog Millionaire. It features, among many others, Thomas the Apostle, the Chinese monk Xuanzang, Marco Polo, Ibn Battuta, Vasco da Gama, Babur, Clive of India, several Victorian pornographers, Mark Twain, E. M. Forster, Allen Ginsberg, the Beatles and Steve Jobs. Interspersed between these tales is the story of Sam Miller’s own 25-year-long love affair with India. The result is a spellbinding, 2,500-year-long journey through Indian history, culture and society, in the company of an author who informs, educates and entertains in equal measure, as he travels in the footsteps of foreign chroniclers, exposes some of their fabulous fantasies and overturns long-held stereotypes about race, identity and migration. At once scholarly and thought-provoking, delightfully eccentric and laugh-out-loud funny, this book is destined to become a much-loved classic.
India Through Foreign Eyes
Author: Sam Miller
Publisher: Random House
This series offers comprehensive coverage of countries around the world. Each book offers complete coverage of one country, including sections on history, geography, wildlife, infrastructure, culture, and peoples.
Author: Ali Brownlie Bojang
Category: Juvenile Nonfiction
This Handbook creates an understanding of food processing chemistry, engineering and technology, supported with select relevant case studies. An overview of food preservation and food preservatives is provided in great detail. The applied aspects of food preservation are dealt. Also, an advanced study of food additives, food irradiation and food storage is conducted. Focus lies on high pressure food preservation, curing, food dehydrator, fruit preserves, potted meat food product, jugging, drying, freeze drying, refrigeration and benefits of shaking well. Understanding food packaging and labelling in proper sense is the hallmark of this book. Study of code of hygienic practice for refrigerated packaged foods with extended shelf life in India is an additional input. The European and American guidelines with respect to food borne illness, food safety and standards are described in detail. Similarly, the regulations, claims and facts related to food labelling are covered extensively, supported with relevant case studies. An overview of global food industry, food marketing and food quality is discussed briefly. Select case studies related to food administration studies are done at global, regional and national levels. Necessary food information, food protection, food safety, food inspection and quality supervision are provided herein supported with select case studies from around the world. India's food processing industry and export worthy food sectors are also analysed. The scope of food processing industry in India, its present status and future prospects are also dealt.
Author: Jerry D'Souza,Jatin Pradhan
Explores world cultures through the eyes of five children and the food they eat.
Children and Their Food Around the World
Author: Beatrice Hollyer
Publisher: Frances Lincoln
A social, cultural, and—above all—culinary history of dessert, Sweet Invention explores the world’s great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl tasting and analyzing an icon of dessert, such as baklava from the Middle East or macarons from France, and then combines extensive scholarship with a lively writing style to spin an ancient tale of some of the world’s favorite treats and their creators. From the sweet makers of Persia who gave us the first donuts to the sugar sculptors of Renaissance Italy whose creativity gave rise to the modern-day wedding cake, this authoritative read clears up numerous misconceptions about the origins of various desserts, while elucidating their social, political, religious—and even sexual—uses through the ages.
A History of Dessert
Author: Michael Krondl
Publisher: Chicago Review Press
A comprehensive and groundbreaking collection of ideas for plant improvement Most of the world’s supply of legumes is cultivated under adverse conditions that make this commercially important crop susceptible to the vagaries of nature and damaging stresses. Genetic manipulation has become a proven way for cultivators to battle these problems; but there has been a lack of reliable information on the practical aspects of this promising method. Handbook of New Technologies for Genetic Improvement of Legumes fills this void by providing a vast array of groundbreaking essays from some of the discipline’s most renowned experts. This unique collection is your single source for not only the most up-to-date accounts of genetic manipulation employed today, but also ideas for realistic and practical uses. Comprehensive in its approach, Handbook of New Technologies for Genetic Improvement of Legumes presents the latest research on all aspects of genetically modified legume production. With contributions from over 90 international experts, this eye-opening resource offers an in-depth exploration of key topics such as, genetic transformation technology, suppression-subtractive hybridization, c-DNA micro arrays, molecular mapping, tagging regulatory elements, and real-time PCR. Additionally, this text features a wealth of detailed references and informative tables to clearly explain pertinent data. Chapters in Handbook of New Technologies for Genetic Improvement of Legumes detail both family- and species-specific topics such as: • agrobacterium-mediated transformation in trifolium and medicago • biotechnological approaches to soybean improvement • transgenic approaches for enhancement of vitamin E • particle bombardment and SAAT approaches • agrobacterium tumefaciens-mediated transformation and in vitro regeneration • plant regeneration via organogenesis, somatic embryogenesis, and protoplast culture • somaclonal variation and its exploitation • cotyledonary node and embryo axes as explants • in planta transformation of pisum sativum l. • de novo regeneration protocol • reverse genetic approaches in medicago truncatula • tagging regulatory elements in plants • gene expression analysis with DNA array technology • advent of diverse DNA markers to decipher genome sequence polymorphism • defensins in legumes • legume-nematode interaction with reference to model legumes • and much, much more! Handbook of New Technologies for Genetic Improvement of Legumes is an invaluable resource for researchers and educators in the area of plant genetic manipulation and plant biotechnology as well as scientists, educators, and graduate students focusing on the genetic manipulation of legumes.
Author: P. B. Kirti
Publisher: CRC Press
Category: Technology & Engineering