Joy of Vegetarian Cooking - Dhamija, Jasleen
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This unusual cookbook, with recipes from places as far-flung as Italy, France, Egypt and Australia, creatively brings together vegetables of every flavour and colour-from the versatile potato to the more exotic avocado, from the sensuous aubergine to the humble water chestnut. Jasleen Dhamija, a widely travelled ethnologist, intersperses the recipes with piquant and often funny anecdotes that bring alive little traditions and stories about the cooking and serving of different kinds of vegetables around the world. Arranged alphabetically for easy use, the recipes are intended to save cooking…mehr

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Produktbeschreibung
This unusual cookbook, with recipes from places as far-flung as Italy, France, Egypt and Australia, creatively brings together vegetables of every flavour and colour-from the versatile potato to the more exotic avocado, from the sensuous aubergine to the humble water chestnut. Jasleen Dhamija, a widely travelled ethnologist, intersperses the recipes with piquant and often funny anecdotes that bring alive little traditions and stories about the cooking and serving of different kinds of vegetables around the world. Arranged alphabetically for easy use, the recipes are intended to save cooking time and energy without compromising on taste. Also provided are sample menus that illustrate the best and most nutritious ways to design a healthy, balanced diet. From delicious soups and salads to unusual sauces, from different kinds of rice and roti to mouth-watering desserts, this is innovative, exciting fare guaranteed to stimulate even the most jaded palate.
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Autorenporträt
Jasleen Dhamija's life has been closely linked with the cultural traditions. She began working with Kamaladevi Chattopadhyay from 15 November 1954 and travelled with her throughout the country, mapping the folk arts, crafts, textiles and performing arts. Kamaladevi opened many doors for her and she learnt of the shared richness of all the arts. For seventeen years she carried out pioneering in the revival of the traditions. Later she worked in the United Nations in Iran, Africa, Central Asia, Balkans and South East Asia. Her exposure to the range of rich cultural traditions gave her an overall view of the different cultures. She learnt from an early stage to appreciate the varying cuisines in India. Each region had their distinctive cuisines, which were influenced by the geo-climatic, socio-cultural traditions. Later when she travelled the world over she imbibed different cuisines and learnt to appreciate the different flavours, the aromas and the wellness that it imparted to the being. Her first book was inspired by her exposure to different cuisines, as well as the importance of imbibing the food, which would be appropriate for the needs of the appropriate cuisine required by our bodily system based on the Ayurvedic system.