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All Indians take their food very seriously. Usually the mothers begin to teach their daughters and pass down family recipes by showing and telling fairly young in life. With its exotic aromas and complex flavours, Indian cuisine is one of the worlds best. The story of foreign influences on Indian food is as interesting and intriguing as the Indian food itself. Indians have absorbed the foods from all over the world throughout the history, which gave rise to one of the most rich and sophisticated culinary traditions in the world. Most of the Indian spices used in Indian cooking were chosen…mehr
All Indians take their food very seriously. Usually the mothers begin to teach their daughters and pass down family recipes by showing and telling fairly young in life. With its exotic aromas and complex flavours, Indian cuisine is one of the worlds best. The story of foreign influences on Indian food is as interesting and intriguing as the Indian food itself. Indians have absorbed the foods from all over the world throughout the history, which gave rise to one of the most rich and sophisticated culinary traditions in the world. Most of the Indian spices used in Indian cooking were chosen originally for their medicinal qualities rather than for flavours; for example, turmeric, cloves, and cardamom are very antiseptic; cinnamon is helpful in controlling cholesterol; ginger is effective against cold and flu and the list goes on. To me, this book presents a wide selection of starterssalads, curries, and rice disheswithout using any artificial food ingredients that are quick to prepare and easy to make. If you like to try something a little more unusual for your special occasions, this book is suitable for you. And all recipes have been explained in a simple-to-follow manner. Enjoy the art and science of cooking!
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Shabu Natarajan, an award-winning chef, was born in Kerala in the southern part of India. Currently he works as head chef in an Indian restaurant in Glasgow, Scotland. He holds a business degree from Kerala University and a diploma in hotel management and catering from a Canada and India institutional cooperation project at Government Polytechnic, India. Shabu began his career in hotel-management education, and his first professional position was at the Kerala tourism development cooperation hotels. From 2000 to 2005, he worked as a lecturer in a B.com Hotel Management course at SN College, Varkala, under Kerala University, India. His career has since taken him to the Intercontinental Hotel Group in Dubai; Radisson Blu; a South Indian restaurant in Edinburgh, Scotland; and finally his current position in Glasgow. He has received numerous awards, including South Asian Chef of the Year 2010 United Kingdom and Best Signature Dish 2012 in the UK from Curry Capital. He has also won several culinary awards in live cooking competitions at WACS Dubai. In his book, Shabu shares some mouth-watering authentic Indian recipes that you will be able to recreate at home with the help of his step-by-step instructions and full-colour photographs. There is something for every occasion in this book. I mean something to "WOW" your special guests. All my recipes are true reflections of how the traditional dishes are really cooked in India and presented in modern style. Enjoy the Art & Science of Cooking
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