This is the ultimate guide to successful Indian cooking, with a superb range of classic, modern and regional dishes for every occasion. Choose from the 325 original recipes, including appetizers, main course curries, side dishes and desserts. A section on quick and easy Balti dishes will bring fire and spice to any mealtime. This collection also includes tips on preparing condiments such as pickles, as well as breads and many low-fat recipes. There is also a breakdown of the nutritional content of every dish. Accompanied by step-by-step instructions and over 1800 clear colour photographs, all recipes are easy to follow and will enable you to master exciting Indian cookery in no time at all. COMPLETE INDIAN COOKING 325 deliciously authentic recipes for the adventurous cook Mridula Baljekar, Rafi Fernandez, Shehzad Husain and Manisha Kanani CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Authors Mridula Baljekar is the best-selling author of many Indian cookbooks. Her first book The Complete Indian Cookbook sold more than 500,000 copies. After many years of training and building her career, Mridula became the Cookery Editor of Indian and Oriental Food & Drink magazine. She contributes regularly to magazines and newspapers in the UK, Australia, the United States and India. Rafi Fernandez is an accomplished cook and prolific author of books of recipes from her native India. Shehzad Husain is the author of several books on Indian cooking and contributes regularly to various magazines including Taste and Family Circle. Manisha Kanani is a freelance home economist, working regularly at Family Circle magazine, and assisting on photography shoots for various magazines and books.
Biblio NotesA fully illustrated guide to preparing delicious Indian food, featuring 325 easy and original recipes from this popular cuisine Expert advice on how to produce stunning results every time, using authentic ingredients and classic cooking methods Tempting dishes for every occasion, from light, crispy appetizers to meaty mains; vegetarian curries to seafood specialities; plus pickles, breads and sumptuous desserts Over 1800 colour photographs explain all the techniques in simple steps, and there are tips and variations for the versatile cook
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