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Field name | Value |
---|---|
Reference | TX724.5.I4 S56 1956 |
Library/Archive | Michigan State University |
Title | Classic cooking from India |
Author/Creator | Singh, Dharam Jit |
Date | 1956 |
Collection | Asia |
Collection Overview | While the collection features practically all the world’s cuisines, emphasis is placed upon African cookery and its influence on the Americas. African cookbooks are primarily from those regions linked to the diasporas of the Americas, in addition to South Africa. Researchers can find a growing number of Afro/Caribbean cookbooks, including many from Cuba. Plans are now underway to build a strong collection of Brazilian cookery. |
Place of Publication | Boston, Massachusetts, USA |
Publisher | Houghton Mifflin Company |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Global and Ethnic Cuisines; Food Preparation; Food, Race and Ethnicity |
Subjects | cooking techniques recipes spices herbs animal products grain game seafood vegetables commodity: eggs commodity: cheese commodity: milk dairy produce bread baking desserts confectionery pickling utensils |
Cuisine | Indian cuisine |
Description | Written to show Americans that Indian food is not just curry, that it has a long and illustrious history - to make the American housewife familiar with authentic cooking from India. More than a cookbook; author writes about history of the dishes, manners and customs, Indian fables and rites etc. |
Countries | India |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |