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Field name | Value |
---|---|
Reference | TX724.5.I5 B34 1976b |
Library/Archive | Michigan State University |
Title | Himalayan Mountain cookery: a vegetarian cookbook |
Author/Creator | Ballentine, Martha |
Date | 1976 |
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 | Honesdale, Pennsylvania, USA |
Publisher | Himalayan International Institute of Yoga Science and Philosophy of the U.S.A. |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Global and Ethnic Cuisines; Food Preparation; Food, Race and Ethnicity; Vegetarianism and Food Diets |
Subjects | cooking techniques recipes utensils spices herbs vegetables grain commodity: bread baking dairy produce pickling beverages desserts |
Cuisine | Indian cuisine |
Description | Claims that the Himalayan diet is one of the most nutritious, and that their food is conducive to good physical and spiritual health. Very few recipes used in Himalayan cookery. Discusses ingredients, utensils oils, and recipes. |
Countries | United States of America |
Places | Honesdale Pennsylvania |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |