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Field name | Value |
---|---|
Reference | TX724.5.C5 O4 1967 |
Library/Archive | Michigan State University |
Title | Indian cooking / Chinese cooking |
Author/Creator | Chowdhary, Savitri; Oliver, Frank |
Date | 1967 |
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 | London, UK |
Publisher | Cookery Book Club |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Global and Ethnic Cuisines; Food Preparation; Food, Race and Ethnicity |
Subjects | cooking techniques recipes ingredient utensils service (serving) dairy produce commodity: cheese commodity: milk herbs spices grocer grocery grocery shopping desserts fruit vegetables animal products commodity: eggs grain commodity: bread pickling game seafood tea condiments sample menu |
Cuisine | Indian cuisine; Chinese cuisine |
Description | Two books in one; Indian Cooking & Chinese cooking. Indian Cooking includes a preface 'introduction' to Indian ingredients, eating styles, basic equipment, essentials etc. followed by recipes. Chinese: author (British) compares Chinese food to French. |
Countries | United Kingdom |
Places | London |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |