The vegetarian table : India / by Yamuna Devi ; photography by Zeva Oelbaum.

By:

Yamuna Devi, 1942-

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

0811811441
9780811811446
0811830330
9780811830331

Other title:

India [Portion of title]

Subject(s):

DDC classification:

641.56360954

LOC classification:

TX837 .Y36257 1997

Online resources:

Contributor biographical information

Summary: The Indian vegetarian tradition is the oldest and most varied in the world. It embraces a cornucopia of cuisines from the many areas of India, all made with the choicest vegetables and fruits, nutty basmati rice, wholesome grains and beans, and fragrant seasonings. Yamuna Devi begins with the basics on finding or making the staples of Indian cuisine, including dals, ghee, panir, and spice blends, and offers time-saving tips and techniques to make cooking a quick and easy.Summary: From a starter of Potato Samosas with Lemon-Zested Pastry and Chilled Rice, Yogurt, and Mango Salad to a main dish of Grilled Summer Vegetables with Cashew Chutney accompanied by Punjabi Pan-Fried Fresh Beans, these easy-to-follow recipes and detailed notes on ingredients make the cooking as fun as the eating.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.56360954 DEV (Browse shelf(Opens below))	1	Available		A194584B

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Previous	641.5636 WAT Cooler than chillies /	641.5636 WIT Wholefood & vegetarian cookery /	641.563609495 KOC The Greek vegetarian : more than 100 recipes inspired by the traditional dishes and flavors of Greece /	641.56360954 DEV The vegetarian table : India /	641.56360954 SAH Classic Indian vegetarian cookery /	641.5638 AMS Gluten-free cupcakes : 50 irresistible recipes made with almond and coconut flour /	641.5638 JOH The New Zealand gluten free cookbook /	Next

Includes index.

The Indian vegetarian tradition is the oldest and most varied in the world. It embraces a cornucopia of cuisines from the many areas of India, all made with the choicest vegetables and fruits, nutty basmati rice, wholesome grains and beans, and fragrant seasonings. Yamuna Devi begins with the basics on finding or making the staples of Indian cuisine, including dals, ghee, panir, and spice blends, and offers time-saving tips and techniques to make cooking a quick and easy.

From a starter of Potato Samosas with Lemon-Zested Pastry and Chilled Rice, Yogurt, and Mango Salad to a main dish of Grilled Summer Vegetables with Cashew Chutney accompanied by Punjabi Pan-Fried Fresh Beans, these easy-to-follow recipes and detailed notes on ingredients make the cooking as fun as the eating.

Machine converted from AACR2 source record.

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