Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today.
New York Cooks 100 recipes from the City's Best Chef
There’s something in the air in New York City today: the delicious aromas from an unprecedented number of trendsetting restaurants. Here, direct from Gramercy Tavern, Union Square Cafe, Blue Smoke, Picholine, Barolo, Cafe Des Artistes (to name a few) are some of the best recipes around. They include such mouthwatering original creations as Bacon Wrapped Muscovy Duck Breast, Blackfish with Spaghetti Squash, Cara Cara Orange and Bibb Salad, Skirt Steak with Chimichurri Sauce, and dozens more. Illustrated with gorgeous full-color photography and featuring interviews with superstar chefs, New York Cooks offers cooks
Everyone knows that too many cooks spoil the broth, but you’d hardly expect it to lead to murder. But that’s exactly what’s on the menu at a five-star gathering of the world’s greatest chefs. As guest of honor, Wolfe was lured from his brownstone to a posh southern spa to deliver the keynote address. He never expected that between courses of haute cuisine he and Archie would be compelled to detect a killer with a poison touch—a killer preparing to serve the great detective his last supper.
A lost gold mine, a corpse in an abandoned pickup truck, and an eerie wailing heard on Halloween are among the delicious plot elements Tony Hillerman cooks up in his 15th novel featuring Joe Leaphorn and Jim Chee.
Surely no herb inspires more love – or loathing – than garlic. With its pungent flavour and indisputable medicinal properties, the ‘stinking rose’ has a long and illustrious history as both culinary ingredient and popular heal-all. Incredibly versatile in the kitchen, garlic makes an indispensable contribution to a huge number of national cuisines; Indian, Chinese and French to name but a few. Long shunned by English cooks, garlic’s popularity in recent decades has risen to such heights that it is now considered an essential store cupboard item.
