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UK
2004
New ed
236pp, bibliography, paperback. The Moghuls gave India its greatest architectural monuments and, as Joyce Westrip?s path-breaking book makes clear, they also changed the country?s cooking. Duck with cherries, pomegranate soup, apricot-flavoured lamb, aubergines with tamarind, date halva: India?s Moghul invaders transformed the cooking of the subcontinent by bringing from Muslim Persia a refined and sophisticated Middle Eastern cuisine which combined with Indian spices and ingredients to produce some of the world?s boldest food combinations and most exquisite recipes. Moghul Cooking is the first-ever book on the subject and offers the reader a truly mouth-watering selection of dishes. Combining a wide range of recipes from snacks and soups to breads and rice dishes, Joyce Westrip, who was born and brought up in India, also tells the reader how to make sherbets and other drinks and the chutneys and other accompaniments essential for a complete Moghul meal. (When referring to this item please quote stockid 98657)
ISBN: 9781897959466
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Related Subject Areas:
cookery
Cooking
Food
India
Moghul empire
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Moghul Cooking.
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