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The Taste of Northern India - Where Spirit and Flavors Combine- a culinary journey through recipes and landscapes-50 Best Recipe

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This book will take you on a culinary journey through recipes and landscape and will give you a deeper glance of Northern India The 50 best recipes of the region gathered especially for you as collected by the author during the years of culinary journey throughout north India. This is not a regular Indian cookbook; this book gathers 50 AUTHENTIC north Indian recipes divide This book will take you on a culinary journey through recipes and landscape and will give you a deeper glance of Northern India The 50 best recipes of the region gathered especially for you as collected by the author during the years of culinary journey throughout north India. This is not a regular Indian cookbook; this book gathers 50 AUTHENTIC north Indian recipes divided by different categories. While most of eastern cookbooks are either inaccessible to the common western reader or it becomes "Americanized" in a way that the ingredients are being replaced with western industrial ingredients, making the recipes very different from its source. The author choose to keep the recipes AUTHENTIC as she got them from the local people of north India. Along with that she attached an Indian-western ingredients dictionary- explaining about each ingredient and suggesting a reasonable, natural substitute in case one of the ingredient is missing, Doing so, this cookbook will be great for all level of Foodies. This book decently provides delicious tastes, smells and sights for the body & soul, takes you on a journey through the coulter and landscapes of north India and provides you an easy way to enjoy tasty north Indian dishes at home.


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This book will take you on a culinary journey through recipes and landscape and will give you a deeper glance of Northern India The 50 best recipes of the region gathered especially for you as collected by the author during the years of culinary journey throughout north India. This is not a regular Indian cookbook; this book gathers 50 AUTHENTIC north Indian recipes divide This book will take you on a culinary journey through recipes and landscape and will give you a deeper glance of Northern India The 50 best recipes of the region gathered especially for you as collected by the author during the years of culinary journey throughout north India. This is not a regular Indian cookbook; this book gathers 50 AUTHENTIC north Indian recipes divided by different categories. While most of eastern cookbooks are either inaccessible to the common western reader or it becomes "Americanized" in a way that the ingredients are being replaced with western industrial ingredients, making the recipes very different from its source. The author choose to keep the recipes AUTHENTIC as she got them from the local people of north India. Along with that she attached an Indian-western ingredients dictionary- explaining about each ingredient and suggesting a reasonable, natural substitute in case one of the ingredient is missing, Doing so, this cookbook will be great for all level of Foodies. This book decently provides delicious tastes, smells and sights for the body & soul, takes you on a journey through the coulter and landscapes of north India and provides you an easy way to enjoy tasty north Indian dishes at home.

44 review for The Taste of Northern India - Where Spirit and Flavors Combine- a culinary journey through recipes and landscapes-50 Best Recipe

  1. 4 out of 5

    Adriano Bulla

    Is cooking an Art? If it is Art, then it cannot forget its links with Philosophy and History. Far too often do I see cookery books that are reduced to a series of mechanical instructions and a few well-taken photographs of well presented (if artificially prepared) dishes. What do I know about cooking? To start with, I am Italian, and a pretty good cook to boot. My friends do complain that I often subject them to lectures on how the food I am preparing for them is part of a culture, has a history Is cooking an Art? If it is Art, then it cannot forget its links with Philosophy and History. Far too often do I see cookery books that are reduced to a series of mechanical instructions and a few well-taken photographs of well presented (if artificially prepared) dishes. What do I know about cooking? To start with, I am Italian, and a pretty good cook to boot. My friends do complain that I often subject them to lectures on how the food I am preparing for them is part of a culture, has a history and a meaning. There is a difference between eating and dining, and the latter starts with knowing the provenance of the ingredients and the History of the cuisine we are offering with love. The Flavour of the North opens not with the picture of a dish, in the same way as we are presented in the leaflets of take-aways, but with a photograph, like others in this text possibly taken by the author herself, of daily life in Northern India, two women using their sari to fish. This reminds us not only of the source of the food, but of the toil and labour of love, as well as creativity, that goes into preparing a dish. This is a story about food that does not start in the kitchen, but in the fields, in the rivers and lakes of Northern India. This is only one of many original photographs that celebrate the cultural origins of food presented in the book. The tone is set: this is not just a book on 'assembling' a dish as if it were a flat-pack from Ikea only to discover that there are some nuts missing, but an informative homage to the whole culture of Northern India and how we can savour not just sweet, sour, salty and spicy in a dish, but centuries of tradition as well. In fact, the very first part of the book is dedicated to how spices, so important in Indian cuisine, originate, giving us information about the trees that produce them. Thousands of years of farming should not be forgotten when preparing a dish with love, not just love for oneself and the people we want to present the food to, but love for all who have contributed to its long journey from its birth to its consumption. One cannot say one loves a dish unless one loves the whole of its story. Did you know, for example, that both nutmeg and mace come from the same tree? We are now given a history of Northern India, or Uttar Bharat, 'The Land of the Five Rivers', whose History spans millennia, and we should not forget that Alexander the Great himself saw the boundaries of his greatness (which others may wish to describe as expansionistic megalomania) when faced with the determination of the people inhabiting Northern India in 326 B.C. This is just one of the many interesting episodes in the History of the region. Many of us maybe forget to thank God (or the gods) for our food, and in an age of consumerism, where everything we have (at least in the luckier countries) seems to be owed to us and taken for granted, the link between religion and food has been damaged, but this book reminds us of this important link, which one could read as the link between one of our most basic and material needs and spirituality itself. All these different areas come together in the Chapter 'Cuisine', where the history and rationale of Northern Indian cuisine are presented clearly and in detail, thus explaining, for example, why, for religious reasons, lentils (which, I will add as a personal note, were the staple food of many countries in antiquity) are preferred to fish or meat as a source of protein. We are then offered a selection of the 50 best recipes from Norther India. These include dishes such as roasted tandoori chicken, marinated lamb roast and spinach and cashew paneer. These are not your average off-the-peg recipes, but ones coming from generations of expertise and love, the ones that offer a taste of the real India. I myself have tried the mutton keema and yes, I can assure you my mouth, but not just my mouth, was filled with flavours I had never dreamt of before.

  2. 5 out of 5

    Julie Barrett

    The Taste of Northern India - Where Spirit and Flavors Combine- a culinary journey through recipes and landscapes By Shira Barak This book by the same author as the Med. cookbook, the right stuffing, concentrates on Indian spices and combinations. Each recipe tells you serving size and preparation time. Very fresh ingredients, herbs and spices. Also very colorful photos of the prepared foods. Especially want to try the spinach dish.

  3. 4 out of 5

    Katrina Cope

    Filled with mouthwatering Indian recipes reaching out to the less ‘discovered’ tastes of India. It covers a variety of meats, eggs and vegetarian dishes also ranging out to sweets, snacks and beverages. The book is finished off with beautiful pictures from the Indian experience and attractive photos of different dishes. A definite recommend for the real taste of India.

  4. 4 out of 5

    Deba

  5. 5 out of 5

    Deanne Quarrie

  6. 4 out of 5

    Michal Fisher

  7. 4 out of 5

    arun

  8. 5 out of 5

    Seth Meadows

  9. 4 out of 5

    Sandra

  10. 4 out of 5

    Marianne

  11. 4 out of 5

    Chiya

  12. 4 out of 5

    Karen

  13. 4 out of 5

    Ravindra

  14. 4 out of 5

    ravi tewari

  15. 4 out of 5

    Aileen Krupa

  16. 4 out of 5

    Lucie F

  17. 5 out of 5

    Robert

  18. 5 out of 5

    Martha Ellen Smith

  19. 4 out of 5

    Bill

  20. 4 out of 5

    Karen

  21. 4 out of 5

    Laurie

  22. 5 out of 5

    Not Willing To Be Governed

  23. 4 out of 5

    Wayne Robertson

  24. 5 out of 5

    Sharon King

  25. 4 out of 5

    Darlene

  26. 5 out of 5

    Shira Barak

  27. 4 out of 5

    Kim Justice

  28. 5 out of 5

    Leland

  29. 5 out of 5

    Maggie

  30. 4 out of 5

    Jonetta Taylor

  31. 4 out of 5

    Ellie Red

  32. 4 out of 5

    Fenia

  33. 5 out of 5

    Karen's World

  34. 4 out of 5

    LeAnne M Pruitt

  35. 4 out of 5

    Darlene

  36. 5 out of 5

    Irene Scallon

  37. 4 out of 5

    Teresa Miller

  38. 4 out of 5

    Terre

  39. 5 out of 5

    Esa

  40. 4 out of 5

    Angela

  41. 5 out of 5

    Kellie

  42. 4 out of 5

    Suzanne

  43. 4 out of 5

    Angel

  44. 4 out of 5

    Patricia Dugan

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