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In this book, we can find recipes (some delicious, many mouth-watering) which have passed into Parsi folklore-originating in ancient times when prepared foods generally went with prayers. This is now, alas, only a memory of a hoary past. Some of the recipes in this book like Dhansak, Malai na Khaja, Dar ni Pori are typically Parsi. Some others may look and sound familiar like the Kadi or Khichree in Khichree-Sas but in every Parsi dish the style of preparation is ...
Yogurt is milk fermented and coagulated by 'friendly bacteria'. Yogurt making is supposed to have originated with nomadic tribes in the Balkans thousands of years ago, probably by accident, and then of course it was used for preserving milk. It later started being prepared at home and then commercially as well. This book is an experiment with yogurt as a culinary act. Cooking with Yogurt provides a new range of recipes with yogurt - recipes that please the ...
This cookbook should be on the bookshelves of both experts as well as novices. The book gives invaluable tips on how to improve your cooking along with a large menu of recipes for breakfast, lunch and dinner to choose from. This book will help you understand how microwave gives a new meaning to fresh food.