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The true gourmet will tell you that when it comes to flavour, variety and sheer taste, there is nothing to beat good, old-fashioned meat, be it mutton or lamb, veal or pork. The challenge is to cook it in ways that enhance the goodness of the meat while cutting down on oil and fat. Selecting the right cut, combining the meat with greens and vegetables, using the grill instead of the frying pan, can all help to make it a healthy and nourishing part of your meal. ...
Nutritionists everywhere recommend chicken for its high vitamin and protein content and low cholesterol, properties which have inspired cooks around the world to innovate newer, tastier ways of cooking and serving it. In India, mutton and lamb have traditionally been more popular than chicken, though early references to its use date back to the Sangam period and dishes made from it find mention in later medieval texts like the Ain-i-Akbari. It was in the ...
Although the grandeur of the past is no longer a way of life in modern India, the splendor of its cuisine is still undiminished. This book explores the cooking traditions in this vast and colorful country. There are almost as many ways of cooking chicken as these are cooks. This most versatile and undoubtedly the most popular non-vegetarian item on most tables, in India and abroad, can be curried, fried, roasted, grilled, baked or just shredded into salad with ...