Cooking for All Seasons

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In India, especially in those parts of it that enjoy a clear distinction between summer and winter, spring and monsoon, cuisines rely equally upon the seasonal availability of ingredients and received wisdom about what constitutes a healthy diet at a particular time of the year. In this unusual cookbook, Jasleen organizes her menus around the weather and shows us how to make the most of each season by using what is plentiful (and cheap) and creating tasty, low-fat dishes that are easy to prepare and far from time consuming. There are cool sharbets and soups for summer, sizzling kababs and grills for those cold winter nights, snacks and light picnic menus for spring, and a delectable selection of all-season menus that include recipes from different parts of the world including Egypt, Iran, the Far East and Europe, sometimes improvised to suit the Indian palate and the Indian kitchen.

ABOUT THE AUTHOR Jasleen Dhamija

Jasleen Dhamija, who has edited and put together the book on Asian Embroidery, is a well-known researcher and writer on Textiles History. She has written and edited a number of publications on the Living Cultural Traditions of Asia and has been visiting faculty at Institutes in India and Australia. She was awarded the Hill Professorship in University of Minnesota. She worked on development of handicrafts, textiles in India at the pioneering stage for 17 years. She has worked with United Nations Organisation in Iran, Central Asia, East Europe, Africa and South East Asia. She also evaluated the work of UNESCO for the last decade of the previous millennium.