Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Tiffin
None
Tiffin
Open a continent of flavors with Tiffin, an extraordinarily beautiful cookbook that focuses on India's regional diversity. Named a New York Times 'Best Cookbook' of the year, it won three Gourmand World Cookbook Awards including 'Best Indian Cookbook.' Packed with gorgeous photographs and illustrations to make your mouth water, Tiffin unlocks the rich diversity of regional Indian cuisine for the home cook. Featuring more than 500 recipes are organized by region and then by course, Tiffin includes: vegetarian dishes hearty meat-filled dinners scrumptious seafood 10-minute dazzling appetizers impossibly easy homemade breads exotic desserts Even cooling complementary beverages Award-winning che...
The Cow in the Elevator
In The Cow in the Elevator Tulasi Srinivas explores a wonderful world where deities jump fences and priests ride in helicopters to present a joyful, imaginative, yet critical reading of modern religious life. Drawing on nearly two decades of fieldwork with priests, residents, and devotees, and her own experience of living in the high-tech city of Bangalore, Srinivas finds moments where ritual enmeshes with global modernity to create wonder—a feeling of amazement at being overcome by the unexpected and sublime. Offering a nuanced account of how the ruptures of modernity can be made normal, enrapturing, and even comical in a city swept up in globalization's tumult, Srinivas brings the visceral richness of wonder—apparent in creative ritual in and around Hindu temples—into the anthropological gaze. Broaching provocative philosophical themes like desire, complicity, loss, time, money, technology, and the imagination, Srinivas pursues an interrogation of wonder and the adventure of writing true to its experience. The Cow in the Elevator rethinks the study of ritual while reshaping our appreciation of wonder's transformative potential for scholarship and for life.
The Essential Goa Cookbook
The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist destination of India. Traditionally, the Goan staple was fish curry and rice, but under Portuguese influence there developed a distinctive cuisine that combined the flavours of Indian and European cooking with local ingredients being used to approximate the authentic Portuguese taste. So fish and meat pies were baked with slit green chillies, assado or roast was cooked with cinnamon and peppercorns, pao or bread was fermented with toddy, and the famous baked bol was made with coconut and semolina. This innovated, largely non-vegetarian cuisine, was offset by the traditional and no less sumptuous vegetarian creations from the Konkan coastland, rich with coconut and spice. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken.
CaLDRON Magazine, October 2015
South Indian Special Issue - Reviews, views, interviews and news - all from southern states, including our cover story that tracks the history of coffee in south India. In addition we have a lovely selection of recipes as well as a bonanza on wine related articles.
Caste, Its Twentieth Century Avatar
With reference to India; contributed articles.
Rice in Human Nutrition
On title page & cover: International Rice Research Institute
Change and Continuity in Agrarian Relations
Case study of Rajapura, village in Bangalore District.
Royal Indian Cookery
Provides information about ingredients, seasonings, utensils, and techniques used in Indian cooking, and shares recipes for appetizers, main dishes, vegetables, beans, rice, breads, salads, chutneys, and desserts
Monsoon Diary
A Fascinating Food Narrative That Weaves Delectable Indian Recipes With Tales From The Author'S Life In This Creative And Intimate Work, Narayan Matches Her Considerable Vegetarian Cooking Talents With Delicious Accounts Of Her Childhood In South India, Her College Days In America, Her Arranged Marriage, And Visits From Her Parents And In-Laws To Her Home In New York City. In Doing So, She Illumines Indian Customs While Commenting On American Culture From The Vantage Point Of The Sympathetic Outsider. In Stories As Varied As Indian Spices At Times Pungent, Mellow, Piquant And Sweet We Get To Meet Characters Like Raju, The Milkman Who Named His Cows After His Wives; The Iron-Man Who Daily Set Up Shop In Narayan'S Front Yard, Picking Up Red-Hot Coals With His Bare Hands; Her Mercurial Grandparents And Inventive Parents, Who, Like Narayan, Have A Thing Or Two To Say About Cooking And About Life. And, Tantalizing Recipes For Potato Masala, Dosa And Coconut Chutney, Among Others, Emerge From Her Absorbing Tales About Food And The Solemn And Quirky Customs That Surround It.
