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Recipes compiled from previously published British and American cookbooks.
As the title suggests, the following is a book that covers curry dishes—especially those that were inspired by Indian cuisine. Rather than giving a detailed recipe, the author gives some description of around forty dishes that he has sampled in the past such as shrimp curry, rabbit curry, and deviled chicken legs.
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The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies. The Larder presents some of the most influential scholars in the discipline today, from established authorities such as Psyche Williams-Forson to emerging thinkers such as Rien T. Fertel, writing on subjects as varied as hunting, farming, and marketing, as well as examining restaurants, iconic dishes, ...