Moghul Microwave

Moghul Microwave
Author: Julie Sahni
Publisher: William Morrow
Total Pages: 552
Release: 1990
Genre: Cooking
ISBN:
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Does East Indian cuisine prepared in a microwave oven offer authentic taste? Julie Sahni, the foremost creator and teacher of Indian cooking outside India, shows how the microwave can be used to create Indian food easily--without compromising quality or taste. Features more than 200 recipes. 2-color illustrations throughout.


Moghul Microwave
Language: en
Pages: 552

Moghul Microwave

Authors: Julie Sahni
Categories: Cooking
Type: BOOK - Published: 1990 - Publisher: William Morrow

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Does East Indian cuisine prepared in a microwave oven offer authentic taste? Julie Sahni, the foremost creator and teacher of Indian cooking outside India, show
Hot, Sour, Salty, Sweet: Essays and Interviews
Language: en
Pages: 245

Hot, Sour, Salty, Sweet: Essays and Interviews

Authors: Adrienne Su
Categories: Literary Collections
Type: BOOK - Published: 2024-08-06 - Publisher: Paul Dry Books

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“Seasoned with a dash of [Su’s] meticulously crafted poetry and even a recipe, this collection celebrates words, culture, food, and the human act of making
Taste Makers: Seven Immigrant Women Who Revolutionized Food in America
Language: en
Pages: 207

Taste Makers: Seven Immigrant Women Who Revolutionized Food in America

Authors: Mayukh Sen
Categories: Biography & Autobiography
Type: BOOK - Published: 2021-11-16 - Publisher: W. W. Norton & Company

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A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now,
An Economist Gets Lunch
Language: en
Pages: 306

An Economist Gets Lunch

Authors: Tyler Cowen
Categories: Business & Economics
Type: BOOK - Published: 2013-02-26 - Publisher: Plume

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A leading economist, “who may very well turn out to be this decade’s Thomas Friedman” (Wall Street Journal), illuminates the state of American food today.
The Gourmet Cookbook
Language: en
Pages: 1068

The Gourmet Cookbook

Authors: Ruth Reichl
Categories: Cooking
Type: BOOK - Published: 2006 - Publisher: Houghton Mifflin Harcourt

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Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrées, hors