My Bombay Kitchen

My Bombay Kitchen
Author: Niloufer Ichaporia King
Publisher: Univ of California Press
Total Pages: 355
Release: 2007-06-18
Genre: Cooking
ISBN: 0520249607


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The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques.


My Bombay Kitchen
Language: en
Pages: 355
Authors: Niloufer Ichaporia King
Categories: Cooking
Type: BOOK - Published: 2007-06-18 - Publisher: Univ of California Press

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The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarka
My Bombay Kitchen
Language: en
Pages: 366
Authors: Niloufer Ichaporia King
Categories: Cooking
Type: BOOK - Published: 2007-06-18 - Publisher: Univ of California Press

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Chef Samin Nosrat’s Top Ten Favorite Books for Vulture Winner, 2008 James Beard Foundation Book Award in Asian Cooking The Persians of antiquity were renowned
Dishoom
Language: en
Pages: 726
Authors: Shamil Thakrar
Categories: Cooking
Type: BOOK - Published: 2019-09-05 - Publisher: Bloomsbury Publishing

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THE SUNDAY TIMES BESTSELLER 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom
The Art of Parsi Cooking
Language: en
Pages: 0
Authors: Niloufer Mavalvala
Categories: Parsee cooking
Type: BOOK - Published: 2016 - Publisher:

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Born and raised in Karachi, Pakistan, Niloufer's love for food combined with extensive world travel from a young age inspired her to experiment with world cuisi
Parsi Kitchen
Language: en
Pages: 196
Authors: Anahita Dhondy
Categories: Cooking
Type: BOOK - Published: 2021-10-10 - Publisher: HarperCollins

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Forbes Asia's '30 under 30' and former chef-partner at SodaBottleOpenerWala, Anahita Dhondy has spent the last decade taking her culinary heritage to ambitious