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FROM CURRIES TO KEBABS


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    Sinopse

    In this volume, Madhur traces the origins of curry, explaining how Indian immigrants brought ingredients and techniques to different lands, creating a cornucopia of hybrids. To illustrate the evolution of curry, and its close relative, the kebab, she not only includes the recipes from India - like Hyderabadi Ground Lamb with Orange and Dry Masala Fish - but a variety of curries from all over the world. Recipes include Sumatran Lamb Curry from Indonesia, Red Beef Curry from Sri Lanka, Burmese Chicken-Coconut Soup from Myanmar, Lobster in Yellow Curry Sauce from Thailand, Vietnamese Pork with Lemongrass, Lamb Shanks Braised in a Yogurt Sauce from Pakistan, and even a beef curry from Japan, where, as in the United Kingdom, curry is one of the popular meals, even among schoolchildren. To complement the curries, there are soups, noodles, breads, chutneys, beans, vegetables, and twenty recipes for spiced kebabs.

    Detalhes do Produto

      • Ano de Edição: 2003
      • Ano:  2003
      • Código de Barras:  9780609607046
      • ISBN:  0609607049
      • Encadernação:  CAPA DURA
      • Altura: 26.00 cm
      • Largura: 20.30 cm
      • Nº de Páginas:  352

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