The Varied Kitchens of India: Cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling

by Copeland Marks

Overview

A detailed exploration of the foods of India through 200 recipes; organized by ethnic and geographic origin.

Product Details

ISBN-13:	9780871316721
Publisher:	M. Evans & Company
Publication date:	12/05/1991
Pages:	288
Product dimensions:	6.00(w) x 9.00(h) x 1.00(d)

About the Author

Copeland Marks was a world traveler who authored 16 cookbooks on various exotic and little-known cuisines. His method involved traveling to various regions, cooking with and learning from the local people. His other books include False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook and The Burmese Kitchen: Recipes from the Golden Land. He lived in New York until his death in 1999.

Table of Contents

Preface Acknowledgments Ingredients and Cooking Methods Note on Source Ingredients 1. The Bengali Kitchen 2. The Jewish Kitchen 3. The Anglo-Indian Kitchen 4. The Parsi Kitchen 5. The Hindu and Muslim Kitchens of Kashmir 6. The Tibetan Kitchen of Darjeeling Bibliography Index

Editorial Reviews

Those who know Marks's previous cookbookson Guatemalan, Mayan and Indonesian cuisineswon't be surprised by his consuming passion to seek out and understand culinary origins. In a departure from the trodden paths of what the West thinks of as Indian delicacies, he probes for the marginal ethnic fare in and near Calcutta generally ignored by Indian restaurants and cookbooks, such unexpected departures as Parsi, Anglo-Indian, Bengali, Tibetan, Kashmiri and the cookery of the dwindling community of Calcutta Jews. Here is a cook who seems ready to go to the ends of the earth for a really splendid brain curry, stretched dough soup, stuffed squash in coconut milk, fish pancake or Jewish plaited cheese, to mention just a few of the rich profusion of dishes with which the book is bursting. (May 6)

Publishers Weekly - Publisher's Weekly