Pranati sen gupta (13 Ergebnisse)

Hardcover. Zustand: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Zustand: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Fair. Acceptable condition. No Dust Jacket (Indian Cooking, Cookbook) A readable, intact copy that may have noticeable tears and wear to the spine. All pages of text are present, but they may include extensive notes and highlighting or be heavily stained. Includes reading copy only books.

Hardcover. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Zustand: Good. Good condition. Good dust jacket. (Cookbook, Indian Cooking, Recipes) A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Hardcover. Zustand: Like New. First Edition. First Edition, Later Printing. Published by Hawthorn Books, 1974. Octavo. Hardcover. Book is like new. Dust jacket is like new.

Zustand: Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hardcover. Zustand: Good.

Hardcover. Zustand: Good. Zustand des Schutzumschlags: Good. Marked and worn dust jacket has chipped and torn edges and is now in a protctive sleeve, foxing to the page edges. Orders received by 3pm Sent from the UK that weekday.

Hardcover. Zustand: Fine. No Jacket. 1st Edition. 1st ed., 3rd printing ; x, 227 p. ; 24 cm. ; LCCN 73007182 ; LC TX724.5.I4 S39 1974 ; Dewey 641.5/954 ; ISBN 9780801503665, 0801503663 ; OCLC 1072452 ; brown textured boards, no dustjacket ; Indian cookery is tastefully unique and incredibly diverse. The blending of exotic and once-unusual spices creates a truly singular cuisine including pullaos, biryanis, kitchuris, kababs, curries, homemade wheat breads (such as chappatis and parathas, chutneys, raytas, and elegant sweetmeats. Without compromising authenticity, Pranati Sen Gupta has adapted almost two hundred recipes of both familiar and gourmet dishes--many previously unavailable in this country--for preparation in a modern kitchen with locally available ingredients. For the initiate, the author has included an introduction to India; a comprehensive listing of spices and seasonings, including their preparation and possible substitutions; recipes for basic ingredients such as yogurt, ghee, channa, and vadi; and a glossary of Indian cooking terms. Some recipes have alternate instructions for pressure-cooker preparation, and all measurements include conversions to the British equivalents. For the more experienced cook and the hostess who wishes to emulate the Indian setting as well as the menu, Mrs. Sen Gupta describes in detail the customs and ceremonies surrounding the presentation and service of an Indian meal. Thirteen sample menus, from simple to lavish and including three vegetarian dinners, are of inestimable value for planning an authentic banquet, which may have as many as seven courses comprised of more than sixteen separate dishes. Suggested menus include shukto, red lentils, eggplant fritters, fish kalia, chicken curry, tomato chutney, gulab-jamon, chappatis, chana dal, kofta curry, eggplant rayta, sandesh, poori, ghoogni, pineapple chutney, rasgullas, shrimp pullao, lamb curry, poppadums, payasam, moti pullao, baked karela, moong dal, channa gilipi, eggplant bharta, kheema curry, badam khir, cham-cham, fish biryani, channa-kabab curry, fish korma, bundi rayta, umchur chutney, aloo pittha, malai chop, kheema biryani, tandoori chicken, khi-kadambo, pakoras, foogath, bundi, dhakai dal, spinach rayta, and pantua. The art of preparing many of the sweets described in this book (rasgullas, gilipi, gulab-jamon, sandesh, burfi, halva and many more) is found only in the renowned sweetmeat shops of metropolitan cities such as Calcutta, Delhi and Bombay. Here the author, with over fifteen years of experience in preparing these sweets, tells how to make them in an easy-to-follow manner that will result in a product of professional quality. ; Pranati Sen Gupta, a native of Bengal, lives in Ottawa, Canda. She teaches Indian Cooking and Culture for the adult division of the Ottawa Board of Education and has been interviewed on the subject by the Candaian Broadcasting Company, which has invited her to participate in a television series on the art of Indian cuisine. ; FINE. Book. …

dj. Second printing. Octavo; brown faux-leather, with titles stamped in gilt on spine; dustjacket; x,227pp. Light wear to extremities, with faint thumb-soil to text edges; Near Fine in a Very Good+ dustjacket, unclipped, with some wear and short tears to extremities, and a few faint stains on rear panel.…

bon etat interieur jaquette papier defraichie en haut et en bas de la coiffe.