Curry: A Tale of Cooks And Conquerors

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9780195172416: Curry: A Tale of Cooks And Conquerors
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Book by Collingham Lizzie

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9780195320015: Curry: A Tale of Cooks and Conquerors

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ISBN 10 :  0195320018 ISBN 13 :  9780195320015
Editeur : Oxford University Press, USA, 2007
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Collingham, Lizzie
Edité par Oxford University Press (2006)
ISBN 10 : 0195172418 ISBN 13 : 9780195172416
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Description du livre Oxford University Press, 2006. Hard Cover. Etat : New. Etat de la jaquette : Near Fine. Various Artists & Photographers (illustrateur). Stated First Edition, First Printing. Complete number line at copyright page. NON price-clipped dust jacket [$ 28.00] in new archival mylar. A stock image [photo] is an accurate representation of the listed book's cover design. Illustrated throughout with B&W art reproductions and photographs. 315 pages including index. Yellow boards, orange spine, metallic blue lettering. Dust jacket and boards with minor display wear at spine ends. A history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. Media Mail, Priority & some International shipping include free tracking information. N° de réf. du vendeur 010430

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Collingham, Lizzie
Edité par Oxford University Press 2006-02-06 (2006)
ISBN 10 : 0195172418 ISBN 13 : 9780195172416
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Description du livre Oxford University Press 2006-02-06, 2006. Hardcover. Etat : New. 0195172418 BRAND NEW! In Protective Shrinkwrap! A Hardcover with Dustjacket in NEW, pristine condition. We ship all orders with delivery confirmation!. N° de réf. du vendeur OF2-069

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Lizzie Collingham
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Description du livre Oxford University Press, USA, 2006. Hardcover. Etat : New. N° de réf. du vendeur DADAX0195172418

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Lizzie Collingham
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Description du livre Oxford University Press, USA, United States, 2006. Hardback. Etat : New. Language: English . Brand New Book. Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dishcarne de vinho e alhos--the name quot;vindalooquot; a garbled pronunciation ofvinho e alhos--and even quot;curryquot; comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, wherekaree raisu (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes,Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere. N° de réf. du vendeur ABE9780195172416

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Lizzie Collingham
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Description du livre Oxford University Press, USA, United States, 2006. Hardback. Etat : New. Language: English . Brand New Book. Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dishcarne de vinho e alhos--the name quot;vindalooquot; a garbled pronunciation ofvinho e alhos--and even quot;curryquot; comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, wherekaree raisu (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes,Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere. N° de réf. du vendeur ABE9780195172416

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Lizzie Collingham
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Description du livre Oxford University Press, 2006. Etat : New. book. N° de réf. du vendeur M0195172418

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LIZZIE COLLINGHAM
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Description du livre Etat : New. Spiced with colourful anecdotes and curious historical facts, this is a history of Indian cuisine from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the cuisine we know today. N° de réf. du vendeur 1696

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Collingham, Lizzie
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Description du livre Oxford University Press, 2006. Hardcover. Etat : New. Never used!. N° de réf. du vendeur P110195172418

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Lizzie Collingham
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Description du livre Oxford University Press, 2006. Hardcover. Etat : New. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. Buy with confidence, excellent customer service!. N° de réf. du vendeur 0195172418n

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