This book provides a glimpse into the culinary practices of three notable Indian kings who were renowned for their mastery of cookery in the second and third centuries. It explores the unique blend of fruits, spices, condiments, roots, seeds, and other ingredients used in their exotic cuisine and reveals the secret behind their legendary Curry powder, a mysterious blend believed to possess healing properties and exceptional flavors. The text delves into the history and cultural significance of Curry in India, tracing its origins and evolution over the centuries. It discusses the various Curry formulas and techniques employed by these royal chefs and presents a collection of authentic recipes that have been preserved in ancient cookery books. Through a detailed examination of the kings' culinary prowess, the author highlights the importance of spices and flavors in Indian cuisine and their influence on global gastronomy. The book offers a valuable glimpse into the culinary traditions of ancient India and provides insights into the role of food in shaping cultural identity and culinary heritage.
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Vendeur : Forgotten Books, London, Royaume-Uni
Paperback. Etat : New. Print on Demand. This book provides a glimpse into the culinary practices of three notable Indian kings who were renowned for their mastery of cookery in the second and third centuries. It explores the unique blend of fruits, spices, condiments, roots, seeds, and other ingredients used in their exotic cuisine and reveals the secret behind their legendary Curry powder, a mysterious blend believed to possess healing properties and exceptional flavors. The text delves into the history and cultural significance of Curry in India, tracing its origins and evolution over the centuries. It discusses the various Curry formulas and techniques employed by these royal chefs and presents a collection of authentic recipes that have been preserved in ancient cookery books. Through a detailed examination of the kings' culinary prowess, the author highlights the importance of spices and flavors in Indian cuisine and their influence on global gastronomy. The book offers a valuable glimpse into the culinary traditions of ancient India and provides insights into the role of food in shaping cultural identity and culinary heritage. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781334597909_0
Quantité disponible : Plus de 20 disponibles
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781334597909
Quantité disponible : 15 disponible(s)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781334597909
Quantité disponible : 15 disponible(s)
Vendeur : Bulrushed Books, Moscow, ID, Etats-Unis
Etat : Like New. In unused condition, may show some slight shelf wear, but otherwise unread. This title was digitally scanned from a rare, out of print edition, and will have some visual artifacts from that process. N° de réf. du vendeur #262D-0072
Quantité disponible : 1 disponible(s)