Six Spices : A Simple Concept of INDIAN Cooking by Neeta Saluja (2007) HC/DJ 1ST

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ApproximatelyS$ 35.86
Condition:
Very Good
“1ST EDITION; 2007 Jones Books, 1st printing; VG+/VG+; pictorial hardcover, shallow bumps to ”... Read moreabout condition
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eBay item number:362729956991
Last updated on Jul 28, 2023 22:15:32 SGTView all revisionsView all revisions

Item specifics

Condition
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See all condition definitionsopens in a new window or tab
Seller Notes
“1ST EDITION; 2007 Jones Books, 1st printing; VG+/VG+; pictorial hardcover, shallow bumps to ...
Modified Item
No
Country/Region of Manufacture
China
Regional Cuisine
Indian
Type
Cookbook
Subjects
Food & Drink
Age Level
Adults
Special Attributes
1st Edition, Dust Jacket, Illustrated
ISBN
9780976353997
EAN
9780976353997
Category

About this product

Product Identifiers

Publisher
Jones Books
ISBN-10
0976353997
ISBN-13
9780976353997
eBay Product ID (ePID)
57220599

Product Key Features

Book Title
Six Spices : a Simple Concept of Indian Cooking
Number of Pages
176 Pages
Language
English
Publication Year
2007
Topic
Specific Ingredients / Herbs, Spices, Condiments, Regional & Ethnic / Indian & South Asian
Illustrator
Yes
Genre
Cooking
Author
Neeta Saluja
Format
Hardcover

Dimensions

Item Height
0.8 in
Item Weight
28.9 Oz
Item Length
9.8 in
Item Width
8.4 in

Additional Product Features

Intended Audience
Trade
LCCN
2007-012275
Reviews
"Count the spices called for in Indian recipes and, somewhere before a dozen, most cooks are going to give up and eat out to satisfy curry cravings. But they could start with a new cookbook that reflects everyday Indian cooking:Six Spices: A Simple Concept of Indian Cooking."  -Wisconsin State Journal, "Nicely illustrated and well formatted, this is a good resource for those looking for an introduction to authentic Indian cooking." --"Library Journal"
Dewey Edition
22
Dewey Decimal
641.5954
Table Of Content
All About Spices; Seasoning with Hot Oil (Tel ka Chounk); Seasoning with Hot Ghee (Ghee ka Chounk); Cooking with Powdered Spices (Sookha Masala); Cooking with Curry Paste (Peesa Masala); Beyond the Basics: Recipes to Complete the Meals; Tips & Techniques.
Synopsis
Selected for the cookbook section of "The New York Times Book Review" Summer Reading issue Featuring authentic recipes and introducing the use of fundamental spices, this recipe collection guides cooks of all levels of expertise in the preparation of healthy, delicious Indian meals. The recipes selected use no more than six spices to create tasty, satisfying, and authentic dishes and introduce a simpler way to prepare Indian food. Each chapter focuses on a different cooking technique, offering insight into foods that at times can seem daunting for the novice cook. This recipe collection has been tasted and tested through more than 20 years of the author's teaching experience and Indian cooking expertise., Featuring authentic recipes and introducing the use of fundamental spices, this recipe collection guides cooks of all levels of expertise in the preparation of healthy, delicious Indian meals. The recipes selected use no more than six spices to create tasty, satisfying, and authentic dishes and introduce a simpler way to prepare Indian food. Each chapter focuses on a different cooking technique, offering insight into foods that at times can seem daunting for the novice cook. This recipe collection has been tasted and tested through more than 20 years of the author's teaching experience and Indian cooking experti
LC Classification Number
TX724.5.I4S265 2007

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