This book traces the development of Anglo-Indian cookery, or curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camil… Mehr…
This book traces the development of Anglo-Indian cookery, or curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747. Thereafter, it looks at the various classes of cooks who produced popular and interesting recipes, from the female cookbook authors of the 18th century, to the club-cooks of Calcutta and London in the Regency, to the crusty colonels of late Victorian England and the refined French-influenced chefs of the fin de siecle and pre-First World War days. The whole is ornamented by tasty extracts from past literature on eating curries hither and beyond. There are full glossaries and index; illustrations are photographs and prints from old India. Media ><
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This book traces the development of Anglo-Indian cookery, or curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camil… Mehr…
This book traces the development of Anglo-Indian cookery, or curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747. Thereafter, it looks at the various classes of cooks who produced popular and interesting recipes, from the female cookbook authors of the 18th century, to the club-cooks of Calcutta and London in the Regency, to the crusty colonels of late Victorian England and the refined French-influenced chefs of the fin de siecle and pre-First World War days. The whole is ornamented by tasty extracts from past literature on eating curries hither and beyond. There are full glossaries and index; illustrations are photographs and prints from old India. Media ><
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used in stock. Versandkosten:zzgl. Versandkosten. Details...
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Trade paperback, Neubuch, [ED: 1], 2008. First Edition. Paperback. Num Pages: 200 pages, 20 black and white illustrations. BIC Classification: 1DBK; 1FKA; WBN. Category: (G) General (US: … Mehr…
Trade paperback, Neubuch, [ED: 1], 2008. First Edition. Paperback. Num Pages: 200 pages, 20 black and white illustrations. BIC Classification: 1DBK; 1FKA; WBN. Category: (G) General (US: Trade). Dimension: 185 x 139 x 21. Weight in Grams: 286. Curry Cook and Curry Books. 200 pages, 20 black and white illustrations. Part of the "English Kitchen" series, this book traces the development of Anglo-Indian cookery in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It also looks at the various classes of cooks who produced popular and interesting recipes. Cateogry: (G) General (US: Trade). BIC Classification: 1DBK; 1FKA; WBN. Dimension: 185 x 139 x 21. Weight: 286......We ship daily from our Bookshop., [PU: Prospect Books (UK)]<
David Burnett: The Road to Vindaloo Curry Cook and Curry Books English Kitchen By Burnett, David, Saberi, Helen Published By Prospect Books 2008 - Taschenbuch
Softcover, New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK., [PU: Prospect Books]
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(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
This book traces the development of Anglo-Indian cookery, or curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camil… Mehr…
This book traces the development of Anglo-Indian cookery, or curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747. Thereafter, it looks at the various classes of cooks who produced popular and interesting recipes, from the female cookbook authors of the 18th century, to the club-cooks of Calcutta and London in the Regency, to the crusty colonels of late Victorian England and the refined French-influenced chefs of the fin de siecle and pre-First World War days. The whole is ornamented by tasty extracts from past literature on eating curries hither and beyond. There are full glossaries and index; illustrations are photographs and prints from old India. Media ><
This book traces the development of Anglo-Indian cookery, or curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camil… Mehr…
This book traces the development of Anglo-Indian cookery, or curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747. Thereafter, it looks at the various classes of cooks who produced popular and interesting recipes, from the female cookbook authors of the 18th century, to the club-cooks of Calcutta and London in the Regency, to the crusty colonels of late Victorian England and the refined French-influenced chefs of the fin de siecle and pre-First World War days. The whole is ornamented by tasty extracts from past literature on eating curries hither and beyond. There are full glossaries and index; illustrations are photographs and prints from old India. Media ><
Trade paperback, Neubuch, [ED: 1], 2008. First Edition. Paperback. Num Pages: 200 pages, 20 black and white illustrations. BIC Classification: 1DBK; 1FKA; WBN. Category: (G) General (US: … Mehr…
Trade paperback, Neubuch, [ED: 1], 2008. First Edition. Paperback. Num Pages: 200 pages, 20 black and white illustrations. BIC Classification: 1DBK; 1FKA; WBN. Category: (G) General (US: Trade). Dimension: 185 x 139 x 21. Weight in Grams: 286. Curry Cook and Curry Books. 200 pages, 20 black and white illustrations. Part of the "English Kitchen" series, this book traces the development of Anglo-Indian cookery in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It also looks at the various classes of cooks who produced popular and interesting recipes. Cateogry: (G) General (US: Trade). BIC Classification: 1DBK; 1FKA; WBN. Dimension: 185 x 139 x 21. Weight: 286......We ship daily from our Bookshop., [PU: Prospect Books (UK)]<
David Burnett: The Road to Vindaloo Curry Cook and Curry Books English Kitchen By Burnett, David, Saberi, Helen Published By Prospect Books 2008 - Taschenbuch
Softcover, New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK., [PU: Prospect Books]
Versandkosten:zzgl. Versandkosten Glendale Heights, IL, Paperbackshop
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Part of the "English Kitchen" series, this book traces the development of Anglo-Indian cookery in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It also looks at the various classes of cooks who produced popular and interesting recipes.
Detailangaben zum Buch - The Road to Vindaloo: Curry Cook and Curry Books (English Kitchen)
Buch in der Datenbank seit 2008-12-30T18:50:40+01:00 (Berlin) Detailseite zuletzt geändert am 2024-03-19T23:08:43+01:00 (Berlin) ISBN/EAN: 9781903018576
ISBN - alternative Schreibweisen: 1-903018-57-9, 978-1-903018-57-6 Alternative Schreibweisen und verwandte Suchbegriffe: Autor des Buches: david burnett, helen saberi Titel des Buches: curry, the english kitchen, books books
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