Culinary Travels Through the Great Subcontinent
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For this companion volume to the award-winning Hot Sour
Salty Sweet, Jeffrey Alford and Naomi Duguid travel west
from Southeast Asia to that vast landmass the colonial
British called the Indian Subcontinent. It includes not
just India, but extends north to Pakistan, Bangladesh, and
Nepal and as far south as Sri Lanka, the island nation so
devastated by the recent tsunami. For people who love food
and cooking, this vast region is a source of infinite
variety and eye-opening flavors.
Home cooks discover the Tibetan-influenced food of Nepal,
the Southeast Asian tastes of Sri Lanka, the central Asian
grilled meats and clay-oven breads of the northwest
frontier, the vegetarian cooking of the Hindus of southern
India and of the Jain people of Gujarat. It was just twenty
years ago that cooks began to understand the relationships
between the multifaceted cuisines of the Mediterranean; now
we can begin to do the same with the foods of the
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