Sahni's surprisingly simple yet extraordinarily delicious recipes will transform readers into kitchen alchemists. Employing eye-opening explanations of the chemical properties and sensory qualities of more than 100 herbs and spices, Sahni teaches readers how to unleash and enhance food flavor. 200+ recips. of color illustrations.Sahni's surprisingly simple yet extraordinarily delicious recipes will transform readers into kitchen alchemists. Employing eye-opening explanations of the chemical properties and sensory qualities of more than 100 herbs and spices, Sahni teaches readers how to unleash and enhance food flavor. 200+ recips. of color illustrations.Read Less
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Acceptable. 1996-Hardcover-Used-Acceptable--Shows substantial shelf-wear which may include some chips and tears on dust jacket (if present) and some yellowing of the pages. May contain old price stickers or their residue, inscriptions or dedications from previous owners in first few pages and remainder marks.-. -Hall Street Books proudly ships from Brooklyn, NY. All orders are processed and shipped within 24 business hours, Mon-Fri. Expedited shipping and tracking available within the US. Hall Street's No-Worry guarantee lets you buy with confidence!
Publishers Weekly, 1996-02-19 Helen of Troy had nothing on cardamom when it came to launching ships. Sahni (Mogul Microwave; Classic Indian Cooking) begins this combination reference and recipe collection with general information on the leaves, buds, stems and barks that have given so many cultures wars, trade and great pleasure over the centuries. She distinguishes between spices ("dried aromatic parts of woody plants") and herbs ("highly fragrant leaves and tender stems of plants" that never develop bark-covered trunks). Before proceeding to recipe-filled chapters organized by courses, she acquaints readers with building-block mixtures: Fragrant Spice Rub, recommended for small game birds and lamb, calls for mustard, cumin and fennel seed, peppers, cloves, rosemary and thyme; Sofrito, the base for many Spanish-Caribbean dishes, uses Annatto Oil (itself a blend of olive oil and annatto seeds), vegetables and spices. The recipes that make up the bulk of the book cover a wide range of foods and cultures (from Black Bean and Mango Salad with Herb Citrus Dressing to simple Raisin and Caraway Rolls). The recipes are clear and tempting, but experienced cooks are likely to value this more as a reference on spices and herbs than as a recipe book. (May)
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