An illustrated culinary resource based on the author's two-decade exploration of the Spice Islands includes preparation instructions for dishes prepared in home kitchens and diverse markets in Singapore, Malaysia, West Sumatra, and other ...
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Language: en
Pages: 384
Pages: 384
An illustrated culinary resource based on the author's two-decade exploration of the Spice Islands includes preparation instructions for dishes prepared in home kitchens and diverse markets in Singapore, Malaysia, West Sumatra, and other regions, in a guide complemented by a glossary of terms.
Language: en
Pages: 64
Pages: 64
Author Barbara Sheen examines Indonesia's culinary tradition. Key ingredients, curry-based classics, and feasts for Ramadan and other special occasions are explored, as well as the spices, chili peppers, rice, fish, seafood, and vegetables that serve as the backbone of Indonesian cooking. The author describes how the popular condiment sambal is
Language: en
Pages: 336
Pages: 336
Recipes and cookbooks, meals and mouthfuls have framed the way Candace Walsh sees the world for as long as she can remember, from her frosting-spackled childhood to her meat-eschewing college years to her post-college phase as a devoted Martha Stewart's Entertaining disciple. In Licking the Spoon, Walsh tells how, lacking
Language: en
Pages: 2373
Pages: 2373
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
Language: en
Pages: 2972
Pages: 2972
Books about History of Soymilk and Other Non-Dairy Milks (1226-2013)