Curry Club Cobra Good Curry Restaurant Guide
Author | : P. Chapman |
Publisher | : Piatkus Books |
Total Pages | : |
Release | : 1991-10 |
Genre | : |
ISBN | : 9780861889891 |
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Author | : P. Chapman |
Publisher | : Piatkus Books |
Total Pages | : |
Release | : 1991-10 |
Genre | : |
ISBN | : 9780861889891 |
Author | : Anne J. Kershen |
Publisher | : Routledge |
Total Pages | : 258 |
Release | : 2017-03-02 |
Genre | : Social Science |
ISBN | : 1351936255 |
At its most basic, food is vital to our survival there can be no form of life without it. But in economically developed and thriving societies there is more to eating and drinking than just surviving. As the centuries have passed, the marketing, preparation and presentation of food has become an intrinsic part of the modern consumer society. Food operates in the religious sphere too, with consumption and abstinence playing their part in religious ritual whilst methods of animal slaughter have moved into the political, as well as the religious arena. Food not only sustains the migrant on both the real and metaphorical journey from home to elsewhere, it also provides a bridge between the familiar and the unfamiliar. Food acts as a catalyst for cultural fusion and excitement but it can also endanger: change of diet all too frequently creating as many health problems as it resolves. Its multi-disciplinary nature enables Food in the Migrant Experience to address all the above issues in chapters written by leading academics in the fields of migration, economics, nutrition, medicine and history. As we continue to explore the minutiae of the immigrant experience, this book will be essential reading to all those engaged in the study of migration.
Author | : Colleen Taylor Sen |
Publisher | : Reaktion Books |
Total Pages | : 146 |
Release | : 2009-11-15 |
Genre | : Cooking |
ISBN | : 1861897049 |
Curry is one of the most widely used—and misused—terms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. Curry answers the question, “What is curry?” by giving a lively historical and descriptive account of a dish that has many incarnations. In this global history, food writer Colleen Taylor Sen describes in detail the Anglo-Indian origins of curry and how this widely used spice has been adapted throughout the world. Exploring the curry universe beyond India and Great Britain, her chronicles include the elegant, complex curries of Thailand; the exuberant curry/rotis of the Caribbean; kari/raisu, Japan’s favorite comfort food; Indonesian gulais and rendang; Malaysia’s delicious Nonya cuisine; and exotic Western hybrids such as American curried chicken salad, German currywurst, and Punjabi-Mexican-Hindu pizza. Along the way, Sen unravels common myths about curry and Indian food and illuminates the world of curry with excerpts from popular songs, literary works, historical and modern recipes, and illustrations depicting curry dishes and their preparations. A vibrant, flavorful book about an increasingly popular food, Curry will find a wide audience of cooking enthusiasts and hungry fans of Indian food.
Author | : Karan Bilimoria |
Publisher | : John Wiley & Sons |
Total Pages | : 240 |
Release | : 2009-04-03 |
Genre | : Business & Economics |
ISBN | : 1906465487 |
'Every bit as good as the beer itself.' Sir Richard Branson From selling the first cases of Cobra out of the back of abattered old Citroen 2CV along the streets of West London toexporting to over 40 countries around the world, Karan Bilimoria'svision of a less gassy beer has travelled a long way. Starting out with a heap of student debt, a complete lack ofindustry experience and parents desperate for their son to get aproper job, it could all so easily have gone wrong. But Karan'ssingle-minded determination to succeed and his ability to inspirethose around him to buy into his vision, turned Cobra, sip-by-sip,into the multi-million pound business it is today. Karan's storybottles the very essence of entrepreneurship: vision, drive,creativity and a relentless battle against all odds, to make theidea you so passionately believe in work. Against the Grain is packed with insights into finance,strategy, planning, luck, discipline, and generally doing theunexpected to build your own business, from someone who's beenthere and done it... and all with just a little less gas. 'Essential reading.' Richard Reed, Co-founder, InnocentDrinks 'An inspirational story.' Sir Martin Sorrell, Chief ExecutiveOfficer WPP 'Karan Bilimoria is one of the great entrepreneurs...' JoMalone, founder of Jo Malone 'Inspiring! … worth the cover price for the "FinancingCobra" chapter alone.' Professor John Mullins, London BusinessSchool '… His story should inspire youth everywhere who are firedby the dream of becoming a successful entrepreneur.' Ratan Tata,Chairman, Tata Group
Author | : Pat Chapman |
Publisher | : |
Total Pages | : 343 |
Release | : 2009 |
Genre | : Cooking, Indic |
ISBN | : 9780953773527 |
Author | : Cyrus Todiwala |
Publisher | : Random House |
Total Pages | : 260 |
Release | : 2013-08-16 |
Genre | : Cooking |
ISBN | : 1448141761 |
Acclaimed chefs Tony Singh and Cyrus Todiwala are on a mission to wake Britain up to the versatility of spices. For too long, our spices have sat unused and dusty in cupboard shelves, when just a mere sprinking of cumin, a dash of turmeric or a handful of star anise has the power to turn our everyday food into an explosion of tastes and smells. Tony and Cyrus have taken to the road, exploring the British Isles and adding their own spicy twist to our most classic and best-loved dishes. Try jazzing up a Sunday roast chicken with a honey and ginger, adding a cumin and coriander kick to a shepherd's pie or lacing a Victoria sponge with aromatic fennel seeds and cardamom. With delicious, everyday recipes accompanied by Cyrus and Tony's top tips and favourite spices, The Incredible Spice Men will demystify the contents of your spice rack, and open your everyday cooking up to a world of exciting new flavours.
Author | : Pat Chapman |
Publisher | : Piatkus Books |
Total Pages | : 192 |
Release | : 1991-01 |
Genre | : Cookery (Curry) |
ISBN | : 9780861888689 |
Author | : Glynn Christian |
Publisher | : Grub Street Cookery |
Total Pages | : 361 |
Release | : 2021-10-22 |
Genre | : Cooking |
ISBN | : 1911667718 |
TASTE! is a refreshed and expanded new edition of Glynn’s REAL FLAVOURS – the handbook of gourmet & deli ingredients, voted World’s Best Food Guide and described by Nigel Slater as "one of the only ten books you need." The book features unique new NEED TO KNOW panels for each category, fast-to-use lists telling you what’s important, whether buying, cooking or eating. Each is a guide to how to spot the good, the bad or ugly, and the ideal ways to enjoy the world’s best deli ingredients. TASTE! is an all-embracing, comprehensive handbook of specialty food information, from salt, pepper, sugar and salt to Portuguese Egg Tarts, sourdough, olive oil, caviar, wondrous British charcuterie, cheese and cheesecakes. Included are chapters on Beans, Peas and Pulses, Bread and Baking, Charcuterie, Chocolate, Chutneys, Ferments and Pickles, Coffee, Dairy including Cheese, Fish, Fish Eggs and Seafood, Fruit, Vegetables, Nuts, Dried Mushrooms and Sea Vegetables, Grains including Pasta, Herbs, Spices and Natural Flavorings, Oils, Olives, Sauces, Sugars, Syrups and Honey, Tea and Herbal Teas, and Vinegars. You’ll end up reading TASTE! like a challenging novel, because it also presents controversial opinions about chillies, synthetic flavorings, palm oils and more. Glynn says: "the book answers the questions you didn’t know you should have asked, and is an ingredient handbook that makes every cookbook work."