| Description |
1 online resource (356 pages) |
| Contents |
Cover; Contents; Foreword; Acknowledgments; Introducing Bombay, Parsis, and the Author; Kitchens, Equipment, and the Basics; Beginnings; Soups; Eggs; Fish and Seafood; Meat and Poultry; Rice and Dal; Vegetables; Salads; Chutneys, Pickles, and Relishes; Sweets and Desserts; Drinks; menus; glossary; sources; further reading; index. |
| Summary |
The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population--descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads reader. |
| Note |
Print version record. |
| Bibliography |
Includes bibliographical references (pages 317-322) and index. |
| Subject |
Cooking, Indic -- Southern style.
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Cooking -- India -- Mumbai.
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Modern cooking.
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Home economics.
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COOKING -- Regional & Ethnic -- Indian & South Asian.
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COOKING / History.
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Cooking. (OCoLC)fst01754966
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Cooking, Indic -- Southern style.
(OCoLC)fst01753349
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India -- Mumbai.
(OCoLC)fst01802300
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| Genre/Form |
Electronic books.
|
| Added Author |
Waters, Alice.
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| Other Form: |
Print version: King, Niloufer Ichaporia. My Bombay Kitchen : Traditional and Modern Parsi Home Cooking. CA : University of California Press, ©2007 9780520249608 |
| ISBN |
9780520933378 (electronic bk.) |
|
0520933370 (electronic bk.) |
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