Flavours Of The Orient
Author | : Sanjeev Kapoor |
Publisher | : Popular Prakashan |
Total Pages | : 108 |
Release | : 2009 |
Genre | : Cooking, Asian |
ISBN | : 9788179914021 |
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Author | : Sanjeev Kapoor |
Publisher | : Popular Prakashan |
Total Pages | : 108 |
Release | : 2009 |
Genre | : Cooking, Asian |
ISBN | : 9788179914021 |
Author | : Chandra Khan |
Publisher | : Piatkus Books |
Total Pages | : 160 |
Release | : 1996 |
Genre | : Cookery, Asian |
ISBN | : 9780749916787 |
A collection of over 100 recipes based on the flavours of Thailand, Indonesia, China, Malaysia and Sri Lanka. Chapters include menu ideas, starters (such as Simple Malay Satay), soups (like Sri Lanka Hodi, or coconut soup), rice breads and pancakes (such as Roti Djala), noodle dishes, meat, fish and seafood (Chinese Jewel Fish in Lemon Sauce), eggs, vegetables and sweets. All the recipes are spiced with anecdotes and descriptions of the countries from which the authors have drawn their inspiration.
Author | : Carolyn Fisher |
Publisher | : Royal Society of Chemistry |
Total Pages | : 180 |
Release | : 2020-05-16 |
Genre | : Technology & Engineering |
ISBN | : 1788018370 |
How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.
Author | : Bina Thandani |
Publisher | : |
Total Pages | : 0 |
Release | : 2007 |
Genre | : Cooking, Asian |
ISBN | : 9788129111203 |
Author | : Alison Granger |
Publisher | : Orbit Books |
Total Pages | : |
Release | : 1989-08-10 |
Genre | : |
ISBN | : 9780356179995 |
Author | : P N Ravindran |
Publisher | : CABI |
Total Pages | : 1176 |
Release | : 2017-12-28 |
Genre | : Technology & Engineering |
ISBN | : 1780643152 |
The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.
Author | : Silvena Rowe |
Publisher | : Interlink Books |
Total Pages | : 187 |
Release | : 2014-08-31 |
Genre | : Cooking |
ISBN | : 9781566569330 |
Shares one hundred Ottoman-inspired recipes that incorporate sweet and sour flavor combinations, including chilled carrot and saffron soup, sumac octopus with pomegranate, and nine spice lamb with a honey, red onion, and fig compote.
Author | : Sanjeev Kapoor |
Publisher | : Popular Prakashan |
Total Pages | : 112 |
Release | : 2009 |
Genre | : Cooking, Indic |
ISBN | : 9788179913994 |
Author | : Alice Roberts |
Publisher | : Random House |
Total Pages | : 368 |
Release | : 2017-10-19 |
Genre | : Social Science |
ISBN | : 1473538831 |
**'A masterpiece of evocative scientific storytelling.' BRIAN COX** **'Will appeal to fans of Yuval Noah Harari's Sapiens'. Mail on Sunday ** The extraordinary story of the species that became our allies. Dogs became our companions Wheat fed a booming population Cattle gave us meat and milk Maize fuelled the growth of empires Potatoes brought us feast and famine Chickens led us to wonder about tomorrow Rice promised us a golden future Horses gave us strength and speed Apples travelled with us HUMANS TAMED THEM ALL For hundreds of thousands of years, our ancestors depended on wild plants and animals to stay alive – until they began to tame them. Combining archaeology and cutting-edge genetics, Tamed tells the story of the greatest revolution in human history and reveals the fascinating origins of ten crucial domesticated species; and how they, in turn, transformed us. In a world creaking under the strain of human activity, Alice Roberts urges us to look again at our relationship with the natural world – and our huge influence upon it. AN ECONOMIST AND MAIL ON SUNDAY 'BOOK OF THE YEAR' 2017
Author | : Sanjeev Kapoor |
Publisher | : Popular Prakashan |
Total Pages | : 108 |
Release | : 2007 |
Genre | : Cooking, Indic |
ISBN | : 9788179913116 |