Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, five maps, and numerous recipes, this is a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj.
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Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, five maps, and numerous recipes, this is a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj.
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Add this copy of Curry: a Tale of Cooks and Conquerors to cart. $3.75, good condition, Sold by Big River Books rated 5.0 out of 5 stars, ships from Powder Springs, GA, UNITED STATES, published 2006 by Oxford University Press, USA.
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Good. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing and/or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
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Very good. Oxford University, 2006, 315 pages, hardcover in a very good unclipped dust jacket, no owner's mark or underlining, light wear, spine of jacket a little faded.
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Good. Sewn binding. Cloth over boards. With dust jacket. 352 p. Contains: Illustrations. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
A thoroughly enjoyable book about Indian food. This 'tale' of cooks and conquerors is a history of what one could call fusion cuisine. Cultures that 'sort of' conquered others did not impose their food preparations and habits onto those conquered. The environment affected the food stuffs used and how they were prepared. Yet conquerors also introduced new food stuffs. Chilies, tomatoes, and potatoes are not indigenous to the Asian sub-continent but have become a well established part of some regional cookery. When immigrants traveled to other lands they had to adapt recipes and ways of cooking to that environment. The book has some recipes at the end of each chapter and some recipes within chapters as well.