Monisha Bharadwaj
Autor von Die indische Küche. Symphonie der Gewürze, Düfte und Aromen. Mit 200 Originalrezepten
Über den Autor
Monisha Bharadwaj is an award-winning food author whose books have won awards such as the Gourmand World Cookbook Award. She is a trained chef from the Institute of Hotel Management, Mumbai, and lives in London where she runs her Indian cooking school.
Werke von Monisha Bharadwaj
Die indische Küche. Symphonie der Gewürze, Düfte und Aromen. Mit 200 Originalrezepten (1996) 121 Exemplare
The Indian Cooking Course: Techniques - Masterclasses - Ingredients - 300 Recipes (2016) 67 Exemplare
Mil Colores. Mil Sabores. Cocina India 1 Exemplar
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Wissenswertes
- Gebräuchlichste Namensform
- Bharadwaj, Monisha
- Geburtstag
- 20th Century
- Geschlecht
- female
- Nationalität
- India
- Wohnorte
- Mumbai, India
London, England, UK - Ausbildung
- Hotel Management Institute, Bombay
Mitglieder
Rezensionen
An excellent book on Indian ingredients. However Nigel Slater did not write this book, he has endorsed the work, with the word "fascinating" on the front cover.
I love this book. It is organized by spice- eeach entry contains pictures of the spice as it is sold, pictures of it in its plant forms, a discusion of how it is harvested and processed, and one or two recipies. I highly reccmend it for reading pleasure, education content, as well as for the quality of the recipies.
Auszeichnungen
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Statistikseite
- Werke
- 23
- Mitglieder
- 551
- Beliebtheit
- #45,290
- Bewertung
- 4.0
- Rezensionen
- 3
- ISBNs
- 60
- Sprachen
- 5
Plenty of cookbooks just highlight themselves with well done food photography and a catchy cover. Happily, tho there are lots of beautiful pictures, Bharadwaj goes above and beyond to present an inviting and stress free introduction to Indian cooking. Many cookbooks will call themselves a teaching book, bible of.... and lesson of .... But few actually COULD be used in a textbook way of sorts.
Bharadwaj dispels the misconceptions of Indian cooking at the same time explaining regional foods, explanations of terminology then goes on to masterclass explanations and skills right down to traditional and common Indian housewares. And the recipes? Not only were there classics like your favorite kormas and rotis but they're alongside ones I've never heard or tasted in the US. Coconut green beans? YES! You might have to adjust some to taste like the samosas and add a bit extra spice. But other than adding or taking away heat I had no issues.
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