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Himalayan Mountain Cookery: A Vegetarian…

Himalayan Mountain Cookery: A Vegetarian Cookbook

by Martha Ballentine

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This book is much more valuable as a guide to the technique, ingredients and food lore of the region than for recipes. You won't find a clearer, less egotistic transmission of the real North Indian culinary tradition in any glossy book. A tool and companion for a real cook, not your average kitchen tourist. ( )
1 vote capttwinky | Nov 28, 2006 |
Originally published in 1976, this book was pretty far ahead of its time in bringing this kind of cooking down to terms that Americans can understand.

Recipes call for ingredients like packages of frozen peas, so the American cook shouldn't find things too strange. There's even a "Himalayan Pizza" recipe that I've tried.

Unfortunately, there's a lot of "soy powder" and other less than tasty ingredients. She swears that it only improves the recipes, but I haven't gotten past the ingredient list on many of them because of my doubts about the taste.

Not a book to build a kitchen around, but still a nice addition to an already started library.
1 vote bilbette | Aug 20, 2006 |
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Amazon.com Product Description (ISBN 0893890154, Paperback)

This cookbook makes available for the first time recipes of a mountain people known throughout the world for their incredible and enduring health. Designed for use by the average American cook, this book provides an introduction to the use of utensils, cooking oils, and spices. It also provides valuable guidance in preparing nutritionally balanced meatless meals.

(retrieved from Amazon Thu, 12 Mar 2015 18:04:29 -0400)

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