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The Science and Art of Indian Cooking
by Madalsa Sharma,Dinesh Sharma
Published on 2014-05-16 by Partridge Publishing

(1) Unlike other books, this book is not merely the compilation of some Indian recipes. It explains the basic principles of Indian cooking and the role of spices and additives in it so that the reader would be able to formulate the recipe of the dish of his own liking. (2) The authors take the reader to ordinary Indian kitchen by describing utensils, ingredients (including herbs, spices and condiments ) and cooking techniques. (3) The book describes the most common food cooked in Indian homes . The recipes are simple and easy to follow and additional useful information is given in the Notes. (4) The Indians are fond of sweet dishes so the book describes four categories of sweet dishes which can be cooked by the reader easily. (5) The book is profusely illustrated by full page colored images of all the dishes.

This Book was ranked at 12 by Google Books

Book ID of The Science and Art of Indian Cooking is aZPXAwAAQBAJ, Book which was written byMadalsa Sharma,Dinesh Sharmahave ETAG "lAm0B+pkLQc"

Book which was published by Partridge Publishing since 2014-05-16 have ISBNs, ISBN 13 Code is 9781482822151 and ISBN 10 Code is 1482822156

Book which have 71 Pages

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