Prashad: Cooking with Indian Masters (Hindi)
Sept. 1991 · Allied Publishers
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260
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This book is a celebration of the best in Indian cooking. It is the author’s intention to introduce the foods of India through the culinary genius of some of the finest Chefs in the country. It is no secret that Indian Cuisine is “in” and the time ripe to introduce the “GrandOl’Men” and the “Whiz Kids” of the Indian kitchen: the present day Chefs, who are inventive and daring—ready to try out anything new and different. The result is a wonderful collection of recipes—old and new—from their respective repertories.
This book is a celebration of the best in Indian cooking. It is the author’s intention to introduce the foods of India through the culinary genius of some of the finest Chefs in the country. It is no secret that Indian Cuisine is “in” and the time ripe to introduce the “GrandOl’Men” and the “Whiz...
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Autoren-Profil
Pioneer food columnist and culinary TV anchor, gastronome and food consultant has been consultant to various national and international hotels and hotel chains. He has conducted memorable Festival of India frequently both in India and abroad and is considered an Ambassador of Indian cuisine worldwide. Jiggs has been inducted into the International Foods and Beverage Forum Hall of Fame (2004) for his personal commitment and exceptional contribution to the international aspects of the F&B industry.
Pioneer food columnist and culinary TV anchor, gastronome and food consultant has been consultant to various national and international hotels and hotel chains. He has conducted memorable Festival of India frequently both in India and abroad and is considered an Ambassador of Indian cuisine world...
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