Shiva: Lord of the Dance
Author: James H Ba
International culinary celebrity Kurma Dasa presents recipes from the world№s greatest vegetarian cuisine, based on his bestselling book Great Vegetarian Dishes (now in its 7th printing!). 64 durable full-color recipe cards provide step-by-step instructions and brilliant photographs help you to spice up life in the kitchen. These sumptuous French, Chinese, Thai, Italian and Indian (among many others!) dishes will impress even the most discriminatingpalates.
About the Author:
Kurma Dasa was born in England and moved to Australia in 1964. He began cooking in his youth, and has taught his special brand of elegant and eclectic gourmet vegetarian cuisine throughout Australia and around the world. He was head chef at Melbourne's most popular vegetarian restaurant, Gopal's, for many years. He has hosted three internationally broadcast TV cooking series, seen in over 46 countries. His third and latest twenty-six-part TV series, More Great Vegetarian Dishes, currently screens throughout Australia on SBS and Foxtel.
New interesting book: Fixin to Party or Grilling and Barbecuing
Culinary Creation: An Introduction to Foodservice and World Cuisine
Author: James L Morgan
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.
* Draws on diverse culinary traditions including the Americas, Europe, Pacific Rim, Africa, the Middle East, and South Asia to teach students to appreciate that all cuisines of the world have something unique to offer to a menu
* Introduces the concept of "foodism," a bias that can impair a chef's creativity
* Offers comparisons in the history, evolution, and migration of food ingredients and techniques
* Includes a CD with recipes from around the world
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