Synopses & Reviews
Copeland Marks has once again "odysseyed" to foreign lands in search of culinary treasures. After living in Calcutta for five years and traveling to the Himalayan regions of Kashmir, Sikkim, Nepal and Darjeeling, this adventurous author has recorded more than just the recipes of these exotic areas, but also fascinating historical facts and personal tales about their origins.
Originally published by Donald I. Fine Books, Indian & Chinese Cooking from the Himalayan Rim offers more than 200 authentic recipes for the adventurous reader and cook.
Synopsis
On his latest adventure, the 'Indian Jones of the culinary world' journeys through the kitchens of East Asia, including the cuisines of Calcutta, Kashmir, and Sikkim. As always, Copeland Marks documents more than just the recipes of these areas, but also fascinating historical facts and personal tales about their origins. A unique food-and-travel-guide, Indian & Chinese Cooking from the Himalayan Rim features over 200 authentic recipes for the adventurous cook. When exploring a land's cuisine, Copeland Marks' trademark method is to immerse himself in the culture, spending months cooking with its best chefs, professional cooks, and home cooks. The result: another authentic and appetizing addition to his highly praised series of cookbooks.
Synopsis
Copeland Marks has once again odysseyed to foreign lands in search of culinary treasures. After living in Calcutta for five years and traveling to the Himalayan regions of Kashmir, Sikkim, Nepal and Darjeeling, this adventurous author has recorded more than just the recipes of these exotic areas, but also fascinating historical facts and personal tales about their origin.