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This treasury of recipies represents the best of authentic Nepali cuisine. The cookbook gives simple-to-prepare recipes for appetisers, soups, lentils, vegetables, meats, pickles and chutneys, rice and breads, and deserts. Commonly used ingredients include cumin, red and green chilies, garlic, ginger, szechwan pepper, cilantro and scallions. Special cooking methods and ingredients unfamilar to the Western kitchen are fully explained.
Paperback; 165 pages.
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