مینگوها و برگ‌های کاری: سفرهای آشپزی در سرتاسر قاره بزرگ

For this companion volume to the award-winning __Hot Sour Salty Sweet__, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors. Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent. The Award-winning Authors Take On Indian Cuisine And More With “a Breathtaking Range Of Recipes . . . So Fascinating It Renders One Virtually Speechless” (quill & Quire). For This Companion Volume To The Award-winning Hot Sour Salty Sweet, Jeffrey Alford And Naomi Duguid Travel West From Southeast Asia To That Vast Landmass The Colonial British Called The Indian Subcontinent. It Includes Not Just India, But Extends North To Pakistan, Bangladesh, And Nepal And As Far South As Sri Lanka, The Island Nation So Devastated By The Recent Tsunami. For People Who Love Food And Cooking, This Vast Region Is A Source Of Infinite Variety And Eye-opening Flavors. Home Cooks Discover The Tibetan-influenced Food Of Nepal, The Southeast Asian Tastes Of Sri Lanka, The Central Asian Grilled Meats And Clay-oven Breads Of The Northwest Frontier, The Vegetarian Cooking Of The Hindus Of Southern India And Of The Jain People Of Gujarat. It Was Just Twenty Years Ago That Cooks Began To Understand The Relationships Between The Multifaceted Cuisines Of The Mediterranean; Now We Can Begin To Do The Same With The Foods Of The Subcontinent. “part Travel Essay, Part Recipe Journal, And Completely Compelling.” —the Washington Post “this Is A Comprehensive Book Filled With Compelling Writing—a Worthy Addition To The Couple’s Impressive Body Of Work.” —publishers Weekly (starred Review) “at The Heart Of Mangoes & Curry Leaves Is The Personal Memoir Of Alford And Duguid—their Story Of The Great Subcontinent, Told Through Images And Tastes, That Is As Colorful As It Is Moving.” —the Foodwine Like Europe, the Subcontinent is a place where vastly different food traditions live side by side: Bangladeshi cooking, for example, is as distinct from South Indian cooking as Moroccan cuisine is from Greek. There are the simple vegetable mallums and spicy sambols of Sri Lanka, the inventive flatbreads and herb chutneys of Rajasthan, Bhutanese mountain stews, Nepali stir-fries, apricot nectar of Hunza, Pakistan, and fish curries of the Kerala coast. In more than two hundred traditional recipes, the authors excite us with every nuance of the authentic tastes of these cuisines; in more than two hundred photographs, they capture the mystery and beauty of these exotic places. In more than forty essays, they make knowable this remarkable region of the world Cover 1 Copyright 3 Contents 6 Preface 7 The Great Subcontinent 9 Food for Every Occasion 21 Chutneys, Salsas & Sambols 25 Salads, Fresh & Cooked 51 Rice 79 Breads 107 Vegetables 140 Dals 176 Fish & Shellfish 201 Chicken & Eggs 227 Lamb, Beef & Pork 253 Street Foods, Snacks & Drinks 283 Sweets 315 Pantry 338 Glossary 349 Bibliography 365 Reading List 367 Bioregionalism in Publishing 367 Notes on Photographing in the Subcontinent 367 Thanks 368 Index 370 For this companion volume to the award winning Hot Sour Salty Sweet, Alford and Duguid travel west from Southeast Asia to the Indian sub-continent. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavours. Explores The Food Of India, Pakistan, Bangladesh, Nepal, And Sri Lanka To Provide Readers With A Taste Of The Subcontinent Through Recipes That Include Cashew-coconut Meatballs, Spicy Chickpea Fritters, And Cumin-coriander Beef Patties.