“This is an excellent book for beginners as well as professionals, as it conveys the importance of the basics in cooking and how to strengthen them. It gives the finest tips about cooking, paying attention to taste and above all, being organised. Originally published in French, the recipes are not just typical stocks and vinaigrettes, but ones that require a lot of pantry preparation.”
Vijayan Parakkal, Executive Chef, The Leela, Kovalam
Essential Cuisine; Michel Bras, Ici La Pr, price unavailable.
“The food that satisfies my soul is Hyderabadi cuisine, which is a confluence of several cultures and identities, Indian and foreign, with a compelling identity all its own. This book captures that essence wonderfully. The repertoire is rich, vast and seductive — both in vegetarian and non-vegetarian fare — and boasts several varieties of kebabs and biryanis , and curries and daals . This is the first authentic magnum opus on Hyderabadi cuisine.”
Arjun Yadav, Sous Chef, Vivanta by Taj, Begumpet
A Princely Legacy: Hyderabadi Cuisine; Pratibha Karan, HarperCollins, Rs.1,500.
