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Bombay Lunchbox (Anglais) Relié – 28 août 2014

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Présentation de l'éditeur

A Spicy Paneer Cheese Toastie with Mango Chutney, some Chickpea Dokla (bite-sized snacks tempered with toasted coconut and mustard seeds), or perhaps some Carrot and Pistachi Halwa, a sweet and sticky afternoon pick-me-up, washed down with NimboboPani (a sweet and salty refreshing lime soda); the recipes in Bombay Lunchbox have exotic names with flavours to match.

Renowned for her imaginative yet accessible recipes, Carolyn Caldicott combines anecdotes and recipes from Anglo-Indian cookery with the culture of the 'Tiffin' lunchbox, cooked at home and delivered to the workplace in characteristic stainless steel tiered tins. Carolyn's collection of sweet and savoury vegetarian recipes for lunch, afternoon tea or any snack eaten between breakfast and dinner, will appeal to anyone who loves India and Indian food.

Bombay Lunchbox is illustrated with modern photographs by Chris Caldicott and vintage imagery, bringing together the spirit of the Raj with the brightly coloured buzz of modern India's culture, religion and society.

Biographie de l'auteur

<span>For many years,</span> CAROLYN<span> and </span>CHRIS CALDICOTT <span>owned the World Food Café in London's Covent Garden, where they cooked and served delicious vegetarian food from recipes collected on their travels. Their other titles for Frances Lincoln are </span>World Food Cafe<span> Vegetarian Bible, </span>World Food Cafe Quick and Easy,<span> </span>Vintage Tea Party<span> and Rosehips on the Kitchen Table. They now live in Winchester.</span>

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Commentaires client les plus utiles sur (beta) 5.0 étoiles sur 5 2 commentaires
5.0 étoiles sur 5 Five Stars 5 août 2016
Par Grace - Publié sur
Format: Relié Achat vérifié
better than expected, great recipes and fantastic pictures. enjoyed the descriptions.
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5.0 étoiles sur 5 Fantastic photos and recipes! 9 janvier 2015
Par Hello Happy - Publié sur
Format: Relié
This lavishly photographed and well-designed book offers a wealth of delicious, approachable-yet-authentic dishes from across British-influenced India. The recipes are specifically focused on those appropriate for “tiffin” — specifically home cooking taken to those at work by “tiffinwallahs” in stacks of nesting stainless steel bowls, but more broadly applicable to any snack or meal served between breakfast and dinner. It includes a number of recipes for dishes and sweets which are available from street vendors as well. Author Carolyn Caldicott is a long-time restauranteur, and her descriptions are simultaneously concise, colorful, and illuminating. Her husband’s photos illustrate the recipes and tiffinwallah life, with a style and beauty that clearly show why Chris is now photographer for the Royal Geographical Society. The recipes are also well-written and clear, even for those of us whose only Indian dishes are based around supermarket “Curry Powder,” or who think all masala is “garam” (which means hot, but is used in America as a default description for any masala). Among my family’s favorite recipes are a spicy sweet Mulligatawny Soup, a wonderful Aloo Gobi (curried cauliflower), and a creamy Saag Paneer. My daughter is particularly fond of the Indian version of a classic British tea time treat, cucumber-and-butter sandwiches, served with a fresh mint and cilantro topping. Another welcome addition are many straightforward recipes of the abundant chutneys, refreshing beverages, and smart sweets that seem to accompany every Indian meal.
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