Regional Indian Cooking (Hardcover) by Joshi, Ajoy
Hardcover; Published 5/15/2006; 176 Pages; ISBN 9780794650254
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Regional Indian Cooking celebrates the food of the five main regions of India, each with their own distinctive produce and philosophy of cooking. Each recipe is presented in simple steps with helpful serving suggestions for creating delicious meat or vegetarian menus for up to eight.
A combination of the highlights, specialties, and diverse ingredients used by the North, South, East, West, and Central regions of India. Regional Indian Cooking is a unique and easy-to-use book for cooks of all abilities.
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Sweet bell peppers are tasty, healthy, and incredibly versatile. When they're in season (summer) the farmer's market will have lots of beautifully colored peppers to choose from- try mixing it up and using yellow, green, red and purple peppers for a color explosion on your plate.