An introduction to the cuisine of India explains how to combine a few simple ingredients with five common spices--coriander, cumin, mustard, cayenne pepper, and turmeric--to create authentic, easy-to-prepare Indian dishes, including Roasted Lamb with Burn
Title: 5 Spices, 50 Dishes
Author: Kahate, Ruta/ Cushner, Susie (PHT)
Publisher: Chronicle Books Llc
Publication Date: 2007/05/31
Number of Pages: 132
Binding Type: PAPERBACK
Library of Congress: 2006029759
5 Spices, 50 Dishes
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Book Details
Author(s)Ruta/ Cushner, Susie (PHT) Kahate
PublisherChronicle Books Llc
ISBN / ASINB006776JXW
ISBN-13978B006776JX0
Sales Rank99,999,999
MarketplaceUnited States 🇺🇸