Author: Ranjit RaiPublisher: Penguin/VikingYear: 2011Language: EnglishPages: 262ISBN/UPC (if available): 0670868329
Tandoori food is acclaimed by connoisseurs everywhere for its subtle, grilled flavour and unique taste. It is also one of the world’s most ancient cuisines, having been around for almost 5000 years. In this definitive work on the subject, gourmet cook and foodie Ranjit Rai gives the reader over 70 recipes. Enormously wide-ranging, the book includes virtually every lamb, fish and poultry recipe prepared in this ancient style. It has sections on tandoori bread and accompaniments, and breaks anew ground by featuring vegetarian tantoori food. Prefacing the recipes is an absorbing history of this cooking tradition and a detailed account of the tandoor itself, an over of great antiquity and extreme simplicity of design.The book is designed for easy use and the recipes are clearly presented and illustrated, with each step of the method of preparing the dish explained in accessible detail.Practical and comprehensive, Tandoor is the best introduction yet to one of the most delightful culinary arts.
FOREWORDNote form the AuthorOde to the TandoorIntroductionPART 1: THE TANDOORHistory Construction of the TandoorTandoor the World OverPART 2: INVISIBLE WORKBasic PreparationTenderizersMarinadesThe Final StagePART 3: RECIPESPoultryLambFishVegetablesBreadsAccompanimentsGLOSSARYINDEX