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Curry: A Tale of Cooks and Conquerors
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Located in: Racine, Wisconsin, United States
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Item specifics
- Condition
- ISBN
- 9780195172416
- Book Title
- Curry : a Tale of Cooks and Conquerors
- Item Length
- 5.8in
- Publisher
- Oxford University Press, Incorporated
- Publication Year
- 2006
- Format
- Hardcover
- Language
- English
- Item Height
- 1.3in
- Genre
- Cooking, History, Social Science
- Topic
- Specific Ingredients / Herbs, Spices, Condiments, Regional & Ethnic / Indian & South Asian, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Asia / India & South Asia, History
- Item Width
- 8.3in
- Item Weight
- 18 Oz
- Number of Pages
- 352 Pages
About this product
Product Information
Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, five maps, and numerous recipes, this is a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj.
Product Identifiers
Publisher
Oxford University Press, Incorporated
ISBN-10
0195172418
ISBN-13
9780195172416
eBay Product ID (ePID)
46969655
Product Key Features
Book Title
Curry : a Tale of Cooks and Conquerors
Format
Hardcover
Language
English
Topic
Specific Ingredients / Herbs, Spices, Condiments, Regional & Ethnic / Indian & South Asian, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Asia / India & South Asia, History
Publication Year
2006
Genre
Cooking, History, Social Science
Number of Pages
352 Pages
Dimensions
Item Length
5.8in
Item Height
1.3in
Item Width
8.3in
Item Weight
18 Oz
Additional Product Features
Lc Classification Number
Gt2853.I5c65 2006
Reviews
"Part world map, part menu, this book is entirely delicious."--Time Magazine "Cooks should relish Curry."--USA Today "A lively study of Indian cooking from the Mogul Empire of the 1600s to Utsav in 21st-century Manhattan, one of the 'new breed' of Indian restaurants. It's a long but tasty journey, made easily digestible by Collingham."--Alison McCullough, New York Times Book Review "Fascinating.... Collingham skillfully weaves her way through the complex cultural transactions that yielded a specialized Anglo-Indian cuisine based, in large part, on mutual misunderstanding.... One of her goals, in tracing the evolution of curry and the global spread of Indian cuisine, is to pull the rug out from under the idea that India, or any other nation, ever had a cuisine that was not constantly in the process of assimilation and revision. The very dishes, flavors and food practices that we think of as timelessly, quintessentially Indian turn out to be, as often as not, foreign imports or newfangled inventions. That includes chili peppers and tea."--William Grimes, The New York Times "Her research and personal ruminations take the reader on an intriguing, colorful journey, dispelling any notion that curry as we know it is fixed, immutable or, for that matter, completely Indian.... She convincingly demonstrates that the foods of a country or region are inextricably linked to the historical, cultural and economic forces that shaped it and the people who ruled it."--Judith Weinraub, Washington Post Book World "Collingham tells the story of how the culinary habits of conquerors and conquered got jumbled up in India withgreat flair, drawing on historical records and local lore to color her tale."--Time Magazine, Asia "This delightful book is liberally sprinkled with colorful historical facts and anecdotes, adding spice to the fascinating story of one of India's signature gifts to the world."--Seattle Times "Collingham is a diligent researcher with an eye to a compelling or amusing detail or quotation. Her book is therefore packed with information, and perhaps best read in small portions, so each can be savored.... Her recipes are alluring. They come at the end of the chapters, and the history therein makes them all the more enticing. They are adapted to Western kitchens, so this is a book that serious cooks will enjoy, as will anyone interested in the many regions with their varied climates, histories and cultures that make up modern India."--Claire Hopley, Washington Times "Scholarly, accessable and above all utterly original, Curry is one of the hottest and most mouth-watering books of non-fiction about India to appear for many years. Lizzie Collingham has shown herself to be a major new talent in the field."--William Dalrymple, author of White Mughals "An interesting story that's 5 parts history, 1 part culinary, and wholly entertaining to read.... Collingham couples excellent story telling with exhaustive research. The result is a historical perspective on Indian fare that is as mouth watering as it is informative."--DCist.com "Like a fragrant biryani studded with bits of sweet and savory relishes, every page of this history of Indian cuisine offers some revelation about the origins of Indian food and its spread to theWest."--Booklist "Collingham's mixed approach is a delight: it's not every cookbook that incorporates an exhaustive (indeed, footnoted) culinary history, and few works of regional history lovingly explain how to make a delicious Lamb Korma. Collingham's account is generous, embracing complexity to create a richer exploration of the 'exotic casserole' that conquered the world."--Publishers Weekly (starred review) "Curry should be handed round with the poppadoms. A mouth-watering book, exhaustively researched, rich in anecdote and sprinkled with recipes both sumptuous (three pages on how to prepare chicken biriyani) and less so (twelfth-century instructions for roasting blac, "Part world map, part menu, this book is entirely delicious."--Time Magazine "Cooks should relish Curry."--USA Today "A lively study of Indian cooking from the Mogul Empire of the 1600s to Utsav in 21st-century Manhattan, one of the 'new breed' of Indian restaurants. It's a long but tasty journey, made easily digestible by Collingham."--Alison McCullough, New York Times Book Review "Fascinating.... Collingham skillfully weaves her way through the complex cultural transactions that yielded a specialized Anglo-Indian cuisine based, in large part, on mutual misunderstanding.... One of her goals, in tracing the evolution of curry and the global spread of Indian cuisine, is to pull the rug out from under the idea that India, or any other nation, ever had a cuisine that was not constantly in the process of assimilation and revision. The very dishes, flavors and food practices that we think of as timelessly, quintessentially Indian turn out to be, as often as not, foreign imports or newfangled inventions. That includes chili peppers and tea."--William Grimes, The New York Times "Her research and personal ruminations take the reader on an intriguing, colorful journey, dispelling any notion that curry as we know it is fixed, immutable or, for that matter, completely Indian.... She convincingly demonstrates that the foods of a country or region are inextricably linked to the historical, cultural and economic forces that shaped it and the people who ruled it."--Judith Weinraub, Washington Post Book World "Collingham tells the story of how the culinary habits of conquerors and conquered got jumbled up in India withgreat flair, drawing on historical records and local lore to color her tale."--Time Magazine, Asia "This delightful book is liberally sprinkled with colorful historical facts and anecdotes, adding spice to the fascinating story of one of India's signature gifts to the world."--Seattle Times "Collingham is a diligent researcher with an eye to a compelling or amusing detail or quotation. Her book is therefore packed with information, and perhaps best read in small portions, so each can be savored.... Her recipes are alluring. They come at the end of the chapters, and the history therein makes them all the more enticing. They are adapted to Western kitchens, so this is a book that serious cooks will enjoy, as will anyone interested in the many regions with their varied climates, histories and cultures that make up modern India."--Claire Hopley, Washington Times "Scholarly, accessable and above all utterly original, Curry is one of the hottest and most mouth-watering books of non-fiction about India to appear for many years. Lizzie Collingham has shown herself to be a major new talent in the field."--William Dalrymple, author of White Mughals "An interesting story that's 5 parts history, 1 part culinary, and wholly entertaining to read.... Collingham couples excellent story telling with exhaustive research. The result is a historical perspective on Indian fare that is as mouth watering as it is informative."--DCist.com "Like a fragrant biryani studded with bits of sweet and savory relishes, every page of this history of Indian cuisine offers some revelation about the origins of Indian food and its spread to theWest."--Booklist "Collingham's mixed approach is a delight: it's not every cookbook that incorporates an exhaustive (indeed, footnoted) culinary history, and few works of regional history lovingly explain how to make a delicious Lamb Korma. Collingham's account is generous, embracing complexity to create a richer exploration of the 'exotic casserole' that conquered the world."--Publishers Weekly (starred review) "Curry should be handed round with the poppadoms. A mouth-watering book, exhaustively researched, rich in anecdote and sprinkled with recipes both sumptuous (three pages on how to prepare chicken biriyani) and less so (twelfth-cen, "Part world map, part menu, this book is entirely delicious."--Time Magazine "Cooks should relish Curry."--USA Today "A lively study of Indian cooking from the Mogul Empire of the 1600s to Utsav in 21st-century Manhattan, one of the 'new breed' of Indian restaurants. It's a long but tasty journey, made easily digestible by Collingham."--Alison McCullough, New York Times Book Review "Fascinating.... Collingham skillfully weaves her way through the complex cultural transactions that yielded a specialized Anglo-Indian cuisine based, in large part, on mutual misunderstanding.... One of her goals, in tracing the evolution of curry and the global spread of Indian cuisine, is to pull the rug out from under the idea that India, or any other nation, ever had a cuisine that was not constantly in the process of assimilation and revision. The very dishes, flavors and food practices that we think of as timelessly, quintessentially Indian turn out to be, as often as not, foreign imports or newfangled inventions. That includes chili peppers and tea."--William Grimes, The New York Times "Her research and personal ruminations take the reader on an intriguing, colorful journey, dispelling any notion that curry as we know it is fixed, immutable or, for that matter, completely Indian.... She convincingly demonstrates that the foods of a country or region are inextricably linked to the historical, cultural and economic forces that shaped it and the people who ruled it."--Judith Weinraub, Washington Post Book World "Collingham tells the story of how the culinary habits of conquerors and conquered got jumbled up in India with great flair, drawing on historical records and locallore to color her tale."--Time Magazine, Asia "This delightful book is liberally sprinkled with colorful historical facts and anecdotes, adding spice to the fascinating story of one of India's signature gifts to the world."--Seattle Times "Collingham is a diligent researcher with an eye to a compelling or amusing detail or quotation. Her book is therefore packed with information, and perhaps best read in small portions, so each can be savored.... Her recipes are alluring. They come at the end of the chapters, and the history therein makes them all the more enticing. They are adapted to Western kitchens, so this is a book that serious cooks will enjoy, as will anyone interested in the many regions with their varied climates, histories and cultures that make up modern India."--Claire Hopley, Washington Times "Scholarly, accessable and above all utterly original, Curry is one of the hottest and most mouth-watering books of non-fiction about India to appear for many years. Lizzie Collingham has shown herself to be a major new talent in the field."--William Dalrymple, author of White Mughals "An interesting story that's 5 parts history, 1 part culinary, and wholly entertaining to read.... Collingham couples excellent story telling with exhaustive research. The result is a historical perspective on Indian fare that is as mouth watering as it is informative."--DCist.com "Like a fragrant biryani studded with bits of sweet and savory relishes, every page of this history of Indian cuisine offers some revelation about the origins of Indian food and its spread to the West."--Booklist "Collingham's mixed approach is a delight: it's not every cookbook that incorporates anexhaustive (indeed, footnoted) culinary history, and few works of regional history lovingly explain how to make a delicious Lamb Korma. Collingham's account is generous, embracing complexity to create a richer exploration of the 'exotic casserole' that conquered the world."--Publishers Weekly (starred review) "Curry should be handed round with the poppadoms. A mouth-watering book, exhaustively researched, rich in anecdote and sprinkled with recipes both sumptuous (three pages on how to prepare chicken biriyani) and less so (twelfth-century instructions for roasting black ra, "Part world map, part menu, this book is entirely delicious."--Time Magazine "Cooks should relish Curry."--USA Today "A lively study of Indian cooking from the Mogul Empire of the 1600s to Utsav in 21st-century Manhattan, one of the 'new breed' of Indian restaurants. It's a long but tasty journey, made easily digestible by Collingham."--Alison McCullough, New York Times Book Review "Fascinating.... Collingham skillfully weaves her way through the complex cultural transactions that yielded a specialized Anglo-Indian cuisine based, in large part, on mutual misunderstanding.... One of her goals, in tracing the evolution of curry and the global spread of Indian cuisine, is to pull the rug out from under the idea that India, or any other nation, ever had a cuisine that was not constantly in the process of assimilation and revision. The very dishes, flavors and food practices that we think of as timelessly, quintessentially Indian turn out to be, as often as not, foreign imports or newfangled inventions. That includes chili peppers and tea."--William Grimes, The New York Times "Her research and personal ruminations take the reader on an intriguing, colorful journey, dispelling any notion that curry as we know it is fixed, immutable or, for that matter, completely Indian.... She convincingly demonstrates that the foods of a country or region are inextricably linked to the historical, cultural and economic forces that shaped it and the people who ruled it."--Judith Weinraub, Washington Post Book World "Collingham tells the story of how the culinary habits of conquerors and conquered got jumbled up in India with great flair, drawing on historical records and local lore to color her tale."--Time Magazine, Asia "This delightful book is liberally sprinkled with colorful historical facts and anecdotes, adding spice to the fascinating story of one of India's signature gifts to the world."--Seattle Times "Collingham is a diligent researcher with an eye to a compelling or amusing detail or quotation. Her book is therefore packed with information, and perhaps best read in small portions, so each can be savored.... Her recipes are alluring. They come at the end of the chapters, and the history therein makes them all the more enticing. They are adapted to Western kitchens, so this is a book that serious cooks will enjoy, as will anyone interested in the many regions with their varied climates, histories and cultures that make up modern India."--Claire Hopley, Washington Times "Scholarly, accessable and above all utterly original, Curry is one of the hottest and most mouth-watering books of non-fiction about India to appear for many years. Lizzie Collingham has shown herself to be a major new talent in the field."--William Dalrymple, author of White Mughals "An interesting story that's 5 parts history, 1 part culinary, and wholly entertaining to read.... Collingham couples excellent story telling with exhaustive research. The result is a historical perspective on Indian fare that is as mouth watering as it is informative."--DCist.com "Like a fragrant biryani studded with bits of sweet and savory relishes, every page of this history of Indian cuisine offers some revelation about the origins of Indian food and its spread to the West."--Booklist "Collingham's mixed approach is a delight: it's not every cookbook that incorporates an exhaustive (indeed, footnoted) culinary history, and few works of regional history lovingly explain how to make a delicious Lamb Korma. Collingham's account is generous, embracing complexity to create a richer exploration of the 'exotic casserole' that conquered the world."--Publishers Weekly (starred review) "Curry should be handed round with the poppadoms. A mouth-watering book, exhaustively researched, rich in anecdote and sprinkled with recipes both sumptuous (three pages on how to prepare chicken biriyani) and less so (twelfth-century instructions for roasting b
Copyright Date
2006
Lccn
2005-016641
Dewey Decimal
394.1/2/0954
Intended Audience
Trade
Dewey Edition
22
Illustrated
Yes
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:166606689553
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Racine, Wisconsin, United States
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Oh my goodness, I couldn't possibly be happier with my purchase! This seller has excellent communication (I sent a request for pictures of a different item and they replied within 6 hrs and were SO helpful and thorough), shipping was lightening fast, it was packaged well, and the product is FAR better than advertised. It is in like new condition! Such a pleasant surprise. I HIGHLY recommend this seller. 5 star transaction.
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Highly recommended!!!!Thank you very much for the great communication, fast shipping and great packaging, and great price . Hope to do business with again!!! Item was even better than described!!! Thank you so much
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- Sep 08, 2020
The perfect book
Verified purchase: YesCondition: Pre-OwnedSold by: decluttr_store
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