The Dal Cookbook
$38.18
- Hardcover
144 pages
- Release Date
2 September 2013
Summary
Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar - in fact it is known as ‘poor man’s meat’ in India - hence doctors now include this as an essential item in a diet for diabetics. Dal is a genuinely…
Book Details
| ISBN-13: | 9781909166059 |
|---|---|
| ISBN-10: | 1909166057 |
| Author: | Krishna Dutta |
| Publisher: | Grub Street Publishing |
| Imprint: | Grub Street Publishing |
| Format: | Hardcover |
| Number of Pages: | 144 |
| Release Date: | 2 September 2013 |
| Weight: | 626g |
| Dimensions: | 240mm x 170mm |
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About The Author
Krishna Dutta
Krishna Dutta, who was born in Calcutta, has lived for many years in London, where she works as a teacher. Andrew Robinson is the literary editor of “The Times Higher Education Supplement. “He is the author of “Satyajit Ray: The Inner Eye “and “The Art of Rabindranath Tagore.” Together they have written “Rabindranath Tagore: the Myriad-Minded Man “(St. Martins’ Press, 1996) and are the editors of “Selected Letters of Rabindranath Tagore “(1997). They have also co-translated Tagore’s “The Post Office “(St. Martin’s Press, 1996).
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