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Indian Cookery / E. P. Veerasawmy.
LIBRA - Rare TX725 .V4 1969 Malgieri copy
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- Format:
- Book
- Author/Creator:
- Veerasawmy, E. P.
- Language:
- English
- Subjects (All):
- Cooking, Indic.
- Penn Provenance:
- Malgieri, Nick (donor) (Malgieri Collection copy)
- Physical Description:
- 191 pages, 1 unnumbered page ; 18 cm
- Manufacture:
- Manchester : Made and printed by C. Nicholls & Company Ltd. The Philips Park Press.
- Place of Publication:
- [Frogmore, St. Albans, Herts.] : [Published by Mayflower Books Ltd., 1969.]
- Contents:
- Introduction
- Rice
- Pillaus and Birianis
- Korma, Koormah, Quormah
- Kooftahs
- Kababs
- Chicken, duck and game curries
- Mutton, lamb, beef and pork curries
- Dry curries, Bhoona Ghosht
- Vindaloos
- Fish, Muchlee, Meen
- Prawns
- Molees
- Legumes, Dhalls, Lentils
- Vegetables and Vegetable Curries
- Foogaths
- Sambals
- Fresh Chutneys
- Bhugias
- Pustholes and Samoosas
- Chupatties, Parattas and Rotis Appums
- Soup, Mulligatawny, Shoorva, Russam
- Sundry dishes
- Brinjals, (Abergine), Byngun
- Saloo, Moorkoo
- Meetals, Indian Sweetmeats and other sweet dishes.
- Notes:
- "First published in Great Britain by Arco Publications 1963. Fourth edition 1968."
- "Indian cookery is not the cookery of a single nationality or of recent civilization. It dates centuries back and is a combination of the cookery of many nationalities."--Preface.
- "Set in Intertype Press."
- Includes index.
- Local Notes:
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
- Malgieri Collection copy has ms. annotations.
- OCLC:
- 500278853
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