The Dal Cookbook
$29.74
- 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 g…
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: | 630g |
| Dimensions: | 22mm x 178mm x 246mm |
You Can Find This Book In
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” and are the editors of “Selected Letters of Rabindranath Tagore.” They have also co-translated Tagore’s “The Post Office.”
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