Bøger af Mary Kennedy Core

One hundred years ago, an American missionary went to India, and fell in love with both the cuisine and the people. She wanted to share her experiences with the folks back home in the form of a cook book, but she knew she would have to simplify the recipes for her American friends and family. These 100 year old recipes seem thoroughly modern, in both their quick and easy preparation, authenticity, simple, inexpensive and wholesome ingredients. Bon Apetite!

Classics for Your Collection: goo.gl/U80LCr --------- The Khaki Kook Book (With Original Illustrations) Excerpt from the Book: "About ten years ago the idea of writing a little cook book had its birth. We were in Almora that summer. Almora is a station far up in the Himalayas, a clean little bazaar nestles at the foot of enclosing mountains. Dotting the deodar-covered slopes of these mountains are the picturesque bungalows of the European residents, while towering above and over all are the glistening peaks of the eternal snows.... "One day she prepared for the crowd of us a tiffin of delicious Hindustani food. That afternoon while we were sitting under the shade and fragrance of the deodar trees, we praised the tiffin. Before we knew it we were planning a cook book. It was to be a joint affair of Hindustani and English dishes, and Miss Singh was to be responsible for the Hindustani part of it.... "Our enthusiasm grew. For three or four days we talked of nothing else. We experimented, we planned; we dreamed, we wrote. But alas! other things soon thrust themselves upon us, and our unfinished cook book was pigeon-holed for years and years. And it is not now what it would have been if finished then.... "However, in spite of all this, the Indian cook is a great comfort. He grows on one. It is surprising how equal he is to emergencies and what really fine things he can make with very few conveniences and often a very stinted allowance of material.... "I hope these recipes will help." This book contains 100 mouth-watering recipes that can add strength to your cooking arsenal, as well as satiate your taste bud eternally. Scroll Up and Grab Your Copy!

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

About ten years ago the idea of writing a little cook book had its birth. We were in Almora that summer. Almora is a station far up in the Himalayas, a clean little bazaar nestles at the foot of enclosing mountains. Dotting the deodar-covered slopes of these mountains are the picturesque bungalows of the European residents, while towering above and over all are the glistening peaks of the eternal snows We love to think of this particular summer, for Lilavate Singh was with us. The thought of her always brings help and inspiration. One day she prepared for the crowd of us a tiffin of delicious Hindustani food. That afternoon while we were sitting under the shade and fragrance of the deodar trees, we praised the tiffin. Before we knew it we were planning a cook book. It was to be a joint affair of Hindustani and English dishes, and Miss Singh was to be responsible for the Hindustani part of it. Our enthusiasm grew. For three or four days we talked of nothing else. We experimented, we planned; we dreamed, we wrote. But alas! other things soon thrust themselves upon us, and our unfinished cook book was pigeon?holed for years and years. And it is not now what it would have been if finished then. Many of the recipes, however, are those that Miss Singh gave us then. Some of them she might not recognize, for they have become quite Americanized, but they are hers nevertheless, and I hope that you will not only try them and enjoy them, but that they will help you to solve some of the problems of living and giving which are confronting us all these days. In regard to the meat in India: The Hindus are vegetarians, but the Mohammedans are great meat eaters. So are the English. Meat can be had almost every place. The kind of meat differs much in locality. Chickens can be obtained anywhere. The Indian cock is small of head and long of leg, shrill of voice and bold in spirit. The Indian hen is shy and wild, but gives plenty of small, delicately-flavored eggs. On the whole, aside from a few idiosyncrasies, the Indian fowl is very satisfactory.

This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again ¿ worldwide.