Americas Favorite Fish Recipes or Complete Book of Indian Cooking

America's Favorite Fish Recipes (Hunting and Fishing Library Series)

Author: Peggy L Ramett

We gathered hundreds of delicious recipes from our readers, staff, lodges, restaurants and outdoor guides to create this mouthwatering collection. Dishes range from Country Pan-fried Catfish to Salmon Chowder.

What sets this fantastic book apart is the mouthwatering photography and the easy-to-follow recipes. Whether you're frying, steaming, stewing, baking, grilling, smoking, pickling or cooking over a campfire, you'll find new and delicious ways to prepare your catch. This includes special techniques for each method in addition to the recipes themselves.

If a recipe looks good, but calls for a species of fish you don't have, there's a substitution chart that will give you an alternate choice. Plus, you'll find handy fish-cleaning tips that can help reduce contaminants and improve the flavor.

Book about: Independence Additivity Uncertainty or The Little Book of Cases in Hospitality Management

Complete Book of Indian Cooking: 350 Recipes From the Regions of India

Author: Suneeta Vaswani

Classic recipes from the many regions of a diverse and culturally rich nation.

Indian cuisine is widely revered for its distinctive tastes and ingredients. The sheer size of India, combined with its history and religious diversity, is reflected in the country's cuisine. Complete Book of Indian Cooking provides hundreds of user-friendly and great-tasting recipes from all regions and cultures of this extraordinary country.

Local/regional ingredients deliver unusual flavors that satisfy the search for new tastes. Each recipe includes background information that helps the home cook become more knowledgeable about—and comfortable with—Indian food.

Here are examples of the hundreds of exotic, yet easy, recipes:

• Starters like fenugreek and spinach fritters (methi palak pakoras), and steamed corn bread (corn dhoklas)
• Bengali shrimp and long squash (lau chingri); fried dumplings with yogurt and chutney (pahi pakodi chaat)
• Kerala lamb biriyani; assamese roast chicken (poora kukura); Coory egg and potato curry
• Vegetarian delights like curried spinach and cheese (saag panir), and chickpea flour dumplings (besan ke gatte)
• Refreshing desserts like baked bananas with coconut and jaggery.

In addition to all the regional foods, the book features chaat the crunchy, sweet and wildly popular street food of India. The chapter on Indian meal traditions and customs rounds out this comprehensive handbook on Indian cuisine.