Title
Copeland Marks Indian and Chinese Cooking from the Himalayan Rim
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Copeland Marks Indian & Chinese Cooking from the Himalayan Rim is the result of the author s savory journey through the kitchens of East Asia, including the wonderfully flavored cuisines of Calcutta, Kashmir, and Sikkim. The author s discovery of stimulating and highly flavorful recipes combining the familiar and the exotic is at once accessible and authentic.Featuring more than two hundred recipes, from Foong Moon Stunyo (garlic pork in rice wine) to Jajik (yogurt salad), and fascinating historical facts and personal tales about their origins, here is a unique foodandtravel guide to tempt the palate and delight the adventurous reader.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What types of recipes are included in Copeland Marks' Indian and Chinese Cooking from the Himalayan Rim? A: The book features more than two hundred recipes, including dishes like Foong Moon Stunyo (garlic pork in rice wine) and Jajik (yogurt salad), showcasing the diverse cuisines of East Asia.
- Q: Is this book suitable for beginners in cooking? A: Yes, the recipes are designed to be accessible, making it suitable for both beginners and experienced cooks looking to explore Indian and Chinese cuisines.
- Q: What is the publication date of this cookbook? A: Copeland Marks' Indian and Chinese Cooking from the Himalayan Rim was published on November 1, 1996.
- Q: What is the condition of the book being sold? A: This product is listed as a 'Used Book in Good Condition', indicating that it may show some signs of wear but is still usable.
- Q: What type of binding does this cookbook have? A: The book is bound in hardcover, providing durability and a professional presentation.
- Q: How many pages are in this cookbook? A: The cookbook contains a total of 320 pages, offering a substantial amount of content for readers.
- Q: Who is the author of this cookbook? A: The author of the book is Copeland Marks, who is known for his expertise in Asian cuisines.
- Q: Does the book include historical context about the recipes? A: Yes, the book includes fascinating historical facts and personal tales about the origins of the recipes, enriching the cooking experience.
- Q: What cuisine categories does this book cover? A: The book primarily covers Chinese and Indian cuisines, particularly those influenced by the Himalayan region.
- Q: Is this the first edition of Copeland Marks' Indian and Chinese Cooking from the Himalayan Rim? A: Yes, this listing is for the First Edition of the cookbook.