The Indian Vegan Kitchen : More Than 150 Quick and Healthy Homestyle Recipes Paperback - 2009
by Madhu Gadia
- Used
- Good
- Paperback
The author of "New Indian Home Cooking" presents a fresh take on Indian recipes for vegans and vegetarians. This unique collection also offers nutritional analyses, as well as notes on serving, history, and variations.
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Details
- Title The Indian Vegan Kitchen : More Than 150 Quick and Healthy Homestyle Recipes
- Author Madhu Gadia
- Binding Paperback
- Edition Original
- Condition Used - Good
- Pages 240
- Volumes 1
- Language ENG
- Publisher Penguin Publishing Group, New York, New Yok
- Date 2009
- Features Index, Price on Product - Canadian, Table of Contents
- Bookseller's Inventory # G0399535306I3N00
- ISBN 9780399535307 / 0399535306
- Weight 0.75 lbs (0.34 kg)
- Dimensions 9 x 7.4 x 0.7 in (22.86 x 18.80 x 1.78 cm)
- Ages 18 to UP years
- Grade levels 13 - UP
-
Themes
- Topical:
- Library of Congress subjects Cookery, Indic, Vegetarian cookery
- Library of Congress Catalog Number 2009020079
- Dewey Decimal Code 641.595
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Summary
The author of New Indian Home Cooking presents a fresh take on Indian recipes for vegans, vegetarians, and anyone who loves Southeast Asian cuisine.
Renowned nutritionist and cooking instructor Madhu Gadia delivers a wonderful new recipe collection that is perfect for vegans looking for fresh ideas, as well as anyone who savors healthy, light recipes that don?t compromise on authenticity. Unlike most Indian vegetarian cookbooks, this unique collection avoids dairy and eggs, highlighting vegetables, and making use of soy products and other simple substitutions. It also offers nutritional analyses, as well as notes on serving, history, and variations.
Renowned nutritionist and cooking instructor Madhu Gadia delivers a wonderful new recipe collection that is perfect for vegans looking for fresh ideas, as well as anyone who savors healthy, light recipes that don?t compromise on authenticity. Unlike most Indian vegetarian cookbooks, this unique collection avoids dairy and eggs, highlighting vegetables, and making use of soy products and other simple substitutions. It also offers nutritional analyses, as well as notes on serving, history, and variations.