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Kashmiri Cuisine: Through the Ages by Sarla Razdan - First edition - 2011 - from Sanctum Books and Biblio.com

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Kashmiri Cuisine: Through the Ages

by Sarla Razdan

Condition: See description


Roli Books, 2011. First edition. Hardcover. New. 18 x 22 cm. Kashmiri cuisine is one of the most delectable and ancient cuisines in the world because of the many foreign influences. People are still a trifle inhibited about cooking it, because, like any delicacy, it demands a delicate sense of the instinct after you have measured ingredients by the spoon or the ladle. But Sarla Razdan’s book will chip away the inhibitions and introduce you to a world that cannot be described at the inadequate level of mere words. Kashmiri Cuisine: Through the Ages is not just a cookbook but also showcases the splendour of Kashmir through beautiful vintage and new photographs bringing alive the history and culture of the place. A collection of authentic, comprehensive and easy-to-make recipes, popular within the Kashmiri community, makes this book indispensable to all lovers of good food. A section on low calorie Kashmiri food is a treat for the health conscious! Printed Pages: 144.

Masanobu Fukuoka (1913–2008) was born and raised on the Japanese island of Shikoku. He was the oldest son of a rice farmer who was also the local mayor. Fukuoka studied plant pathology and worked for number of years as a produce inspector in the customs office in Yokohama. But in 1938 he returned to his village home determined to put his ideas about natural farming into practice. During World War II, he worked for the Japanese government as a researcher on food production, managing to avoid military service until the final few months of the war. After the war, he returned to Shikoku to devote himself wholeheartedly to farming. And in 1975, distressed by the effects of Japan’s post-war modernization, Fukuoka wrote The One-Straw Revolution. In his later years, Fukuoka was involved with several projects to reduce desertification throughout the world. He remained an active farmer until well into his eighties, and continued to give lectures until only a few years before his death at the age of ninety-five. Fukuoka is also the author of The Natural Way of Farming and The Road Back to Nature. In 1988 he received the Magsaysay Award for Public Service. Frances Moore Lappé is author or co-author of sixteen books, including Diet for a Small Planet and Getting a Grip: Clarity, Creativity, and Courage in a World Gone Mad. She has co-founded three organizations, including the Institute for Food and Development Policy and, more recently, the Small Planet Institute, which she leads with her daughter Anna Lappé. In 1987, she received the Right Livelihood Award, also called the “Alternative Nobel.” She has received seventeen honorary doctorates and has been a visiting scholar at MIT.


  • Bookseller: Sanctum Books IN (IN)
  • Bookseller Inventory #: 26531
  • Title: Kashmiri Cuisine: Through the Ages
  • Author: Sarla Razdan
  • Format/binding: Hardcover
  • Book condition: Used
  • Jacket condition: New
  • Quantity available: 500
  • Edition: First edition
  • Binding: Hardcover
  • ISBN 10: 817436692X
  • ISBN 13: 9788174366924
  • Publisher: Roli Books
  • Place: New Delhi, India
  • Date published: 2011
  • Keywords: Kashmiri Cuisine: Through the AgesSarla Razdan9788174366924
  • Size: 18 x 22 cm


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