Allen & Unwin, 2008, Softcover, Book Condition: Good, Unstated, Illustrated By: Greg Elms
India, like a great spice mix, is a myriad of flavours. Qmin captures India's diversity, sampling more than 120 authentic recipes from across the country. The recipes are made new for the modern cook with a contemporary twist, but always remain true to India's ancient culinary wisdom. Taking you way beyond the old favourites, Qmin will introduce you to a whole range of lesser known specialities.About the Author Anil Ashokan grew up in Bombay, India, and after graduating from the renowned Bombay Catering School, he underwent training at the famous Taj Mahal Hotel in Bombay. Anil spent several years honing his skills there as well as travelling and cooking in Hong Kong, Paris, Japan and Switzerland. He went on to become a Taj Mahal hotel 'chef de cuisine' before moving to Australia to explore new horizons and to work in the position of Executive Sous Chef at the ANA Hotel (now called the Shangri La Hotel), a post he held for over six years. In 2004 he opened the highly regarded and innovative Sydney restaurant, Qmin. All pictures shown are of the actual product offered for sale. There is a stain to the bottom RH corner of the text block that in no way effects the text. Card Covers. Size: 250mm - 320mm. 201 pages. Covers have some shelf-wear, as well as some bumping to corners and extremities. Illustrator: Greg Elms. Quantity Available: 1. Shipped Weight: 1-2 kilos. Category: Cooking, Wine & Dining; Inventory No: 19776.
India, like a great spice mix, is a myriad of flavours. Qmin captures India's diversity, sampling more than 120 authentic recipes from across the country. The recipes are made new for the modern cook with a contemporary twist, but always remain true to India's ancient culinary wisdom. Taking you way beyond the old favourites, Qmin will introduce you to a whole range of lesser known specialities.About the Author Anil Ashokan grew up in Bombay, India, and after graduating from the renowned Bombay Catering School, he underwent training at the famous Taj Mahal Hotel in Bombay. Anil spent several years honing his skills there as well as travelling and cooking in Hong Kong, Paris, Japan and Switzerland. He went on to become a Taj Mahal hotel 'chef de cuisine' before moving to Australia to explore new horizons and to work in the position of Executive Sous Chef at the ANA Hotel (now called the Shangri La Hotel), a post he held for over six years. In 2004 he opened the highly regarded and innovative Sydney restaurant, Qmin. All pictures shown are of the actual product offered for sale. There is a stain to the bottom RH corner of the text block that in no way effects the text. Card Covers. Size: 250mm - 320mm. 201 pages. Covers have some shelf-wear, as well as some bumping to corners and extremities. Illustrator: Greg Elms. Quantity Available: 1. Shipped Weight: 1-2 kilos. Category: Cooking, Wine & Dining; Inventory No: 19776.