Author: Arthur Robert Kenney-HerbertPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 370
Book Description
Author: Arthur Robert Kenney-Herbert
Author: Arthur Robert Kenney-Herbert
Author: Arthur Robert Kenney- HerbertCulinary Jottings
Author: Arthur Robert Kenney-HerbertPublisher: Legare Street Press
ISBN: 9781017887754
Category : Cooking
Languages : en
Pages : 0
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Wyvern
Author: Arthur Robert Kenney-Herbert
Author: Utsa RayRasachandrika
Author: Publisher: Popular Prakashan
ISBN: 9788171542901
Category : Cooking, Indic
Languages : en
Pages : 282
Book Description
"Rasachandrika is one of the classics among cookery books in Marathi. Generations of housewives have begun their culinary career by reading and following this book. Now the secrets of Saraswat cookery would be available to a much wide readership through this English edition." --Back cover.
The Cooking Colonel of Madras
Author: David SmithPublisher: Lulu.com
ISBN: 9780244113223
Category : Biography & Autobiography
Languages : en
Pages : 268
Book Description
Arthur Kenney-Herbert was a cavalry officer who served in India during the British Raj. Using the pen name "Wyvern," he wrote Culinary Jottings For Madras in which he gives instructions to British memsahibs on how to manage their servants, give refined dinners, and make Anglo-Indian curries. The book was a huge success, and made Wyvern famous in colonial India. When he retired to England at the rank of colonel, Wyvern built on his reputation as a culinary authority. He founded a cookery school, gave cooking demonstrations, and wrote books and articles for prestigious magazines. In this lively and fascinating biography, food historian and author of The Curry House website David Smith charts Wyvern's life and times, recreates his classic recipe for Madras Chicken Curry, and considers his legacy as a Victorian celebrity chef.
