A lot of cookbooks concern themselves only with recipes. There’s nothing wrong with that, of course, because recipes are the whole point of cookbooks. But if it’s a book about a cuisine that the reader is unfamiliar with, he or she might want to know more about the hows and whys – information that a person of that culture might have learned from childhood but which is unknown to an outsider.
In The Indian Cookery Course (2016), Monisha Bharadwaj gives explana...
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