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Indigo America's Favorite Recipes, Part II: The Melting Pot Cuisine | Erin Mills Town Centre
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America is often called the world's melting pot, a title that proudly celebrates its joyful amalgamation of many peoples, cultures, customs, languages and flavors. From every region of the world, people make the journey to start new lives in the United States, and they bring these international charms with them. America accepts people of all cultures and traditions with open arms. Home chef Uma Aggarwal, the author of The Exquisite World of Indian Cuisine and America's Favorite Recipes, Part I, presents a new collection of these melting-pot recipes, focusing specifically on entrées. An avid and passionate student of American cooking, she shares helpful information about the origin and history of these recipes as well. She uses exquisite Indian herbs and spices for both the flavor and the health benefits they impart. Inside, you'll find recipes for:
Salmon Wellington Salmon Puff Pastry with Mushroom Duxelles
Oven-Roasted Pulled Pork
French Beef Bourguignon
Green Curry Chicken with Peas and Basil
Lemony Broccoli and Chick Peas Rigatoni
Sweet and Sour Tofu (Ma Po Tofu)
Kim Chi Fried Rice with Korean Pepper Paste
Vegetarian Chimichangas with Bean and Cheese Filling
Swiss and Gouda Curry Fondue
And more Thanks to the contributions of generations of international cooks, the face of American cuisine is a dynamic one. Now, home chefs can easily draw inspiration from these pioneers. Bring the flavors of the world home today, with America's Favorite Recipes, Part II.
America is often called the world's melting pot, a title that proudly celebrates its joyful amalgamation of many peoples, cultures, customs, languages and flavors. From every region of the world, people make the journey to start new lives in the United States, and they bring these international charms with them. America accepts people of all cultures and traditions with open arms. Home chef Uma Aggarwal, the author of The Exquisite World of Indian Cuisine and America's Favorite Recipes, Part I, presents a new collection of these melting-pot recipes, focusing specifically on entrées. An avid and passionate student of American cooking, she shares helpful information about the origin and history of these recipes as well. She uses exquisite Indian herbs and spices for both the flavor and the health benefits they impart. Inside, you'll find recipes for:
Salmon Wellington Salmon Puff Pastry with Mushroom Duxelles
Oven-Roasted Pulled Pork
French Beef Bourguignon
Green Curry Chicken with Peas and Basil
Lemony Broccoli and Chick Peas Rigatoni
Sweet and Sour Tofu (Ma Po Tofu)
Kim Chi Fried Rice with Korean Pepper Paste
Vegetarian Chimichangas with Bean and Cheese Filling
Swiss and Gouda Curry Fondue
And more Thanks to the contributions of generations of international cooks, the face of American cuisine is a dynamic one. Now, home chefs can easily draw inspiration from these pioneers. Bring the flavors of the world home today, with America's Favorite Recipes, Part II.
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