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Vegetarian Recipes For Healthy Living
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Vegetarian Recipes For Healthy Living
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Foreword

 

The late Thangam E Philip was a role model who inspired her students to dream, to work and to reach for the stars. As one who was fortunate enough to be her student in the 1974 batch at the Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai, it gives me immense satisfaction to be asked to write the foreword to her posthumous book, Thangam Pbilips Vegetarian Recipes for Healthy Living.

 

There are various reasons to adopt vegetarianism: ethical, medical, environmental, religious, political, cultural, aesthetic and economic are some that spring readily to mind. However, to my teacher, it was essentially a way of life.

 

In the hunter-gatherer state of early evolution, a meat-based diet was normal to human beings. But with the advent of agriculture, cereals and vegetables began to play a predominant role in our diet. This is especially true of every variation of Indian cuisine. In fact, even in those Indian cuisines that place a lot of emphasis on meat and fish preparations, vegetarian dishes have been given equal importance.

 

The socio-historical reasons behind this phenomenon and the medico-economic reasons that should make vegetarianism a way of life are presented with great clarity by the author in her Introduction. This section also contains very useful directions on how to prepare different types of vegetables for the table, and the recipes are a delight both to the palate and the eye.

 

With all love and respect to a great teacher and connoisseur of good food, who wrote the two-volume Modern Cookery for Teaching and Trade, a classic work on the culinary arts that serves as the standard textbook, I present this book, Thangam E Philip's last work.

 

Contents

 

I.

Introduction to Vegetarianism

 

II

Leafy Vegetables

15

III.

Medicinal Herbs

49

IV

Beverages

53

V

Non-leafy Vegetables

57

VI.

Roots and Tubers

95

VII.

Fruits

125

VIII.

Miscellaneous Fruits

163

IX.

Cereals and Millets

169

X.

Pulses

187

XI.

Nuts and Oilseeds

217

XII.

Spices

233

XIII.

Miscellaneous Recipes

253

XIV

Other Foods with Medicinal Properties

265

 

Index

269

 

Sample Pages

















Vegetarian Recipes For Healthy Living

Item Code:
NAH272
Cover:
Paperback
Edition:
2011
ISBN:
9788125037385
Language:
English
Size:
8.5 inch X 5.5 inch
Pages:
285
Other Details:
Weight of the Book: 220 gms
Price:
$25.00   Shipping Free
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Foreword

 

The late Thangam E Philip was a role model who inspired her students to dream, to work and to reach for the stars. As one who was fortunate enough to be her student in the 1974 batch at the Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai, it gives me immense satisfaction to be asked to write the foreword to her posthumous book, Thangam Pbilips Vegetarian Recipes for Healthy Living.

 

There are various reasons to adopt vegetarianism: ethical, medical, environmental, religious, political, cultural, aesthetic and economic are some that spring readily to mind. However, to my teacher, it was essentially a way of life.

 

In the hunter-gatherer state of early evolution, a meat-based diet was normal to human beings. But with the advent of agriculture, cereals and vegetables began to play a predominant role in our diet. This is especially true of every variation of Indian cuisine. In fact, even in those Indian cuisines that place a lot of emphasis on meat and fish preparations, vegetarian dishes have been given equal importance.

 

The socio-historical reasons behind this phenomenon and the medico-economic reasons that should make vegetarianism a way of life are presented with great clarity by the author in her Introduction. This section also contains very useful directions on how to prepare different types of vegetables for the table, and the recipes are a delight both to the palate and the eye.

 

With all love and respect to a great teacher and connoisseur of good food, who wrote the two-volume Modern Cookery for Teaching and Trade, a classic work on the culinary arts that serves as the standard textbook, I present this book, Thangam E Philip's last work.

 

Contents

 

I.

Introduction to Vegetarianism

 

II

Leafy Vegetables

15

III.

Medicinal Herbs

49

IV

Beverages

53

V

Non-leafy Vegetables

57

VI.

Roots and Tubers

95

VII.

Fruits

125

VIII.

Miscellaneous Fruits

163

IX.

Cereals and Millets

169

X.

Pulses

187

XI.

Nuts and Oilseeds

217

XII.

Spices

233

XIII.

Miscellaneous Recipes

253

XIV

Other Foods with Medicinal Properties

265

 

Index

269

 

Sample Pages

















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