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The Landour Cookbook: Over Hundred Years of Hillside Cooking

Ruskin Bond (Editor) Ganesh Saili (Editor)

As delicious today as they were 60 years ago... and well worth the effort that's put into recreating them'. Landour, circa 1900s: The missionary impetus did not remain confined to schools. The intermingling of European. American and Indian flavours created a unique Anglo-Indian aroma which spread all over the hills. Compiled into The Landour Cookbook, they have left the taste of Mrs. Menzie's Cuban Stew, M. McGee's Corn Tamale, E.W. Ross' Blushing Apples, Larry Smith and D. Bunce's Wacky Crazy Cake, Sopa Aros (a Mexican rice dish)... for us to savour even today. Picture in the mind's eye the Landour bakers with their trunks on their heads, selling confectionery and bread; the trout provided as a 'service' by the friendly neighbourhood milkman; the melt-in-the-mouth Banana Fritters turned out by local cooks. Recreate these recipes and avail the free test offer: send samples of your efforts to the editors, Ruskin Bond and Ganesh Saili, for approval. The rest is for a family feast!

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Bibliographic information

Title The Landour Cookbook: Over Hundred Years of Hillside Cooking
Format Softcover
Date published: 01.01.2001
Publisher Roli Books
Language: English
length 256p., 18cm.