Stendahl The Bombay Palace: A Treasury of Indian Delights Adapted for theAmerican Kitchen. Dodd, Mead & Company, 1985. First edition. 0396085776 x/214 pages. Volume, measuring approximately 7.5" x 10", is bound in green cloth, with stamped gilt lettering to spine. Book displays light shelfwear at edges. Binding is firm. Interior is clean and bright. Illustrated with color plates. Dust jacket, with price of $19.95 on front flap, shows very light shelfwear. Jacket is preserved in mylar cover. "The superb Moghlai cookery of northern India has a growing following and many aficionados of this sophisticated, subtly spiced cuisine were first introduced to it a Bombay Palace restaurant. Now fo the first time, the chefs of this internationally acclaimed chain of restaurants around the world reveal their secrets. Moghlai cookery is famous for its delicate seasonings, fur full flavored spices gently used, and for its creamy yoghurt based marinades. It is an infinitely varied cuisine in which complex, elusive tastes are favored over simple hotness. With the Bombay Palace Cookbook, this exciting cuisine is no longer beyond the reach of the average cook. Using the shortcuts perfected in the Bombay Palace kitchens, you can now become a fine Indian cook with a repertoire of authentic and classical dishes .. all without excessive demands on your time. Two "Master Demonstration Recipes" are another unique feature of this book. If you master the basic techniques outlined in step-by-step detail in these mini cooking lessons, you will soon have the skills and confidence to create your own variations from scratch. Individual chapters on Appetizers and Soups, Poultry Specialties, Fish and Seafood, Meat and Tandoori Specialties, Vegetarian and Egg Specialties, Rice Dishes, Breads, Lentils and Legumes, Accompaniments, and Desserts and Drinks complete this comprehensive guide to one of the great cuisines."