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Say Cheese!

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Forty years ago, cheese was an exotic, expensive food, something that Indians bought when they went abroad, as a special treat for those at home. Pizzas and cheeseburgers were almost unknown and fondues were the stuff of dreams. Another inhibiting factor, mainly for vegetarians, was that foreign cheese contained calf or cow rennet (an enzyme obtained from the stomach lining of the animals and used in the curdling process). The only purely vegetarian cheese known was cottage cheese or paneer, which was usually home-made. Today, all that has changed. With the advent of ‘vegetarian’ cheese, in which microbes, fungi or plant rennet are used to curdle the milk, cheese consumption in India is growing in the major cities. And the good news is that weight-watchers can now choose from a variety of low-fat and skimmed milk cheeses.
 

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Other Books by Sanjeev Kapoor

Everyday Cooking-Khazana of Delicious Dailies
Dal-Roti
Iron-Rich Recipes
Rice, Biryani and Pulao

Published by :

Popular Prakashan

Author :

ISBN :

978-91-7991-556-1

Format :

Soft Cover

Size:

4.5' X 6.5'

Price :

`99

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Sanjeev Kapoor

Sanjeev Kapoor, Celebrity Chef, ‘Best Chef of India’ award by the Government of India.

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