Raji Jallepalli, “Raji Cuisine: Indian Flavors, French Passion”, 2000.

Julia McWilliams-Child (1912-2004), Louisette Bertholle & Simone Beck, “Mastering the Art of French Cooking”, 1961 was the topic of an earlier blog blog post.

Edouard Pomiane (1875-1964), “French Cooking in Ten Minutes”, 1930 was also  the topic of an earlier blog post. 

Here I present: Raji Jallepalli (1949-2002), “Raji Cuisine: Indian Flavors, French Passion”, 2000. 

INTRODUCTION.

The “table of contents” of the cookbook is shown BELOW.

        TABLE OF CONTENTS

1. Introduction
2. Hors d’Oeuvres & Appetizers.
3. Soups.
4. Salad & Side Dish.
5. Meat.
6. Poultry.
7. Game.
8. Fish.
9. Vegetables.
10. Desserts.

Here I presented: Raji Jallepalli (1949-2002), “Raji Cuisine: Indian tFlavors, French Passion”, 2000. 

COMMENTS.

Raji Jallepalli (1949-2002), was a India born chef from Hyderabad, TELAGANA.  She opened her restaurant in Memphis, TENNESSEE. The recipes in the cookbook are from her restaurant.  Here I show “South Indian Barbecue with Collard Greens and Black Eyed Peas” from this cookbook.  This book shows her passion for French technique . Like Edouard Pomiane & Julia Child  before her Raji Jallepalli had a passion for French technique.