Culinary Jottings: A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles (1885) is a cookbook written by Arthur Robert Kenney Herbert. The book is specifically aimed at Anglo-Indian exiles who are looking for a way to recreate the flavors of their homeland in their new surroundings. The book is divided into thirty chapters, each covering a different aspect of Indian cuisine and providing recipes for dishes such as curries, chutneys, and pickles. The recipes are presented in a clear and concise manner, with detailed instructions and helpful tips for preparation and cooking. In addition to the recipes, the book also includes information on the history and culture of Indian cuisine, as well as advice on the selection and preparation of ingredients. Culinary Jottings is considered a classic of Anglo-Indian cookery and is still widely used by cooks and food enthusiasts today.Based Upon Modern English, And Continental Principles With Thirty Menus For Little Dinners Worked Out In Detail, And An Essay On Our Kitchens In India.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.