About The Book Meat, fish and chicken are excellent sources of quality protein. They also supply appreciable amounts of minerals, calcium, iron and phosphorus and the B complex vitamins. Meat, fish and poultry may be served as soups, appetizers, curries, kebabs, bakes and pies. Every recipe is explained with the minutest detail to give you delightful results. Wherever extra About The Book Meat, fish and chicken are excellent sources of quality protein. They also supply appreciable amounts of minerals, calcium, iron and phosphorus and the B complex vitamins. Meat, fish and poultry may be served as soups, appetizers, curries, kebabs, bakes and pies. Every recipe is explained with the minutest detail to give you delightful results. Wherever extra care and precautions are needed during the process, I have mentioned them very clearly, so that you just cannot go wrong. About The Author Nita Mehta is a home science graduate from Lady Irwin College, Delhi University and a Gold Medalist in M.Sc. (Food & Nutrition). She has authored more than 300 books on various topics including more than 250 best selling cookery books. Her book Flavours of Indian Cooking won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair. In a span of a few years, over 3 million Nita Mehta cookbooks have been sold. The secret of her success is her thorough & meticulous approach towards her books. Nita Mehta has done cooking programmes for various TV channels and has conducted cooking classes in USA, UK, Canada and several other countries. She also has her cooking institute Nita Mehta Culinary Academy in New Delhi (India), where she has trained several thousand aspiring individuals into expert cooks. In addition, she creates recipes for food-related companies around the world.