Bøger af Vir

WINNER OF THE GOURMAND WORLD COOKBOOK AWARD 2019The way we look at our food has changed a lot in the last few years. With a slow-growing awareness about what we eat and where our food is coming from, we all wish there was an expert who could tell us everything we need to know. Why is haldi suddenly so popular around the world? Do avocados live up to the craze? Which fruit and vegetables are indigenous to India?From food columnist and star journalist Vir Sanghvi comes a collection of insightful, witty and myth-busting pieces about the ingredients in our kitchens. In his distinctive, no-holds-barred style, Sanghvi introduces the reader to not only the Indian pantry but also the culture, history and unique experiences that make Indian food so popular the world over.

Animal Feeding and Production in India, an edited work of the prominent scholars and renowned experts at the prestigious GB Pant University of Agriculture and Technology, Pantnagar. Especially structured for Indian farmers, livestock owners, dairy entrepreneurs, animal ecologists, researchers, and students, the book attempts to cover all aspects of livestock production and feeding. All important livestock species - cattle, buffaloes, Angora rabbits, goat, sheep, poultry - which are reared in India and serve rural economies to a great extent have been covered in the chapters. Issues such as total mixed rations, nutritive value of cultivated fodders, ethno-medicines, draught animal power, Angora rabbitry, fostering nutritive value of poorly digestible straws, livestock-mediated agro-ecosystem services, rangeland resources, unconventional feeds such as mustard straw, etc. have been intensively discussed. The last chapter of the book beautifully answers questions frequently asked by the farmers. In essence, the book could be of vital significance for sustainable livestock production and feeding and for augmenting livestock based livelihoods.