Book Description
Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts.
Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.
Customer Reviews:
Great receipes.......2007-08-16
This cookbook comes the closest to the real recipes that I have tasted, except they love to use oregano and lots of green pepper which should be ignored. Red peppers should be substituted and cumin is the favorite spice of the cubans. Once the recipes are doctored the food is outstanding. My favorites are vaca frita, oxtails, black beans (remember, do not use the oregano or the green pepper), the garbanzo bean dish with chorizo. Also remember that the type of chorizo you use will influence the dish and their are several different kinds. The Colombian type is excellent or I would stick to Goya's brand. The Colorado Bean Soup is awesome, especially if you puree it - though it is labor intensive. Remember that many of these recipes can be cooked in a pressure cooker, which is how many real cuban households make these meat dishes quickly and they come out the most tender. It would have been great if they included that method in this book but you can guesstamate the times. This works particularly well with the oxtails. You must remember also that each cuban family makes the dishes their way, so that is why you have to adjust the ingredients.
Disappointed Cuban.......2007-08-15
Just as my review for "Cuban Chicks Can Cook" this book has a whole was also a let down.
Wonderful Cookbook .......2007-07-20
This is truly a wonderful cookbook. Having never really experienced the Cuban cuisine, I was very excited when the book arrived. My wife and I have made four of the recipes: Sandwich Cubano, Picadillo (Cuban Beef Hash), Tambor de Picadillo (Beef Hash and Mashed Potatoes) and Congri Oriental (Red Beans and Rice) and the results were absolutely incredible.
Great Recipes.......2007-07-17
Being of P.Rican descent our cuisine is similar to that of Cuba. I purchased the book a few years ago and loved the recipes. I also purchased another copy recently for my son for Father's Day. If you're familar with cuban food, you'll probably make a few adjustments to some of the recipes. But all in all the recipes are very good. As far as the stories in the book, I do agree with another reviewer. With as much poverty as there is in Cuba, the authors do seem to have a nauseauting effect with all "They Were, and Had." Makes me wonder if these recipes are truly their own or the folks that worked in their home. But if you can get past their "Uppity" stories, I recommend the book. I also recommend: Daisy Cooks!: Latin Flavors That Will Rock Your World
cookbook that tells great stories.......2007-05-15
I love this book and have given it to many friends and family members over the years.
The book is easy to follow, the recipes are excellent and the stories associated with each chapter are interesting.
Average customer rating:
- Master Indian Cooking
- Amazing, amazing, amazing..
- Wonderfully Detailed, Challenging, Delicious
- The Best
- Makes cooking at home easier
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Classic Indian Cooking
Julie Sahni
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover
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Herbs, Spices & Condiments
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ASIN: 0688037216 |
Book Description
This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.
It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.
Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.
Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.
Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.
Customer Reviews:
Master Indian Cooking.......2007-08-10
I must admit to a bias in this review - I am a student of Julie Sahni. That said, this book is a MUST HAVE if you wish to learn Indian Cooking. Julie's goal is to teach people "to think like a native Indian in the kitchen." This book will teach you to do exactly that with recipes from the length and breadth of Mother India. The additional information on stocking your pantry, and the cultural background to the various regional cusines that she also gives is, therefore, both immensely practical and rewarding. There are no frills here, but that does not mean chopped down, it means that everything here is immediately useful, and even given the amount of material she presents, it is simple and clear, and you will find yourself using all that she teaches you from the start - thus she makes it so quickly rewarding. Vegetarians - Take Note- I am vegetarian, and I balked at her suggestion that I buy this book. I am glad I bought it. The cultural, pantry supply and other information are worth the price of admission alone. Additionally, as Julie pointed out, there are not THAT many meat recipes in the book, it has many vegetarian recipes not found in her "Classic Indian Vegetarian and Grain Cooking", and it is a more-than-worthy companion to her vegetarian book. The background fundamental knowledge in this book is absolutely necessary, the foundation for your MASTERY OF INDIAN COOKING. (PS- try the Beans Kari on page 309, you'll see what I mean!!!)
Amazing, amazing, amazing.........2007-08-08
Thank you Julie Sahni for this book!!! I have had it for over 6 years and it is my favorite cook book. I have turned into an more confident hostess and have thrown many dinner parties using the recipes. My friends comment that my food comes out better than some of the restaurants. I am ever grateful.
Wonderfully Detailed, Challenging, Delicious.......2007-02-15
I did some Indian cooking twenty years ago in college, but am long out of practice. I wanted to introduce my 12-year-old son to this cooking style, and this is the book I chose. It is highly readable -- by that I mean you might really enjoy sitting down and reading it cover-to-cover, without even getting out a pot or a pan. (But have a snack ready -- it will make you drool with hunger!) It has a lot of great background material and cultural context about how different foods are used in India (for example, we learn why it was historically difficult to produce drinkable wines in India). But the author is not entirely a traditionalist -- she makes practical recommendations about wines that will pair well with Indian food (hint: the strong spicing makes it pointless to use expensive reds with complex flavors; depending on the dishes you might consider sweet whites or fruity sparkling wines that you would certainly not pair with, say, French cuisine).
I had my son pick out a set of four dishes to cook, write out a list of ingredients, and set aside a whole Saturday to cook them. We are fortunate to have a local Indian grocery and the staff there was very helpful, so we came home with a heap of wonderful aromatic fresh spices. So how did it go?
Well, it gradually became apparent that trying to produce four dishes at once would overwhelm our small apartment kitchen. This brings me to my first cautionary note about the text: the recipes are for large quantities! Make sure you understand just how much food you are making before you start. For example, the meat curry we made calls for three pounds of beef or lamb! This one dish would probably feed eight to ten people when served with rice or bread. We had lots of leftovers.
The first thing we did was to make garam masala. This involved roasting a number of spices in a dry cast-iron pan, and then grinding up the resulting mixture with a mortar and pestle. (A $20 coffee grinder would have helped here, but we didn't have one available and this was a lesson in traditional cooking techniques). This is time-consuming, but the result is fantastically fragrant and delicious. But this leads us to my first cautionary note about the text. It took my son and I much longer to grind up the spice mixture than I anticipated, cutting into our remaining cooking time. This was just the first slowdown, but there were to be many more. It takes time to chop 3 cups of onions, even if you just prep them for the food processor, and you'll be in tears when they hit the hot pan; then you have to cook them slowly. You'll have to set aside sauces and prepare spice mixes; you'll dirty a lot of dishes. Many of the recipes require a considerable number of steps, some of which must be done rapid-fire to avoid ruining delicate flavors.
Note that I don't say any of this to criticize this cookbook -- all this attention to detail on the part of the author, and her unwillingness to take too many modern shortcuts, is what makes these recipes so authentic and special!
This cookbook is written for someone who is willing to take an whole morning or afternoon with the dishes, and prepare them slowly, enjoying the process rather than trying to jump to the finished product. Don't try these dishes for the first time when you have guests coming for dinner, like we did! And I highly recommend trying one new dish at a time.
After the garam masala was made we put together the meat curry (that's the dish that involves three cups of onions, as well as an unbelievable amount of turmeric). But the onions cook down considerably when you "brown-fry" them, and lose their pungency, and in Indian cooking the spices are often not just for flavor -- they also contribute to the texture and body of the sauces. In this case the result is a very pretty, satisfying sauce for slow-cooked beef or lamb. Which brings me to another cautionary note: when the author recommends that you let the meat cook longer, or rest to absorb flavors, do so! We cooked our meat dish for the minimum recommended amount of time. It was thoroughly cooked, but still somewhat chewy, and the flavors had not blended all that well. We found, though, that after a couple of days in the refrigerator and a re-heating, the meat fibers had continued to break down and the dish had a wonderful tenderness and flavor.
I also learned the hard way that these dishes really require the right tools. I had a very large non-stick pan with a thick metal base, which worked very well for brown-frying the onions and searing the mat. But it did not have a tight-fitting lid. Without it, the dish doesn't cook as quickly and evenly as it should, and the steam escapes, drying out the sauce somewaht. It would have been better made in a big Le Creuset casserole with a tight-fitting lid. Take a close look at the quantities and think "big!" (or cut the recipes in half).
Because our guests were due soon, we had to make some last-minute changes in the plans. We did not have time left to make the labor-intensive baby eggplant, so I made a pot of plain basmati rice and concentrated on the dessert, which was a traditional Indian pudding made from boiled-down milk with almonds and pistachios. For this I had acquired some expensive organic whole milk (I would consider this pretty much a necessity for any of the milk-based dishes!). This dish also took longer than I expected -- and required a vigil at the stove. Basically, you bring the milk briefly to a boil and then just simmer, constantly scraping and stirring, until it is only a fraction of its original volume. You must be careful not to burn it! For this process you want a heavy steel saucepan _without_ a non-stick coating (or something like an Indian wok), and a metal spatula or turner to scrape it with. Then you add honey and the nuts (optionally, decorative silver foil) and chill it, and it is done. It is really quite a simple dish and it was wonderfully delicious; everyone raved about it.
So, let me sum up.
-- This cookbook is great. The dishes are wonderful! Fun to read, and fun to cook.
-- However, it is not for the true novice. If you are very young or inexperienced in the kitchen but want to try Indian cooking, you might want to try "The Hare Krishna Book of Vegetarian Cooking" which features Vedic vegetarian Indian recipes that are presented more simply and with an emphasis on basic technique. Vegetarian cooking can be a little easier for novices because it is harder to give yourself food poisoning, and you won't waste expensive meat if you ruin a dish.
If you want to take on this challenge, I would suggest that you:
- don't try more than one new recipe at a time!
- don't underestimate the size of these recipes -- they make large quantities! This has logistical implications I did not plan for properly -- for example, the very large non-stick pan I had to use for the meat curry meant I could not fit any other big pans on my small stove.
- make sure you have some serious cookware -- for example, a 5-quart casserole with a tight-fitting lid, a big non-stick pan with a thick base to distribute heat evenly, and some good-size cast iron pans.
- take the time to get fresh spices and prepare them as directed.
- take advantage of the author's suggestions for cooking in stages, cooking a day or two ahead, etc., and always use the extra recommended simmering or resting time for best results.
- prep everything before you heat up the first pan (because sometimes you have to cook certain ingredients very quickly).
I am taking away one star because this cookbook would benefit a lot from some photographs. As it is, it has none, only a few line drawings. For example, what does it really mean to "brown-fry" onions? What does the author mean by "caramel colored?" A picture would be worth a thousand words. A new edition with some photos would be most welcome.
We are going to dive into this cookbook again, but a little more cautiously. I am planning to make a combination of a meat dish and rice dish -- a biryani! But next time I will be better prepared, and I'll take more time, and have more fun!
The Best.......2006-11-17
I bought this book in 1986, after returning from a vacation in India and falling in love with the cuisine. My poor old book is now falling apart, dog-earred and stained. I use this book all the time -- it truly is the only Indian cookbook one needs. Not only are the recipes fabulous, tasty and authentic, but I really love and appreciate that Ms. Sahni addresses freezing: I make many of her dishes in double or triple batches and freeze them. I've never had a problem, and Ms. Sahni has never steered me wrong. I cook for three (extremely diverse and very picky) generations in our family, and no one has ever turned up a nose at anything from this book. Tons of favourites, but must say that we have dal (freezes beautifully) all the time (usually Masala Dal or the pink lentils with garlic butter), and my Southern Gentleman father-in-law from Georgia is totally hooked on Chicken Kabuli. Children scarf down the broccoli sizzled with garlic -- yes, even the daughter who hates garlic. People who swear they hate Indian food love the food from this book. I've never prepared anything from this book which I did not love. Just thinking about it makes me hungry for samosas....
Makes cooking at home easier.......2006-05-06
I borrowed this book from the library, and also want to buy it. Fairly simple recipes with 6 ingredients/45 min to make, to longer, more complex ones. Includes a few pickles, lentil recipes (dahl), desserts, teas (2), veggie dishes, poultry, lamb, seafod, and sauces, including the green sauces that go with samosas. Also some breads. Good overall, less ingredients than my other cookbook, which may call for 10 diff seasonings besides onions and garlic.
Book Description
Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind.
This is her long-awaited second book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking.
The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself.
In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others. To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments.
Any time of the day you can snack or nibble on tasty foods that will contribute to your health but not your waistline: refreshing chats (salads without oil), a succulent array of fritters, kaftas, and kababs all ingeniously created from fresh vegetables, and a wide selection of crunchy savories from plantain chips to the irresistible giant papad (lentil wafer).
Your sweet tooth is not neglected by India's vegetarian and grain cooking. Lotus Seed Pudding, kulfi (India's delicious ice cream), coconut dumplings, and Quick Glazed Carrot Halwa are only the beginning of the unbelievable assortment of desserts and sweets Julie Sahni's Classic Indian Vegetarian and Grain Cooking makes available to you. Plus divine recipes for lassi (yogurt drink), refreshing teas, and classic South Indian coffee.This invaluable and instructive book places India's ancient tradition of delicious vegetarian and grain dishes directly into your hands.
Customer Reviews:
publishers, please correct the errors! .......2006-01-06
This book has been in print since 1985 - proof enough that it's not just another vegetarian book or indian cookbook, but a particularly good one. The recipes are excellent - some of them intriguing; the introduction is thorough; the index is good; recipes sometimes include ingredients that can't be found outside India, for authenticity's sake, but alternatives are also suggested in most cases; and the writing style is clear.
But I won't give it 5 stars. To me, a book is the responsibility not only of the author, but also the publisher. It's just not acceptable to leave errors in a 20-year-old book, such as the dish from Mysore that turns out to be from Bangalore, or a reference to Tanjore as the site of the Meenakshi temple (that left me wondering - did they get the temple wrong, or is the recipe from Madurai?). Also, if I'm going to pay for a hardcover edition, I expect it to be durable, not start falling apart at the (glued-together) seams the minute I start using it.
Also, I agree with another reviewer that this book should have had a lot more on other grains, especially millet and sorghum which are very popular in India but almost never available in restaurants.
And I might as well mention my pet peeve with both Sahni's books: why the distinction between side dishes and main dishes? I find it meaningless - it would have made more sense to put veg with veg, dal with dal, etc.
Still, if you like Indian cooking and don't want to limit yourself to what your corner curry house can offer, and if you want to learn about a vegetarian tradition which is far and away the richest in the world, you will find this book very enjoyable.
great indian technique source.......2006-01-01
I'll preface by saying that my personal experience with Indian cuisine is limited to the great restaurants around the U.S. that I've dined in. I haven't had the pleasure of going to India, or of enjoying home-cooked Indian food here.
On the other hand, I am an avid cook and have cooked professionally. One thing that all of my favorite cookbooks have in common is that they emphasize technique; another is that they link a cuisine to its culture. Using these books broadens my understanding of the technique of certain cuisines. Getting a feel for different cuisines' techniques and methods helps my overall ability to cook without recipes, and with confidence.
Ms. Sahni's book here has been an excellent primer for me on Indian cooking techniques. The patterns of the recipes emerge. The bases, braises, masalas, and finishing perfumed butters and oils. Just as Italian cuisine has its 'hand' and approach, but also its regional variations, so does Julie Sahni introduce us to the same in Indian cuisine with this book.
My only critique is that the book completely lacks photos, and drawings are nearly non-existent. While the recipes are thorough, sometimes desired texture is hard to gauge without some photos, especially with dishes that are unfamiliar from personal experience.
Otherwise, it is one of my 'primer' cookbooks, and an educational and entertaining glimpse into regional Indian cultures -- through food.
Classic Indian Vegetarian and Grain Cooking.......2005-07-05
Lots of ideas and quality information on ingredients and styles
An Unequivocal and Delicious "Yes!".......2003-10-22
My first reaction to many of these recipes has been "My god! Can you DO that with lentils/milk/yoghurt/vegetables?". But the answer is an unequivocal and delicious "YES!" There aren't tons of glossy colourful pictures smiling out at you (and pushing the price up), and this is a cookbook that has more recipes than you can shake a stick at, so it might be intimidating for some. But fear not. The recipes are well tested, the ingredients readily available, and the descriptions are well written and meaningful. This book has transformed my cooking and my kitchen, with recipes that are tasty, economical, and varied. If you are the least bit adventurous, try this book, I implore you.
A great start toward Indian cooking.......2003-01-19
My wife and I received this book a month ago, for Christmas 2002, and have been cooking our way through it ever since. We are both vegetarians and, while not Indian, have had authentic Indian cooked food.
The recipes are fairly well done, easy to follow, and obviously well tested. Unlike some cook books, the times are correct, the food tastes "right," and the descriptions are accurate. It is well worth having this book as a good introduction to Indian style cooking. Try the Eggplant and Potato side dish (as a main course) over rice, it's wonderful!
There are a few minor annoyances that cause me to only give four stars rather than five. First, the index is horrible. Looking up dishes by the Indian names is tedious as the book has been almost over Americanized. Second, with a title with the word "classic," I am disappointed in the number of items that tell me to "buy this at the store/nobody makes these from scratch anymore/this is too complex, here is a simplified version" in this book. I appreciate the information, but I don't want the variation, at least not without the true recipe too. Third, even most of the side dishes will feed an army. Not being Indian, I would like even more information on meal planning than is given. If I made all the things suggested, we would be eating the same meal for a week straight!
Finally, the book doesn't go into much detail about the different regions and I would prefer to have things divided into regions as well. Again, these are minor, and I recommend this book as a good first book, but the recipes are good, so give it a shot! Oh, there are some typos in the book too, and considering how long it has been in print, they should have been fixed long ago!
Book Description
A new classic on adapting authentic Indian seasonings and techniques to today’s American kitchen
Indian cuisine has finally come into its own in the United States, as evidenced by the opening of numerous stylish, upscale Indian restaurants. The "dance of spices" refers to the complex, subtle layering of flavors that is at the base of all Indian cooking. This definitive cookbook showcases the wonderful diversity of new Indian cuisine with 238 recipes: fragrant basmatis and rice pilafs; rich, soothing dishes like Chicken Korma; exotic dishes like Fennel-Scented Kashmir Lamb; tongue-teasing chutneys and relishes; side dishes like Velvety Mango Paneer; and sweet confections, all of which can be made with ease at home. Special chapters are devoted to subjects not fully explored in other books, such as tandoor barbecue, chaats–the savory street snacks of India–and popular flatbreads.
Laxmi Hiremath (San Ramon, CA), born in the South of India, has taught Indian cooking in the United States for more than a decade and is one of the San Francisco Chronicle’s most popular food writers. Her articles and recipes have appeared in such publications as Gourmet, Bon Appétit, and Fine Cooking.
Customer Reviews:
A staple for food lovers!.......2005-12-02
I was always on the look-out for recipes that covered Indian cooking methods from the basic foundation of making your own spices to elegant pairings of traditional Indian and Western ingredients. When my husband came home with 'The Dance of Spices', given to him as a gift at a seminar, I was surprised by the level of detail, care, and passion. Things that my mother cannot explain to me because of the miles between us, Laxmi has done comprehensively in her new cookbook. I have learned simple techniques like how to make my own ghee at home, understand the marriage of spices, and most importantly, how to make finger-licking Indian food in a San Francisco home. I hope you all enjoy this book as much as I have.
a must have .......2005-12-01
All the recipes that I have tried from this book have turned out to be excellent. The book is very fun to read, with some interesting childhood stories from the author. The dishes are very easy to make and all of them are extremely delicious. This book is meant for anyone who enjoys cooking a wonderful meal for their family.
very helpful for Indian cooking.......2005-09-21
I am relatively new to Indian cooking but this book provided easy-to-make recipes that were quite appetizing; each recipe has the author's own personal story, making it an interesting read as well.
great book.......2005-09-21
This is an excellent cook book and a must-have for every kitchen; each dish is very tasty and delicious.
Excellent.......2005-03-05
I have made several dishes and they have turned out very well. The books is fun to read since it talks about techniques and ingredients. This is a very comprehensive recipe book covering most all of India. If you need an easy to follow book that has a bit of nouveau along with the traditional Indian food, then this is a great book to buy.
Book Description
In most people's minds, there's a lushness to the flavors of India: all that spiced curry sauces that smell like incense when they're cooking and thick, flavorful chutneys in an amazing variety of colors, tastes, and textures. Foulsham's series brings the many moods of Indian cuisine to European and American cooks. Recipes use ingredients you don't have to order from Bombay and utensils you already have in the kitchen.
Customer Reviews:
Great all around Indian cookbook.......2005-10-23
I was looking for a recipe that matched something I had in a restaurant and it was in this book. I love Indian food and this book has it all.
Excellent for those who know Indian cooking techniques!.......2005-09-28
This cookbook is ideal for those who've watched their Indian mothers prepare meals but need some help in determining "exact measurements". The book does not describe technique very well, but after having seen my mother fix meals hundreds of times, I didn't need much instruction in technique. I needed help in ingredients and amounts. I modify the recipes in the book a little to more closely mimic my mother's cooking and have learned some new things along the way. I've found that many of the foods I grew up with in the cookbook turn out very well!
The index is a little difficult to sort through since various Indian foods have different names. Be patient!
Great Book.......2005-08-12
Excellent value for money. The whole series of books is excellent. Easy to follow recipes.
Fast, Easy, Delicious, Practical .. Did I Mention Cheap?.......2004-09-12
I've used this book for a couple of years, and it has never failed me. It's the first and best idea-generator when I find myself faced with a hungry-right-now feeling/family, and a kitchen with not much in it. Got only three aging zuccinis and a potato? This book guarantees that you'll make something wonderful of it. One egg and a wilted broccoli stem? No problem. Guests coming in half an hour? Got it covered. Not only will they eat, but they'll eat well and be mighty impressed besides. The only investment required, besides the very modest price of the book itself, is a half-dozen basic spices - especially since most of the recipes don't require (or miss) meat. Cheap, fast, creative, delicious, healthy.... I could go on even further but will only add that this book is the one and only thing I actually missed when I left it behind in the process of leaving my husband! And I'm buying another copy today.
Useless unless you like risks.......2004-09-11
I'm not sure why everyone gave this book good reviews. I know, it sounds like lots of bang for your buck--1,000 recipes! But they are packed in with no pictures, details, or descriptions. I don't know what I'll end up with, so I'm scared to try too much!
Book Description
Balti or karahi cooking originates from Baltistan in Pakistan, and in his latest cookbook, Pat Chapman has gathered Balti dishes that can be prepared with ease in home kitchens everywhere. Here are clear, simple-to-follow recipes for classic curry favorites cooked in the Balti method—dishes like Balti Mt-spi-cha-chi-aub (meat with spinach, chana dhal, chickpeas, and eggplant); Bhola Balti (lamb, chicken, and mixed vegetables); and Balti Exhaustion Dish—the ultimate curry that includes just about everything! This is a must-have cookbook for fans of curries and Indian food. Pat Chapman’s previous book was The Real Fast Curry Cookbook.
Customer Reviews:
Balti Balti Balti.......2006-09-03
I have one problem with this cookbook: the word Balti.
Every recipe has the word Balti in the title. The first sentance of every recipe uses the word Balti in it. And those aren't the only uses of the word. The overall effect is an annoying overload of the word Balti. Batli Balti Balti Balti Balti...it never stops.
Beyond that, it seems to be rather nice. It still gets five stars.
Average customer rating:
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Food in California Indian Culture (Classics in California Anthropology)
Manufacturer: Phoebe A. Hearst Museum of Anthropology, Berkeley
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ASIN: 0936127082 |
Book Description
Despite the importance and fascination of its subject, this is the first book devoted to the Native cuisines of California. It includes the food-related sections from many hard-to-find sources. Representing all regions of modern California, these detailed descriptions present the full range of Native food from gathering through storage, processing, cooking, and eating, as well as the role of food in myth and ritual. Selections on changes in food customs introduce comtemporary essays and photographs by Native Californians. An introduction by anthropologist Ira Jacknis focuses on cooking and eating. This richly illustrated volume will appeal to everyone with an interest in cooking and the natural world.
Book Description
When it comes to Indian cuisine, few, if any, chefs are as talented, celebrated, and adept as the versatile Ms. Sahni. Now revised and repackaged to focus on the distinctiveness of India's regional cuisines, her INDIAN REGIONAL CLASSICS demystifies the tantalizing world of Indian cuisine, with clearly explained recipes suitable for cooks of all levels. Indian cooking need not be heavy and overly complex. Indeed, in INDIAN REGIONAL CLASSICS, you'll find light, but robustly flavored fare such as Curry-Scented Mushrooms and quick dishes such as Malabar Coconut Shrimp. And throughout the book you'll savor the classic recipes from each of India's diverse regions, from the tandoori chicken of the north to the curried stews of the south. A simple, straightforward cookbook, INDIAN REGIONAL CLASSICS features Julie Sahni at her best.
Customer Reviews:
A gem, identical recipes for a lot less money than Sahni's Introduction..........2007-02-02
This book makes cooking wonderful Indian treasures do-able on weeknights. There are a wide-assortment of dishes to try and so far, the ones I've tried have worked beautifully. For those of you in search of Sahni's Introduction to Indian Cooking, no longer in print and fetching prices in the $100 category--this book has the identical text and recipes for $10-$20. Don't let those used book dealers fool you. Namaste.
another sahni success.......2003-08-31
i have and use all of sahni's cookbooks. this one is particularly good in that it includes many recipes that are not quite as labor- and time-intensive as many indian recipes can be--there are dishes that can be made for dinner on a weekday, after work. there are also recipes that do not resemble those in other indian cookbooks i have.
since its a much smaller book than her others, it does not contain as much background information--it would be a good idea to have a 'basic' indian cookbook to refer to for information about spices, paneer, etc. but, if you already have a good, basic indian cookbook, you will enjoy this one for the added facets of indian cooking.
Average customer rating:
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The Curry Companion
Manufacturer: Think Books
ProductGroup: Book
Binding: Hardcover
Herbs, Spices & Condiments
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ASIN: 1845250346 |
Book Description
Shamanic chefs, korma with karma, and vicious vindaloo: this curry collection sizzles with style and will tempt any taste! It follows the spice trail on its long journey from India to London, showing how several distinctive combinations of flavors have attracted gastronomes in a variety of countries. Learn the secrets of the spices and the brains behind the blends, and find out the answers to such appetizing questions as: What are the world’s curry hot spots—and the best curry houses? Which are the most reputable recipes? With this in the kitchen, the key to cracking curry will be at anyone’s fingertips!
Customer Reviews:
Don't waste your $$.......2007-05-12
I just really don't get the point of this book. I love curry and I have many curry cookbooks that contain loads of info on the history of curry and the spice trail etc. (try Madhur Jaffrey's Curries and Kabobs). This book basically feels like fodder - full of useless trivia and a very bad recipe or two. I am dropping mine in the local book exchange, and not even taking one in exchange because it wouldn't be fair! (I only gave it 1 star just to write the review)
Amazon.com
If one were searching for a culinary melting pot, the Caribbean Islands would surely qualify. Since the world ceased being flat, conflicting influences of indigenous and European cuisines have evolved here, forming the amazing combinations that make island cooking one of the most diverse and delicious found anywhere in the world. By offering recipes of the most well known dishes from this tropical archipelago, The Essential Caribbean Cookbook provides a tasty selection of the popular foods that are most commonly associated with the region, including Jerked Chicken, Crab Creole, Frijoles Negros, Callaloo, and Banana Curry. But the menu doesn't stop there, it also includes several examples of more unusual dishes like Run Down, Picadillos, and Pepper Soup. Each recipe includes concise directions and excellent photos that provide a step-by-step visual guide. There are also helpful sections describing the special ingredients that give Caribbean cooking its unmistakable flavor, such as Hot Chile Oil, Barbados Seasoning, and Peanut Sauce. This entry to the long series of Essential cookbooks is a welcome addition and offers an excellent opportunity for cooks to spice up their kitchen with some delicious and easily prepared meals. --George Laney
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