Book Description
With its exotic aromas and complex flavors, Indian cuisine is one of the world's best. It's no wonder that so many people adore it--and also no surprise that it could seem daunting to cook Indian food at home. Now, acclaimed chef and cooking teacher Suvir Saran cuts out the fuss, sharing casual, home-style Indian dishes that are perfect for everyday cooking.
Indian Home Cooking is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors,
Indian Home Cooking heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine, including:
*Irresistible snacks and appetizers, such as Puff Pastry Samosas with Green Peas, and Spinach-Potato Patties
*Seductively spiced lentil dals, from the North Indian classic flavored with whole cinnamon, cardamom, and cloves to a Southern Indian version with dried red chilies, mustard seeds, and curry leaves
*Aromatic meat and seafood curries, like Coconut Chicken with Cashews and spicy Goan Shrimp Balchao
*An incredible range of vegetable dishes, including Stir-Fried Green Beans with Cumin, and Cauliflower with Sautéed Green Peppers, Tomato, and Yogurt
*Easy, colorful chutneys and pickles to fill your pantry
Filled with gorgeous photographs, fresh flavors, and practical advice, Indian Home Cooking is an illuminating guide to real Indian food.
Customer Reviews:
Wonderful intro to a favorite cuisine.......2007-08-11
Every time I walk past an Indian restaurant, sometimes even downwind of one, my mouth waters. I get almost the same experience from these lucious pictures. If you cook with your eyes, you'll love this book.
Despite the incredible complexity of Indian flavors, every-day cooking is very approachable. This gives a wide sampling of favorite dishes, both vegetarian and meat-based. In addition to main dishes of many sorts, this covers the soups, raitas, breads, pickles, deserts, and beverages that complete the experience.
There are more encyclopedic Indian cookbooks around including Classic Indian Cooking, as well as books that pay more attention to regional differences. This makes a great book for the beginner, though, with its clear directions, variations on each recipe, and emphasis on accessible ingredients. If you cook for fun and a little dinner-time adventure, you'll find a lot to enjoy in this book.
-- wiredweird
Easy Book; Great Results.......2007-02-28
I have been using this cookbook for over a year now and, like most reviewers, I can't recommend it enough. You'll have to pardon me if I write a long review...I think I enjoy writing about this food as much as I do cooking and eating it...
I'll comment on some of the specific dishes below but, first, I'll say that the recipes and techniques in this book are simple (for Indian food, anyway) but they produce dishes with very deep flavors. That said, even the meatier curries are lighter and fresher than what I have eaten in most Indian restaurants. In fact, for the most part, I now prefer to cook and eat my own Indian food. At the risk of sounding corny, these recipes have given me a lot of pleasure.
Two other quick points: Since I've been using this cookbook I've tried others, as well as some recipes that I've found online but hands down this book beats all. I find that other recipes produce dishes are either too heavy, aren't flavorful enough, take too much time or the recipes themselves just don't feel inviting to me. I use other cookbooks for other types of food, of course, but for Indian food I'd have to say this is the cookbook. Also, I've been to India a couple times, as well as other places with substantial Indian populations--Dubai, Singapore, Malaysia--so even though I've only been cooking Indian for a year I've known quite a range of Indian food over the years.
And now, the food:
The dals: There are several dal recipes in this book and I've cooked them all. They range from very simple with just a few ingredients to more complex, with multiple layers of flavoring. My favorites are the `simple lentil dal with fresh ginger, green chiles and cilantro', which smells especially fresh and bright when on the stove, and the `simple lentil dal with whole cinnamon, cardamom and cloves'. Both of these have pretty complex flavors but, as a dal should be, they're light.
The vegetables: I haven't made all the recipes in this section but have yet to hit a dud. I'm a real fan of these dishes because the ingredients are inexpensive and the dishes themselves are very healthy and, as an unabashed carnivore, they I'm pleased with their surprisingly huge flavors. A few favorites are `stir fried carrots with cumin and lime', `smoked spiced eggplant' and `Indian cheese in an herbed green sauce'. These dishes are all pretty easy to make, although some take a bit more time than others.
Chicken dishes: I've cooked all the chicken curries and while I have my favorites I'd say they are all outstanding. In my old job I used to bring these in for my lunch and people would literally freak out when they smelled them from across the office. You could say that some of the curries produce a bit too much sauce but I don't mind eating this with rice or bread, especially since it makes the dish go a bit further. There are also recipes for ground poultry dishes and Cornish game hens, but I haven't made these yet. I'd agree with another reviewer who noted that you'll probably need to double the cooking time for the chicken curries. This also applies to the meat curries, below.
Meat dishes: I've made almost all these and have yet to hit one that was anything less than delicious. One thing I've learned is that if I'm cooking meat it's better to pay a little extra for high quality cuts. It makes a big difference. My favorite recipe in this section is the `lamb stew with tomato and southern Indian spices'. I make this with beef or lamb and either way it is one of the deepest, most mysterious dishes I've ever smelled or eaten. I also cook the Vindaloo dish quite a bit, with either pork, lamb or beef.
Fish & shellfish: As is the case with the meats, using the best fish you can afford is worth the extra money. If I can't spend it, then I hold off on cooking fish until I can. Fortunately, these recipes are versatile--I've cooked the `halibut in a hot-and-sour sauce' with either halibut, other sorts of cheaper white fish, scallops or shrimp. All were delicious (except my experiment with haddock, which was just so-so) and pretty much left the diners speechless. The `salmon curry' was something so spectacular that I couldn't believe I'd made by myself, while the `Mangalore fried shrimp' took virtually no time at all. I find that these dishes are at their best if you leave the fish a bit on the rare side. If that sounds a bit strange, just try it once and decide for yourself.
Raita, pickles & chutneys, drinks: I've made a couple of each and have been happy with them all. I've been particularly happy with the raitas (especially the pineapple raita) since they're easy, taste great and for some reason guests are amazed to find them on the table.
Rice dishes: The cookbook notes that it's impossible to overestimate the importance of rice to Indian culture and spiritual traditions. Well, then it's no surprise that the rice dishes in this book are suitably rich and creative. For me, plain basmati rice is profound enough, but dishes such as ` lemon rice' or `coconut-mint rice' put me on the verge of hallucinating.
Appetizers, snacks, flatbreads, sweets: I haven't made any of these. A couple friends have and, like pretty much everything in this book, the reports are all very positive.
A couple final suggestions: Not everyone wants to blow a lot of cash on a pot but especially for the curries, which simmer for a long time, a high-quality pot makes a world of difference. I use enamel-coated cast iron and it radiates the heat in such as way that the sauce becomes very hearty and I think this also helps open up the magic of the spices. On the other hand, when visiting a friend I cooked in a lighter pot and the curries wouldn't thicken properly. Also, don't be put off if you realize you have to buy some new spices to cook these dishes. Really, you don't need many, they aren't expensive, they're very good for your health and they'll open an entire new universe of flavor. If you can't find everything in your grocery store, go online. Finally, once you get comfortable with the recipes, you'll find that you get faster at putting together the spice mixes. Relax, set aside some time and you will be very happy with the food you'll be able to create.
My favorite Indian cookbook.......2007-02-16
I own a lot of Indian cookbooks and this is my favorite one. The recopies here tend to be a lot healthier than other cookbooks, but they still taste authentic due to Saran's technique of roasting and layering his spices. You'll want to find a well stocked Indian Grocery store after getting this book to stock up on cardamom pods and curry leaves. I can't wait to check out Saran's restaurant (Devi) next time I'm in NYC.
Indian cooking for the American palate? Yes!.......2007-02-07
As someone who loves traditional South Asian food, my natural tendency has been to share it with my non-Asian friends too. Yes, that means my American friends who grew up eating foods that are much milder in flavors and intensity. However, being a typical Asian male means that I was never taught how to cook. But I love cooking and whatever I did learn, it was mostly by trying to remember my mother and aunts cooking whenever they did let me in to the kitchen. The rest was based on experimentation and of course, a big dose of gut instinct. But that generally meant strong and sometimes imbalanced and unpredictable flavors.
That all changed when I came across Suvir's book! Not only can I make consistently tasty and easy to prepare foods, he has also been the teacher that I never had. I actually enjoy just reading this book for fun.
This book makes a great present as well for those who like Indian food but are too afraid to try making it at home. My girlfriend had that problem. She is a gourmet cook but she never tried to make Indian food. I got her a book and gave her a list of spices to get at our local Indian store (the book also has a list). Now she is fully stocked and ready to make most of the dishes in the book without having to search for a particular spice at the grocery store at the most inconvenient time, which is just before you decide to make one of the dishes.
Please go on and introduce yourselves and others to the joy of simple and mostly healthy Indian cooking. Suvir is a great teacher. Learn the basics from him in this book and then experiment! Good luck.
Khalid
Wonderful!.......2007-01-03
This was my first experience cooking Indian food at home. Wow! Now my husband and I actually prefer my own cooking to that of any of the Indian restaurants here in Buffalo. The photos are great, the directions easy to follow, and the result is fantastic. This is one of my favorites.
Amazon.com
Julie Sahni's Introduction to Indian Cooking makes the exquisitely spiced food of her native land accessible to nearly anyone. All the exotic ingredients, including thyme-like ajowan (ajwain) and tart tamarind, are explained, but most recipes call only for items available at most supermarkets.
Sahni, who loves to teach, here uses authentic food to illustrate an important point: in India, the spicing is complex but cooking techniques and equipment are simple. She proves this with well over 100 recipes that can be comfortably made by an average cook. The tandoori dishes, mostly kabobs, call for simple marinades. Ten pilafs range from plain and foolproof boiled basmati rice to a voluptuously peach-studded dish. Malabar Coconut Shrimp (a quick sauté); cumin-coated, seared and boiled potatoes; and New Delhi Spiced Lentils are all dishes one could turn out on a weeknight in about 30 minutes.
Sahni tells how Indians use spices medicinally (as well as for seasoning), how an Indian meal differs from a Western one, and how you can eat Indian style. The chapter on breads alone is a great introduction to this fascinating accompaniment to most Indian meals.
This is a perfect first Indian cookbook. It provides a sampling of the vivid flavors of a range of regional Indian dishes. More experienced cooks will want it as a source for Indian dishes simple enough to cook on a weeknight. There are 16 pages of color photos. -- Dana Jacobi
Customer Reviews:
it's in print and you can save money, buy Indian Regional Classics.......2007-02-02
This book rocks! But save yourself a lot of money and get the still in print, Indian Regional Classics, by Julie Sahni. It's hardcover and contains the exact same text. Don't let those used dealers fool you into spending $100, when you can get the same goods for $10-$20. Namaste.
A good introduction to Indian cooking.......2001-01-07
I suppose this book is a good introduction to Indian cooking, but some of the ingredients are not readily available at most grocery stores and will have to be purchased at specialty stores, but all in all, this is a good book to use for basic Indian dishes.
Great book.......2000-07-29
Hi,
Just want to share my recommendation with all other people who hate cooking! This book is the best way to get introduced to Indian cooking. It converted me from a person who hates entering the kitchen to one who loves cooking!
simple and tasty recipes!
Great book.......2000-07-29
Hi,
Just want to share my recommendation with all other people who hate cooking! This book is the best way to get introduced to Indian cooking. It converted me from a person who hates entering the kitchen to one who loves cooking!
simple and tasty recipes!
Easy instructions for exotic results.......2000-05-16
I love this book! Julie Sahni's "Introduction to Indian Cooking" has become a staple in my cookbook library. With just a few easily attainable spices and Julie's simple instructions, I have been able to turn the most mundane rice and vegetable dishes into exotic delights that never fail to intrigue my guests. The meat and shrimp recipes, especially the Malabar Coconut Shrimp, are not only delicious, but fast and easy. I have become addicted to the Mango Lassi - a refreshing drink at any time of the day. Whether you're making just one dish, or a complete Indian meal, this book covers it all.
Average customer rating:
- An excellent introduction into the world of wine
- Great pictures, not so great content
- beautiful to look at, fun to read
- Not great
- An OK place to start
|
Wine: An Introduction
Joanna Simon , and
Joanna Simm
Manufacturer: DK ADULT
ProductGroup: Book
Binding: Hardcover
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Book Description
From the grape to the glass -- a stylish, contemporary guide to experiencing the world of wine. Open the pages of this inspiring guide and you uncork the exciting world of wine. Award-winning wine writer Joanna Simon steers the reader through a tantalizing range of styles, grape varieties, and wine-producing regions and offers refreshingly down-to-earth advice on how to buy, taste, serve, and store wine for maximum enjoyment. Most of us would like to try a wider range of wines, but are reluctant to make an expensive mistake. Joanna Simon helps readers to experiment with confidence and taste new wines that are similar to those they already enjoy. So for instance, if you like Australian Chardonnay, you may also like white wines from Navarra in Spain, Chilean Semillon, or South African Chenin Blanc. Covering over 70 grape varieties, the typical flavors of key varieties such as Cabernet Sauvignon and Riesling are examined in depth. There are expert tips on buying, storing, and tasting wine along with advice on food and wine pairings, essential vintage charts, a glossary of terms, and a useful pronunciation guide. Sumptuous location photography of the vineyards, wineries, and cellars perfectly captures the miraculous process that turns the humble grape into something spectacular in the glass.
Customer Reviews:
An excellent introduction into the world of wine.......2007-03-22
This was the assigned text book for the International Sommelier Guild Level 1 course. The material is well organized and concise. It provides a good introduction to wines from the grape, the regions in which they are grown, the wine making process, how to evaluate wine and food pairing. Joanna Simon provides a good place to start for anyone who wants to enjoy the amazing world of wine.
Great pictures, not so great content.......2006-03-22
If you want a wine book that has great photos this would fit the bill. If you also want a wine book that is very short on substance this is a good choice.
As an introductory text, "Wine: An Introduction" leaves a lot out. As a professional sommelier this was my very first text book and I must say that this book did not cover the basics of wine well at all.
The book only covers the top 6 main varietal grapes in a moderate level beginner of detail. The rest get anything from a sentence to possibly two paragraphs. Very little information about regions, regional styles, vinification, or the industry surrounding wine makes an appearance.
Want to know about grapes? Try buying "Vines, Grapes & Wines". Want to know about regions try "The World Atlas of Wine". Both are availible on Amazon.com. Both are much, much better books at helping you find your bearings in the stormy seas of wine.
beautiful to look at, fun to read.......2004-12-14
This is one of my favourite books on wine. I like the way the book presents Ms Simon's essays, has lists of useful facts and the pictures - gosh, its got pictures of wine grapes so ripe I'm tempted to eat them. Ms Simon's writing is simple and a joy to read, and for a starter book on wine, this is hard to beat.
Unfortunately, the negative reviews do have a point. It's not that the book is badly organized - the organization is logical and coherent. What went wrong is that the editors at DK gave a table of contents that makes people guess what's in each chapter. Terrible! An index is no substitute for a proper contents page.
A more detailed listing of sub-headings in the table of contents would tell people at a glance what's in the book and where to find it. We shouldn't be made to flip through the book deciphering exactly where was the part that dealt with deciphering wine labels. sigh.
Anyway, a very nice book to have.
Not great.......2004-05-08
As mentioned by another reviewer, the organization of this book was not ideal. I was disappointed, because usually Simon is a terrific writer. I do like the visual richness of DK books but found their "French Wines" by Robert Joseph to be far superior to this one; wonderful to look at AND to learn from.
An OK place to start.......2002-04-22
I purchased this book because it was published by DK. I have come to love all their books. The present a clear and direct path to get their point across. That did not seem the cae with this book. There was a not a good place to start. Rather it seemed that you had to jump around the book. It contains great information, just not organized the best.
Product Description
Apicius is the sole remaining cookery book from the days of the Roman Empire. Though there were many ancient Greek and Latin works concerning food, this collection of recipes is unique. The editors suggest that it is a survival from many such collections maintained by working cooks and that the attribution to Apicius the man (a real-life Roman noble of the 2nd century AD) is a mere literary convention.
There have been many English translations of this work (and, abroad, some important academic editions), but none reliable since 1958 (Flower and Rosenbaum). In any case, this edition and translation has revisited all surviving manuscripts in Europe and the USA and proposes many new readings and interpretations. The great quality of this editorial team is that while the Latin scholarship is supplied by Chris Grocock, Sally Grainger contributes a lifetime's experience in the practical cookery adaptations of the recipes in this text. This supplies a wholly new angle from which to verify the textual and editorial suggestions.
This volume supplies a fully referenced parallel text (Latin and English) of Apicius and of the excerpts from Apicius done by Vinidarius. There is an extensive introduction discussing both the art of cookery in the later Empire and the origins of this text, together with a new hypothesis as to its true date. There are then long appendixes discussing the vexed question of the true nature of the Roman store sauces, garum and liquamem. There is also a full bibliography and extensive discussion of the meaning of technical terms found in the text. This book will set a new standard for Apician studies.
Customer Reviews:
Over-priced retranslation of Apicius.......2007-02-11
No wonder they didn't want to release this into the open market. The publisher is way too proud of the packaging. Releasing this at a more reasonable price would have at least doubled or tripled the sales! The work is excellent, with many new insights on Roman cooking by two noted scholars in the field. The new and fresh look, the background data, the recipes themselves, are all worthy of your time, but the price of the book has kicked it out of the hands of the casual cook and put in into the price range of severely dedicated hobbiests and scholars, a great disservice to the many readers who have an interest in this subject. There are several almost as good works for a much more reasonable price. I'd wait for a used or discounted version, unless you are really into the subject! I confess, I am happy to own the book, but I did NOT and would not pay full cover price for this work!
Book Description
Washington has become the epicenter of a major wine boom and is now the second largest producer of wine in the United States after California. In a relatively short period of time, the superb premium wines produced by the state's award-winning wineries have attracted recognition from experts around the world. Many wine connoisseurs see the future of American wine in the Pacific Northwest, and specifically in Washington State.
DISCOVERING WASHINGTON WINES is the first consumer-friendly guide to Washington's wine growing regions, profiling notable wineries and emerging "cult" vintners.
DISCOVERING WASHINGTON WINES is filled with useful information for the wine enthusiast, including history, maps, illustrations, a glossary of wine terms, and a complete list of all wineries in the state. This completely new book explains the essential facts about Washington wines in a compact, highly readable volume and makes an ideal introduction to the subject. It is a must for wine lovers, regional history and travel fans, and those who enjoy creating their own "wine country" tours.
Customer Reviews:
Decent book, but some errors.......2006-03-05
This book is an easy read, and informative, though not nearly as detailed as some other books on Washington's wines which are available for comparable prices.
I was bothered by the erroneous maps printed in the sections describing each of Washington's A.V.A.'s. These maps showed the Yakima River flowing south and east of the city of Yakima. In actuality, the river does go through Yakima, and extends north beyond Ellensburg.
I wonder how much the authors really know about Washington wines, and how much care they put into their research, if this type of error slipped by them.
A Mighty Fine Handbook.......2004-01-11
We've just ordered two more copies of Mr Parker's very useful and informative book, both for friends in Europe with educated palates who frequently journey to the Northwest for vacations. The book provides an interesting history of wine production in our state as well as quick-reference educational bits about wine types and other specifics. Maps, along with listings of dozens of wineries-- with addresses and websites-- are handy for visitors and residents as well. We enthusiastically recommend this guidebook!
A helpful introduction to the world of Washington wines.......2003-08-25
I know many folks looking beyond California to Washington state for new directions in both wines and wine touring. Everyone seems to have visited California's wine country but Washington offers something new. I'm not a wine expert and didn't know much about Washington wines, but this guide brought me up to speed quickly on the history, wine regions, and other important facts. I'd recommend it as a gift to someone new to Washington wines or for keeping a copy in your car's glovebox when touring Washington wineries.
Useful, Informative & Entertaining Guide.......2002-10-30
This very attractively produced book serves as a terrific guide to the wines of Washington. I'm pretty much of an ignoramus when it comes to wines in general so I learned a great deal from this book and appreciated the non-exclusive tone of the writing, but feel sure there is ample depth here for the winoscenti. In addition to learning my Syrah from my Viognier I enjoyed the section on the history of the wine industry in the area and especially on the production and elements of winemaking.
My favorite segment of the book may be the extensive appendix full of all kinds of great material in addition to the useful glossary and list of resources and directory of Washington wineries. The appendix includes indispensable advice on pairing wines with food, tips on selecting wineglasses, and how to remove corks from champagne and sparkling wine bottles.
Now I'm waiting eagerly in hopes the author will start work on "Discovering Washington Beers."
Book Description
A Taste of Persia is a collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, a list of specialty stores around the nation that sell hard-to-find items, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.
Customer Reviews:
More than a cookbook.......2007-04-15
This book offers a great deal of cultural background in addition to its fantastic recipes. Highly recommended (especially the Pistachio Soup recipe on page 45).
yum !!!.......2007-04-11
I love this book because I lived (30 years ago) in Iran and enjoyed the food very much. This is the first Iranian cookbook I found, with excellent recipes, very easy for me to duplicate...and enjoy!
The perfect introduction to Persian Cuisine..........2006-07-12
As a Persian who's trying to learn to cook persian food, this is the best Persian cookbook I have. It lists the most popular foods, the receipes are easy to follow and turn out great! Almost as good as my own mom cooks them... I would definitley recommend this book!
Love it, gifted it, traveled with it!.......2006-02-02
I have used many of the recipes, modified them, cooked them with friends and family. I have given my first copy away to my mom and then had to search bookstores to replace it. I even took it on the plane when I visited my family to make a special dinner for my dad's birthday with the whole family there. Grandma even loved it! I especially like to make the crusted saffron, yogurt rice for others. The presentation is great, but best made with a friend to share in the prep. As the author says, nushjan!
best cooking book.......2001-06-10
she summorize the persian dishes in the best possible recepies. simple and testy. the photoes are excellent. thank you Mrs najmieh .
Book Description
With the rapid growth of the wine industry, it has become increasingly important for not only the enologist and wine maker, but also cellar and laboratory staff to perform the routine wine making duties. Written by a practitioner with hands-on experience in the field,
Introduction to Wine Laboratory Practices and Procedures provides a step-by-step guide on performing these essential tasks.
Gently easing the reader into the more advanced concepts and analysis, the book covers vineyard sampling to bottling with sections on chemistry, safety, quality control, and general wine education.
It's a must have for entry level wine chemists and enologists; students in junior college programs; small and large wineries; professional and home wine makers; winery production staff; or anyone wanting to learn about winemaking in an easy to understand format.
Average customer rating:
- Author's Notes
- Showcases 125 unique and delicious recipes
|
Introduction To Asian Cooking (Nitty Gritty Cookbooks)
Kristin Enkvetchakul
Manufacturer: Bristol Publishing Enterprises
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
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| Asian
| Regional & International
| Cooking, Food & Wine
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General
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ASIN: 1558673237
Release Date: 2006-07-30 |
Product Description
You don't need to be Asian or go to cooking school to make great Asian food at home, and the author of Asian Cooking for Beginners is proof of that! Especially in the age of the internet, there is no reason everyone can't cook Asian food: no matter where you live, you can have even the most "exotic" ingredients delivered to your home.
This book collects together classics of Asian cooking from China, Japan, Thailand, Korea, and elsewhere, and presents the recipes in an accessible, straight-forward style that makes it easy for you to cook authentic-tasting Asian food. Including detailed infomation on locating ingredients and on different ingredient brands, this is a wonderful introduction for all lovers of Asian cooking, from beginner to experienced cook.
Customer Reviews:
Author's Notes.......2007-04-10
I am the author of this cookbook.
First of all, although the description does not mention it, this book also contains a detailed sushi section. It gives clear instructions on how to make great sushi at home, including how to make sushi rice, how to cut sushi, and how to make several different rolls. A detailed glossary explains different kinds of sushi, and the book also tells where someone can get great quality sushi on-line.
The book also contains traditional recipes from China (stir fries and dim sum), Thailand, Vietnam, & Japan.
Recipes include:
How to make great white rice
Red Bean Sesame Ball (Dim Sum)
Shao Mai (Dim Sum)
Pad Thai (Thailand)
Larb (Thailand)
Sticky Rice (Thailand)
Bun Bo Hue (Vietnam)
Bun Rieu (Vietnam)
Fresh Spring Rolls & 2 sauces (Vietnam)
Catfish in a Claypot (Vietnam)
Pho (Vietnam)
Sushi Rice
Detailed glossaries explain ingredients and often brand names are suggested. There is a list of websites of where to get ingredients, including fresh ones like fresh lemongrass & galanga, as well as equipment.
The recipes are written so that the novice Asian cook can immediately cook good Asian food. The more experienced Asian chef will appreciate the combination of recipes given.
The recipes are not "Americanized"- they use traditional, authentic ingredients such as galanga (galangal), lemongrass, kaffir lime leaves, and fish sauce. Again, websites of where to get all of this are listed.
Showcases 125 unique and delicious recipes.......2002-01-09
In Rotisserie Oven Cooking, freelance food writer and recipe developer Sandra Rudloff showcases 125 unique and delicious recipes for a rotisserie oven that can be enjoyed any time, any where, and all year long. From Herbed Turkey Burgers, Spring Lamb Shish Kabobs, and Hot Honey Chicken, to Salmon with Avocado Salsa, Swordfish with Rosemary Butter, and Herbed Sirloin Roast, Rotisserie Oven Cooking will quickly become a counter-top rotisserie themed, family mealtime planning favorite.
Book Description
Fully updated for 2002, this no-nonsense Red Wine Guide provides AZ listings of today's vast range of red wine regions, styles, and grapes, and includes a chapter on red-wine producing countries. There are tips on recommended producers, with price bands and quality ratings.
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- 2002 International Tax Havens Guide: Offshore Tax Strategies
The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)
Classic Indian Cooking
Madhur Jaffrey Indian Cooking
Indian Vegetarian Cooking at Your House
Madhur Jaffrey's Quick And Easy Indian Cooking
