Average customer rating:
- Steven Raichlen's Healthy Latin Cooking
- Delicious
- Healthy Latin Cooking
- not to interesting
- Suculento y delicioso
|
Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, The Caribbean, Brazil, and Beyond
Steven Raichlen
Manufacturer: Rodale Books
ProductGroup: Book
Binding: Hardcover
 General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Caribbean & West Indian
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Latin American
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Mexican
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Low Fat
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
Low-Fat Diet
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Similar Items:
-
Miami Spice: The New Florida Cuisine
-
Steven Raichlen's Big Flavor Cookbook: 450 Irresistible and Healthy Recipes froom Around the World
-
Indoor! Grilling
-
High-Flavor, Low-Fat Vegetarian Cooking
-
Raichlen on Ribs, Ribs, Outrageous Ribs
Accessories:
-
Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0875964974 |
Amazon.com
Steven Raichlen brings the best of his culinary world to Healthy Latin Cooking: he absolutely loves Latin flavors, from Mexico to Argentina, from Cuba to Puerto Rico, and he is dedicated to a healthy diet that's low in fat yet high in flavor. (His High-Flavor, Low-Fat Cooking series is a must, as is his Miami Spice.)
Raichlen doesn't just drop the unwary cook into chapters of recipes that have been altered to reduce fat and salt and all the other nastiness. He begins with all the reasons for doing just that, and the many ways in which the true Latin diet is perfectly suited to a healthy pyramid approach. Nor does he shy away from truth, beauty, and justice, stating categorically that there are some dishes where lard just can't be left out of the flavor profile. He goes on, however, to show the reader how to cut way back on the total amount of lard used while retaining its great flavor.
Chapters are divided by kinds of food--appetizers, soups, salads, beans, and rice--not by place of origin. So it's kind of a Latin adventure to flip through this book, never knowing where you are going to land. There are Little Pots of Red Beans with Sour Cream from Nicaragua (140 calories per serving), Chicken and Vegetable Stew from Colombia (374 calories), Tamales from Mexico and from Cuba (163 versus 120 calories), Seafood Stew from Brazil (345 calories), Stuffed Pot Roast from Puerto Rico (533 calories), and flan from everywhere (423 calories). Steven Raichlen gives the reader a great way to spice up a diet, and a great diet to help life last a long, pleasurable time. --Schuyler Ingle
Book Description
Latin American food is famous for its vibrant colors and explosive flavors, and Americans have a passion for salsa, tortillas, and tacos. However, we also tend to prepare these foods with large amounts of lard, salt, and deep-fat frying. Steven Raichlen, master of delicious, low-fat Latin cooking, has taken 200 traditional Latin recipes and removed the fat-but not the fun!
Celebrate your own fiesta with the savory spices of Raichlen's more than 200 tempting recipes. From guacamole to Mexican hot chocolate, Raichlen blends his thorough knowledge of Latin America's diverse cuisine with his time-tested skill in healthy cooking.
Customer Reviews:
Steven Raichlen's Healthy Latin Cooking.......2007-03-15
Dissappointing for content; had especially wanted receipe for Feijoada and was referenced, but not provided in cookbook.
Delicious.......2007-01-03
This book is packed with a wide variety of recipes each tastier than the last. They're not all that difficult to pull off either. The book really captures that spiced flavor that I love, and now i dont have to go out to a restaurant to get it. If you're looking for a great recipe book, this will do, but if you want something with pizazz, then this is the choice for you.
Healthy Latin Cooking.......2006-02-25
This book gives recipies from different countries using ingrediants that are healthier for cooking meals. The recipies that I have tried are a great success and I enjoy trying different things from different countries.
not to interesting.......2002-12-06
I didnt really like the book. Some of the reciepes had extra and unnessary ingrediants. Not many pictures. I would look to have seen more pics and easier instructions.
Suculento y delicioso.......2000-10-19
This book has traditional recipes from every country in Latin America. Each recipe explains the techniques used to reduce the fat and calories while retaining the flavor and texture. Nutritional data is provided for each recipe. To make crisp empanadas without deep-fat frying, he "bake-fries" the meat pies in the oven with only a small amount of oil. His healthy guacamole replaces some of the high-fat avocado with tomatillos. To make a healthier flan, he uses lower-fat dairy products. There are incredibly satisfying recipes like Mexican Hot Chocolate, Huevos Rancheros, Roast Pork, Beef Fajitas, Roasted Spiced Chicken, and Nicaraguan Tres Leches Cake. This is a great book to combine the fantastic flavors of traditional Latin food with contemporary methods for healthy, convenient cooking.
Book Description
Indian Recipes for a Healthy Heart destroys the myth that a healthful diet is synonymous with deprivation. This unique book, in the context of Indian cuisine, contains modified recipes for well-known Indian (and some non-Indian) dished with their authentic gourment tastes and flavors intact, yet worthy of inclusion in a healthful diet.
Endorsed by health professionals, it offers lovers of good food a whole new repetoire or healthful dishes, and to Indians, a way of meeting dietary guidelines without giving up their favorite cuisine. The book is packed with a wealth of useful and easy-to-understand information in addition to the 140 easy-to-cook recipes with step-by-step instructions which even a beginner to cooking can follow. Illustrated with line drawings, nutrition analysis tables, and indexed for quick reference, it is essential reading for anyone who cares about healthy eating or just good food
Customer Reviews:
one of its kind but could be better!.......2003-03-11
Having been put on a low sodium diet recently I have been searching high and low for alternative recipes for indian cooking. Mrs Lakhani's book does a decent job of explaining how and why dietary changes must be made. I did find the lack of pictures a little discouraging and a few of the recipes I did try out have not turned out as well as I would like. But then what is food without a little fat and a little salt?? Bleah!!
The book also provides chapters on the scientific side of dietary changes but i'm afraid I found that a little dull :( If you are looking for low fat / low sodium cookbooks (indian) i highly recommend Secrets of fat free cooking by Priya Kulkarni and Anita Ranade. Every recipe I've tried from that book has been wonderful and they have a sizeable segment on non vegetarian cooking!
excellent authentic recipes with nutritional information.......2000-09-01
As an indian I can tell you, these recipes are as close as you can get to authentic indian while staying low fat.
I must admit this cookbook sat on my shelf for a long time because I loved Mathu Jaffrey's time consuming and complexly spiced recipes if I was going to use a cookbook. The cooking we have always done at home used alot of specialty ingredients and took a lot of time, it seemed to me that simple low fat indian couldn't be any good.
BUT I WAS WRONG! The recipes in this book are EXCELLENT. Very close to authentic while using ingredients you can find almost anywhere and VERY HEALTHY. Imagine that!
The recipes in this book are low-fat, low cholesterol and low sodium while being very flavorful and fresh tasting. The nutritional lable at the end each recipe is very complete also. For example, for beef samosa's, she has 2 different ways of cooking them, fried or baked. Then she includes 2 nutrient analysis for each way of cooking it. VERY NICE!
Also each nutrient analysis has a breakdown for sodium with salt included and sodium content without AND a saturated fat versas total fat breakdown.
The last 40 pages have info on :
indian spices and their usages and flavor
American, British, Australian, and Metric conversion
oven temperture conversion : F versas Celcius
explaination of proteins, fats, carbs, and sodium Table of desirable weights for men and women
differences in cholesterol cooked and raw
balanced diet info
and a nutritional breakdown table of "common" foods although it includes items like lentils, bulgar and veal.
The only minus is that this book has diagrams (for somosa wrapping etc.) but no color pictures. :(
Overall I'd say this is a wonderful book for people interested in fitness or dieting and exotic foods! Not a single item in this book is swimming in fat, like most indian cookbooks are.
I would buy this book for cooking for myself daily and a Muthu Jaffrey's (high fat) cookbooks for cooking for special occassions and guests.
Defionately buy this book, it lives up to it name!
Another good cookbook low fat cookbook I would recomend is "Easy Exotic : A Model's Low-Fat Recipes from Around the World" mostly indian, some asian. Very good too!
Easy & Healthy Alternative!.......2000-01-02
I was looking for an alternative to the traditional southern black eye peas & greens New Year meal. I found it in Mrs. Lakhani's book. The black eyed pea salad and curried spinach recipes were easy to make and very tasty. As I looked through the book I found many recipes that I can't wait to try. She has a great selection of vegetarian and non-vegetarian recipes.
Book Description
Here is wonderful array of tempting dishes as lively as the people of Jamaica themselves. Includes spicy Jamaican-style soups and stews with an African beat, English dishes with mango and tamarind, island influences in Asian dishes, and other delicious, traditional Jamaican treats.
Customer Reviews:
Shines a Whole New Light on Vegetarian Cuisine.......2007-02-18
Last week I went through my cookbooks, to see if I could weed some out, because I have too many to mention. It's hard getting rid of a cookbook, especially one with a few recipes in it that you've come to love. But I've scanned the recipes I need to keep forever into my MacBook. However, there were an even dozen I couldn't part with. These are books I turn to time and time again, even though I consider myself somewhat of a gourmet chef.
DELICIOUS JAMAICA is one of the books I kept and to my way of thinking it's just about the best vegetarian cookbook out there. If you like exotic cooking and you've given up meat or just plain don't eat it, then this is the book for you. Veggies don't have to be bland, just try the "Callalu Run Down" on page 30 and you'll see what I mean. Then there's the "Yam Run Down Casserole" which is simply too tasty to be true. If you're not a vegetarian, you can make a lot of the recipes in this book as a side dish. The "Spice Rice" for example works very well with just about anything. There is a whole lot more in this nifty cookbook that belongs with any serious collection of Caribbean cookbooks.
Review submitted by Capatin Katie Osborne
Great cookbook.......2003-01-21
When I became vegetarian I worried about missing out on some of my favorite flavors like jamaican jerk. This book has a number of terrific recipes for doing jerk potatoes, jerk vegetables and even jerk tofu (I haven't tried that yet but certainly will). It has all the classics in here - pepperpot soup, plantains, etc.I've only scratched the surface in terms of making my way through the recipes but so far so good.
A practical Jamaican Cookbook.......2000-03-18
We bought this book last year before leaving for a vacation in Jamaica. In Jamaica we had rented a house that had a cook. She was a wonderful Jamaican woman unfamiliar with vegetarian cooking. We showed her this book. She was familiar with many of the dishes in this book, but in non-vegetarian forms. With this book she was able to adapt her recipes and we had a wonderful week of home-cooked Jamaican, vegetarian meals. At the end of our vacation she was delighted when we left her our copy of this book.
"A Great Cultural Book on Great I-Tal Food".......1998-05-13
I had the pleasure of meeting and dining in the home of Yvonne Mc Calla Sobers of Kingston, Jamaica in July 1997. It was indeed memorable, to sit and rest after the long drive from the northcoast, in the hot midday, and enjoy the quiet breezy veranda of the Lingunea Mansion gifted to her by her childhood friend, Prime Minister Hon. Michael Manley, Chatting in depth about Jamaica, Food and Life, with her Sons and Herself, and reminesing of a childhood in Jamaica when "Bustamante Backbone" was a treat.
The Ben Johnson Vegetable Stew, made of all the great leftovers and pieces of vegetable in the fridge made for an adventurous treat on a hot afternoon, when shopping was out of the question. Sweet, Flavorful, Rich, Filling, Heaven in a bowl.
Yvonne treated us to her Fried Breadfruit, and some creamy vegeterian Solomon Gundy, which I have yet to locate outside Jamaica, namely in Kingston. Her conversations about the 38 different Mango's that were introduced to Jamaica and the West Indies, assures you that this isn't just some Local Cook.
We brought with us 2 bunches of country Gynip to the dinner party, and that was the payment for the truly fabulous country delicacies. approximatly $1.00 u.s. Unbelievable.
Indeed Mrs Sobers, is an internationally known consultant, responsible for bringing many international development projects closer to the people of Jamaica, instead of just the Tourist Regions. Hearing Her name mentioned daily on the radio stations in Jamaica, and seeing her Photograph in the Newspapers Islandwide, makes one know this is a Very Special Lady, and to be invited to sit on her special part of the earth and enjoy the treat of her hand is truly a dream come true for this aspiring cookbook writer.
I Advise, if you are looking for a Great New concept in Vegeterian Healthy Cooking Buy This Book and Share it With someone You Love.
My Recommendations - Hot and Spicy Shepards Pie, Ben Johnson Stew, Cashew and Gungo Loaf, Jamdown Curry, JamaicanStyle Veggy Burgers, Maro! ons, Callalalu - in all the styles; and of course Breadfruit, Tropical Gingerbread, Number 11 Mango Chutney named for one of the 38 types of Mango found in Jamaica; and Chef Yvonnes' Special Ital Rasta Pasta; (much better than that place on the hill in ochi.) This book is recommended for Senior Citizens, Dieters, Fat Free and Low FatDiets, Diabetics, Children, and Fussy Folks. The food is so delicious they will never know how healthy it really is. Guaranteed.
Book Description
After numerous cooking demonstrations and TV appearances, along with letters and comments from readers, the authors have put together a brand new collection of healthy recipes. With an emphasis on the famed Chettinad cooking tradition of southern India, these 197 mostly vegetarian recipes will allow home cooks to create fabulous exotic fare like Masala Dosa with Coconut Chutney, Pearl Onion and Tomato Sambhar, Chickpea and Bell Pepper Poriyal, and Eggplant Masala Curry. These easy-to-prepare dishes are exceptionally delicious and nutritious, featuring wholesome vegetables and legumes flavored with delicate spices. Each of these low-fat, low-calorie recipes includes complete nutritional analysis.
Also included are sample menus of complementary dishes and innovative suggestions for integrating South Indian dishes into traditional Western meals. A section on the varieties and methods of preparation for dals (a lentil dish that is a staple of the cuisine), a multilingual glossary of spices and ingredients, and 16 pages of color photographs make this book a clear and concise introduction to the healthy, delicious cooking of South India.
Customer Reviews:
delicious indian food made simple!.......2007-08-16
Being a big fan of indian food since I had my first bite of garlic naan & samosas, making my own indian food has always been a desire of mine. The canned indian food might have cut it at first but I always wanted to do it better, authentically. However a good friend of mine always complained that when she made indian food it was a disaster, not only a good cook and her boyfriend being indian I found this rather discouraging! However, with Alemelu's guidance and easy instructions cooking so far has been a breeze! The first entree I tackled, the black eyed pea sambar turned out not only deliciously, but easy as pie! Wait, should I say easier then pie? It literally took 10 minutes to make, and had everyone I served it to 'ooohing' and 'ahhing'. I give this book 5 stars only because I can't give it a million, this might just be my favorite book and Alamelu, my favorite teacher!
Incredible flavors!.......2007-04-13
We first heard about this cookbook taking an Indian cooking class with Alamelu in 2006. Her class was fantastic and the food we made was delicious. We purchased this cookbook from her during the class and have made a lot of the recipes from it. Every recipe we made was amazing and the flavors and aromas were incredible. The recipes are very easy to follow and most of the spices we purchase are from a local Indian food store.
We used to frequently dine at local Indian restaurants in the Milwaukee and Chicago areas but haven't had the need to as often since we are cooking Indian dishes at home. We recommend the cookbook and taking her classes if you are in the Milwaukee area or plan on visiting...wonderful!
Wonderfully authentic taste!!!.......2007-03-18
I knew two wonderful women from India and the recipes that Alamelu presents in her book are wonderful adaptations of the true Indian treasures. While some of the recipes may seem high in fat, let us not forget that these are GOOD fats! Plus, being a Weight Watchers member I find that the high fiber from the lentils helps defray some of the fat content. It's all good for you...including fat - our brains need it!
My children love the flavors, as well. I took her cooking class at WCTC and when I brought home the left-overs, my boys (6 yrs and 3 yrs) fought over the black pepper rice. I didn't even get any of it (thank goodness I got to eat some in class).
Alamelu is a class act...her love for presenting us with wonderful food with incredible health benefits inspires you to want to cook this food all the time. The aroma of the Indian spices brings fond memories of my Indian friends who used to share their incredible food with me. I really think this book is a must-have. I have quite a few other Indian cookbooks that do not even compare to hers. I think her cookbook actually delivers authenticity and flavor where the others simply do not measure up.
Healthy South Indian Cooking.......2006-12-13
This book is excellent. Every recipe I have tried is very good and very easy. My kids really enjoy the meals I have made from the book. I highly recommend this book for quality and ease.
Delicious food; dubiously healthy.......2006-11-15
I can't really add much more to the positive reviews here, other than to echo them: The recipes in this book are all really wonderful (at least those I've tried). I find it odd that she doesn't include recipes for her own spice blends, but that's not a huge importance to me. Lots of hurried home Indian cooks use prepared spices, too.
The only real beef I have with the book is the idea that the recipes are in some way healthier than the average southern Indian cookbook's. Indian cooking has more vegetables, legumes and other plant foods than many other cuisines, but even southern cooking has tremendous amounts of fat. This book's recipes are no different.
Unfortunately, authentic Indian cooking is somewhat akin to the traditional recipes of the American south. You CAN make healthier versions of breaded chicken, sweet potato casserole and pork chops ... but they won't be the classics that people grew up with.
I really wish someone would write a good, comprehensive Indian cookbook devoted to decreasing the fat. With all the stews, soups and yogurt-based dishes in the cuisine, there seems ample opportunity for someone to take on the task of adapting some of the classics.
Book Description
Most health-conscious eaters tend to avoid Indian food because of the high-fat methods used to prepare many of the popular dishes. Leading Indian cookbook writer Mridula Baljekar's revolutionary methods allow readers to enjoy deliciously spiced Indian meals, packed with flavor and nutrition, but without added fat. Drawing upon her extensive knowledge of traditional Indian cooking techniques, flavors, and spices, Baljekar has devised no-added-fat cooking techniques that dramatically revise how delicious Indian food is prepared—without altering its authentic taste. With insightful cook's tips featured throughout, the 150 easy-to-prepare recipes include Vegetable Soup, Spiced Chapatis, Ground Lamb Kebabs, King Prawns with Baby Zucchini, Fish Tikka, Fresh Tomato Chutney, Tandoori Chicken, Saffron Rice, Savory Potato Mash, Mixed Vegetable Curry, Spiced Pears, Rose-Flavored Iced Dessert, and more.
Customer Reviews:
Great book..........2007-08-13
Two things sold me on this book - a limited number of spices/herbs to work with and the use of as little oil/fat as possible. All the recipes I've tried have been great and easily committed to memory after a few meals. I was able to find every ingredient I needed at Nashville's local Indian grocery. Hint - use fresh curry leaves. I looked at a good number of books before settling on this one and I'm glad I did.
Tasty recipes that work.......2002-03-01
Recipes in this cookbook are straight-forward and produce great results. I particular recommend the fish in coconut and coriander sauce (mashli ghashi) and leaf-wrapped fish (patra-ni-machchi). Chicken in yogurt (dahi murgh) was also a big hit. The author is especially attentive to the use of spices and gives clear instructions to get the most from them. It takes time and attention to produce a main dish and vegetable, but it is worth the effort.
Book Description
An essential book for lovers of Indian food who want authentic and interesting dishes that are healthy too. The 150 delicious low fat recipes include all the traditional Indian favorites, with adaptations to make them suitable for healthy eating.
Customer Reviews:
A Great first book for Indian cooking.......2006-03-02
Some great recipes like Pilau Rice (with sesame seeds) and Cod in Tomato sauce. Quite frankly I don't think about the 'healthy' style of cooking because the end result is a very nice meal. Pictures are great, menus are easy to follow and almost all ingredients are available. I use it all the time.
Its okay........2002-01-04
If you're into non-traditional Indian cooking, as in you like trying new and creative things that are Indian-style but are not the typical Indian dishes, you will like this. There are more non-traditional recipies than traditional ones. So probably not the best book for someone who just wants to know how to cook the main Indian dishes. The healthy part is great. Every recipie has a nutrition guide with how many calories, fat grams etc. there are per serving. There are not pictures to accompany every dish, just a few of them. The reason for 3 stars is I wish they indicated somewhere that the dishes are not the typical Indian ones...
Shehzad Husain elevates Indian cuisine to a new level........2001-05-25
Healthy Indian Cooking is a truly excellent book. A fresh approach to Indian cuisine, by using traditional ingredients in a modern, sophisticated way. The "Healthy" part is achieved by substituting clarified butter (Ghee) with vegetable oils, replacing heavy cheeses with Fromage Blanc (a sort of ricotta and cottage cheese combo), and specifying low fat choices wherever commercially available.
A particular favorite recipe is Shrimp Dopiazza. Shehzad Husain takes an interesting approach to the idea of using "two onions" (as in dopiazza). Rather than Caramelize one batch of onions and cooking the second batch until opaque, she adds onion seed to golden fried onions. Other clever twists abound in the book.
The Baked Stuffed Tomatoes is another interesting dish. Again using traditional ingredients such as peas, cauliflower and panir (a light, firm Indian cheese), along with cumin, coriander, turmeric and chili powder to create an interesting and not-too-spicy mingle of flavours.
Almost all of the dishes are pictured with beautiful photographs by James Murphy. It's really useful to see how you can present these meals, raising the humble ingredients to a new level.
This book is a must have.
Not traditional Indo/Pak cooking -- but good!.......2000-06-07
This is not a cookbook on traditional Indo/Pak cooking. It is a blend of the tradtional tastes and the modern or western way of cooking. From a western perspective I always thought Indo/Pak food was "over cooked" leaching out the vitamins and minerals from vegetables and such. (This is the source of some argument between my mother-in-law and myself -- she feels I under cook food).
Shehzad Husain attempts to mix the best of both worlds and I think she does this very well. She gives a good idea of what a typical Indo/Pak meal consists of... but generally I just make one or two dishes and serve with saffron rice (mix) to bend to our busy schedules.
Two of my favorite recipes are the "Ginger and Lemon Chicken" and the "Hot and Spicy Chicken Stir-Fry with Sesame".
The amount of spices in recipes are also for western taste buds -- There are also more vegetable recipes than I've found in Indo/Paki non-vegetarian cookbooks. There aren't any pork recipes in this book, which suits us well.
Book Description
All the sumptuous flavor without all the fat. Indian cuisine is appreciated the world over but many of the delicious traditional dishes, although pleasing to the palate, are full of saturated fat. This book makes a special effort to avoid the use of unhealthy ingredients such as ghee, cream, and butter by using them more sparingly or by substituting with healthier alternatives. But there is no compromise on flavor. With an emphasis mainly on north Indian cuisine, dishes range from delicious starters, fish, meat, chicken and vegetable main courses to tasty accompaniments such as vegetable side dishes, yogurt-based dishes, rice and breads. A collection of scrumptious desserts satisfies the sweet tooth. This vast and varied selection of eighty-seven reduced-fat Indian recipes is ideal for vegetarians and meat-eaters alike, especially those who love the spicy flavors of Indian cuisine, but prefer to eat healthy.
Customer Reviews:
An enthralling, zesty, and simple-to-follow cookbook .......2004-08-07
Illustrated throughout with high-quality color photographs of its dishes, Indian Flavor presents 80 recipes for traditional Indian cuisine, from rice pulao dishes, tandoori lamb chops, and coconut fish to naan and other flatbreads, barbecued tricolor cheese, and so much more. What distinguishes Indian Flavor is not only its capture of mouth-watering spice combinat-ions, but also the author's careful incorporation of healthier ingredients such as yogurt and soy products for more nutritious and less fattening food preparation. An enthralling, zesty, and simple-to-follow cookbook for anyone interested in trying their hand at capturing the memorable flavors of India.
Excellent Indian Cooking.......2003-01-01
I highly recommend this cookbook! The recipe are delicious and not too difficult.
Food as it was meant to be!.......2002-10-25
Indian cooking has been gaining popularity around the globe due to its exotic flavors and healthful preparations.Indian cuisine is diverse and has very wholesome tastes designed to satisfy not only the taste buds but also the human physiology.This book is a great teacher of Indian food.The amount of effort put into this book is extraordinary.The recipes are very authentic and are a testament to simple ingredients producing sublime tastes.The instructions are clear,easy to follow and one can get a good idea of how to cook Indian food from this book.Jeeti Gandhi gives a great background information and ingredient information.The pictures in themselves are a gastronomical delight.I have always believed that eating is one of life's pleasures and the recipes in this book let you indulge in this pleasure while staying healthy.
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.
Customer Reviews:
Great resource.......2004-02-22
The recipes I've tried so far have been easy to follow and fantastic. For example, her Baingan Bharta was the best I have ever had. Madhur Jaffrey's book used to be my bible, but so far this is every bit as tasty but nowhere near as fatty.
She lists a lot of nutritional information for each dish too - including calories, fat, carbs (but not fiber -- you WW people will have to make an educated guess).
A wonderful cookbook.......1999-03-07
Ruth Law's "Indian Light Cooking" is my favorite cookbook. Ease of preparation, healthy recipe design, and a sincere respect for the cuisine are combined to produce a remarkable (and usable) resource. Highly recommended.
Book Description
Vegetarian cooking has been an important part of the Indian way of life for more than 4,000 years. Here, the author has assembled a definitive collection of vegetarian and whole food dishes, both traditional and original. Every aspect of the Indian meal is covered, from the multitude of curries, breads, sauces, and side dishes to desserts, drinks, appetizers, and party foods.
Provides valuable information on:
• Indian herbs and spices
• Indian kitchen equipment
• The presentation and balance of an Indian meal, including sample menus.
Customer Reviews:
Solid........2000-12-29
I liked this cookbook a lot. It is well organized, doesn't make many assumptions (Uses the Imperial/Metric and "American" systems of measurement), and easy-to-follow recipes (most have 3-5 steps). Really liked the Aloo Tamaatar Bhurta and the Bhaante Ka Bhurta.
This book is excellent for beginning cooks........1999-12-04
This book is very easy to follow and has many great recipees. I would definitly recommend it to beginning cooks.
A very good guide for the beginners and experienced cooks........1998-12-08
Michael Pandya covers a wide range of recipes, so that almost anyone interested in learning how to become an Indian chef would be able to find favorites, and create well-balanced meals. Although not comprehensive, the book is very practical. It introduces the reader to a multitude of spices and teaches how to prepare everyting from scratch. The northern cooking is not well represented (which is by no means an impediment to the book), so the readers who are interested in milder flavors can complement this book by "Himalayan Mountain Cookery", by Martha Ballentine (Publisher: Himalayan International Institute of Yoga Science & Philosophy of the USA).
A good book, worth collecting.......1998-01-04
Pandya has done a good job. There are few cookbooks that detail the home made taste of Uttar Pradesh and Bihar as well as other North Indian states, and not the typical restaurant type menus. It was a pleasure to find dishes that were made using ingredients like turnips, beets, bitter gourds, okra,not so easily found in other books on Indian cuisine.
Books:
- Strategies & Tactics for the MBE (Multistate Bar Exam)
- Susur: A Culinary Life, Books 1-2
- Sweet Deception: Why Splenda, NutraSweet, and the FDA May Be Hazardous to Your Health
- Tailgating, Sacks, and Salary Caps: How the NFL Became the Most Successful Sports League in History
- The 1200-Calorie-a-Day Menu Cookbook : Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
- The 125 Best Fondue Recipes
- The All-New Ultimate Southern Living Cookbook (Southern Living (Hardcover Oxmoor))
- The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You
- The Baby Whisperer Solves All Your Problems: Sleeping, Feeding, and Behavior--Beyond the Basics from Infancy Through Toddlerhood
- The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
Books Index
Books Home
Recommended Books
- The Starbucks Experience: 5 Principles for Turning Ordinary Into Extraordinary
- Marley & Me: Life and Love with the World's Worst Dog
- Elizabeth I
- Grace
- History: Fiction or Science
- Speak, Memory: An Autobiography Revisited
- Me to We: Finding Meaning in a Material World
- Careers for Romantics & Other Dreamy Types
- Emergency Medical Technician
- The Associative Economy: Insights beyond the Welfare State and into Post-Capitalism
