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Classic Indian Cooking


Classic Indian Cooking Cover

ISBN13: 9780688037215
ISBN10: 0688037216
All Product Details


Synopses & Reviews

Publisher Comments:

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.

About the Author

Julie Sahni is director of Julie Sahni's Indian Cooking School, established in 1973.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

sandyeschen, April 18, 2009 (view all comments by sandyeschen)
This is my favorite Indian cookbook! Complex recipes, but very clearly written and everything I have made turns out GREAT! The book falls open to the Tandoori Chicken, Beef with Fragrant Spinach Sauce and Samosas.
The best feature for me when I began cooking Indian food, is the way the author explains what dishes go together to make a meal. Her vegetarian volume is a wonderful companion to this classic.
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Product Details

William Morrow & Company
New York :
Russo, Marisabina
Sahni, Julie
Specific Ingredients - Herbs, Spices, Condiments
Regional & Ethnic - Indian & South Asian
Cooking and Food-Indian
Edition Number:
1st ed.
Edition Description:
Hardcover w/Dust Jacket
Publication Date:
Grade Level:
10.00 x 8.00 in

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Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Regional and Ethnic » Indian

Classic Indian Cooking Used Hardcover
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Product details 560 pages William Morrow Cookbooks - English 9780688037215 Reviews:
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