Classic Indian Cooking

Classic Indian Cooking This extraordinary cookbook Classic Indian Cooking amounts to a complete course in Indian cuisine Elucidated by over line drawings it systematically introduces the properties of all the basic s

  • Title: Classic Indian Cooking
  • Author: Julie Sahni
  • ISBN: 9780688037215
  • Page: 384
  • Format: Hardcover
  • 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 immedThis 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.

    One thought on “Classic Indian Cooking”

    1. I've really enjoyed this book so far. I like that it has beef recipes from Northern India, too. I would not buy it if you do not have very close access to an Indian or World Grocery or a LOT of money to spend on buying and grinding spices. I have been adapting some of the recipes for my pressure cooker and would highly recommend that.Her directions and illustrations are absolutely spot on and I really enjoy learning about Indian culture. However, like most classic cookbooks, this stuff is HARD! [...]

    2. This book is one of my favorites. Great recipes, easy to follow instructions. Delicious. Food in not greasy. Favorite recipes include: string beans with coconut, potato samosas, cauliflower ginger bread, lamb and raison patties, stuffed tomatoes, potato salado numerous to name all. This book is the staple of my Indian cooking.

    3. If I could have only one Indian cookbook, it would certainly be this one. The best book teaching Indian cooking in English that I know of, and I've read most of them. Clear and enjoyable to read, full of great history and information--and, most importantly, every recipe I've ever tried out of it has worked wonderfully well.

    4. You will never go wrong with a Julie Sahni cookbook. She makes cooking Indian food very doable. Note: there are no pictures in her cookbooks. Get over it. Beans look like beans. Rice looks like rice.

    5. Julie does a wonderful job explaining the culture, preparation and techniques needed to make many iconic Indian dishes.

    6. Best Indian cookbook on my shelf. I've worn it out and would love to find a special copy to keep pristine. Every time I try something new from it, I am richly rewarded.

    7. A rather bland and clinical approach to Indian cooking! It lacked the passion and fieriness that I am accustomed to , in my own cooking.

    8. This cookbook and Julie Sahni's "Classic Indian Vegetarian and Grain Cooking" are the bibles of Indian cooking. You will prepare heavenly dishes from either book. Don't miss making her garam masala.

    9. My treasure trove for Indian cooking. Love both this and the vegetarian edition. A wealth of information, cover to cover - no photos as space fillers.

    10. This is my bedrock for Indian cooking. Spices you need to know about, how to roast or fry them in the ghee, how to make ghee, what ghee is it's good stuff.

    11. I'm assuming this is the same book I have although mine is ' cookery ' not ' cooking ' and was originally published in 1997 and reprinted 2005.I will be honest, I don't often, and never have, cooked Indian dishes regularly, but I collect cook books.Therefore my review is based more on a comparison of other cuisines and their associated cookery books.As such, I was impressed.It is laid out in a manner that would make it easy for anyone to to learn perhaps all they need to know in order to produce [...]

    12. This is a delightful cookbook, with many easy recipes suitable for potlucks. I bought this cookbook more than 10 years ago and have found it to be a reliable favorite. I think it was my first Indian cookbook, and it still beats the others I have hands down. I'm not a particularly skilled or patient cook, yet every recipe I have tried turned out well. There is a down side, though: Sahni's recipes are far better than anything you encounter in restaurants (in the U.S at least). Now Indian restauran [...]

    13. Excellent indian cookbook. It focuses on recipes from all regions of india with sections on spices, cheeses, legumes, bread, meats, vegetables, soups, snacks, appetizers, beverages, desserts, rice, relishes, fish, poultry, eggs, and techniques. Book is designed for American kitchens and uses ingredients readily available, not always the case in international cookbooks. Love that tandoori chicken.

    14. What a wonderful guide to cooking and eating Indian food! I love the introductory material that walks us through spices and how they combine, traditional cooking techniques, food as ritual and religious observance, and how the cuisine reflects and compliments the distinct cultures and climates of different regions. She does a good job, too, of adapting traditional recipes for the modern Western kitchen without oversimplifying them, I think. (But how would I know?)

    15. One thing I must emphasize about this book: if you keep vegetarian, DO NOT get the Sahni's vegetarian cookbook as a substitute for this one. Sahni's vegetarian cookbook is great, but it's a supplement to the vegetarian recipes in this book, not a replacement. Ignore the meat recipes and make things like cauliflower with scallions and black mustard seeds

    16. Well, I haven't gotten that far into this cookbook, but so far Ms. Sahni is three for three. She has forever changed the way I look at broccoli, and I will never look back.

    17. i didn't have a chance to try more recipes in this book, but it is a classic and I think has a lot of great information. I liked it, but would look at others before I would buy it.

    18. A very nice collection of recipes from all over India - there are a few in here that I come back to again and again. Her commentary does a good job contextualizing each dish.

    19. An excellent all-purpose guide to the cuisine in question, optimized for intermediate-level chefs. It shouldn't be one's sole resource, but may well prove to be an essential one in my circumstances.

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