Complete Book of Indian Cooking [Hardcover]

Shehzad Husain (Author), Rafi Fernandez (Author)

Book Description

Publication Date: September 1, 1999

Over 170 delicious, authentic Indian recipes, from all regions of the country. Over 600 glorious color photographs, including pictures of each finished dish. All recipes are carefully tested, with a Comprehensive introduction explaining all the ingredients, techniques and equipment you will need. At-a-glance cook's tips and hints make every step simple for the Western cook. Traditionally recipes include such beloved foods as Samosas, Naan, Chapati, Tandoori Chicken, Bombay Duck, Korma and Dhal, while more modern contributions such as Lamb Tikka, Spicy Potatoes and Stuffed Baby Vegetables, will enliven tables everywhere and introduce readers to the depth and versatility of Indian cuisine.

Editorial Reviews

Review

Almost two hundred recipes for Indian dishes are accompanied by color photos depicting both finished dish and step-by-step preparation processes, making for an excellent introduction to Indian fare. Access to spices and herbs is a must for successful use of this book; but most will find it easy to utilize. --Midwest Book Review --This text refers to an out of print or unavailable edition of this title.

Product Details

• Hardcover: 256 pages
• Publisher: Lorenz Books; 1 Ed. edition (September 1, 1999)
• Language: English
• ISBN-10: 0754801756
• ISBN-13: 978-0754801757
• Product Dimensions: 11.7 x 9.3 x 1 inches
• Shipping Weight: 3.6 pounds
• Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,228,996 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

3.0 out of 5 stars Sort of Indian, I suppose ...., June 29, 2011

By 

C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews
(REAL NAME)   

This review is from: The Complete Book of Indian Cooking (Hardcover)

There is no doubt that if one follows the recipes in this book (and they are easy to follow and well-illustrated), the results can be quite tasty and visually appealing. However, I think it would be more accurate to classify the dishes on offer as being 'Indian-ish' rather than actually Indian. The introduction tells us to expect 'Balti cooking' which it identifies as a type of cooking fairly new in the west. Wikipedia, however, suggests that the cooking style, though Indian inspired, originated in Britain amongst the ex-patriate Indian community in the midlands. I have not researched this claim in depth (though it is not the first time I had read as much) but the recipes provided seem very much like the sort of thing one might encounter in an Indian restaurant catering to western tastes. There are a few recognizable Indian 'stand-by' dishes (Tandoori chicken, for example) but many are somewhat novel and certainly not widely represented in other Indian cookery books. It is not a bad book overall, but definitely not a gem in my collection.