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Indian Vegetarian Cooking: At Your House (Healthy World Cuisine) Paperback – January 1, 1995


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Frequently Bought Together

Indian Vegetarian Cooking: At Your House (Healthy World Cuisine) + Flavors of India: Vegetarian Indian Cuisine + Dakshin: Vegetarian Cuisine from South India
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Product Details

  • Series: Healthy World Cuisine
  • Paperback: 191 pages
  • Publisher: Book Publishing Company (TN); 1 edition (January 1, 1995)
  • Language: English
  • ISBN-10: 1570670048
  • ISBN-13: 978-1570670046
  • Product Dimensions: 7.9 x 7 x 0.4 inches
  • Shipping Weight: 9.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #1,145,202 in Books (See Top 100 in Books)

Editorial Reviews

Review

Learn the secrets of authentic Indian cuisine from native-born cook Sunetra Humbad. With the collaboration of Amy Schafer, most of the cooking methods, techniques and ingredients in these recipes are basic and familiar. Each recipe has a separate listing of ingredients needed to make shopping and planning easier. Menu plans help put it all together.

About the Author

Sunetra Humbad was born and raised in southern India. After moving to America, she taught cooking classes and teamed up with one of her students, Amy Schafer Boger, to write this cookbook. They created recipes that were uncomplicated versions of th food of Sunetra's youth that used mostly Westernized techniques and cooking methods.

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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

110 of 111 people found the following review helpful By Jennifer on October 2, 2002
Format: Paperback
My husband and I both love Indian cuisine and have tried many times over the years to cook it, much to our disappointment. We've purchased many Indian cookbooks, but we could never get the recipes to turn out very good. We had almost given up and resigned ourselves to only eating Indian food at restaurants. Then I found this book. It came recommended to me by some Indian friends who said it was easy, authentic & they enjoyed most of the recipes. So far, every recipe we've tried has been great. I am getting results as good or better than restaurant fare for the first time in years! And the recipe presentation is so easy, I'm even trying to make some of the recipes that I used to think would be too hard, like some of the stuffed breads. I have a lot of cookbooks, but I find myself making recipes out of this one all the time. There are also plenty of quick recipes, so even if you've had a long day, you can still have great Indian meal in a half an hour. If you like Indian food, you won't be disappointed with this book.
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89 of 90 people found the following review helpful By Sharon Wylie on August 1, 2004
Format: Paperback
I have several different Indian cookbooks, and this is the only one I have found practical enough for everyday use. The first time I made an Indian dinner, I visited an Indian grocery store to get the 4 or 5 ingredients (spices) that weren't readily available at my usual grocery store, but these "unusual" ingredients are called for in almost every recipe, so I can use them over and over again--they are called for in almost all the recipes. And unlike my other Indian cookbooks, I don't need to buy a bunch of different spices for each recipe; the basic menu of spices is used over and over again.

I have found every recipe to be delicious and easy to cook. Indian food used to be a treat we had only at restaurants, but now it is something we eat regularly at home.
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78 of 83 people found the following review helpful By A Customer on March 13, 1999
Format: Paperback
I can say quite accurately that I have tasted every single dish in this excellent Indian vegetarian cookbook. The genesis of this collaboration between Ms. Humbad and Dr. Boger is described by the publisher's review. What emerged from this collaboration were accurate and well-tested refinements of classic Indian dishes: accurate to the tastes of India, altered over the years of collaboration to lower the fat content - but not too much to change the taste. Substitutions of ingredients were tried to accommodate availability but were rejected in cases when this compromised the result. The make-ability of these dishes was tediously worked out, simplifying a process classically done by a retinue of expert cooks in a wealthy household. Humbad and Boger simplified the process of the recipe creation down to easy to follow directions that can usually be accomplished in minutes by any competent cook who can follow clear directions. The recipes span all kinds of dishes, and the clever cook will find it easy to add just one "Indian dish" to an otherwise ordinary lunch or dinner menu; you don't necessarily have to gear up to make an entire Indian meal. The presentation of the menus themselves is done in a unique fashion, listing both the ingredients by category, so the cook can assemble the dish easily, and then listing step-by-step instructions with all the ingredients repeated now in order of use. The illustrations are evocative and the whole book is the kind of thing you'd be happy to toss into any gift package. How do I know so much about this book? I am Dr. Boger's husband, and, as I said, I have eaten every dish in this book, both in their final, fool-proof form, and in the many preceding versions before they were perfected!
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27 of 27 people found the following review helpful By Karen Chung on December 19, 2006
Format: Paperback Verified Purchase
I am a vegetarian cookbook junkie, and the more exotic the better. I hesitated before ordering this one, since I already had so many similar books. But I think I have yuan2 (Chinese for "affinity") with this book. Today I was puzzling over what to do with a bunch of long green beans and four Asian eggplants. Sure enough, there's a recipe called "eggplant and green beans" in this book! I never would have thought of putting these two together myself, certainly not Chinese style, but this dish really worked. I guess lots of disparate ingredients meld harmoniously when stewed with tomatoes in the right spices.

Two of the old reliables from this book I make again and again are mung bean curry, which is especially nice here, since mung beans are available everywhere in Taiwan; and carrot salad, with cilantro and peanuts. I plan to include it in this year's Christmas dinner - it is refreshing, delightful - and *simple*! The various halvas in the dessert section look mouthwatering as well.

The success rate of dishes made from this book is 100% so far, so I will certainly continue to try new ones. We're lucky to have an Indian grocery in Taipei, but the ingredients for most recipes are quite simple and straightforward, once you have a stock of the basic spices. One little thing - you may need to get used to new terms for certain ingredients, e.g. "hing" for asafoetida.

The cover is very pretty and perky, and the page design is clean and comfortable, though I feel the redundant listing of ingredients in the outer margin isn't really necessary.

Another thing that endears me to this book is knowing it is the product of American-Indian cooperation, between two friends.
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