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Editorial Reviews
From Publishers Weekly
"Cooking is not always [about] doing the right thing, but is [about] being able to create a new masterpiece when something goes wrong.... Think of [it] as an adventure." Combining Indian culinary tradition with others from around the world for an American audience, Batra assumes little about our familiarity with the subcontinent's habits. She's a persuasive proselytizer. Her recipe for lemonade is memorably minted; so is her version of the British cucumber sandwiches. A potato salad, which calls for both sweet and russet types (and a yam, too), is unusual. Salads, chutneys, beans, appetizers, cheeses, rice dishes, yogurts, breads and sweets are thoroughly covered. Check out the orange peel and almond cookies, also the avocado chutney. The chapter on sauces (tomato mustard sauce; pumpkin sauce) is extensive and rewarding. In addition to recipes, Batra offers well-worded introductions, brief informal memoirs and mail-order sources.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
The latest in a slew of similar cookbooks, like Chandra Padmanabhan's Dakshin: Vegetarian Cuisine from South India (LJ 4/15/94) and Ruth Law's Indian Light Cooking (LJ 4/15/94), this book emphasizes vegetarian cookery. Batra grew up in New Delhi but is now a cooking teacher in California. She offers not only authentic traditional Indian dishes but also recipes inspired by the produce at her farmer's market, her American friends and students, and a variety of ethnic cuisines. In addition to a delicious array of chutneys, for example, she includes a chapter on intriguing sauces, not usually treated as separate entities in Indian cooking. Cilantro Mashed Potatoes (a current American obsession) and Rice with Peas and Tomatoes, inspired by a favorite pasta, mingle with classic dishes like Nine Jewel Vegetables. Recommended for most collections.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
"Cooking is not always [about] doing the right thing, but is [about] being able to create a new masterpiece when something goes wrong.... Think of [it] as an adventure." Combining Indian culinary tradition with others from around the world for an American audience, Batra assumes little about our familiarity with the subcontinent's habits. She's a persuasive proselytizer. Her recipe for lemonade is memorably minted; so is her version of the British cucumber sandwiches. A potato salad, which calls for both sweet and russet types (and a yam, too), is unusual. Salads, chutneys, beans, appetizers, cheeses, rice dishes, yogurts, breads and sweets are thoroughly covered. Check out the orange peel and almond cookies, also the avocado chutney. The chapter on sauces (tomato mustard sauce; pumpkin sauce) is extensive and rewarding. In addition to recipes, Batra offers well-worded introductions, brief informal memoirs and mail-order sources.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
The latest in a slew of similar cookbooks, like Chandra Padmanabhan's Dakshin: Vegetarian Cuisine from South India (LJ 4/15/94) and Ruth Law's Indian Light Cooking (LJ 4/15/94), this book emphasizes vegetarian cookery. Batra grew up in New Delhi but is now a cooking teacher in California. She offers not only authentic traditional Indian dishes but also recipes inspired by the produce at her farmer's market, her American friends and students, and a variety of ethnic cuisines. In addition to a delicious array of chutneys, for example, she includes a chapter on intriguing sauces, not usually treated as separate entities in Indian cooking. Cilantro Mashed Potatoes (a current American obsession) and Rice with Peas and Tomatoes, inspired by a favorite pasta, mingle with classic dishes like Nine Jewel Vegetables. Recommended for most collections.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
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- The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World by Nancie McDermott in Back Matter