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Best Ever Indian Cookbook: 325 Famous Step-By-Step Recipes For The Greatest Spicy And Aromatic Dishes Hardcover – July 7, 2014

4.7 out of 5 stars 42 customer reviews

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Editorial Reviews

About the Author

Mridula Baljekar is an award-winning author and contributes to magazines and newspapers in the UK, Australia and India. Rafi Fernandez is a prolific author of books of recipes from her native India. She runs two shops, Rafi's Spice Box. Shezhad Husain is the author of books on Indian cooking, and has contributed to magazines such as Taste. Manisha Kanani is a freelance home economist who has written for Family Circle and has worked on food demonstrations for the BBC's Good Food Show.
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Product Details

  • Hardcover: 512 pages
  • Publisher: Lorenz Books (July 7, 2014)
  • Language: English
  • ISBN-10: 1844776247
  • ISBN-13: 978-1844776245
  • Product Dimensions: 7 x 1.4 x 8.9 inches
  • Shipping Weight: 3.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #119,401 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
Most cookbooks are either full of pretty pictures with so-so recipes or full of strong recipes but no pictures. This book makes a new niche for itself on the rather crowded indian cuisine shelf by being worthy on both accounts: fantastic quality pictures and a comprehensive cookbook with delightful recipes. It even has calorie and nutrition information for the recipes. The only drawback is that some of the pictures are just there to fatten the book, just ingredients being mixed in a pan which don't add any real value but there is always a picture of the final meal. If you wanted to buy a single book on indian cooking and care about pictures, this would have to be the one.
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Format: Hardcover
We have now tried many of the vegetarian and seafood recipes in the cookbook. They are uniformly quick, easy, and delicious. We haven't found any dish that we have not liked, and are now eating almost exclusively from this cookbook.
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Format: Paperback
I bought this cookbook from Borders for $9.99. I was a bit skeptical of the title but the pictures inside looked appetizing and it contained many dishes I enjoy.

This has been the best cookbook I've ever bought. Why do I say that? Because I've used it more than any other cookbook I've ever owned.

First off, the prologue is an excellent introduction to spices and herbs. The cookbook is expansive enough for almost any dish type be it meat (beef, fish, chicken, etc) or vegetarian (from potato to rice and more).

I've cooked a dozen or more recipes from this book. All have been delicious, many superb. We've had many people over and all have been amazed by the food. Be it a curry, spinach saag, home made cheese or flat breads.

But why is this cookbook so great?
Because it got me cooking!

--

Some notes regarding this cookbook. I found that many dishes could use to be a tad hotter. It does seem to be toned down to American palates. But it may also depend on your definition of red & green pepper. Different varieties greatly differ in heat.

Second, I found most dishes which called for lemon/lime call for a bit much in regards to American palates. So try seasoning to taste instead of going with what they call. (Mind you this comes from someone who eats fresh limes.)
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Format: Paperback Verified Purchase
We bought an earlier edition of this cookbook ("Best Ever Indian Cooking", same publisher), and have been waiting forever for a re-print, so I could buy a gift copy.

Pros:
- extremely easy to follow - the recipe steps are logically and (mostly) sequentially laid out... many cookbooks' recipe steps seem to jump around a bit, so if you're not a big "mis-en-place" cook, you'll suddenly find that you need an extra cup of "X", or to have already minced "Y".
- a very good early section on prepping the pastes & other mixtures you'll be drawing on frequently
- very useful pictures to help keep you on-track
- a TON of different recipes - and many are "everyday" style
- and the recipes, for the most part, seem to be pretty forgiving of substitutions or measurement alterations

Cons:
- none really, but a small quirk (might not be relevant)... many Indian restaurants divide up their menus regionally, so if you're used to that, using this cookbook might re-orient you a bit, since it's more traditionally laid out (by meat/fish/veg/etc).
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Format: Hardcover Verified Purchase
Written clearly and extremely well illustrated. If you can't follow these instructions, you probably shouldn't be allowed to play with knives in the kitchen. Most of recipes read as though the dishes would be delicious, although I have yet to acquire the herbs and spices necessary to actually make one. I have, however, read the book from cover to cover in myarmchair. My only criticism is that there seems to be some confusion regarding volumetric measures, for example with respect to the number of ounces in a cup. This is a minor point, however, since cooking is an inexact art and small deviations in measurement are unlikely to make any noticeable difference. That said, the novitiate will definitely want to have the book open on the kitchen work surface, as timing of additions seems to be important for a number of the recipes. The authors also thoughtfully provide various kitchen tips and cautionary notes; for example, regarding handling and use of Capsicum peppers. For those of us who don't have an Indian mother to teach us, the authors make an heroic effort to fill that role. I think that they succeed rather handily, and can't wait until I collect the spices, roll up my sleeves, and let the authors guide me in my first steps into a new (to me) form of cooking.
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Format: Hardcover Verified Purchase
I am in the middle of pursuing a small-time dream..... that is to say, I really want to learn more about the culture and how to prepare the food of India and the sub-continent. I have visited restaurants and cafes and food vendors across the United States and have discovered how much I like the food. It is aromatic and spicy, delightfully different and just plain delicious. So, how do you go about preparing this sumptuous repast in the home kitchen..?? Ahh, that is indeed the question.

I purchased five different books as I prepared to start on this journey. I have reviewed four of them so far and none of them have disappointed me. Truthfully, they all vary in quality somewhat but I have gained knowledge from all of them and so I believe that they were all worth the effort. This is the last of the group of five. Just based on the outward appearance, I thought I was leaving the best for last. That may or may not be true, but I will say that this book is certainly one of the best, if not the best.

First, let me get one thing out of the way. This book does not follow generally accepted protocol for publishing in that there is no "masthead" bound into the front of the book. The book has a title page, followed by a page for author attributes and then it goes straight into the "contents" page. I looked and looked trying to determine the publisher and the date and the copyright notice, ISBN, Library info, etc., etc. ....... NO LUCK..!!! I finally located the information. There is a single page in VERY small print added as the very last page in the book.... Almost as an afterthought. !! (???) I found most of the information there, although I cannot understand the "why" of it all. ¿Quien Sabe? (Who knows..??
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