- Hardcover: 608 pages
- Publisher: Stewart, Tabori and Chang; First Edition edition (April 1, 2011)
- Language: English
- ISBN-10: 1584799137
- ISBN-13: 978-1584799139
- Product Dimensions: 8 x 2 x 10 inches
- Shipping Weight: 3.4 pounds (View shipping rates and policies)
- Average Customer Review: 41 customer reviews
- Amazon Best Sellers Rank: #310,288 in Books (See Top 100 in Books)
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How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen Hardcover – April 1, 2011
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About the Author
Sanjeev Kapoor is one of the biggest culinary stars in the world. CNN has called him the "Rachael Ray of India." He lives in Mumbai.
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Top customer reviews
But, while this can be a good addition to your Indian cookbook collection, I would definitely not recommend this if you have place for only one Indian cookbook. It gives you recipes , but does not focus much on technique ( Lord Krishna's vegetarian cooking is a book that does, for examaple).
In addition, there are some major editing issues. For ex- The Poha recipe calls for 3 cups of oil!!!!! Poha is somewhat similar to the couscous dish that you get in Mediterranean restaurants - atleast in concept. With 3 cups , the dish would be swimming in oil. As an Indian cook , I was able to catch that. Someone unfamiliar with the dish may take it at face value. Wondering how many other such mistakes I am going to come across.
In summation, good addition to your library due to the range of regional dishes covered. However, be on the lookout for editing mistakes and don't depend on this as your sole introduction to Indian cooking.