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India: The Cookbook Hardcover – September 17, 2010
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From Publishers Weekly
Starred Review. With a quarter-century of culinary study and travel under his belt, this professor–cum–Indian food scholar offers up a mammoth work that encompasses every region of the country and provides 1,000 recipes. Fifteen pages of the introduction are given over to the 10 major culinary food locales of India, and it makes for an enlightening read. We learn, for instance, that the cuisine of Kashmir is influenced by central Asia and Tibet, while Bengal is big on sweetmeats and fish curries. Nicely labeled color photos adorn each of the nine food chapters, highlighting various snacks, entrees, breads, and desserts. However, the presentation of the recipes is another matter. Comprehensive to a fault, but with no commentary and all the welcoming charm of an auto parts catalogue, most are presented two to a page with boilerplate listings of origin, cooking time, ingredient list, and basic directions. For fanatics, some dishes require more than two dozen ingredients, such as the chicken pulao made with ghee and full of onions and chilis. Simpler options run the gamut from lamb in milk sauce to fried spicy carrots. A glossary and brief resource directory are much welcomed, and a short chapter of signature dishes from 11 Indian guest chefs from around the world provides a nice coda to the work. (Nov.)
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"beautifully-designed... indispensable information on ingredients and equipment... manages to make even the most exotic and esoteric regional recipes accessible with straightforward methods and plain language" —Good Things
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Top customer reviews
The "rice bag" it comes in is a nice touch. There are different sections for appetizers, main dishes, desserts, masala mixes, etc. It also mentions the region of India a dish is from. The cook and prep times are pretty accurate, and I haven't seen any typos so far (flipped through most of the main dishes)
The only drawback is the paper it is printed on- seems very absorbant, like a small drop of oil could seep into an underlying page. I suspect that time will not be kind to the paper. Also, again, if you are unfamiliar cooking Indian food, you may have some frustrating expereiences, so best to start with a different book. (I do beg to differ with the statement on the cover, "The Only book on Indian food you'll ever need")
For me, its a little slice of heaven, just what I've been wanting.
Most recent customer reviews
like pani puri, but in overall the book is very detailled.
For being an India cookbook, it misses many basic recipes like Chai.Read more
That are quite happy with it. 4 recipes 996 to go !Read more