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The Indian Cooking Course: Techniques - Masterclasses - Ingredients - 300 Recipes Hardcover – October 21, 2016
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“I don't think I've ever seen a book to teach Indian cooking in a systematic way. It's about time we've had one and this one is a humdinger….What makes this a teaching book and not just a doorstop is the reference materials. Essays on regional food ways are fascinating…I could sit and read this book all day!” (T. Susan Chang The Level Teaspoon podcast)
“As Monisha Bharadwaj teaches Westerners to prepare the cuisine of her native India, her background as a scholar of the country's history always helps drive the lessons. . . . It's an approach that Bharadwaj follows at her London-based cooking school and in her comprehensive new book. . . . Across nearly 500 pages, she introduces readers to the stories, traditions, and geographical differences that define Indian cuisine. “ ―Michael Floreak, The Boston Globe (Michael Floreak The Boston Globe)
Here we have the best ― and maybe the only ― book currently aiming to teach Indian cooking in a systematic way. (Author Monisha Bharadwaj runs an Indian cooking school in London.) Just as you'd expect, The Indian Cooking Course has recipes for rice, dals, vegetables, meats, chutneys, flatbreads, vindaloos, kormas and samosas. But it's not just recipes; the reference material goes wide and deep, from colorful street shots and essays on regional foodways to step-by-step demo photos and instructions. The package is equally lyrical and technical, and a pleasure to use. (NPR, Guide to 2016's Great Reads)
About the Author
Monisha Bharadwaj was born in Mumbai, where she first learned to cook from her grandmother, mother, and many aunts. Today she is an award-winning author who writes regularly for magazines and newspapers including Elle, The Sunday Telegraph, and Waitrose Food Illustrated. She has served as a judge on Iron Chef America and appeared on BBC. Bharadwaj also runs her own successful cooking school in London. www.cookingwithmonisha.com
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I'd love for her to come up with a volume two, teaching - as clearly and well as in this book - new, more exotic recipes accesible to the west (mostly vegetarian please:)
Beautifully presented, great pictures, just dipping into this book inspires me to try new dishes. It's propped up in my bed, and after two months I still enjoy just browsing the recipes for something interesting and new. Pick a Masterclass, where pictures and instructions are more detailed, and you'll be an 'Indian' chef in no time.
It's fashionable, these days, to get one's recipes from the web, and I do, and have found some great ones, but a good, well written, book is still my preference.
Now, if only they would produce a Kindle version.