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Indian for Everyone: The Home Cook's Guide to Traditional Favorites Hardcover – October 14, 2014
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"Singla’s latest guide to Indian cooking may be her best yet. . . Complex enough for experts but approachable enough for the novice. . . An impressive and useful addition to the canon." Publishers Weekly, starred review
"Only have room for one go-to book for Indian home cooking on your shelf? This is it." Booklist, Top Ten Food Books of 2015
"Indian for Everyone has recipes for native Indians, non-Indians, vegetarians, vegans, and meat-lovers; it offers dishes from restaurant menus and simpler ones prepared at home." Sena Desai Gopal, Boston Globe
"Anupy Singla has made it her mission to demystify and spread the gospel of Indian food, and her third cookbook may be her most accessible. The photos are beautiful, and the recipes are fragrant and delectable."Glam.com
"This is Singla’s third cookbook and one with great variety, a wonderful showcase for fresh ingredients. Indian for Everyone is a fine tool for a novice, but will be embraced by a seasoned cook as well."Sue Ontiveras, Chicago Sun-Times
"Whether you love eating at Indian restaurants and want to make these meals yourself, or are looking for measurements and instructions to complement family recipes, author Anupy Singla shares the knowledge and recipes necessary for success." Laura Brehaut, canada.com
"A complete and invaluable addition to personal, professional, family, and community library Ethnic Cookbook collections!"Midwest Book Review
"Kitchari is creamy and fragrant, filling without being heavy, deceptively rich-tasting and supremely healthful at the same time. . . . Some cooks, said Anupy Singla, author of Indian for Everyone, cook the dish over a fire until the bottom caramelizes into crisped, cherished bits.” Emily C. Horton, Washington Post
"Indian for Everyone is a beautiful cookbook and is an excellent gift for anyone wanting to learn more about Indian cuisine." Jeremy Owens, Gapers Block
"Anupy Singla, a Chicago-based cookbook author, entrepreneur and former journalist, says her new book, Indian for Everyone, is really meant for everyone. . . meat lovers and vegetarians, old hands at Indian cooking and newbies to the cuisine, those who like culinary diversity and even those 'skeptics who claim to hate the taste of curry.'" Bill Daley, Chicago Tribune
"Indian for Everyone. . . goes to lengths to include recipes that are healthful and also that fit into many restricted diets." Daniel Neman, St. Louis Post-Dispatch
"Anupy Singla distills her life experience into one phrase: Indian as apple pie. Born in India and raised in Philadelphia, she's always had a foot in both worlds. Cooking was the thing that kept her connected wherever she went. . . . Her latest cookbook, Indian for Everyone, includes more than 100 flexible recipes that allow for recipes to go vegetarian, vegan or gluten-free." Kristine M. Kierzek, Milwaukee Journal-Sentinel
"This is a home cook's 'go-to' Indian cookbook." Edible Chicago
"Inspired by Indian for Everyone, I spent the better half of a Sunday afternoon preparing the book's "Punjabi Chile Chicken". . . . Now that I’ve taken the plunge, I know that Indian food will become a staple in my cooking repertoire. I hope you’ll be inspired to do the same!" Nicole Sprinkle, Seattle Weekly
"If you're like us, you love Indian cuisine, but recreating those complex, bold flavors at home can be a bit challenging. Fortunately, Anupy Singla, one of the leading authorities on Indian home cooking. . . aims to teach [readers] to create healthy, simple Indian dishes at home." Charleston Grit
"Singla is an accomplished, knowledgeable cook. She obviously put tremendous work into creating practical, delicious recipes. . . you’ll find Indian for Everyone to be a useful resource."Diane Leach, PopMatters
"With easy step-by-step instructions for recipes gathered from different regions across India, Singla teaches the reader how to simplify the sometimes intimidating art of cooking with Indian spices." Western Living
"Anupy Singla is on a mission to demystify Indian cuisine." Chris Ross, The San Diego Union-Tribune
"This Chicago-based author knows about flavor. Her third book of Indian home cooking is her most comprehensive; it makes this often daunting cuisine approachable with a helpful ingredient primer and easy-to-follow instructions." Julie Chernoff, Make It Better
"It will become a go to resource for everyday Indian dishes. . . Easy, straightforward and delicious!" Jenny Hartin, The Cookbook Junkies
Praise for Anupy Singla's previous books:
"If you love Indian food, have a look at Anupy Singla's The Indian Slow Cooker. Folded in with lush food photography are easy, healthful recipes with traditional flavors." Lois White, Better Homes & Gardens
"My favorite new slow cooker book is The Indian Slow Cooker by Anupy Singla. . . . Because Indian dishes are rich in spices and robust flavors, they stand up well in slow cookers." Genevieve Ko, Good Housekeeping
"Singla's first book, The Indian Slow Cooker, is packed with braises, both meat and vegetable-based. Her newest book embodies how she often eats: a vegetable-based diet heavy on herbs and spices, and loaded with flavor." Tasting Table
"Next time you have a hankering for Indian food, don't think take-out. Think ahead. That's the message from Anupy Singla, author of The Indian Slow Cooker who is on a mission to correct misperceptions about Indian food. . . " Michele Kayal, Associated Press
"Ms. Singla says her book is aimed at anyone who wants to eat more vegetarian food and she doesn’t believe in calling Indian food spicy’ or exotic’ anymore." Wall Street Journal
"Anupy is really on to something here. In 50 well-crafted and imaginative recipes, Anupy shows you how to use the modern slow cooker to get the beautiful, complex flavors of her ancient native cuisine. A book that will surprise you.” Dorie Greenspan, author of Baking with Julia and Around My French Table, as well as contributing editor to Parade magazine
About the Author
Singla blogs at IndianASapplepie.com, and her writing has been featured in many print and online outlets. She formerly worked as an on-air TV reporter and anchor for CLTV News, the cable arm of the Tribune Company broadcasting and sister station to Chicago's WGN-TV, and for Bloomberg TV. Her books have been praised in Better Homes & Gardens, Good Housekeeping, and the Wall Street Journal. Singla lives with her husband and two young daughters in Chicago, IL.
Top customer reviews
I gave 5 stars anyways as I like how the food comes out.
A word to the wise: The number of peppers refers to the small Thai pepper, if you use Serrano then the max number of peppers requested will leave you with a very hot dish, which we love, until the next day!!!! You know what I am talking about!!!! :-) So proceed wisely, and as for me, I think I will start weighing and marking in my copy of the book, what weight of ingredient I used, if I like the end result. This will be helpful when I attempt to recreate the dish from then on.
Anupy, if you are reading this, please put weights of ingredients in any new cookbook you publish for us clueless perfectionists, I would love that! :-)
Anupy treats the reader just like family!! There is an abundance of wonderful stories about how she grew up, which relative taught her what, the role the recipes play in her family and so forth. The book is filled with friendly and informative chatter that allows you to get to know her as a person. She describes how she learned all this complicated information, and that helped me as a student.
Finally, the book is absolutely beautiful. It is filled with beautiful photographs of food and other things! One more minor detail to illustrate how wonderful this book is: she sells some of the spice mixes on her website (www.indianasapplepie.com), but she also gives you detailed directions so that you can duplicate her exact formula if you want. I was thrilled to buy the spices premixed and save the time, but the choice is entirely yours.
If you have any interest in Indian food, go buy this book -- you will be happy you did! Just look at the other reviews! One note for completeness: Anupy is very open and clear that she loves her food HOT! She openly advises on the possibility of using less red chile or cayenne pepper. My wife and I like spicy food, but in the dishes we have made so far, we have cut back considerably on the cayenne pepper and have been glad that we did.
Final fact: the dishes we have made have been absolutely delicious -- and I have never cooked Indian before! If you have the time and interest to try Indian food, this is a simply wonderful and delightful book.
One other plus: The binding of the book allowed me to lay it flat on my scanner and put the recipes I wanted to try in my computer. All to often, I have had to tape a book back together and this was a pleasant surprise.