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Product Description
Product Description
This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.
It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.
Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.
Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.
Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.
About the Author
Julie Sahni is director of Julie Sahni's Indian Cooking School, established in 1973.
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Most helpful customer reviews
3 of 3 people found the following review helpful:
1.0 out of 5 stars
Not what I hoped for,
By
This review is from: Classic Indian Cooking (Hardcover)
I love Indian food. I love to cook- I come from a family of seriously devoted chefs. I lived in Pakistan a number of years ago and still find myself craving the recipes I tasted there. My husband grew up in a Sikh community and he craves the dishes of his childhood. I got this book hoping it would give me an easily available reference, and the reviews were all so wonderful. I have had the book for over a year now and I have not made a single dish from it that I was excited about after the tasting commenced. Her descriptions sound enticing enough, but I have been very disappointed in the flavour, texture and appearance of the dishes. I have tried not to play with the ingredients in dishes too much (like I usually do)in order to give them the opportunity to be as authentic to her recipes as possible, but I have come to the conclusion that I would rather eat from any stall in any street in Islamabad than any of her recipes. I have made fabulous recipes from recipes found on the internet, but I really wanted a more comprehensive, authentic resource for finding recipes quickly, but her spice combinations are way too uniform, her methods inordinantly time consuming for not a better product, and the curries come out sadly wanting for excitement. I am so sorry to say this, because I wanted to find the best source, but more often than not I abandon her book when I am researching something tasty in the Indian genre. I can do better winging it on my own. Don't bother.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
The best of the best,
By Simona "Laval49" (Ontario, Canada) - See all my reviews
This review is from: Classic Indian Cooking (Hardcover)
I have owned this book since it was first published. I have learned to roast spices from it, and I make the best Butter Chicken because of it. I own more Indian cookbooks than I care to admit, including many by Madhur Jaffrey. I don't want to diminish Madhur's contribution to culinary writing. Having said this, Julie Sahni's book deservedly remains top of the list throughout the many years since it was first published. It has no pictures, only sketches, and the presentation is not the glossy stuff, full of colour pictures, we are used to today. But it is pure quality, worth its weight in gold. The recipes are detailed and not one word is wasted. I would rather own two copies of this book rather than be without it.
5.0 out of 5 stars
If you want THE Indian cookbook, this is it!,
By A Customer
This review is from: Classic Indian Cooking (Hardcover)
Have been cooking from this book since 1980 and it has really stood the test of time. I have several other Indian cookbooks but this is the only one I use. Every dish I have ever made has been a winner. The Velvet Butter Chicken is out of this world, it does take some effort (make Tandoori chicken first) but is really worth it. Mulligatawny Soup another winner as is the Cauliflower, Green peas, and Potatoes in Spicy Herb Sauce. Have never been disappointed with any recipe from this book.Ms. Sahni writes clearly and gives practical advice. I learned how to cook Indian food from this book and would highly recommend it to anyone who is looking for a great teacher and guide to the world of Indian cooking.
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