- Hardcover: 192 pages
- Publisher: Simon & Schuster (Oct 1 1995)
- Language: English
- ISBN-10: 0684803836
- ISBN-13: 978-0684803838
- Product Dimensions: 28.4 x 22.7 x 1.7 cm
- Shipping Weight: 1.1 Kg
- Average Customer Review: 4.5 out of 5 stars See all reviews (13 customer reviews)
- Amazon Bestsellers Rank: #680,282 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Library Journal
Indian food is becoming more popular in this country, and several good recent cookbooks have revealed just how diverse this cuisine is. Panjabi, who lives in Bombay and has traveled extensively throughout India, has written a remarkable book. She is obviously knowledgeable about food, and her excellent introduction blends history, geography, and the philosophy of Indian cuisine with a lovingly detailed, illustrated guide to ingredients and techniques. The curries themselves, each accompanied by a full-page color photograph, show how different these dishes can be, and the author's headnotes provide excellent background on the various regional cuisines. The one serious drawback of this beautiful book is that it was originally published in England; although it has been Americanized, a three-line note on the acknowledgments page indicates that all cup measures refer to a seven-ounce cup?cooks beware! [HomeStyle Bks. alternate.]
Copyright 1995 Reed Business Information, Inc.
Copyright 1995 Reed Business Information, Inc.
From Booklist
Indian cuisine is more popular than ever in major urban areas, albeit less familiar in towns of the heartland. Panjabi's guide is as beautiful to look at as it is a delight to read, from illuminating explanations of the philosophy behind the food to descriptions of exotic spices and the intricacies of cooking a curry. Just how ingredients are combined to achieve the complex, savory tastes associated with fine curries is explained here in detail, with dishes from many regions given equal attention. Highlighted are recipes for dishes not found on most restaurant menus. This superior introduction for cooks unfamiliar with Indian food is also a definitive guide for connoisseurs on a quest to produce flavorful curries in their own kitchens. Alice Joyce
Inside This Book
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First Sentence
When I mentioned that I was writing an Indian cookbook to the famous British chef and cookery writer Anton Mosimann, he said, 'Do write about the philosophy of Indian cuisine. Read the first page
Front Cover | Table of Contents | Excerpt | Index | Back Cover
When I mentioned that I was writing an Indian cookbook to the famous British chef and cookery writer Anton Mosimann, he said, 'Do write about the philosophy of Indian cuisine. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
3.0 out of 5 stars
Every recipe needs to be tested first,
By
This review is from: Great Curries of India (Hardcover)
I strongly suspect most reviewers here have read this book rather than cooked from it.
Once you've deciphered what she's talking about and tested out her recipes you can produce excellent dishes. They usually involve lots of work, but that's Indian cooking. The big issue, only mentioned by one other reviewer, is that Panjabi's recipes are chock full of errors. Ingredients listed in the heading never appear in the description, and vice versa. Quantities are all over the place, sometimes wildly inaccurate. You definitely do not want to invite guests over for a meal from this book without going through a dry-run for the family first. Just one of countless examples, the chick-pea dish near the end: 1)Calls for 1/3 cup, 9 oz of dried chick peas. 1/3 of a cup is about 2 oz, 9 oz is about one cup. Which is it? Neither? 2)Calls for 3 onions. Then in the body of the recipe you're asked to chop 2, puree one, and add the ........... wait a minute, 4th? to the peas you've put in the pressure cooker. 3)Calls for 1/2 oz ginger, peeled, 1/2 oz garlic. 1/2 oz of ginger is hardly worth bothering with after you've peeled it and 1/2 oz garlic is about 5 cloves, pretty overpowering in a veggie dish. I suspect yet another typo. Or two. And so it goes on. The introductory pages, intended to give you an overview of Indian ingredients, is big on nice pictures and by-the-way stuff, low on what you need to know from a cooking and preparation standpoint. I've used the book for years, enjoyed many dishes from it, but only after a laborious vetting process that often ends with me tossing it to the back of the shelf on being caught out by yet another error. In fairness, it's a problem that afflicts every Indian cooking book I've ever used. As my son, who travelled the country for a year, says, that's the joy and frustration of India.
5.0 out of 5 stars
Excellent presentation..,
By sheri (Greensboro, NC United States) - See all my reviews
This review is from: Great Curries of India (Hardcover)
I collect Indian cookbooks and this is one of the jewels of my collection. Camellia brings a delicious flair to the recipes in her presentation. Well chosen curries and fairly good ingredient measurements allow novices to fare well, But If you're from an Indian origin or well-versed in the tastes of the curries, You'd do well to experiment with the ingredient measurements.( Some dishes are made all over India with the same curry base, but varying amount of ingredients and regional produce give the dishes different flavours.)
5.0 out of 5 stars
powerful cookbook!,
By sarah (vancouver island, Canada) - See all my reviews
This review is from: Great Curries of India (Hardcover)
this book has all the main superpowers: beauty, variety, indexing, cultural notes, explanation of ingredients, accessibility of ingredients, deliciousness, serving suggestions, flexibility, practical hints. including a recipe for watermelon curry is regarded as an additional special power.my only complaint, which hasn't ever ruined a meal, is that many key ingredient amounts are given by weight. i am not a person who considers potatoes or tomatoes in ounces.
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