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How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen [Hardcover]

Sanjeev Kapoor
4.2 out of 5 stars  See all reviews (5 customer reviews)
List Price: CDN$ 35.95
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Book Description

April 1 2011

Sanjeev Kapoor burst onto the scene in India with an easy, no-fuss cooking approach. More than a decade later, he is a global sensation with an international media empire that is rooted in this philosophy. In How to Cook Indian, Kapoor introduces American audiences to this simple cooking approach with a definitive book that is the only Indian cookbook you will ever need. His collection covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.

Praise for How to Cook Indian:

"Those interested in expanding upon their collection of (brilliant, essential, important) books from Madhur Jaffrey, or in adding a reference work to accompany Suvir Saran's terrific Indian Home Cooking, may do well to make Kapoor's acquaintance." 
-The New York Times 

"He may not be an icon here yet, but Sanjeev Kapoor is certainly one in India, where he has been called 'the Rachael Ray of India' (but by Ray's own admission, he has a bigger audience, has published more books, and been on TV longer). Kapoor makes his U.S. debut with How to Cook Indian."
 --Publishers Weekly 

"It's time for Americans to finally learn about India's first and biggest celebrity chef, Sanjeev Kapoor. With a daily television show that has 500 million viewers in 120 countries, as well as more than 140 cookbooks and over 20 restaurants to his name-plus his own TV station in the making-Kapoor has a huge following of housewives, their mothers-in-law, and even their husbands."
 -Food & Wine 

"Cool as a grated cucumber and mellow as a mango lassi, Sanjeev Kapoor is poised to conquer those few corners of the world where he and his food are not yet well known." 
-Washington Post

Frequently Bought Together

How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen + Vij's Elegant and Inspired Indian Cuisine
Price For Both: CDN$ 47.61

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About the Author

Sanjeev Kapoor is one of the biggest culinary stars in the world. CNN has called him the "Rachael Ray of India." He lives in Mumbai.

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Customer Reviews

4.2 out of 5 stars
4.2 out of 5 stars
Most helpful customer reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars Excellent Book Nov. 7 2011
By B. Best
This is a huge book, well worth the price!
If you love the food of India, this cookbook is by one of the Masters of Indian Cuisine and will provide you with excellent recipes that even a novice can prepare.
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1 of 1 people found the following review helpful
5.0 out of 5 stars how to cook indian April 26 2013
By mona
Although I am a good cook that's what my family always says to me, I found recipes in this book quite unique and interesting.
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Format:Hardcover|Verified Purchase
The book is well laid out and you feel you are getting a bit of a geography lession while reading it as well. The biggest thing is to do the ingredient purchases ahead of time as the ingredients (especially the spices) are not something you will typically find in every North American kitchen. The first recipe i made was the butter chicken - wow the family loved it! Will definitely use this cook book again and again.
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4.0 out of 5 stars Good book but no pics or diagrams May 27 2014
By Singh
Format:Hardcover|Verified Purchase
Wish there were diagrams or pics to show you what the dish would look like. Also, wish there was a table of contents. Other than that, it's a good book.
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By Vikas
Format:Hardcover|Verified Purchase
I'm of Indian Origin, and I would consider myself an advanced cook when it comes to Indian food. I was disappointed with Sanjeev Kapoor's book. I tried one recipe and I didn't modify anything, I followed instructions completely and it didn't turn out that great. So I decided that I might have picked the one recipe that was flawed, so I tried 3 more and faced the same frustration.

So I decided to go through it and use his recipes as a base and then modified it based on my experiences with indian cooking and things started turning out like in Indian restaurants.

I just think a book that is titled how to cook indian, fails to do so and leaves a few recipes as a mystery
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