- Paperback: 272 pages
- Publisher: Random House (May 12 1998)
- Language: English
- ISBN-10: 0679764380
- ISBN-13: 978-0679764380
- Product Dimensions: 15.2 x 1.9 x 22.9 cm
- Shipping Weight: 404 g
- Average Customer Review: 3.0 out of 5 stars See all reviews (6 customer reviews)
- Amazon Bestsellers Rank: #633,351 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Library Journal
Sahni (Savoring Spices and Herbs, LJ 4/15/96) has already written the introduction to Indian cooking, her authoritative Classic Indian Cooking (1980). In her new book, however, which might be considered the "light" version of the earlier one, she presents simpler, more casual dishes in an effort to make Indian food seem unintimidating even to the novice cook. The recipes are uncomplicated?most have only three steps?and the headnotes are informative but very user-friendly. Recommended for most libraries Prasad's book, on the other hand, written with more or less the same goal in mind?to make Indian vegetarian cooking accessible to busy family cooks?is rather disappointing. Some of the dishes don't seem particularly Indian, while many of the others can be found in any basic Indian cookbook, and the bland, "generic" headnotes don't add much ("Black pepper lends a special flavor to this okra dish"). Neelan Batra's The Indian Vegetarian (LJ 6/15/94) does a far more interesting job of combining Indian and American tastes and flavors.
Copyright 1998 Reed Business Information, Inc.
Copyright 1998 Reed Business Information, Inc.
From Booklist
For those intimidated by the complexities of Indian cooking, Prasad offers easy-to-prepare vegetarian dishes based on Indian models but with American simplicity and convenience always in mind. Prasad makes a lot of use of corn. Creamy corn on toast accents corn's sweetness with lime juice, and she spices it and adds color with both sweet and hot peppers. Her samosas make a great party appetizer, with traditional potato-and-pea filling perfumed with garam masala, ginger, coriander, and cumin. Prasad's version of nan, Indian flatbread traditionally baked in a clay oven, cooks first in an iron skillet before finishing under the broiler. Although these recipes with their Eastern spices may be unfamiliar, they are much more accessible to American vegetarian kitchens than are most other Indian cookbooks' offerings. Mark Knoblauch
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Customer Reviews
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Most helpful customer reviews
2.0 out of 5 stars
not worth the money,
By Darci (Lawrence, KS United States) - See all my reviews
This review is from: Indian Vegetarian Cooking from an American Kitchen (Paperback)
The format is not easy to read and it is not well-organized. Many of the recipes are very similar. This is not an inspiring book.
4.0 out of 5 stars
Spicy vegetarian dishes,
By littlelentil (Amherst, MA United States) - See all my reviews
This review is from: Indian Vegetarian Cooking from an American Kitchen (Paperback)
I gave this book four stars because I expected more traditional recipes. I think the majority of recipes is Ms. Prasad's creation. If you are in search of traditional Indian vegetarian cookery, find "Lord Krishna's Cuisine" by Yamuna Devi or "Dakshin" by Chandra Padmanabhan. The latter does wonders with vegetables, believe me.That said, everything I cooked so far (spicy potato soup, mulligatawny, navrathna korma, potato and black-eyed pea curry, spinach and lentils, parathas, cilantro chapatis, etc.) has been pretty simple and tasty. I recommend it to anyone who likes vegetables and spice. I liked the variations to stuff parathas, utappams, etc.
1.0 out of 5 stars
a complete waste of money and time,
By Anu (Huntsville, AL United States) - See all my reviews
This review is from: Indian Vegetarian Cooking from an American Kitchen (Paperback)
I chose this book among others simply because It has the nutritional information for every recipe . But again , the chutneys and sauces dont have the calorific breakdown. Moving on to the recipes , being an Indian myself I know how indian food is supposed to taste .. and this book does not reach anywhere near it. Its been COMPLETELY AMERICANIZED . Also simply adding a pinch of "garam masala" to american soups and italian pasta dont turn the soups into "authentic Indian cuisine "!!!! thats an insult to the readers intelligence. when I saw the title , I expected a book which would help me cook indian cuisine with the grains and greens available in the US and offer good subsitutions for many vegetables that are not widely available here. and this book completely failed in that respect. Quite a number of the recipes are hashed up new world recipes with a pinch of curry powder thrown in to make them "indian". If you are looking for a good indian cookbook with AUTHENTIC Indian recipes , this would be a bad investment. If there was a system of negative rating , I would surely give that to this book. The only book I have liked so far is Julie Sahni's " Classic Indian Vegetarian and Grain Cooking " and I am still looking for something better.
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