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Mridula Beljekar

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Book Description

Nov. 16 2012
India has long been known as the spice center of the world. This inspirational collection of recipes shows just how easy it is to make delicious and authentic curries at home, with dishes from Kashmir and the Punjab to Gujarat, Goa and Bengal. With everything you need to know about making curries and the stages all photographed step by step, success is guaranteed.

Product Details

  • Hardcover: 160 pages
  • Publisher: National Book Network (Nov. 16 2012)
  • Language: English
  • ISBN-10: 0754825019
  • ISBN-13: 978-0754825012
  • Product Dimensions: 22.4 x 16.8 x 2 cm
  • Shipping Weight: 558 g
  • Amazon Bestsellers Rank: #232,487 in Books (See Top 100 in Books)

Product Description

About the Author

Mridula Baljekar is the best-selling author of a number of Indian cookbooks, including The Food & Cooking of India and 500 Curries (both published by Lorenz Books). Born and raised in north-east India, when she moved to England she turned her childhood passion for cooking into a highly successful career. One of her books won both The Best Asian Cookbook in the World and Cookery Book of the Year awards. Mridula's food has been described in the media as 'Heaven on earth for the senses.'

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 3.0 out of 5 stars  1 review
3.0 out of 5 stars Limited paste recipes May 20 2014
By Laura - Published on Amazon.com
Verified Purchase
The book is well laid out with a informative section at the front, followed by a few pages on specific foods used in the cookbook - such as the spices, vegetables and fruit.
The book also has recipes of each completed dish which is very helpful, as well as a few pictures covering different stages of the preparation or cooking process for the recipes.
However, I specifically choose this book as the write up about it insinuated that it was very DIY in regards to learning how to make your own curries from scratch, including the curry pastes. Unfortunately a lot of the recipes call for different flavoured curry pastes that the cookbook does not cover how to make.
It would also be helpful if the cookbook had a 'hotness or spiceyness' scale to indicate how hot, or not, some of the recipes are.

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