Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen Hardcover – Apr 21 2009
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"At once contemporary and rooted in tradition, sophisticated yet straightforward, creative but comforting, Modern Spice is perfectly suited to the times; it offers new directions, interpretations, and ideas for taking Indian food to the next level. Thanks to enriching personal and informational essays, Modern Spice is also a great read." -- Steven A. Shaw, author of Asian Dining Rules and director of eGullet.org
"Monica Bhide -- a proven expert in all things South Asian -- has compiled a witty and practical guide to Indian-style cooking. Her recipe for curried egg salad is alone worth the price of this book." -- James Oseland, Editor-in-Chief, Saveur, and author of Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore
"For those of us who love Indian food and want to cook it at home, Modern Spice is the cookbook we've been waiting for. Monica Bhide's simple, flavor-packed recipes make this exciting cuisine modern, accessible, and right at home in the American kitchen." -- Victoria von Biel, Executive Editor, Bon Appétit
"Monica Bhide is a mistress of spices who uses them like enchanting spells. Her recipes will take you to distant lands but bring you right back home with their taste and ease!" -- Chef Art Smith, television personality, award-winning chef, and author of Back to the Table
"The real spice in Modern Spice is love! No one writes about food with as much joy as Monica Bhide does. Her passion makes this book's beautiful stories and recipes a pleasure to read." -- José Andrés host of the PBS series, Made in Spain, and author of the companion book Made in Spain
"Monica Bhide...invites you along for a tasty ride in her forthcoming book, Modern Spice....Bhide offers a modern interpretation of Indian flavors and cooking techniques. The result is something cooks need-- new ways of thinking about common ingredients. -- J.M. Hirsch, Associated Press
About the Author
Mark Bittman is the author of Food Matters, How to Cook Everything and other cookbooks, and of the weekly New York Times column, The Minimalist. His work has appeared in countless newspapers and magazines, and he is a regular on the Today show. Mr. Bittman has hosted two public television series and has appeared in a third.
Most Helpful Customer Reviews on Amazon.com (beta)
Reason #1: The recipes WORK. I'm lucky enough to know that Monica tests her recipes, and has people with all different levels of cooking skill test them, too. And she won't let a recipe go until everyone can make it. So even if you are a novice cook, you *can* make these dishes. And if you are already skilled in Indian cooking, you just might find a simpler way to make something you love. Case in point: the recipe for Cream of Wheat and Paneer Pancakes (page 200). When I read it, I recognized it immediately as idli. But where is grinding the grains for it? Where is letting the batter sit overnight (or longer) to ferment? Gone! But what you get is a delicious pancake that works as a side, as a bread, as the basis for a meal.
Reason #2: She is there to guide you through things that might be new to you. It might be a bit much to call this a "Mastering the Art of Indian Cooking," but there is very helpful information about ingredients and techniques that might be unfamiliar. And again, even if you think you know all about them, you just might learn something.
Reason #3: This really is a book for *modern* cooks. Who has time to grind spices, and make complicated multi-day recipes? Very few of us. But even the simplest, quickest recipes are so full of flavor, you'll almost feel guilty at how easy they are. There is no such thing as a recipe that is too simple, as far as I'm concerned, not if the people I serve it to eat up every last bit! When I told the wife of one of my cousins about this -- she's an engineer who was born in the United States to parents from India who live now in North Carolina -- she exclaimed, "I would love that. And my mom would LOVE it, too!"
Reason #4: This is more than "just" a cookbook. Monica writes beautiful essays that may touch your soul, or remind you to call a friend you haven't spoken to in too long, or make you forgive your spouse for a silly argument, or let you marvel at how wonderful simple cooking can be. Even if you never cook anything from this -- although I can't imagine not wanting to -- you can sit with it and have a glass of wine or a cup of tea and lose yourself in her writing.
"Modern Spice" is more than a cookbook; its a deeply personal exploration of food, family, culture and more. Monice Bhide's passion for life and food is infectious - it will draw you in, keep you reading, and encourage you to explore. Do yourself a favor and pick up a copy of this treasure - your heart and your palate will thank you.
This is a book for all-Indian and Non-Indians who would like to venture into kitchen with confidence. You can cook entire meal as it gives recipes for entrees, snacks, desserts and drinks.
I have recommended to my American friends, who usually get little overwhelmed with the spice/ingredient combination's that go into Indian cooking.
In Modern Spice, recipes are easy to follow, the flavors and the spice combination's are easy on the taste buds, and most importantly many of the ingredients are very easily available in regular super markets, except for few basic ingredients that would be found in Indian grocery stores.
The second group I am recommending the book is to the 2nd-generation Indians, busy Moms and for people who like to add a different angle to an Indian dish but lack the creative, risk-taking adventurous mindset of their own(eg i can site are-Papad stuffed with Paneer and crab, Brussels sprouts, Leeks and curry leaves, Lychee Pineapple Salad, salmon with Kumquat, Paneer and fig Pizza, roasted cauliflower, saffron mussels stew.....I can go on.
My personal favorite are the drinks-the exotic use of fruits and the blends(Guava Bellini, Papaya-Mango Tango!!!). I loved making them, with my own little twists or using the suggestions on alternatives.
Overall I think it is a good cook book to have in your kitchen and table.