Features
- Cover Type: Hard Cover with 272 pages
- Published by: Clarkson Potter August 31, 2004
- Written in: English
- ISBN 10 Number: 0609611011
- ISBN 13 Number: 978-0609611012
-
Book Dimensions:
10 x 7.8 x 1 inches
- Weighs: 2.4 pounds
From Publishers Weekly
There's much to like in this informative cookbook, which offers an accessible take (if, inevitably, not a comprehensive one) on one of the world's most vast and complex regional cuisines. It's a natural development for Saran, who teaches Indian cooking classes and opened the New York restaurant Amma last year. Such expertise is welcome in a book that cherry-picks freely from Moghul
meat dishes, Gujerati dals, Hyderabadi greens and Punjabi tandoor dishes. That said, many of the curries are familiar, like Chicken Tikka Masala and Simple Lamb Curry with Coriander and Garam Masala. Surprisingly straightforward vegetable dishes include Smoked Spiced Eggplant, and Crisp Whole Okra with Fennel and Coriander. Rice dishes range from simple (Cumin-Scented Rice Pilaf) to elaborate (Sweet Saffron Pilaf with Nuts and Currants). Lassis, raitas, breads and some unexpectedly Western-sounding desserts (e.g., Blueberry-Lemon Pie and Gingersnap Pudding) complete the volume. Unfortunately, the book's minuscule print poses a nuisance for home cooks, who may be called upon to dash back and forth, adding spices to the pan every thirty seconds. Just taking the time to find one's place on the page can result in smoke and burnt seasonings. Still, Saran and Lyness fill a crucial niche in the
cook book market; their work should be avidly welcomed. 75 color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Description
With its exotic aromas and complex flavors,
Indian cuisine is one of the world's best. It's no wonder that so many people adore it--and also no surprise that it could seem daunting to cook Indian food at home. Now, acclaimed chef and cooking teacher Suvir Saran cuts out the fuss, sharing casual, home-style Indian dishes that are perfect for everyday cooking.
Indian Home Cooking is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors,
Indian Home Cooking heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of
Indian cuisine, including:
*Irresistible snacks and appetizers, such as Puff Pastry Samosas with Green Peas, and Spinach-Potato Patties
*Seductively spiced lentil dals, from the North Indian classic flavored with whole cinnamon, cardamom, and cloves to a Southern Indian version with dried red chilies, mustard seeds, and curry leaves
*Aromatic
meat and
seafood curries, like Coconut Chicken with Cashews and spicy Goan Shrimp Balchao
*An incredible range of vegetable dishes, including Stir-Fried Green Beans with Cumin, and Cauliflower with Sautéed Green Peppers, Tomato, and Yogurt
*Easy, colorful chutneys and pickles to fill your pantry
Filled with gorgeous photographs, fresh flavors, and practical advice, Indian Home Cooking is an illuminating guide to real Indian food.
Reader ReviewsI probably have ten Indian cookbooks in my cookbook library. I keep buying them because I haven't been satisfied with what I've gotten so far. Fortunately, I think Saran's Indian Home Cooking might have slowed down my buying binge of Indian cookbooks (my mate will leap for joy!) I really like this cookbook. Why? The recipes are great. Even more, I like the extra comments the author offers on the recipe and why he included it. Best of all, the recipes have the feeling of being both tasty and authentic while also being accessible to an everyday American home kitchen. I've looked through the whole book and every recipe looks so interesting I want to try it. The instructions are so clear that the intimidation factor of cooking an unknown cuisine is removed. Also, when the author uses a hard to find ingredient, he always suggests an available subsitute. Finally, I like the presentation and layout of the book. It's quite attractive. The pages are glossy, the photos top rate. For me, there really is nothing I do not like about this book. And that's the first Indian cookbook I've been able to say that about.
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