Indian Books - Page 10

The Healing Cuisine: India's Art of Ayurvedic Cooking (Healing Arts Press)

Harish Johari

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Superb book... *and* vegan-friendly 5 out of 5 stars.
16 of 16 people found this review helpful.

I could write a very long and thorough critique of this book, but i won't. i just want to make a few points. First & foremost is that this is the only book of its kind (that i'm aware of); that is, it's a vegetarian indian cookbook based directly on ayurvedic science, with a complete introduction to ayurvedic theory & application... and it's vegan-friendly... (there's a small section of the recipes devoted to paneer cottage cheese and yogurt, and some of the other main recipes call for yogurt or cream, but these are few comparatively, and of course soy could be substituted).... As an introductory guide to ayurveda, it is pretty good (the organization isn't the best, compared to "Ayurveda" by Dr. Vasant Lad, which is the *only* definitive modern introductory guide to ayurveda that is clear, concise, thorough, complete with practical application).... Johari covers food and spice qualities and combinations and how to apply all of this to best suit your constitution... this is really good stuff & easy to grasp... his recipes are *superb* & come from his intuition.... (keeping it short): my only "complaint" is that there is no verbage to go along with the recipes; that is, which constitution the recipe is best for; what it will aggrevate or subdue; how the individual spices & veggies are working together in the recipe... example: at the beginning of the recipes, i'd like to see something like "This will subdue vata & kapha & aggrevate pitta; such & such spice prevents gas formation; such & such spices are digestive tonics; tonic for such & such conditions; good winter dish"..... In sum, vegetarian indian cookbooks are indeed rare (why is this?).... this is the *BEST* i've ever come across.... ("Classic Indian Vegatarian & Grain Cooking" is not all that great)

Editorial Review:

One of the oldest systems of medicine in the world, Ayurveda views the human being as intimately connected with the environment and all other life forms. It prescribes various methods of synchronizing ourselves - physically and psychically - with the world around us, placing great emphasis on diet and the specific attributes of different foods. Following these principles, Johari explains the healing qualities that various foods and spices impart according to their subtle energies, indicating which recipes are appropriate for specific conditions of body and mind.

Author, artist, and world renowned scholar of Tantra and Ayurveda, Harish Johari has gathered his extensive knowledge into a treasury of culinary wisdom and authentic Indian recipes (all vegetarian), based on Ayurvedic principles of healing.

Includes information on harmonizing the humors, elements, and tastes. Provides special suggestions on cooking for children, pregnant women, and the elderly.

Indian Cuisine

Omana Jacob, Wei-Chuan Publishing

Amazon Price: $10.85 List Price: $15.95 Usually ships in 24 hours By: Wei-Chuan Publishing Amazon Marketplace: 33 new & used starting at $8.64

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Customer Reviews:
Total reviews: 5 Average rating: 5.0 of 5

A very different and yet superb collection of recipes. 5 out of 5 stars.
6 of 6 people found this review helpful.

I have tried several of the recipes in this book and all of them are lip-smacking good. The method is systematic and the presentation style is concise yet thorough. Some not-so-typical Indian dishes which are absolutely delicious. Highly recommended.

Fantastic-Omana Jacob is a genius! 5 out of 5 stars.
5 of 5 people found this review helpful.

This book makes Indian cooking a breeze. Recipes are easy to follow and ingredients are explained. The only Indian cookbook you will ever need. If you haven't bought this book yet you are missing out on a crown jewel in culinary endeavor.

Editorial Review:

At least, the unveiling of the secrets which produce the aromatic and delectable tastes of Indian Cuisine. This book showcases recipes that range from tasty curries, sauces, and savory desserts to snacks, vegetarian dishes and exotic drinks steeped in the traditions of India. From Samosa to Gajor Halwa to Chicken Curry II, Your Taste buds are sure to be entranced. As with all Wei-Chuan cookbooks, every recipehas been thoroughly tested to ensure excellent results for even the novice cook. Your guests and family will rejoice in the absolutely delicious dishes you prepare.

The Bombay Palace Cookbook: A Treasury of Indian Delights Adapted for the American Kitchen

Stendahl

List Price: $6.98 By: Dodd Mead Amazon Marketplace: 9 new & used starting at $14.96

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A Taste of Serendib: A Sri Lankan Cookbook

Mary Anne Mohanraj

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

Sri Lankan Home Cooking 5 out of 5 stars.
9 of 12 people found this review helpful.

I love this pretty little cookbook. It has tasty recipes that are mostly easy to prepare, with a finite number of ingredients that are easy to keep on hand, so it's more home cooking than elaborate restaurant fare. This is a sort of exotic food that you can get to know while having a busy life. And the book tells you a lot about Sri Lankan ingredients, food preparation and the role of these foods in home life. It's very new but already one of my favorite cookbooks.

Excellent Food 5 out of 5 stars.
6 of 11 people found this review helpful.

I had the good fortune of being the author's housemate for a number of years, and enjoying her cooking. Her Sri Lankan recipes produce wonderful results. She even taught me (confirmed bachelor who hadn't yet learned to cook) a few recipes, so I can tell you she's very good at step-by-step instruction as well.

not very good 1 out of 5 stars.
5 of 19 people found this review helpful.

It's probably a good tip to never use a cookbook by someone who doesn't know that a potato is a vegetable......otherwise, not the best of food.

A great place to begin... 5 out of 5 stars.
5 of 8 people found this review helpful.

This book is a great place to begin for those of us who are not familiar with Sri Lankan food. The introduction explains the basics and the recipes are clear, and if all else fails there is a link to the authors web page for questions.

Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds

Madhur Jaffrey

List Price: $15.00 By: Clarkson Potter Amazon Marketplace: 16 new & used starting at $3.25

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Madhur Jaffrey's Spice Kitchen, Fifty recipies introducing 5 out of 5 stars.
12 of 12 people found this review helpful.

I received this book in a East Indian spice kit almost 8 yrs. ago. Since then, I have accumulated 6 more books on Indian cuisine...my favorite still continues to be 'M.J.'s the Spice Kitchen'. The recipes take longer that the average american cook likes to spend but these are mouth watering...and remember this is the way cooking is done in India (I've tryed the shortcuts with the pressure cooker,etc. results shift to just good) I beleive the spice interplays need the long cook time...there is just no comparison using the faster cooking methods. Also Madhur Jaffrey is sensitive to the american palatte regarding heat. But do be aware that any recipe that uses raw chilis and cayenne will be hot! A good recipe from the book is the Lamb in Tomato sauce as the heat comes mostly from the black pepper and is added at the end. Enjoy!

Editorial Review:

A taste-tempting introduction to Indian cookery presents a selection of recipes for soups, appetizers, main and side dishes, garnishes, drinks, and desserts that use a variety of different Indian spices. 12,500 first printing.

Indian Vegetarian Cookery

Jack Santa Maria

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Editorial Review:

Recipes from all over India, coupled with comprehensive notes on methods and ingredients.

30 Minute Cooking: Indian

Sunil Vijayakar

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

A great introduction to Indian cooking 5 out of 5 stars.
8 of 8 people found this review helpful.

This is a fantastic cookbook for those beginning to cook Indian food. I especially like the large definition of ingrediants. This allowed me to use spices and vegetables, that I was perhaps not so familiar with, without feeling intimidated. Nothing in this book is extravegent or unrealistic. Instead, Vijayakar included some great, simple, and delicious dishes. I haven't made a single unappetizing dish from this book yet! I highly recommend it.

indian cooking made easy 5 out of 5 stars.
1 of 1 people found this review helpful.

A wonderful selction of easy recipes with an authenic taste of india... make sure you have a basic range of spices on hand to enjoy these dishes!

Editorial Review:

30 Minute Indian is the perfect guide to making fast, easy, and authentic Indian dishes. All 100 new recipes take only 30 minutes or less to prepare. Sample pakoras, stuffed peppers, seafood curries, or freshly baked naan. This comprehensive, easy-to-use cookbook also has a helpful introductory section with a glossary of special ingredients. Recipes are accompanied by full-color photos throughout. Also available in hardcover (ISBN 1-57145-672-4).

Julie Sahni's Introduction to Indian Cooking

Julie Sahni

List Price: $16.95 By: Ten Speed Press Amazon Marketplace: 18 new & used starting at $5.10

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Editorial Review:

Julie Sahni's Introduction to Indian Cooking makes the exquisitely spiced food of her native land accessible to nearly anyone. All the exotic ingredients, including thyme-like ajowan (ajwain) and tart tamarind, are explained, but most recipes call only for items available at most supermarkets.

Sahni, who loves to teach, here uses authentic food to illustrate an important point: in India, the spicing is complex but cooking techniques and equipment are simple. She proves this with well over 100 recipes that can be comfortably made by an average cook. The tandoori dishes, mostly kabobs, call for simple marinades. Ten pilafs range from plain and foolproof boiled basmati rice to a voluptuously peach-studded dish. Malabar Coconut Shrimp (a quick sauté); cumin-coated, seared and boiled potatoes; and New Delhi Spiced Lentils are all dishes one could turn out on a weeknight in about 30 minutes.

Sahni tells how Indians use spices medicinally (as well as for seasoning), how an Indian meal differs from a Western one, and how you can eat Indian style. The chapter on breads alone is a great introduction to this fascinating accompaniment to most Indian meals.

This is a perfect first Indian cookbook. It provides a sampling of the vivid flavors of a range of regional Indian dishes. More experienced cooks will want it as a source for Indian dishes simple enough to cook on a weeknight. There are 16 pages of color photos. -- Dana Jacobi

Cuisines of India: The Art and Tradition of Regional Indian Cooking

Smita Chandra, Sanjeev Chandra

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

must own book 5 out of 5 stars.
26 of 27 people found this review helpful.

first off, although i think this is a must-own book, i would not recommend it as a first-buy indian cookbook. for someone completely new to indian cooking, one of the classics by sahni or jaffrey would be better as an introduction and basic resource. for instance, if you don't know what paneer is, the authors' unexplained use of the term "cottage cheese" when paneer is called for will be more than confusing. but, as a book to expand your repetoire of indian recipes, this is fabulous! anyone who has more than one or two indian cookbooks has probably noticed the surprising duplication, even between authors, of the same recipes, which is amazing, given the vastness of india and the incredible number of cultures in it. however, this book has more unduplicated recipes than any of my other indian cookbooks (and i have far too many), and i look forward to cooking all of them. but for me, the second, equally important reason to buy this book is the wonderful introductory paragraphs before each recipe. it seems that it is mandatory for indian cookbooks to inlude history as well as cooking instruction,which is no bad thing, given the ignorance of other cultures in this country. i have enjoyed and learned much from the texts of other indian cookbooks. however, the authors of this book write exceptionally well and amusingly, and the subjects not only include indian history, culinary and social, but even anecdotes about apicius, the roman credited with writing the first known european cookbook; a dishonest medieval english baker; elihu yale, for whom the college is named; and many other fascinating known and unknown people. there are quotes from the diaries and writings of european visitors to india from the 17th to the 19th centuries which are fascinating. (sample fascinating fact: poundicherry was a french colony for three centuries, and the cuisine reflects this.) there are stories of indian rajahs and the english raj. if fact, it might be difficult to keep your attention on the recipes while cooking, there is so much else that is interesting in this book. the line drawings are another plus. all in all, this is a superb book--tempting, wide-ranging recipes, entertaining reading and beatiful illustrations.

Editorial Review:

For centuries Arab ships sailed to the southern coast of India for the spices that now add heavenly fragrance to an irresistible lamb curry from Tamil Nadu. The 17th-century English planted their gardens in Madras where vegetable korma delighted the eye and palate with a medley of colour and taste. From southern ports to northern mountains, Indian food conveys not only the flavours of a region but its rich history. This lush volume is destined to become the gold standard in Indian cookbooks. Recipes feature authentic, often unusual dishes and are accompanied by lyrical descriptions of locales, legends and history. Sure to please any connoisseur, this delightful cookbook celebrates a great world cuisine, one that is inseparable from its people and past.

Exotic Tastes of Sri Lanka

Suharshini Seneviratne

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Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Authentic Sri Lankan cooking made easy 5 out of 5 stars.
10 of 10 people found this review helpful.

This book is a must have cookbook for those craving for traditional Sri Lankan food. For someone like myself who was intimidated by traditional cooking, this book has made it simple. It has numerous Sinhala and Tamil recipes that are well described in step-by-step process. This book contains sample menus (wonderful idea), explanations on spices, utensils and measurements, which are of great help for a novice.

Traditional thosai, pittu, idly, yellow rice, dhal curry (parippu), cabbage mallum, kale mallum, crunchy carrot salad, spicy chicken curry and vara (fish), are all included in my meal rotation (delicious recipes). There are many more recipes to try out...and I am getting there!!!!. :)

Read the recipe till the end before beginning to cook. There are hints and alternatives that may save you time.

A must have book.

Editorial Review:

The breathtaking island of Sri Lanka lies in the Indian Ocean and is separated from southeastern India by a mere 30-mile chain of shoals. This proximity to India has had an inevitable effect on Sri Lanka's cuisine, as did the successive Portuguese, Dutch and British occupations. However, over the centuries the majority of these dishes have been modified to suit the local palate. Sample menus, explanations of spice uses and availability, typical cooking techniques, and descriptions of traditional utensils complement the 150 recipes, all adapted for home cooks.