Indian Books - Page 5

Complete Indian Cooking

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Customer Reviews:
Total reviews: 13 Average rating: 4.0 of 5

Editorial Review:

Bring the best of authentic Indian food to your home! This large-size visual delight, with full-color photos of mouthwatering dishes, includes over 100 recipes that feature a range of flavors-many of which are delectably subtle, rather than searing hot. Feast your eyes on an enticing display of perfectly spiced soups, breads, meats, poultry, fish and shellfish, vegetables, rice, and desserts from throughout India. Try a Fish and Coconut Soup, or a deliciously refreshing chilled Split Pea Soup. Savor an Indian version of a familiar meal: Ekuri reinvents scrambled eggs by combining them with fresh green chilies. Chicken Vindaloo, a fiery curry, is not for the faint-hearted--they might prefer a mild, creamy Korma. Or make Rogan Ghosht, a combination of cubed lamb, yogurt, mint, and almonds; a rich, hearty Calcutta Beef Curry; Aloo Sag, a potato and spinach dish; Vegetable Rolls with Quick Chutney; and many more delectable ideas to tempt your palate. 256 pages, 150 color illus., 9 1/2 x 11 1/4.

Curry Cuisine

Corinne Trang, David Thompson, Sri Owen, Vivek Singh, DK Publishing

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Its like food fantasy 5 out of 5 stars.
1 of 1 people found this review helpful.

I like food recipes or videos where they give the real stuff, any improvisations should be left for those who are making it so that at least we have a good idea what a food should taste like. This book is great as it gives you the real stuff, not the quick fix generic stuff, the stuff fantasies are made of. It brings you voyeur pleasure to read this book. Really good.

Exceptional 5 out of 5 stars.
0 of 0 people found this review helpful.

So many books have been written about curries around the world that one might wonder at the need for yet another, but several attributes keep CURRY CUISINE: FRAGRANT DISHES FROM INDIA, THAILAND, VIETNAM, AND INDONESIA exceptional. For one, it provides a pictorial journey exploring curry cuisine from around the world - and adding regional recipes, such as an Alloo Curry from Pakistan or a Burmese Pork Curry with Mango. The focus on spice combinations unique to reach region helps reinforce differences in curry choices between them all, making for an outstanding addition to any lending library strong in Southeast Asian cookbooks.

Diane C. Donovan
California Bookwatch

Editorial Review:

From Rajasthan in the north of India to Kerala in the south, from Thailand to Vietnam to Africa, Britain, and the Caribbean, this global exploration of curries is authoritative, invitingly illustrated, and completely hands-on. Expert, simple cooking methods and tips from some of the world's most celebrated chefs make the delectable flavors of curry easily accessible to American home cooks.

The Nepal Cookbook

The Association of Nepalis in the Americas

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Customer Reviews:
Total reviews: 8 Average rating: 4.0 of 5

Yum! 4 out of 5 stars.
4 of 4 people found this review helpful.

I actually bought this book in Nepal after serving for 2 yrs there as a Peace Corps Volunteer. I knew I'd get a hankering for some home cooked Nepali specialties once I got home. I haven't made the majority of the recipes in it, but it was certainly worth the cost of the book for the ones I have made, especially the spicy fried pork cubes which I make quite often. Kasto meetho lagyo!

Pictures are not needed to improve this cookbook! 5 out of 5 stars.
2 of 3 people found this review helpful.

I'm really writing this review in response to the previous. Nepali cooking is not about PRESENTATION---it is about TASTE! Nepali cooking, unlike so much American cuisine, sometimes looks unappealing until one takes their first bite, then wow!! If you really need you food to look attractive and 'just like the pictures' then this is not for you, stick with box mixes and Betty Crocker. If you are looking to make something different and special, then this edition is a dream! I cannot say enough good things about this book.

Try something new 4 out of 5 stars.
1 of 1 people found this review helpful.

This is an excellent cookbook for people who want to use new techniques and recipes in their kitchen. Nepali food offers an interesting array of spice combinations and food preparation, including sun-drying and curing. The Pan-Fried Asparagus and Potatoes is an excellent vegetarian dish, as is the Sun-Dried Lentil and Vegetable Balls with Potatoes. The Marinated Lamb Kebobs are great for grilling; try the Gundruk soup if your culinary spirit is bold and borderless. This book is well worth its modest price tag, and I recommend it to my friends who like Indian and Asian cuisine.

Editorial Review:

First and only book on Nepali cuisine.

Festival Samayal (Winner Gourmand World Cookbook Award)

Viji Varadarajan

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Ahh...nothing like good south Indian food...machan! 5 out of 5 stars.
5 of 5 people found this review helpful.

Personally, I have never had the patience to look at a cook book and attempt to follow the recipes step-by-step. I review the first few pages and I'm totally intimated by the sheer lenght of each formula. However Vijji Varadarajan's book makes every recipe not only simple to follow but also very exciting to create. Each recipe is so quick and elegant that one is inspired to study and create more.
Worried about the quality of the food? Don't be. Follow the guidelines laid out by this maestro and you simply cannot go wrong. Bon Appetite!!!

Excellent, Unique, Authentic 5 out of 5 stars.
3 of 3 people found this review helpful.

Festivals and food are core ingredients of culture. And this book is worth its weight in <> and is arguably one of a kind.

My wife recently got this book (with the other book by the same author.. do not buy the more expensive and outdated hardcover editions) and finds it to be very helpful. The cooking (and I am one of the prime beneficiaries) had improved perceptibly and has a lot of added variety. The author is very approachable by email, clarifies doubts (e.g., "cup" is equivalent to American teacup, types of onions, tomatoes to use) and offers suggestions for new recipes. It doesnt get better than that.

My wife also *highly* recommends the book on South Indian Veg Cuisine by the same author.

Editorial Review:

Festivals in India are an important aspect of the social religious and cultural life of its people. Samayal or cooking is rooted in family traditions. Food was always offered untasted to the Divine first. This energised the meal with sustenance and healing properties.

One Spice, Two Spice: American Food, Indian Flavors

Floyd Cardoz, Jane Daniels Lear

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Customer Reviews:
Total reviews: 6 Average rating: 3.5 of 5

Editorial Review:

Floyd Cardoz, chef and co-owner of New York City's Tabla restaurant, is one of the most exciting innovators working behind a stove today. And now, for the first time, he shares the extraordinary recipes that have established his reputation. In them Cardoz is able to make the quantum leap between the American palate and his taste memories—the food of his childhood in Bombay and Goa. The collection, One Spice, Two Spice, is an amalgam of two cuisines by a man who has mastered the flavors of each.

This volume of more than 140 recipes is a gift to all home cooks who enjoy the flavors of India but are intimidated by the unusual and numerous spices required to prepare these dishes. Here, Cardoz renders those spices user friendly in a down-to-earth primer and glossary. Then, in the recipe notes, he shows you how to easily integrate these new flavors into everyday meals and dinner-party fare. The techniques—sautéing, panfrying, braising, poaching, and roasting—are not new. The results, however, are astonishing.

Imagine crisp panfried black pepper shrimp, meaty sea scallops seared and served in a satiny sweet-sour glaze, asparagus and morels sautéed in a spicy blend of shallot, ginger, and chile—all of which can be made in no time flat. Other recipes—steak rubbed with crushed peppercorns and coriander, cumin, and mustard seeds, duck bathed in an aromatic orange curry, lamb meatballs filled with an herbaceous combination of fresh figs, cilantro, and mint and then napped with a lush, lustrous green sauce—may require more marinating or cooking time, but the trade-off is Cardoz's three-star-restaurant cooking at home.

One Spice, Two Spice is more than a cookbook. It is a gateway to a different way of thinking about the food on your plate, and it brings Indian flavors into the modern American repetoire.

The Quick & Easy Ayurvedic Cookbook

Eileen Keavy Smith

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Customer Reviews:
Total reviews: 10 Average rating: 4.5 of 5

Quick and Easy Ayurvedic Cookbook 4 out of 5 stars.
6 of 6 people found this review helpful.

The recipes are easy to follow and not expensive to make. Trying to eat healthy gets to be so expensive, this book offers many tasty economical alternatives to fast food.

great addition to ayurvedic cook's library 5 out of 5 stars.
4 of 4 people found this review helpful.

This book has been a wonderful way to introduce Ayurvedic cooking into my kitchen. I love the fact that these recipes are not "indian" dishes, for variety. I've tried the Salmon Loaf, Seafood cakes, beans & rice, and some very simple side dishes to go with these....all are great. I can also serve these to others who don't care to have indian food 7 days a week ;) As a beginner, I find most recipes in other, traditional Ayurvedic cooking sources a bit too much for my full-time work week, yet as an added benefit from using this cookbook I found that I've built up the courage to try those challenging ones as well... maybe on the weekend, initially. I base this review on comparison with the more complex "Eat - Taste - Heal", "The New Whole Foods Encyclopedia" (good reference on Ayurvedic properties of single foods, but not on "mixing"), and "The Path of Practice" (although this one is not really a cookbook). Hope my experience encourages you to try the Ayurvedic diet!

Editorial Review:

Ayurveda is an ancient Indian system of health and healing based on the principle that each human being is unique, and has a distinct individual constitution, genetic inheritance and predisposition to certain ailments.

The Quick & Easy Ayurvedic Cookbook allows you to easily implement Ayurvedic principles in your cooking and improve your health without devoting long hours of study to the subject or breaking your budget. Learn how to cure insomnia and indigestion, and even mood swings, just by making food choices based on your Ayurvedic constitution. The recipes include familiar favorites-such as baked apples, chicken burgers, and potato salad-making it a practical addition to your kitchen and home.

Gourmet Indian In Minutes: Over 140 Inspirational Recipes

Monisha Bharadwaj

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

easy and tasty 4 out of 5 stars.
0 of 0 people found this review helpful.

these recipes call for simple ingredients and are pretty easy to make, perfect when you want to get a quick fix for the indian flavor~!
not for someone who's looking to make traditional, fancy dishes.

Editorial Review:

Delicious and modern recipes by one of India's most stylish hosts, with stunning photography by award-winning Gus Filgate and stills from Bollywood movies of the 50s and 60s.

Great Curries of India

Camellia Panjabi

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Customer Reviews:
Total reviews: 19 Average rating: 4.5 of 5

Absolutely beautiful 5 out of 5 stars.
3 of 3 people found this review helpful.

This book is worth buying just to look at! Reading the first 50 or so pages, you are provided with background information on the author's culinary experience, cultural influences, and most of all an in-depth look at the spices involved in cooking all Indian meals. Once one reaches the curry recipe portion of the book, one is treated to full page after full page of gorgeously arranged dishes of what looks to be delicious food. The only dilemma I foresee is having the book close enough to the cooking action - yet not so close as to risk splashing something on the pristine pages.

New edition with corrections please for what could be a great book 4 out of 5 stars.
3 of 3 people found this review helpful.

The book is great for people who are already familiar with Indian cooking.What it does not specify is that Indian spices vary widely in potency and quality.Personally,I have needed to change proportions and cooking timings in every dish.Also far too many typos for an expensive book.
Mainly though, the ingredients are right, the sequencing works and it does enable one to make delicious curries. I do own over a hundred cookbooks including several Madhur Jaffery books and find hers go heavy on the oils and are far too much for the western palate. This book is easily the best of the lot. I wish the author would take the time and effort to do a truly authentic Indian cookbook...she certainly has the resources.

Editorial Review:

Fifty authentic, traditional recipes from all the regions of India include Chicken and Cashew Curry from Bombay and Rogan Josh from Kashmir, and come with information on the basics of curry-making. 15,000 first printing.

India's Vegetarian Cooking: A Regional Guide

Monisha Bharadwaj

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Generally excellent 4 out of 5 stars.
7 of 7 people found this review helpful.

I have tried a few recipes from this book (cauliflower, broccoli, yoghurt, rice & dal dishes) and so far they have been delicious, quick to make, and relatively original. (I have many indian cookbooks,they often repeat recipes from each other.) There is little information on timing, but it does not seem to matter. She is good at producing recipes which are easy, don't have too many ingredients & taste good.

Editorial Review:

Indian cuisine is one of the most popular forms of cooking in the world today but, as Monisha Bharadwaj shows, the myriad regional varieties of healthy and inspiring recipes of India have yet to be discovered by many Western kitchens. Encompassing the entire range of vegetarian Indian cooking, from the finest Gujarati thalis or choiciest tandoori-cooked foods in the north, to the steaming hot idlis and chutneys of the South, via everything from chapatis to sweets, this is an inexhaustible and indispensable guide. Whether you want a snack, a quick lunch or a lavish meal this book will bring a sense of adventure to your diet and your kitchen.

Eating India: An Odyssey into the Food and Culture of the Land of Spices

Chitrita Banerji

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Customer Reviews:
Total reviews: 4 Average rating: 3.5 of 5

A Great Read, even for an Indian reader ! 4 out of 5 stars.
8 of 8 people found this review helpful.

You think you know India, but after reading Eating India, you realize how wonderfully rich, tasty, and complex is the "Khichdi" called India. The real melting pot through millenia that has absorbed the waves of Aryans, Huns, Mongols, Greeks, Mughals, Europeans, and many others into its ever changing but unique identity is explored here in this book through the medium of food. The book is more than just a food book. It offers a prismatic look at the people, history, geography, and culture of the various regions of India. I grew up in Gujarat, but after reading the book, my salivary glands are working overtime, and I cannot wait to visit Ahmedabad and check out Agashiye restaurant. For the gastronomically adventurous traveller, especially if she has the digestive immune system that can handle a few choice microbes, the pleasures of eating at a roadside "dhaba" is not to be missed.
A wonderful book for anyone who loves food, travel, and history. Desis and non-desis alike will find it stimulating and appetizing.

Editorial Review:

Though it’s primarily Punjabi food that’s become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers—ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans—have come new innovations in cooking, and new ways to apply India’s rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.