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Children's LiteratureA note in the front "From the Author" introduces young people to traditional recipes from other countries, adapted to work in their kitchen. His goal is to introduce a world of exciting and satisfying recipes, along with the basic principles of kitchen safety, food handling, and common-sense nutrition. These are classic recipes from India that range from very basic to challenging. "Before You Begin" includes "A Word About Safety" and "Cooking Terms." Next is "The Regions of India and How They Taste"—this is a wonderful description of the areas with information about certain food products. Then comes in—careful detail—the soups and how to prepare them, treats like Ginger and Peanut Soup. "Bread," "Chutneys," "Cheese" and "Cooking Oil" follow. Then comes "Rice Dishes"—Royal Rice and Vegetables—and "Spice." "Vegetable Dishes" includes Garden Vegetable Stew with Coconut and Lamb Curry enlivens the "Main Dishes" chapter. Sesame Nut Cookies and Sweet Rice Pudding complete the "Dessert" chapter. All the selections are portrayed in the great colored photographs. Sections in the back include "Helpful Kitchen Equipment and Utensils," "Essential Ingredients in the Indian Kitchen," "Metric Conversion Chart," and the index. This title is part of the "Super Chef" series for the serious want-to-be or present cook. 2005, Benchmark Books/Michael Cavendish, Ages 12 to 18.