A 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 incareful detailthe 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 Vegetablesand "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.
School Library Journal - School Library Journal
Gr 4-8-The spicy cuisines of India and Thailand are served up by a professional chef, with beautifully presented, full-color photos of mouth-watering dishes. Each volume includes detailed information on the regional influences within the country, noting the specialties of individual cities and agricultural areas. Basic cooking and safety information is outlined, and young chefs are encouraged to enlist an adult as assistant. The recipes emphasize fresh ingredients, with stocks and spice mixes made from scratch. Conversions for vegetarians are suggested where appropriate. The author recommends personally grinding spices for optimum flavor, and includes recipes for making fresh Indian cheese and red curry paste. A descriptive list of specialized ingredients for each cuisine is included. The detailed directions are the strength of these books. While the recipes are not simple, and call for ingredients that may be unfamiliar to most readers, preparation is broken down into small, doable steps. Before the actual cooking begins, chopping and peeling are completed so that everything is ready to go. Safety and caution are continually stressed, especially in the use of knives and handling of chile peppers. Vijay Madavan's Cooking the Indian Way (Lerner, 1985) and Judy Monroe and Supenn Harrison's Cooking the Thai Way (Lerner, 1986) offer similar coverage and presentation, but their directions are not as explicitly detailed.-Joyce Adams Burner, Hillcrest Library, Prairie Village, KS Copyright 2005 Reed Business Information.