Entice with Spice shows Indian food enthusiasts how to prepare delicious meals at home without spending hours in the kitchen. A first generation Indian-American, author Shubhra Ramineni has developed a no-fuss cooking style that re-creates authentic Indian flavors using easy techniques and fresh and readily available ingredients.
The Indian food lover will find nearly 100 recipes—from samosa to naan and mouthwatering curries—for easy-to-make versions of popular dishes from both the North and South of India. Throughout this practical book Shubhra shares tricks and shortcuts she has learned from her mother, who is from Northern India; her mother-in-law, ...
Entice with Spice shows Indian food enthusiasts how to prepare delicious meals at home without spending hours in the kitchen. A first generation Indian-American, author Shubhra Ramineni has developed a no-fuss cooking style that re-creates authentic Indian flavors using easy techniques and fresh and readily available ingredients.
The Indian food lover will find nearly 100 recipes—from samosa to naan and mouthwatering curries—for easy-to-make versions of popular dishes from both the North and South of India. Throughout this practical book Shubhra shares tricks and shortcuts she has learned from her mother, who is from Northern India; her mother-in-law, who is from Southern India; family members in India, and professional chefs in the U.S. With a friendly, reassuring voice, Shubhra shows busy home cooks how simple it is to quickly prepare a homemade Indian meal that tastes wonderful, looks elegant and is healthy, to boot.
Engineer and Indian cooking instructor Ramineni entices readers with a beautiful cookbook full of traditional Indian recipes adapted for busy American kitchens. Beginning with thorough explanations, from terminology to spice mixtures, she provides time-saving suggestions and tips for preparing ingredients (including some unusual ideas, like using gram flour for a facial mask). Most recipes are accompanied by Masan Kawan's beautiful color photos, and cook-ahead instructions for storing and reheating are provided. From restaurant favorites like Chicken Tikka Masala and Mulligatawney Soup to new creations like Dad's Baked Salmon, the book is filled with mouth-watering recipes. In addition to vegetarian and meat-based entrees, Ramineni also includes beverages, desserts, breads, soups, and salads. Readers will appreciate substitutions for unusual ingredients, like lime juice instead of dried mango powder when making mint chutney. Complicated recipes are often accompanied by step-by step photos, making even stuffed dosas and paneer possible for the home cook. Readers seeking healthier recipes will appreciate that Ramineni has replaced ghee with vegetable oil and wields cream with restraint, though she doesn't sacrifice authenticity; samosas, for instance, are still fried. This may be the Indian cookbook that American foodies have been waiting for. (Sept.)
Library Journal
Ramineni teaches Indian cooking classes at Williams-Sonoma, Sur La Table, and Whole Foods Market. She here re-creates authentic Indian flavors using easy techniques and readily available items. The introduction's pictures of tools and ingredients are especially helpful for cooks inexperienced with Indian food. Recipes include prep time, refrigerator life, and reheating method. James Beard Foundation Award-winning photographer Kawana presents images of finished dishes as well as step-by-step photos. The resource guide lists online stores and Indian markets (found in large cities). This is an excellent beginning Indian cookbook; highly recommended.
Product Details
ISBN-13: 9781462905270
Publisher: Tuttle Publishing
Publication date: 9/10/2010
Sold by: Barnes & Noble
Format: eBook
Pages: 160
File size: 8 MB
Meet the Author
Shubhra Ramineni is a first generation Indian-American living in Houston, TX. A chemical engineer with an MBA, Shubhra's busy schedule pushed her to adapt traditional Indian recipes for the lifestyles of today's professionals. Shubhra teaches Indian cooking classes at Williams-Sonoma, Sur La Table and Whole Foods Market stores in Houston and Los Angeles. www.enticewithspice.com
Masano Kawana won a James Beard Award for best cookbook photography for his book Shunju: New Japanese Cuisine.
Customer Reviews
Be the first to write a review
( 0 )
Rating Distribution
5 Star
(0)
4 Star
(0)
3 Star
(0)
2 Star
(0)
1 Star
(0)
Barnes & Noble.com Review Rules
Our reader reviews allow you to share your comments on titles you liked,
or didn't, with others. By submitting an online review, you are representing to
Barnes & Noble.com that all information contained in your review is original
and accurate in all respects, and that the submission of such content by you
and the posting of such content by Barnes & Noble.com does not and will not
violate the rights of any third party. Please follow the rules below to help
ensure that your review can be posted.
Reviews by Our Customers Under the Age of 13
We highly value and respect everyone's opinion concerning the titles we offer.
However, we cannot allow persons under the age of 13 to have accounts at BN.com or
to post customer reviews. Please see our Terms of Use for more details.
What to exclude from your review:
Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the
information on the product page, please send us an email.
Reviews should not contain any of the following:
- HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
- Time-sensitive information such as tour dates, signings, lectures, etc.
- Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
- Comments focusing on the author or that may ruin the ending for others
- Phone numbers, addresses, URLs
- Pricing and availability information or alternative ordering information
- Advertisements or commercial solicitation
Reminder:
- By submitting a review, you grant to Barnes & Noble.com and its
sublicensees the royalty-free, perpetual, irrevocable right and license to use the
review in accordance with the Barnes & Noble.com Terms of Use.
- Barnes & Noble.com reserves the right not to post any review -- particularly
those that do not follow the terms and conditions of these Rules. Barnes & Noble.com
also reserves the right to remove any review at any time without notice.
- See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend
Create a Pen Name
penname is available!
By visiting the BN.com website or marking a purchase on BN.com, a User is deemed to have accepted the
Terms of Use.
Overview
Entice with Spice shows Indian food enthusiasts how to prepare delicious meals at home without spending hours in the kitchen. A first generation Indian-American, author Shubhra Ramineni has developed a no-fuss cooking style that re-creates authentic Indian flavors using easy techniques and fresh and readily available ingredients.The Indian food lover will find nearly 100 recipes—from samosa to naan and mouthwatering curries—for easy-to-make versions of popular dishes from both the North and South of India. Throughout this practical book Shubhra shares tricks and shortcuts she has learned from her mother, who is from Northern India; her mother-in-law, ...