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India: Vegetarian Table

Overview

The Indian vegetarian tradition is the oldest and most varied in the world. It embraces a cornucopia of cuisines from the many areas of India, all made with the choicest vegetables and fruits, nutty basmati rice, wholesome grains and beans, and fragrant seasonings. Yamuna Devi begins with the basics on finding or making the staples of Indian cuisine, including dals, ghee, panir, and spice blends, and offers time-saving tips and techniques to make cooking a quick and easy pleasure. Her recipes are thoroughly ...
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0811811441 New Hardcover, AZ21 ~ Durable library style binding ~ strong hinges, beautiful cover art, display copy, meticulously inspected, automatic 1st class upgrade for books ... under 14 ounces, packed securely, with care and extra padding, shipped promptly, we have quick responsive customer service, we also accept returns, and your purchase is satisfaction guaranteed, just email via contact seller link, if you have a question, or need a gift note with your personal message enclosed ~ we accept returns, and GUARANTEE YOUR SATISFACTION! Read more Show Less

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Overview

The Indian vegetarian tradition is the oldest and most varied in the world. It embraces a cornucopia of cuisines from the many areas of India, all made with the choicest vegetables and fruits, nutty basmati rice, wholesome grains and beans, and fragrant seasonings. Yamuna Devi begins with the basics on finding or making the staples of Indian cuisine, including dals, ghee, panir, and spice blends, and offers time-saving tips and techniques to make cooking a quick and easy pleasure. Her recipes are thoroughly manageable and authentic, and you will even learn how to serve these delights in the traditional Indian manner. From a starter of Potato Samosas with Lemon-Zested Pastry and Chilled Rice, Yogurt, and Mango Salad to a main dish of Grilled Summer Vegetables with Cashew Chutney accompanied by Punjabi Pan-Fried Fresh Beans, these easy-to-follow recipes and detailed notes on ingredients make the cooking as fun as the eating.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Award-winning Devi (James Beard Best International Cookbook award for Yamuna's Table, 1992; the IACP Cookbook of the Year award for 1988's Lord Krishna's Cuisine) contributes a volume that takes its place among the best in this pleasantly individualistic series. The innovative organization of these recipes for meat-free dishes from a country said to have 600 million vegetarians yields an accessible collection useful for both beginners and practiced cooks. The opening chapter lists common ingredients, then gives numerous brief recipes for basics, including six rice recipes (among them Yellow Rice with Baby Peas) and three for potatoes. Experts will delight in the creative fare organized more traditionally in later chapters, like Corn Pancakes with Jalapeno-Lime Yogurt and Sweet Potato Pastry Spirals. Devi has a knack for original touches that raise simple dishes to a new level. Spinach Salad with Beets and Yogurt Cheese features disks of cheese formed into patties and coated with sliced almonds, and Punjabi Pan-Fried Fresh Beans are tossed with bits of chickpea-flour crepe cooked in the same skillet. The photography by Zeva Oelbaum is particularly attractive as well: New Potatoes in Cashew Broth glow a brilliant, turmeric-tinged yellow, and one can almost smell the Mung and Cauliflower Kitcheree, a risotto-like concoction. (May)
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Product Details

  • ISBN-13: 9780811811446
  • Publisher: Chronicle Books LLC
  • Publication date: 4/28/1997
  • Pages: 156
  • Product dimensions: 8.56 (w) x 9.35 (h) x 0.71 (d)

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted October 3, 2003

    I didn't like this book

    If you are a non-Indian trying this book, There are no pictures for most of the entries. Difficult to know even how it looks! COuld have been better

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