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Julie Sanhi's Introduction to Indian Cooking
     

Julie Sanhi's Introduction to Indian Cooking

by Julie Sahni
 
When it comes to Indian cooking, few, if any, chefs area as talented, celebrated, and adept as the versatile Julie Sahni, whose books and classes have been lauded by everyone from M.F.K. Fisher to Craig Claiborne. Now, she turns her considerable wit, charm, and expertise to demystifying the tantalizing world of Indian cuisine, with recipes clearly explained for cooks

Overview

When it comes to Indian cooking, few, if any, chefs area as talented, celebrated, and adept as the versatile Julie Sahni, whose books and classes have been lauded by everyone from M.F.K. Fisher to Craig Claiborne. Now, she turns her considerable wit, charm, and expertise to demystifying the tantalizing world of Indian cuisine, with recipes clearly explained for cooks at all levels.

The dishes include an unusual Nectarine Chutney with Walnuts and Saffron, a delicate, creamy Bangalore Peanut Soup, a sublimely spicy Malabar Coconut Shrimp-and dozens more, with special sections on tandoori grilling, breads and pastries, and, of course, a wealth of vegetarian options. The elegant two-color design is complemented by lush, full-color photography, making this an instant classic for any kitchen.

Editorial Reviews

Library Journal
Sahni (Savoring Spices and Herbs, LJ 4/15/96) has already written the introduction to Indian cooking, her authoritative Classic Indian Cooking (1980). In her new book, however, which might be considered the "light" version of the earlier one, she presents simpler, more casual dishes in an effort to make Indian food seem unintimidating even to the novice cook. The recipes are uncomplicated--most have only three steps--and the headnotes are informative but very user-friendly. Recommended for most libraries Prasad's book, on the other hand, written with more or less the same goal in mind--to make Indian vegetarian cooking accessible to busy family cooks--is rather disappointing. Some of the dishes don't seem particularly Indian, while many of the others can be found in any basic Indian cookbook, and the bland, "generic" headnotes don't add much ("Black pepper lends a special flavor to this okra dish"). Neelan Batra's The Indian Vegetarian (LJ 6/15/94) does a far more interesting job of combining Indian and American tastes and flavors.
Chicago Tribune
Julie Sahni does for Indian cooking what Julia Child did for the French

Product Details

ISBN-13:
9780898159769
Publisher:
Ten Speed Press
Publication date:
04/01/1998
Pages:
240
Product dimensions:
7.43(w) x 9.22(h) x 0.78(d)

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