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|Notes to the Cook||11|
|The Art of Seasoning||12|
|A Tour of Indian Spices||14|
|Breakfast and Brunch||56|
|Pilafs and Other Rice Dishes||128|
|Legumes: Lentils, Peas, and Beans||146|
|Salads: Raitas, Chaats, and Kachumbers||172|
|Chutneys and Pickles||190|
|Miscellaneous Ingredients and Recipes||235|
|Indian Table Manners||241|
Posted February 12, 2000
THIS IS AN EXCELLENT GIFT CHOICE FOR ANYONE WHO WANTS TO COOK INDIAN FOOD because: (1) Recipes are easily understood and concisely written. (2) Laxmi provides a few sentences of history and regional information about that recipe. (3) Laxmi comments on the various spices used in Indian cooking, which recipes they are used in, and which regions use which spices. (4) The section for Indian Breads (Chapaati's, Puri's, etc.) includes an ample variety of breads and exactly describes how to make them. (5) The section for vegetable curries is excellent because there are numerous recipes for almost every type of vegetable. (6) The graphic drawings of the foods are helpful and pleasant to see.
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