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Secrets from an Indian Kitchen (Secrets from a Kitchen Series)

Overview

Mridula Baljekar explores the subtle flavors of Indian cuisine in this savory collection of recipes, which range from familiar favorites, like Chicken Korma with Whole Spices to the more exotic, like Quails Poached in Coconut Milk. Accompanying the recipes, which are presented by method of cooking, are notes on techniques?including dim(steaming), korma(braising), and talana(deep frying). And with each recipe, she reveals the ?secrets? that create the luscious flavors and aromas ...
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Overview

Mridula Baljekar explores the subtle flavors of Indian cuisine in this savory collection of recipes, which range from familiar favorites, like Chicken Korma with Whole Spices to the more exotic, like Quails Poached in Coconut Milk. Accompanying the recipes, which are presented by method of cooking, are notes on techniques—including dim(steaming), korma(braising), and talana(deep frying). And with each recipe, she reveals the “secrets” that create the luscious flavors and aromas of Indian cuisine.

This outstanding series of international cookbooks reveals tried and tested “secrets” that have been passed down from generation to generation—tips and techniques that are the key to authentic home cooking. With 100 recipes per volume, these books are designed to form an essential kitchen library of the world’s cuisines. American measures.

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Editorial Reviews

Library Journal
ea. vol: Pavilion, dist. by Trafalgar Square. (Secrets from a Kitchen). Apr. 2001. 176p. photogs. index. $27.50. COOKERY Each of these first three titles in an attractive new series (first published in Britain but Americanized) provides a personal tour of a popular cuisine. Baljekar grew up in northern India but has long lived in England, where she is a cooking teacher, author, and host of a television series. She has an engaging style and provides many useful tips the "secrets" of the book title on unusual ingredients, techniques, and other culinary matters. Many of her recipes come from her grandmother, while others are from the more sophisticated repertoire of her family's cook, and some come from her husband's family in southern India. The Los' father founded a cooking school in London and wrote extensively on Chinese food. Now Jenny is the chef and Vivienne the manager of The Teahouse, their own restaurant in London. Like Baljekar's, their recipes are organized generally by cooking technique, and they too include many family classics and "secrets," as well as memories and anecdotes. Venturi, who grew up in Milan and travels frequently throughout Italy, runs a cooking school/catering business/gourmet food shop in Buckinghamshire, England. Much of her knowledge of Italian food comes from her grandmother, whose cooking was an unusual combination of Sicilian and Piemontese food, and from her husband's nanny, also a talented cook. Nevertheless, with the abundance of Italian cookbooks already available, hers is not a necessary purchase. But most collections will want to consider both Baljekar's and the Los' books. Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9781862056190
  • Publisher: Pavilion Books, Limited
  • Publication date: 10/1/2003
  • Pages: 176
  • Product dimensions: 6.20 (w) x 9.30 (h) x 0.50 (d)

Table of Contents

Introduction 6
Baghar--seasoning 16
Bhuna--stir-frying 30
Dum--steaming 46
Korma--braising 64
Tandoori--clay oven cooking 76
Kabab--kebab 90
Talana--deep-frying 104
Rice and Bread 116
Salads and Chutneys 136
Desserts 146
Suppliers 156
Index 157
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