India: The Cookbook is the definitive guide to the rich and varied cooking of India.
Doing for India what The Silver Spoon did for Italy and 1080 Recipes did for Spain, it contains 1,000 easy-to-follow, authentic recipes covering the length and breadth of India, including starter salads and kebabs; fish, vegetarian and meat main courses; breads and snacks; pickles and side dishes; and desserts and drinks.
It also provides a wealth of information on the different regional cooking styles, the food philosophies of India, and guides to cooking equipment and ingredients.
The recipes have been extensively researched, tested and collected from all regions of India by Professor Pushpesh Pant, author of several Indian cookbooks and an expert on Indian cuisine.
They have been fully updated for western kitchens, retaining all the colours, flavours and textures of this fascinating and mouthwatering cuisine.
- Format: Hardback
- Pages: 960 pages
- Publisher: Phaidon Press Ltd
- Publication Date: 17/09/2010
- Category: National & regional cuisine
- ISBN: 9780714859026
Showing 1 - 2 of 2 reviews.
Review by MarthaJeanne
Publishers are too quick to write things like 'the only book on Indian food you'll ever need'. In fact, if you don't have other books on Indian cooking, don't buy this one. It is not for the beginner.On the down side: Quantities are ridiculous. Only a very large kitchen could ever use the amounts of spice mixtures given. Recipes calling for a kilo of boneless meat are said to feed 4. There are no descriptions or comments on the various recipes. This makes it hard to decide which of several chicken recipes to tackle. Many of the ingredients are difficult to find, and the notes leave me with no better idea of what I am looking for than I was to begin with.What makes this cookbook worth owning alongside the others is the sheer number of recipes. It may be a disadvantage that many ingredients are hard to find, but should something unexpected fall into your hands - you will find one, probably several recipes for cooking it. Thie final group of recipes - from guest cooks running Indian restaurants around the world - is a real treasure. Chefs trained both in modern Western cuisine and steeped in the Indian tradition have come up with ideas that beg to be cooked. Vikrant Kapoor's Baked Salmon is on the menu here tonight.
Review by 4fish
Too many recipes here to even decide on a few to photocopy. It's a little overwhelming. Although there were a few unfamiliar ingredients, most of the recipes seem fairly easy to achieve. I'll check it out of the library again when I get ready to do an Indian feast for friends.