Free Download , by Monisha Bharadwaj
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, by Monisha Bharadwaj
Free Download , by Monisha Bharadwaj
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Product details
File Size: 240029 KB
Print Length: 996 pages
Publisher: Kyle Books (July 16, 2018)
Publication Date: July 16, 2018
Sold by: Hachette Book Group
Language: English
ASIN: B07DC25GMH
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Amazon Best Sellers Rank:
#142,332 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
This is a very good, but not great, introduction to Indian cooking. It is clearly laid out, with gorgeous photography and a ton of recipes. However, often, the pictures are not labeled with which of the several recipes on the facing page is pictured. Ingredients might be challenging for some to locate, if there isn't a good Indian market nearby (Amazon has a lot of spices, but some of the fresh ingredients are harder to source).The author is also sometimes casual with steps and ingredient amounts which will be a challenge to less experienced cooks. For instance, the author never gives salt amounts ("season to taste"), and does not have a specific base recipe for garlic ginger paste (noting only a two to one ratio of garlic to ginger). One roti recipe calls for 3-5oz of water to create a thick, pourable batter. That ended up being nowhere near enough water to create the right consistency. Similarly, another recipe called for sauteing onions over high heat, stirring in the other ingredients, then adding a "few tablespoons" of water and allowing to cook for 15-20 minutes. Someone following this recipe exactly would end up with some pretty burnt curry, but a more experience cook would realize that they had to turn down the heat and keep stirring. The recipes I have cooked so far have all been wonderful, despite these obstacles. In all, a very good introduction to Indian cooking and a beautiful book, but not for someone who isn't already comfortable in the kitchen.
Excellent "How To" for Indian cooking; the best of the many I own, including some that I love, including Yamuna Devi's The Art of Indian Vegetarian Cooking, or Julie Sahni Classic Indian Cooking, or some of the many by Madhur Jaffrey. Monisha presents a broad array of standard western-known Indian dishes- nothing esoteric, little new, hardly exotic, but the most clear book in explaining the basics, which allows you to have an "ordered" understanding of what Indian dishes are about.I'd love for her to come up with a volume two, teaching - as clearly and well as in this book - new, more exotic recipes accesible to the west (mostly vegetarian please:)
Very nice book. Well laid out. Pictures are wonderful. Good Balance of information and recipes. Been able to try a few recipes and they were easy to prepare and came out very good. It does call for traditional Indian spices that may not be available from your local supermarket. I have a Indian store by me and was able to find all the ingredients in the book.
Really good cookbook.I've been cooking for a long time, 40 years or so, and have been cooking Indian food for several years, so there wasn't a lot in here that was completely new to me. What I liked about the book was that it explained why you do certain things, rather than just telling you to do them. The Master Classes are great, they are in-depth explanations of how to prepare certain dishes. This was helpful to me by explaining how to prepare more complex recipes that I've never tried, like stuffed parathas. I also enjoyed the cultural and regional references, but that's not the main reason I bought the book.Another plus is that the book is bound exceptionally well. It will actually lie flat when you open it.
This is probably one of my most wish listed book about Indian Cuisine. I love how this cookbook was written because I love how exotic and unique locations have their own food history, origins, cultures, traditions, and what people frequently ate. Then the author explains how religion, cultures, the availability of spices, herbs, and other key ingredients came to be in those regions of India. So I would say they do have a melting pot of Punjabs, Nawabs, Afghans, Hindus and other Buddhist Sects, British, Dutch and other Asian influences in food. This is one cookbook you should have in your kitchen library. Well, this is a Kindle version and they have this introductory deal = $0.99. When I saw the price, is this for real?! I bought this version which is perfect. Yes, they are tons of recipes but I have the background information how Indians home cooks and other chefs cook. Way too awesome!The chapters are divided into 15 categories (Rice, Flours, Meat, Poultry, Fish & Seafood, Eggs, Dairy, Lentils & Beans, Vegetables, Snacks Sides & Street Food, Grilled Foods, Salad & Raitas, Chutneys Pickles & Relishes, Desserts & Drinks). Each of the chapters have 15 or more recipes. It also includes a food history, what and why it came to be found In Indian Cuisine. I think this an excellent and fantastic cookbook to collect, cook with and get you to get cooking authentic Indian food at your home. I would say this is for the intermediate, advanced home cooks, chefs and those who want to go discover what Indian food is all about. Great photographs, visually appealing dishes, awesome stories from the author about each dish makes me start cooking these recipes and makes my mouth water (food curiosity kicks in).I learned a lot from this book about Indian cuisine, and the ingredients involved in the recipes.This price deal won't last long and may go up based on its e-book format.
First off, I love this book. I have made about 20 dishes from it, and all but one has been delicious. Since I live in a smaller city without a large Indian population, this book has helped us have Indian meals far tastier and more varied than what is offered in our restaurants. I used to think all Indian food tasted similar, but not so.The reason I gave it 4 rather than 5 stars is it is often unclear. For example, the recipe with say to fry the food in a sturdy pan--what kind of pan? A skillet? A Dutch oven? I end up making my own judgments and it's been fine, but I think the recipes should be clearer. That goes for adding "some water" etc as well. It has all worked out, but I am often unfamiliar with the target dish, so very accurate instructions would be better. Still highly recommended, though.
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