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Classic Indian Cooking, by Julie Sahni
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This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.
It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.
Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.
Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.
Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.
- Sales Rank: #98820 in Books
- Brand: Sahni, Julie/ Shani, Julie
- Published on: 1980-10-01
- Released on: 1980-10-01
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 1.65" w x 6.50" l, 2.30 pounds
- Binding: Hardcover
- 560 pages
- Used Book in Good Condition
About the Author
Julie Sahni is director of Julie Sahni's Indian Cooking School, established in 1973.
Most helpful customer reviews
214 of 217 people found the following review helpful.
My Favorite Window Into India
By Paul Swanson
Some eight years ago or so, I decided to try to impress both my vegetarian and non-vegetarian friends by making them some authentic Indian dishes. The only thing was, I had no real idea of what I was getting into, as almost all of the Indian food I had eaten had been in restaurants in London and the East Village in Manhattan.
Somehow I found my way to purchasing "Classic Indian Cooking." Slowly and methodically, I then made my way through the very helpful discussions about such things as roasting and crushing spices and herbs and techniques for preparing onions, garlic and ginger root as bases for various curry dishes.
I've since learned that this cookbook was ranked last year as one of six all-time cooking "bibles" by the New York Times. I can see why. It's not a picture text (although there are some helpful illustrations); it's a text for teaching yourself a wholly different cuisine whose fundamental cooking techniques may be completely foreign to many home chefs in the United States, although that seems to be changing.
There are some simply astonishing recipes in this book. You will need to take your time though, because they can be complex and may require preparation of recipe components a day ahead of the time you plan to serve your meal. You should take Julie Sahni's words to heart that cooking should be a "relaxing" enterprise.
If pressed to choose a favorite recipe, it would have to be "Keema Bhare Bandh Gobhi" (meat-stuffed cabbage rolls with ginger lemon sauce), which has a vegetarian counterpart in "Aloo Bhare Bandh Gobhi" (same cabbage rolls, but a vegetarian version stuffed with a spicy potato filling). The extraordinary taste of this meal cannot be found in any Indian restaurant of which I am aware (they tend to stick to a small repertoire of established recipes that in no way define the range of cuisine actually available in India). I have seen these cabbage rolls almost voraciously consumed. That--in my book--is the mark of a great meal.
So, my friends over time have been duly impressed and I must say that I've become a much better cook because of "happening" across this true classic of varied Indian cuisines. Hope you have as much fun with it as I have had over the last eight years!
81 of 83 people found the following review helpful.
Great book for novices!
By A Traveler
Though I've eaten a lot of Indian food in restaurants, I'd never cooked Indian food before I bought this book. Nor am I an especially enthusiastic cook. I found Ms. Sahni's book informative (but not overwhelming) and very easy to follow. I've now tried five or six of the recipes and also made usli ghee and paneer--all came out perfectly. The most amazing thing to me was that when Ms. Sahni says, "Let this cook for 15 minutes, then it will start to spatter a little...", that's exactly what happens, practically to the second.
From one novice to many others who may be reading this, be sure you get all your spices and other ingredients measured and ready to go before you start cooking, because often things go in quick sequence. In the ingredient lists, I've also drawn brackets around the spices and other ingredients that go in at the same time so I can measure the group into one bowl and also have a quick reference for the stages of cooking without having to reread the narrative in the steps.
The only thing that has tripped me--and this is slight--is that when hot water is required during cooking, it's stated in the steps but not in the ingredient list. I'm now in the habit of writing it in the ingredient list so I'll know I'll need it ahead of time.
I have a couple of other Indian cookbooks that are also very good, but I keep going back to this one. Great book!!
64 of 65 people found the following review helpful.
Among the Classics
By S. Edmondson
Classic Indian Cooking has been a staple reference in my kitchen for years. I rate it among my top 5, along with the classic Julia Childs and out-of-print Gourmet set. It is informative, concise, and clearly written. All of the recipes are successful if they are followed exactly, and the flavors are a delight to the most demanding eater. This is one of the few cookbooks that can be used successfully even if you haven't tasted Indian food before. I strongly recommend purchasing it.
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