Product Description

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.

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Product Details

• Amazon Sales Rank: #41809 in Books
• Published on: 1980-10-01
• Released on: 1980-10-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 560 pages

About the Author
Julie Sahni is director of Julie Sahni's Indian Cooking School, established in 1973.

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Customer Reviews

Spineless
The background information and setup of the book is an effective tool in learning the methodology of Indian cooking. The recipes are delicious and the instructions are easy to follow.

My only complaint is after owning this book for about a month, there are sections of the book that is falling off the spine. Probably a manufacture defect but is more of an Amazon issue than with the book.

Short list classic!
I have been compiling a very short list of books to give my daughter when she gets her own apartment next year.
This book is on it.
I do a lot of ethnic cooking and this one gets referred to time and time again. And the family always likes the result.
Yes some of the spices are a bit difficult - I will probably give her half a dozen bottles of the more exotic ones - but they are easy enough to get in these Internet shopping years.
One thing I would suggest is buy whole spices - not ground - they keep forever that way.

The best of the best
I have owned this book since it was first published. I have learned to roast spices from it, and I make the best Butter Chicken because of it. I own more Indian cookbooks than I care to admit, including many by Madhur Jaffrey. I don't want to diminish Madhur's contribution to culinary writing. Having said this, Julie Sahni's book deservedly remains top of the list throughout the many years since it was first published. It has no pictures, only sketches, and the presentation is not the glossy stuff, full of colour pictures, we are used to today. But it is pure quality, worth its weight in gold. The recipes are detailed and not one word is wasted. I would rather own two copies of this book than be without it.