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Classic Indian Cooking [Englisch] [Gebundene Ausgabe]

Julie Sahni
4.7 von 5 Sternen  Alle Rezensionen anzeigen (20 Kundenrezensionen)
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Gebundene Ausgabe EUR 21,00  
Taschenbuch EUR 17,56  


1. Oktober 1980

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.


  • Gebundene Ausgabe: 560 Seiten
  • Verlag: William Morrow Cookbooks; Auflage: 1 (1. Oktober 1980)
  • Sprache: Englisch
  • ISBN-10: 0688037216
  • ISBN-13: 978-0688037215
  • Größe und/oder Gewicht: 24,2 x 17,5 x 3,8 cm
  • Durchschnittliche Kundenbewertung: 4.7 von 5 Sternen  Alle Rezensionen anzeigen (20 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 114.785 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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This extraordinary cookbook is a complete course in Indian cuisine. When it was first published it was hailed by both Jane Grigson and Elizabeth David, who said of it.. 'This is a marvellous book. Julie Sahni tackles the daunting task of presenting the multiple, complex traditions of Indian cookery to the English-speaking world and brings it off triumphantly.' Illustrated throughout with explanatory line drawings it introduces all the basic spices and special ingredients so fundamental to Indian food, then explains the techniques employed in using them. So brilliant a teacher is Julie Sahni that it is immediately obvious that Indian food, while rich and varied, is not difficult to prepare - the cooking principles are basic and well-known and the utensils needed are few and simple and Julie Sahni is not averse to short cuts using a food processor. Julie Sahni was born in India and now lives in New York where she has established herself as America's premier authority on Indian cooking. -- Dieser Text bezieht sich auf eine andere Ausgabe: Taschenbuch .

Über den Autor und weitere Mitwirkende

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

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4.7 von 5 Sternen
4.7 von 5 Sternen
Die hilfreichsten Kundenrezensionen
1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen My whole family loves Indian food now! 4. Juli 2000
Format:Gebundene Ausgabe
This is an outstanding book. I have used it for about two months now. Julie's recipes are made for the American kitchen, she explains why each ingredient is added, and the instructions are clear and easy to understand. For example, I have been cooking basmati rice totally wrong for years! But the ultimate test is: (1) do my kids like the food, and (2) do my very conservative in-laws like the food! The answer in both cases was yes! For instant gratification, try Murgh Biriyani (Chiecken Pilaf) and for dessert Saffron Almond pudding.
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1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A "real" classic 11. Juli 2000
Von Ein Kunde
Format:Gebundene Ausgabe
For months I've been cooking my way through Julie Sahni's Classic Indian Cooking. I started with simple things like the Cumin and Turmeric rice and worked my up to the complex flavors and techniques used in the delicious Royal Braised Vegetables in Cardamom Nut Sauce. This is a no-fault cookbook. No matter what recipe I tried it came out perfect. It belongs on the shelf right next to Julia Child and Marcella Hazan. Julie Sahni makes Indian cooking accessible, fun and totally irresistable. This cookbook is a true classic.
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1 von 1 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Gutes Buch mit Schwächen 31. Oktober 2011
Von Ulrike
Noch habe ich nichts aus dem Buch nachgekocht. Aber es entspricht im Inhalt meinen Erwartungen, ich möchte mich mit der mir bisher unbekannten indischen Küche beschäftigen. Insoweit bin ich zufrieden.
Wer sich das Buch bestellen möchte, sollte sich aber bewusst sein, dass man, was die Buchqualität betrifft, nicht von einem deutschen Standard ausgehen sollte. Es enthält kein einziges Bild (was mich nicht so stört) und der Druck erinnert mehr an eine gebundene, ziemlich schlechte Fotokopie, der Buchschnitt ist nachlässig. Es handelt sich nur um ein "Arbeitsbuch", von Bilderbuch kann keine Rede sein.
Alles in allem ist der Preis nicht wirklich angemessen.
War diese Rezension für Sie hilfreich?
5.0 von 5 Sternen Fabulous Indian food in my own kitchen! 14. Februar 1999
Format:Gebundene Ausgabe
"Classic Indian Cooking" is by far the best of the various Indian cookbooks I've owned. Julie Sahni ranks with Julia Child in her ability to teach, inspire and help you understand techniques and ingredients. The recipes are meticulous and so convincingly put forth that the reader wouldn't even think about taking a short-cut or substituting an ingredient -- you know that Julie knows best. The results, in every recipe I've tried, are spectacular. (Particularly the splendid recipes for chicken braised with spices.) The complex flavors and heady aromas delight the senses long after the guests have left and the dishes are washed.
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5.0 von 5 Sternen A must-own for Indian food fans 30. Juni 2000
Format:Gebundene Ausgabe
I disagree with those who said Madhur Jaffrey's Indian Cooking was simpler--I found this one easier to follow and the recipes less complicated, yet equally as delicious. For the beginner, Sahni also takes time to explain basic techniques, concepts, and spices which are necessary to Indian cooking but may be unfamiliar to Westerners. She even explains how to make chenna and paneer (and then how to turn it into ras malai, which I recommend highly).
The recipes included are wide-ranging (definitely more in here than Jaffrey's) and an excellent introduction to Indian cooking. It's the best basic book on the subject I've used.
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4.0 von 5 Sternen An Excellent Book on Technique 24. Mai 1998
Von Ein Kunde
Format:Gebundene Ausgabe
This book taught me the basics of cooking Indian food. The first few chapters alone were worth the full price of the book. Although my favorite Indian cookbook is Jaffrey's "An Introduction to Indian Cooking" (the spice combinations in Jaffrey's recipes are superb), Sahni does a better job of organizing and explaining the fundamental techniques. The recipes are less complex than those in Jaffrey's book, but sometimes Sahni's simplicity is a welcome change. Lastly, all recipes can be prepared with much less fat than called for, but the onions will not brown well.
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5.0 von 5 Sternen Must-have for those interested in Indian cooking 11. Juli 1999
Von Ein Kunde
Format:Gebundene Ausgabe
Although the sheer volume of the book is daunting at first, don't panic. My husband and I found Sahni's cookbook to be very well-written, and the recipes are delicious! I will agree with one other reviewer though, and say that Madhur Jaffrey's _Indian Cooking_ might also be a worthwhile buy since her recipes are a little less complicated. But definitely try Sahni's once you get some experience! Her book on vegetarian and grain cooking is also excellent, even if you are not vegetarian.
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5.0 von 5 Sternen Excellent cookbook for your collection 31. Mai 2000
Von Ein Kunde
Format:Gebundene Ausgabe
This is a really wonderful cookbook. Her guidance in preparing Indian food is flawless, even if you aren't quite sure what to expect. Even the simple lentil dishes (dahl) are a delight. In my collection of Indian cookbooks, I consider this one to be parallel to "The Joy of Cooking" among my western cookbooks. For those concerned about availability of ingredients and prohibitive costs, try namaste.com -- they have Indian grocery items for very low prices, and free shipping.
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Die neuesten Kundenrezensionen
4.0 von 5 Sternen Good for beginners
This book was too basic for me. I was looking for something different.It had very standard type recipes. Lesen Sie weiter...
Am 5. Juli 2000 veröffentlicht
4.0 von 5 Sternen Questions for Owners of this Book
I am thinking about buying this book for my father, but I have two questions for those who own it: 1. Are the measurements in ounces and grams, or in cups and pounds? 2. Lesen Sie weiter...
Am 2. Juni 2000 veröffentlicht
5.0 von 5 Sternen Excellent intro to Indian cuisine
I bought this book in college as a way of being able to enjoy 'exotic' food without having to go all the way down to 6th Street in Manhattan to get it. Lesen Sie weiter...
Veröffentlicht am 29. Mai 2000 von Wonton Excess
5.0 von 5 Sternen Classic Indian Cooking by Julie Sahni
This is the premier guide to Indian Cooking. Lots of helpful hints, information, and the recipes are flawless. If you want to learn Indian cooking, this is the book for you. Lesen Sie weiter...
Am 18. April 2000 veröffentlicht
5.0 von 5 Sternen Among the Classics
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. Lesen Sie weiter...
Veröffentlicht am 1. Dezember 1999 von S. Edmondson
5.0 von 5 Sternen Fantastic.
I disagree with the comment that this book is not for beginners. I've bought many Indian books before, and FINALLY here is someone to explain things I didn't understand. Lesen Sie weiter...
Veröffentlicht am 25. Oktober 1999 von kalyson
5.0 von 5 Sternen This is an excellent book.
I love this book. You can easily follow the recipes and the techniques. There is also a wealth of background information. And last but not least the food is delicious.
Veröffentlicht am 3. September 1999 von MissusRED@aol.com
5.0 von 5 Sternen Superb book
I've owned a copy of this book for several years, and some of the pages are falling out. If I was cursed to own only 5 cookbooks, this would be one of the titles I'd choose.
Am 29. August 1999 veröffentlicht
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