- Taschenbuch: 330 Seiten
- Verlag: Workman Publishing (20. August 2013)
- Sprache: Englisch
- ISBN-10: 0761165215
- ISBN-13: 978-0761165217
- Größe und/oder Gewicht: 22,6 x 2,9 x 22,6 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 40.751 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less (Englisch) Taschenbuch – 20. August 2013
|Neu ab||Gebraucht ab|
Kunden, die diesen Artikel gekauft haben, kauften auch
Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.
Geben Sie Ihre Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.
Packed with tips and information, this book is a treasure for anyone interested in basic Indian cooking. Library Journal"
Über den Autor und weitere Mitwirkende
Raghavan Iyer, an IACP Award winning Teacher of the Year, is the author of"Indian Cooking Unfolded, 660 Curries", "Betty Crocker s Indian Home Cooking", and the James Beard Award Finalistfor "The Turmeric Trail: Recipes and Memories from an Indian Childhood". He is a spokesperson and recipe consultant to General Mills, Target, and Canola, among others. Mr. Iyer is also host of the Emmy-winning documentary "Asian Flavors. "Articles by him have appeared in print and online in "Eating Well, Cooking Light, Fine Cooking, Saveur, "and" Gastronomica. "Born in Mumbai, Mr. Iyer lives with his family outside of Minneapolis, Minnesota.
Welche anderen Artikel kaufen Kunden, nachdem sie diesen Artikel angesehen haben?
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
I'm a good all-around cook, but by no means an expert, especially of Indian Food. This book gives excellent step-by-step instructions, with pictures, of the basics of Indian cooking. Even better, the author shows that it's not necessary to have an IndoPak grocery store nearby to find the ingredients needed to make his recipes. I recently moved from the Chicago area, with an enormous variety of IndoPak groceries, to the South, where Indian ingredients are pretty much unknown. So it is good that he gives workarounds and "cheats" using commonly available ingredients to achieve spectacular results. As an example, he suggests using Alka-Seltzer to add puffiness to chickpea pillow bread.
If you are really interested in preparing good Indian food at home, I would suggest getting "Indian Cooking Unfolded" AND "660 Curries" at the same time (free shipping too!), and use the techniques taught in the first book to prepare one of the 660 recipes in the second.
Chuck (AKA Brassfrog)
Raghavan lays out the methodology behind how and why things work more than most chefs do. He'll explain not only how to cook something, but why it's cooked that way. Many substitutes are listed for both dietary restrictions and lack of availability of certain ingredients. Not a single thing in here is hard to find.. and I live in rural Texas.
The photos are flashy and thankfully for the more complex recipes, fold out so visual learners like myself can SEE how it's supposed to look at each step along the way. Starting with how to make things we pay out the nose for if we can even find them (ghee, paneer, garam masala) and going from there. Extra points for that.. yay frugality! It's really the only cookbook next to Izakaya (A cookbook/visual history of Japanese pub food) that I've had more fun reading than a novel. Can't wait to try things in it. I'll revise my review once I've made a few dishes. :)
That being said, I love this book! It fills a much-needed purpose by providing an accessible introduction to Indian cooking for Americans and others who may not be familiar with the flavors and techniques characteristic of the cuisine. The helpful photographs, step-by-step approach, and manageable lists of (mostly) familiar ingredients help to ease the home cook into the world of Indian cooking. In addition to the recipes for individual dishes, the book provides a number of complete menus which provide a context for understanding how Indian meals are planned. The fold-out photography makes me want to prepare every dish. Mr. Iyer has done a fantastic job with this book, and I highly recommend it for anyone who is interested in a gentle introduction to Indian cooking. In fact, I plan to purchase a couple of copies as Christmas gifts for family members who love Indian food but are wary of cooking it themselves.