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From Mom with love...: Complete Guide to Indian Cooking and Entertaining von [Bhargava, Pushpa]

From Mom with love…: Complete Guide to Indian Cooking and Entertaining Kindle Edition

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Länge: 181 Seiten Sprache: Englisch

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Produktbeschreibungen

Kurzbeschreibung

From Mom with Love . . . originally written by a loving mother for her own children, is perhaps the only cookbook that contains: * 139 recipes for everyday meals that she grew up with in India, including fancy ones such as Goan Shrimp Curry and Palak Paneer * Super high protein low fat healthy recipes such as Mung Beans Dal, Sprouted Mung, Mung Beans Cheele, Scrambled Tofu, and Khichdi * Full-color mouthwatering pictures for almost every recipe * A complete list of spices, legumes, beans, and pots and pans you need to start cooking * A pantry list for beginners and another one for more committed and experienced cooks in a format that you can take right to the store with you * Ideas about foods you can cook and freeze ahead of time for when you need to produce a meal in a hurry or are too tired to cook * A complete list of menu combinations for different occasions, both special and everyday * Suggestions on how to deal with cooking crises such as a sauce that has become too thin * Tips for storing and preparing precooked masalas and efficient ways to freeze chutneys * Details on the pots and pans you need and serving suggestions including the suggested accompaniments for the recipe * Safety tips such as how to quickly put out a minor fire on your stove * Guidelines for cleaning and odor removal * Home remedies for minor ailments such as cough and colds, upset stomachs The most special and unique feature of this book is the TLC tips. These are little shortcuts and secrets that will make your cooking easier, yet delicious. It is an invaluable gift to give to anyone who loves to cook or would like to try. Ergonomically designed to open flat when lying on counter.

Über den Autor und weitere Mitwirkende

The magical aroma of Pushpa Bhargava's gourmet and everyday cooking has welcomed innumerable guests to her beautiful home. The delectable taste of her cooking has enchanted even the most discerning of friends. The elegance and grace of her hospitality and the comfort of her food has warmed the hearts of many after a tiring, stressful day at work. Pushpa has offered her years of experience in the art of special and everyday cooking and entertaining to young people starting their own kitchens and to the young at heart wanting to add to their repertoire. She has been rewarded with truly heartwarming feedback from friends, family, and total strangers from around the globe.

Produktinformation

  • Format: Kindle Edition
  • Dateigröße: 6058 KB
  • Seitenzahl der Print-Ausgabe: 185 Seiten
  • Verlag: Crest Books, Inc (28. Juni 2011)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B0058O8582
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Word Wise: Nicht aktiviert
  • Verbesserter Schriftsatz: Nicht aktiviert
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen 2 Kundenrezensionen
  • Amazon Bestseller-Rang: #1.082.155 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

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Format: Gebundene Ausgabe
Zunächst hat mich der freundliche Titel angesprochen. Aber es ist dasjenige von meinen vielen indischen Kochbüchern, das mir am stärksten das Gefühl gibt, dass die Gerichte genau so auch in Indien serviert werden. Meine Erfahrung aus Indien ist das Leben in drei indischen Familien jeweils für mehrere Wochen. Die Rezepte sind inspirierend: Ich kannte die Vorspeise "Bhapri Chat" nicht, aber inzwischen habe ich sie schon mehrfach Gästen als Begrüßungsplatte serviert, es ist wie Chips mit Joghurt, Kartoffeln, süßsaurer Soße und verschiedenen Gewürzen (man kann die Chips nach Rezept aus Mehl machen, oder nimmt Chips aus der Tüte oder Taco Chips), und meine Gäste waren sehr angetan. Eine weitere Inspiration: Obst gilt in Indien als Gemüse, und "Fruit Chat" wird mit Gurken und Obst gemacht, sehr delikat! Es wirkt wie das Rezeptbuch einer indischen Mutter für ihre Kinder im Ausland, also sehr persönlich, mit Foto, Kochanleitung und Tipps zu jedem Gericht und vielen Erklärungen. Aber die Namen der Gerichte im Inhaltsverzeichnis sind indisch, ich habe mir kürzlich jeweils das Gericht angesehen und den deutschen Namen daneben geschrieben. In den ersten Jahren mit dem Buch hat es mich nicht gestört, weil ich meistens durchblättere, um etwas interessantes zu suchen. Fazit: Ein Juwel für mich und meine Gäste!
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Format: Gebundene Ausgabe Verifizierter Kauf
es ist ein tolles Buch.Ich würde es jederzeit wieder kaufen. dkdk dkdki kk kk kk kik kkk zu lange Bewertung
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: HASH(0x92c38090) von 5 Sternen 131 Rezensionen
538 von 542 Kunden fanden die folgende Rezension hilfreich
HASH(0x924afeac) von 5 Sternen The only cookbook that gives my Indian husband a true taste of home! 6. Dezember 2009
Von Holly Holly - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I purchased this cookbook about 8 months ago. I wanted to really give it a workout before writing a review. I'm a born and raised American who married a born and raised East Indian. My husband is a doll, but having been one of the fortunate few to have grown up in a wealthy Indian home, he was provided only the best meals and is extremely picky with food. So much so that his mother even warned me about it.

I have quite a few Indian cookbooks, my favorites being this one, "Quick and Easy Indian Cooking" by Mahur Jaffrey and "5 Spices, 50 Dishes" by Ruhta Kahate. Madhur Jaffrey and Rutha Kahate are both fabulous cooks and have some great recipes, but my husbands biggest complaints about both of their cookbooks is that many of the recipes are too mild or are "Americanized" Indian dishes. (The spice issue is easy to work with, I just double the chili powder or add additional green chilies.) So while the meals in both of those cookbooks are really great tasting food, my Gujarati husband was looking for the EXACT SAME taste he would get at home in every recipe of the book. (EEEK!)

I read the great reviews on this book and decided to purchase it even though it didn't have anything about "simple" or "easy" in the title. I really think Mahur Jaffrey and Rutha Kahate both introduced me to Indian style cooking and helped me get past that initial fear of all the spices, taking me from beginner to intermediate. Both are really great books and I highly recommend them for beginners.

Well, this is THE BOOK!! From meal one, this cookbook was a huge hit with my husband! I don't consider myself a naturally good cook, but this book is absolutely fabulous at guiding you every step of the way. Each recipe has a full color photo and they are non-intimidating. Most meals take under an hour and some are 30 minutes or so, including cooking time. Even the more complicated looking dishes aren't that bad. I did as suggested and pre-cooked and froze masala for use in later recipes and it's worked out great. My husband's favorite is the Tandoori chicken, which looks scary, but it's really not! Once you have all of the spices required it's a little time consuming but a snap.

The taste of the food is not really going to be much like you'd find in Indian Restaurants here in the US, it's actually better, more flavorful. Much more of a home cooked Indian meal you can only find either at the home of an NRI or in India itself. I have been fortunate enough to go to India and these meals are exactly like what I was served at the gracious homes of my husband's friends and family.

My husband often tells me the meals I make from this book are sometimes even better than what he eats at home. He credits this to the fact that (he thinks) I follow every single step to the letter, while his mother sometimes skips spices. (Critical, critical! She's a fabulous cook!!) But either way it is possible to (shhhh!) take a few shortcuts with this book. I don't always grind my coriander fresh (something I learned from Madhur Jaffrey) and will use coriander powder instead. I also get lazy and use garlic or ginger paste instead of messing with the real thing. The taste is still fabulous, and several of the recipes call for garlic or ginger paste anyway.

In order to cook most of the great Indian meals from this book, you really only need a few essential tools, some of which you probably already have. A food processor, a blender and a spice grinder. A pressure cooker helps but I don't remember if any of these recipes require one. There are usually alternate directions if you don't have one anyway.

If you are new to the idea of Indian cooking but really want to produce that authentic, home cooked Indian taste, GET THIS BOOK! It's NOT scary. Trust me, I'm not a natural in the kitchen. I'm easily intimidated and was delighted to find I could cook any recipe in this book to perfection. If you're absolutely new at this, just be prepared to blow at least $30.00 on some base spices right off the bat and be SURE to get a spice grinder.

The Indian ingredients I always keep in stock in my kitchen are as follows:

Amchur (Mango) Powder
Afoetida
Bay Leaves
Black Pepper (Whole)
Black Cardamon Pods
Black Mustard Seeds
Cinnamon Sticks
Cloves
Coriander Seeds
Coriander Powder
Cumin Seeds
Chili Powder
Fenugreek Seeds
Fennel Seeds
Garam Masala
Garlic Paste
Ginger Paste
Green Cardamon Pods
Green Chili's (Serrano Peppers)
Lemon Juice
Mustard Oil
Onions
Saffron
Tumeric
Urad Dahl
Vegetable Oil

I realize that is an extensive list and no one should just go out and buy all of those spices without several recipes to use them in. Also, keep in mind it was built up over time and I also cook Indian food at least 5 times a week. If I had to pick the five spices I use the most, it would be Coriander Powder, Tumeric, Chili Powder, Cumin and Garam Masala. These are very basic for most Indian dishes. I'd say the best way to do it is build as you go. Pick 4 or 5 recipes you'd like to cook, make a list and go from there. Your spice cabinet will build up over time.

Anyway, this is a fabulous cookbook for non-intimidating and fairly easy to prepare authentic Indian dishes. Don't let the spices scare you, it's not bad at all! Hope this helps!
110 von 111 Kunden fanden die folgende Rezension hilfreich
HASH(0x924b82a0) von 5 Sternen Not daunting and easy to follow recipes 30. Mai 2008
Von Anjali Kapal - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I have over 10 cookbooks in my pantry that claim to be the 'best' Indian cookbooks around. So, skeptical of adding yet another book to an already overcrowded shelf of unused cookbooks, I made the purchase...mainly becuase the pictures and recipes just looked so delicious...and my strong desire to have good home-made Indian food. When I tried out a recipe...I noticed that the directions were easy to follow and were accurate (in my experience, Indian cookbooks are not accurate about all the ingredients necessary or the amounts or even the preparation times)! To my surprise, my dishes turned out just as the book described (unlike the results I got from some of those other cookbooks in my pantry). This book has given me confidence that I can actually cook Indian food...successfully. I especially like the recommendation at the beginning of the book that tells you the essential spices to have in your pantry. I hope Pushpa Bhargava will consider writing a Vol. 2!
53 von 54 Kunden fanden die folgende Rezension hilfreich
HASH(0x924aa84c) von 5 Sternen Good cookbook for learning and advanced cooks 4. März 2009
Von Delores - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I purchased this cookbook as a present for my husband who loves Indian food but never learned to cook it. We've now made several recipes (mostly our favorites from Indian restaurants, but also some we were unfamiliar with) and all of them have been delicious. Some recipes are complicated, others less so, but nothing has been beyond our skill.

Standout aspects of this excellent book:
- glossary explaining ingredients
- list of ingredients to have on hand
- list of special equipment needed
- menu suggestions for entertainment
- lassi and homemade paneer recipes
- suggestions for meals that freeze or keep well
- suggestions for recipes

Problem and suggestions:
- The list of ingredients preceding a recipe is not organized in the order of use. She might tell you to heat oil in a pan and then add two or three spices, but those spices will not be the first items on the ingredients list, they might be the 3rd, 4th, and 10th items in the list. To overcome this confusion we've developed two techniques:
1) Read the recipe thoroughly at least twice before starting to cook. If you are accustomed to scanning a recipe and then diving in, don't be tempted to do that with this cookbook.
2) Measure out all the spices ahead of time. We use small dishes and organize the spices as they are used in the recipe. If 3 bay leaves, a stick of cinnamon and a tablespoon of turmeric all go into the pan together, we put those three spices into one bowl and set it aside, and so on for all the spices in the recipe. That way as you are cooking you can grab one bowl that contains all the relevant spices for that area of the recipe. This means you spend less time being confused by the disorganized list of ingredients. (And you can feel like the host of your own Indian cooking show)

I highly recommend this book especially if you have never cooked Indian food before. Don't be intimidated by the long lists of ingredients for each recipe!
50 von 52 Kunden fanden die folgende Rezension hilfreich
HASH(0x924b6474) von 5 Sternen Nice book, with a few technical improvements would be even better 5. November 2009
Von pleureur. - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I've really enjoyed this cookbook and have made several items from it. What I've cooked has been quite nice tasting. The basic masala (which is used in some other recipes) is delicious and its use is clever and time saving. The butternut squash dish is one of the most fantastic tasting squash recipes I've ever eaten. Her directions for bread-making are clear. Also the reader can take advantage of the author's website to view cooking demonstrations online.

The book has a nice sturdy cover and is easy to use and read in the kitchen.

I do have some suggestions for improvement for the next edition:
* please put the ingredients in order of their use in the recipe. It is really confusing, for example in one lentil recipe, to have the ingredients all jumbled together and then be told at the end "add remaining ingredients," so that one must look through the list and recall which were already put in.
* provide English translations for the dishes in the table of contents to broaden the appeal to those who don't know their Hindi names.
* include an index so that one can locate a particular recipe in the text.
* provide the yields of the recipes. For example, there is a big batch of a basic masala used throughout the book, but the yield is not stated. When I made it, the yield seemed to be approximately 2-1/4 cups.
57 von 67 Kunden fanden die folgende Rezension hilfreich
HASH(0x924b660c) von 5 Sternen Disappointing 2. Juli 2010
Von Mel W - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I bought this cookbook after seeing all the rave reviews here. I wanted another Indian cookbook to complement the one I have owned and loved for years (Curried Favors: Family Recipes from South India, by Maya Kaimal Macmillan). I have to say, I have been disappointed by every recipe I have made in this book so far. The recipes are far more complicated than the ones in Curried Favors and require hard-to-find ingredients; the instructions are vague; and the finished products are not nearly as delicious.

Here's an example: last night I made the Chicken Biryani, and two of the listed ingredients (red chili powder and salt) are never mentioned in the recipe itself, so you have no idea when to add them in. In addition, there is a step in which you are told to sauté the chicken "until it is soft" before baking it for 30 minutes. What does that even mean? Chicken becomes less soft as you cook it, not more so. I took a wild guess and sautéed it for 10 minutes, which clearly wasn't what I was supposed to do, because I had to bake it for a full hour before it was cooked through. And then it was just OK; my husband and I found it a little bland. The other recipes I have made have also been a disappointment. The chicken curry, for one, is incredibly watery -- the sauce was the consistency of chicken broth. Yuck.

I'm going to stick with Curried Favors, and recommend that others do the same. It's an amazing book.
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