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Anjum's Indian Vegetarian Feast Hardcover – Illustrated, 27 Sep 2012


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Product details

  • Hardcover: 176 pages
  • Publisher: Quadrille Publishing Ltd (27 Sep 2012)
  • Language: English
  • ISBN-10: 1849491208
  • ISBN-13: 978-1849491204
  • Product Dimensions: 0.3 x 18.6 x 24.2 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (145 customer reviews)
  • Amazon Bestsellers Rank: 4,867 in Books (See Top 100 in Books)

More About the Author

Anjum Anand is well known as the presenter of two BBC2 series of Indian Food Made Easy. Her accompanying books - Indian Food Made Easy and Anjum's New Indian - were both bestsellers. Anjum appears in newspapers and magazines and broadcasts regularly on radio and TV about her light, healthy, modern take on Indian food. Her new book, Eat Right for your Body Type, the super-healthy diet based on Ayurveda was published in January. She lives with her husband and daughter in north London.

Product Description

Review

“Not just a bit on the side, Indian condiments can turn a simple starter or main course into a taste sensation.  Anjum shows us how it’s done…” 1st October, Cook Vegetarian

“With its scintillating flavour combinations, even dedicated carnivores won’t miss a thing in Anjum’s Indian Vegetarian Feast.  And it’s beautifully photographed.” 1st October 2012, Good Housekeeping 

“ These recipes are so delicious, you won’t miss the meat.  Mile high chickpea burgers, Coconut French toast… is your mouth watering?” October 2012, Woman’s Own

‘TV chef Anjum Anand proved Indian food can be quick, stylish and healthy with these delicious dishes.’  October 2012, Bella 

‘Anjum Anand’s new book serves up some inspirational ideas for a vegetarian feast.’ The Lady, 28th September 2012

‘Healthy and simple enough to make every day, Anjum Anand prepares an authentic vegetarian Indian adventure.’ Top Sante, November 2012 

‘[Anjum Anand] has recipes for everything from brunch dishes, such as Indian potato hash, to spicy suppers like shitake mushroom curry, as well as classics such as paratha.  Delicious ideas like stuffed peppers in a peanut-tamarind sauce should convince even confirmed meat-easter that going veggie is worth a try.’ Waitrose Weekend, October 18th 2012

“These fuss-free recipes from student foodie sensation Sam Stern are perfect for those off to uni, or just people who love to cook…” Bella Magazine, 18th September 2012

“From mastering the basics to insider tips and techniques, this book will teach you everything you need to become a confident cook.  From fast food to slow, food to go or eat in, healthy to greedy, there’s something in the over 100 masterclass recipes features to match every mood, budget and lifestyle.” Flavour Magazine, October 2012


About the Author

Anjum Anand grew up in London and has also lived and studied in Geneva, Paris and Madrid. She has worked in restaurants in New York, Los Angeles and New Delhi, but her real love is home-cooked food. She was one of the first writers to create fresh, light and health-conscious Indian recipes. She has presented two successful Indian Food Made Easy BBC TV series and written four bestselling books, all published by Quadrille. She travels regularly to India but lives in London with her husband and two children. Her husband and his family are strict vegetarians so she is truly an expert on vegetarian recipes.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.4 out of 5 stars

Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Moonless VINE VOICE on 2 Dec 2013
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
If you are not familiar with Indian vegetarian cooking, then this book is a good place to start. It uses authentic ingredients and recipes, and is clearly laid out and easy to follow. As someone who grew up on Indian vegetarian food, I was curious to see what this book would offer. There are some familiar dishes here (lentil curry, paneer curry or Bombay potatoes) as well as some rather unusual twists (Scotch quail's eggs or squash, butterbean and mushroom cobbler) that I am not sure I would attempt (maybe too set in my ways! It's a challenge!).

I've so far tried the chickpea burgers and the tangy herb chutney, neither of which I have made before. The instructions were very easy to follow, and the end results were pretty good, although the chutney needed a bit of adjustment.

Anjum prefaces each recipe with a little intro about where the dish is from or why she chose it. There are also little tips, for example, what to do if you are going to use tinned pulses instead of dry ones.

A lot of the spices are used for more than one recipe, and are, in fact, Indian kitchen cupboard staples; for example, cumin, garam masala, chilli powder, ground coriander...These also last for a couple of years at least, so will keep well.

There are lots of pictures dotted throughout the book, but not of every dish (which I usually prefer). It's nice to handle; the pages don't have to be held open, so it's easy to keep referring back to without struggling to stay on the page.

This book will be good for those wanting to extend their repertoire, love Indian food and want to try something a bit different. Just be prepared to give it some time!

Overall, I would say this cookbook would appeal to those who are not familiar with Indian cooking or vegetarian cooking, and would definitely improve and extend one's cooking skills.
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4 of 4 people found the following review helpful By Charles Vasey TOP 500 REVIEWERVINE VOICE on 30 May 2013
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I greatly enjoy a curry but I do find them very meat heavy. This book is very useful in adding some appropriate vegetable content to what might otherwise be too much Lamb Jalfrezi. The book is executed in sumptuous photography but the recipes are simple enough for even a junior cook. As ever the taste of India is reflected in colour and spice, but now it need not be as heavy as it formerly was.
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4 of 4 people found the following review helpful By Jaristokraatti on 1 Nov 2012
Format: Hardcover Verified Purchase
Following the recipes was easy. Little bits outside the instructions are really nice addition, also the little extras she gives along the "real" recipes. I have now made three different items and both myself and the darling wife have enjoyed them very much.

I am not new to Indian cooking and have followed Blumenthal's and Keller's instructions, so if I can recommend this book, you can rest assured that it is a very good buy even for a home cook who just would like to learn to make nice food at home.
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2 of 2 people found the following review helpful By jimbomassive on 31 Jan 2014
Format: Hardcover Verified Purchase
Bought this after trying out the Bengal tiger lentil curry when it was published in the Grauniad. That and the Rogan Mushroom recipe in this book are now two of my favourites. As well as some "classic" (from a Brits point of view) Indian dishes there several interesting unique Indian inspired recipes.

The recipes are generally very clear, and ingredients are specified "British style" (ie by weight, rather than by cups). My only criticism is that getting the right consistency on lentil dishes requires fairly specific amounts of water, and this is sometimes specified as eg "covering the lentils by 7.5cm" - this is a bit problematic as this means different amounts of water depending on the diameter of the saucepan. Though, adjusting later in the cooking process is not a big problem.
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1 of 1 people found the following review helpful By Androo TOP 500 REVIEWERVINE VOICE on 28 Jun 2014
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
So, an attractive hard cover cookery book, with nice pictures and a stylish coffee-table look. We've come to expect this from cook books, so it's only a surprise if you don't get it nowadays. This one follows a pretty well-worn path. Each recipe has an intro by Anjum Anand, when she tells us where she first ate/cooked/discovered the recipe in question, and that's nice, if not really necessary when you're making the food. Unlike an inspirational book by somebody like Yotam Ottolenghi though, you don't feel this book is an instant classic.

Nothing wrong with that though. Sometimes you just want to make some nice food. Like burgers. Ah, yes. Burgers. That gives you the 'intention' of this book. It's food for every day, not fine dining. So it's burgers and 'PLTs' (paneer, lettuce and tomato...), and spicy cottage pie (which is just regular cottage pie with garam masala and cumin in the veggie mince).

These are nice enough recipes, but perhaps you were expecting something more exotic? Then you'll want to have a look at the jhalfrezi with pomegranates, or paneer koftas and shiitake mushroom curry, but that's about as wild as it gets. Many of the recipes are for familiar dishes, sometimes with just a slight twist. As a vegetarian I maybe want to be a bit more adventurous, but not always.

The upside is that you won't have trouble finding ingredients for most of the recipes and they are simple enough to make and not at all daunting. I've only made one or two, but they turned out well.

So, on the whole, despite the coffee table aspirations, the recipes are everyday ones that don't break any new ground but are nonetheless very edible if you're a half decent home cook.
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