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Classic Indian Vegetarian and Grain Cooking Hardcover – Nov 1985


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Product details

  • Hardcover: 511 pages
  • Publisher: William Morrow; 1 edition (Nov. 1985)
  • Language: English
  • ISBN-10: 0688049958
  • ISBN-13: 978-0688049959
  • Product Dimensions: 16.5 x 3.9 x 23.5 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 1,329,459 in Books (See Top 100 in Books)

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Product Description

Synopsis

Describes Indian vegetarian cuisine, discusses ingredients, spices, and cooking techniques, and shares recipes for breakfasts, appetizers, soups, main dishes, side dishes, breads, and desserts.

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Customer Reviews

4.1 out of 5 stars
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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By A Customer on 5 Sept. 1996
Format: Hardcover
This is the best Indian Cookbook that I own (and I have several as my husband is South Indian). The author gives a complete explanation of all unfamiliar vegetables and spices. The recipes are relatively easy to follow, and she lets you know when you can use convenient U.S.-style prepared foods instead of doing everything from scratch. My Indian friends were amazed that I could invite them over for Idlis without 24 hours of preparation. The only problem is that recipes are indexed by her English translation of the Indian name, so if you want to make Idlis, you have to know that she calls it something like "Bean and Rice Dumplings". I recommend this book, and wish she had a non-vegetarian version. The book would be even better is it had photographs (there are none).
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By A Customer on 4 Jan. 1998
Format: Hardcover
This is one of the best vegetarian cookbooks ever (and thus an ideal gift for meatless friends). Sahni points out, quite persuasively, that vegetarian cuisine has unfairly gotten a bad rep from insipid California Lite health food style cooking. Indians have been vegetarian for millenia--time enough to forge a full-flavored, satisfying, nutritious solution for those hoping to eat healthier. Sahni's writing is direct, wise, and funny ("This dish was a favorite of the British during their brief but memorable stay in my country..."), and her wonderful chapter on ingredients alone conveys enough knowledge for the reader to cook without reading further. Sahni's cooking style is very "down-home", and these recipes--neither stilted nor diluted for Westerners--are skillfully designed to help you to cook likewise.
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Format: Hardcover
Clear explanations of ingredients, techniques, and menus, in addition to a great variety of recipes give this volume distinction in its class. My first batch of idli (steamed lentil and rice dumplings) came out great. Not a book for beginners. If you're looking for glossy pages with color photos, don't look here. Also, if you're already familiar with the Indian names for some dishes, a dearth of cross-referencing in the index can make it difficult to find a particular recipe. On the other hand, if you want ideas from which to springboard into new areas of gastronomy, get this volume.
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Format: Hardcover
Julie Sahni's work on Indian vegetarian cuisine is a magnificent masterpiece. Her detailed explanations of authentic Indian ingridients and sypnosis of the vegetarian tradition inspire even beginners to try out her recipes. Their large number insures that a person can easily find something great and refreshing to incorporate in one's diet. Miss Sahni's book is suitable for vegans because although Indian vegetarian cooking uses cheese and milk, they can be easily substituted for soy products.
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Format: Hardcover
This is my second favorite Indian cookbook (I think the best is by Yamuna Devi). Some recipes are disappointing (only 4 stars...). BUT a few of them are absolute jewels (Blue Mountain cabbage, turnip and orange rice, for example). Get this book just for those, they are worth it.
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