- Hardcover: 192 pages
- Publisher: Simon & Schuster (23 Oct 1995)
- Language English
- ISBN-10: 0684803836
- ISBN-13: 978-0684803838
- Product Dimensions: 28.4 x 22.7 x 1.7 cm
- Average Customer Review: 3.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 961,865 in Books (See Top 100 in Books)
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Most Helpful Customer Reviews
3.0 out of 5 stars
Test these recipes first!,
By captain cuttle (Vancouver, Canada) - See all my reviews
This review is from: Great Curries of India, The (Hardcover)
Once you've tested out her recipes, at least once, you can produce excellent dishes from Punjabi's book. They usually involve lots of work, but that's Indian cooking.
The big issue, as with most of her books, is that the recipes are chock-full of errors. Ingredients listed in the heading never appear in the description, and vice versa. Quantities are all over the place, sometimes wildly inaccurate. You definitely do not want to invite guests over for a meal from this book without going through a dry-run for the family first. Just one of countless examples, the chick-pea dish near the end: 1)Calls for 1/3 cup, 9 oz of dried chick peas. 1/3 of a cup is about 2 oz, 9 oz is about one cup. Which is it? Or neither? 2)Calls for 3 onions. Then in the body of the recipe you're asked to chop 2, puree one, and add the ........... wait a minute, 4th? to the peas you've put in the pressure cooker. 3)Calls for 1/2 oz ginger, peeled, 1/2 oz garlic. 1/2 oz of ginger is hardly worth bothering with after you've peeled it and 1/2 oz garlic is about 5 cloves, pretty overpowering in a veggie dish. I suspect yet another typo. Or two. And so it goes on. The introductory pages, intended to give you an overview of Indian ingredients, is big on nice pictures and by-the-way stuff, low on what you need to know from a cooking and preparation standpoint. I've used the book for years, enjoyed many dishes from it, but only after a laborious vetting process that often ends with me tossing it to the back of the shelf on being caught out by yet another error. In fairness, it's a problem that afflicts every Indian cooking book I've ever used. As my son, who travelled the country for a year, says, that's the joy and frustration of India.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.4 out of 5 stars (24 customer reviews) 32 of 32 people found the following review helpful:
5.0 out of 5 stars
Great recipies,
By Andrew Miller - Published on Amazon.com
This review is from: Great Curries of India, The (Hardcover)
Why Camellia Panjabi's book is so far down the list of best selling books in it's category (102 at the moment) is beyond me!I am the owner of several Indian cookbooks, including some by Madhur Jaffrey's and make it a point to try a new indian dish every weekend. However this book stands out. I have to say that this book has given me the most inspiration to try new dishes and the most delightful results than any other. Why? for starters, a full page photograph for every recipe gives the inspiration and urge to try out a new dish - most cooks like myself need something visual to get the mouth watering before we step into the kitchen! A word of caution to those new to cooking, this book does not hold your hand throughout, specific cooking times are not always stated, instead the author instructs to "simmer until tender" etc. However the more "mission critical" timings such as adding spices, sauteing onions etc are given, so there is no need to be overly put off by this. This book deserves to be in more kitchens. 5 stars all the way. 26 of 26 people found the following review helpful:
4.0 out of 5 stars
Excellent background and explanations,
By Darby - Published on Amazon.com
This review is from: Great Curries of India, The (Hardcover)
Successes: This book really helps novice cooks understand how typical curry recipes are constructed, from the ground up. Too many authors on the subject are lazily content to simply fob off long lists of exotic ingredients on the reader without explaining the purpose, technique, and timing of each component. This author goes to reasonable lengths to help a typical reader understand not only how to use a particular ingredient, but WHY it's used. Also, there are plenty of pictures which not only help the reader 'window shop' for recipes to try, but also help the reader to understand what the dish is supposed to look like when prepared properly.Minor Nits: (1) The biggest weakness is this - the author only discusses only one classic Masala blend (Garam), yet there are NUMEROUS other Masala blends (ex: Sambar) that can & should have been covered in a book specializing in curry. The reader is left to scavenge other Indian books for recipes that use such masalas. (2) I wish the book were longer - it focuses heavily on lamb, whereas chicken, pork, fish and vegetable/dhal curries are covered in increasingly less detail ... and curried soups are barely covered at all. (3) There are minor errors and omissions scattered throughout (a few examples: the English names {colors} of the various Indian Dhals, and lack of the wine-pairing information hinted at in the acknowledgements), indicating some less-than exemplary editing, but most casual cooks won't notice. Bottom Line: An excellent book, despite the minor flaws and omissions. 13 of 13 people found the following review helpful:
5.0 out of 5 stars
powerful cookbook!,
By sarah - Published on Amazon.com
This review is from: Great Curries of India, The (Hardcover)
this book has all the main superpowers: beauty, variety, indexing, cultural notes, explanation of ingredients, accessibility of ingredients, deliciousness, serving suggestions, flexibility, practical hints. including a recipe for watermelon curry is regarded as an additional special power.my only complaint, which hasn't ever ruined a meal, is that many key ingredient amounts are given by weight. i am not a person who considers potatoes or tomatoes in ounces. |
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