- Hardcover
- Publisher: St Martins Pr (Nov 1985)
- Language English
- ISBN-10: 031241403X
- ISBN-13: 978-0312414030
- Product Dimensions: 23.1 x 18.8 x 1.8 cm
- Amazon Bestsellers Rank: 2,007,897 in Books (See Top 100 in Books)
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2 reviews
Few photos, mostly unappetizing; Unexciting recipes
12 Aug 2011
Format:Hardcover
Tarla Dalal writes mostly brief special subject cookbooks. Indian Vegetarian Cookbook is one of her longer books, from what I have seen. Including the intro information, tables, Chapter title Pages, Glossary and Index, it is 128 pages long, but only around 102 pages are recipes and photos, including those on how to boil rice and boil beans.
The photos are difficult to use, several dishes are photographed in each photo, and not necessarily in close proximity to the recipes. The photos and recipes could be separated by around 40 pages. Also, the photos are not captioned on the photo, and are often captioned behind the photo, necessitating a hunting and flipping process. I don't think that the photo layout could have been handled worse. But, no worries, the photos are mostly unappetizing, so maybe it is better that we do not know that the dishes look like. Frankly, a lot of the photos put me off of trying to make the dishes. The recipes are simple, so no how-to photographs are provided nor are any needed.
The Papadums, or poppadums, recipe consists of telling you how to heat store-bought poppadums. Some recipes call for MSG, an excito-toxin, others call for substantial quantities of ketchup. Other recipes call for expensive metal edible gold and silver foils. She calls for black cumin, which is most likely Nigella, not cumin at all, and does not say so anywhere.
Luckily, I found this book at the library. I would not buy it, nor recommend it. Ms. Dalal is apparently a popular writer. However, given the opportunity to preview her books, and then read this one which is actually one of her better books, I concluded that Ms. Dalal is not a cookbook author for me. The best cookbooks are those which match your own tastes and level of cooking.
This cookbook could be suitable for vegetarians who would like to start cooking. Be forewarned that a lot of items in this cookbook are deep-fried, or fried, but there are also stewed recipes. However, I think that there are better vegetarian Indian cookbooks.
As almost all of the recipes call for cream, yogurt, butter, or cheese, vegans would be disappointed with this book, I think.
The photos are difficult to use, several dishes are photographed in each photo, and not necessarily in close proximity to the recipes. The photos and recipes could be separated by around 40 pages. Also, the photos are not captioned on the photo, and are often captioned behind the photo, necessitating a hunting and flipping process. I don't think that the photo layout could have been handled worse. But, no worries, the photos are mostly unappetizing, so maybe it is better that we do not know that the dishes look like. Frankly, a lot of the photos put me off of trying to make the dishes. The recipes are simple, so no how-to photographs are provided nor are any needed.
The Papadums, or poppadums, recipe consists of telling you how to heat store-bought poppadums. Some recipes call for MSG, an excito-toxin, others call for substantial quantities of ketchup. Other recipes call for expensive metal edible gold and silver foils. She calls for black cumin, which is most likely Nigella, not cumin at all, and does not say so anywhere.
Luckily, I found this book at the library. I would not buy it, nor recommend it. Ms. Dalal is apparently a popular writer. However, given the opportunity to preview her books, and then read this one which is actually one of her better books, I concluded that Ms. Dalal is not a cookbook author for me. The best cookbooks are those which match your own tastes and level of cooking.
This cookbook could be suitable for vegetarians who would like to start cooking. Be forewarned that a lot of items in this cookbook are deep-fried, or fried, but there are also stewed recipes. However, I think that there are better vegetarian Indian cookbooks.
As almost all of the recipes call for cream, yogurt, butter, or cheese, vegans would be disappointed with this book, I think.
2 of 5 people found the following review helpful
best easy to follow recipies
27 Feb 1999
Format:Hardcover
Tarla Dalal has incorporated a variety of dishes in this one great book. Her dedication to Indian vegetarian cooking has to be applauded. Great fan of her cooking ideas. Let the books keep rolling in Ms. Dalal.
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