- Hardcover: 464 pages
- Publisher: John Wiley & Sons (1 Feb 2005)
- Language English
- ISBN-10: 0471272736
- ISBN-13: 978-0471272731
- Product Dimensions: 23.7 x 19.7 x 3.5 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 1,323,823 in Books (See Top 100 in Books)
- See Complete Table of Contents
The Dance of Spices
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Product Description
Product Description
A new classic on adapting authentic Indian seasonings and techniques to today’s American kitchen
Indian cuisine has finally come into its own in the United States, as evidenced by the opening of numerous stylish, upscale Indian restaurants. The "dance of spices" refers to the complex, subtle layering of flavors that is at the base of all Indian cooking. This definitive cookbook showcases the wonderful diversity of new Indian cuisine with 238 recipes: fragrant basmatis and rice pilafs; rich, soothing dishes like Chicken Korma; exotic dishes like Fennel–Scented Kashmir Lamb; tongue–teasing chutneys and relishes; side dishes like Velvety Mango Paneer; and sweet confections, all of which can be made with ease at home. Special chapters are devoted to subjects not fully explored in other books, such as tandoor barbecue, chaats–the savory street snacks of India–and popular flatbreads.
Laxmi Hiremath (San Ramon, CA), born in the South of India, has taught Indian cooking in the United States for more than a decade and is one of the San Francisco Chronicle’s most popular food writers. Her articles and recipes have appeared in such publications as Gourmet, Bon Appétit, and Fine Cooking.
From the Inside Flap
Do you relish intensely spiced curries and deliciously cool raitas, velvety chicken korma and exotic Kashmiri lamb? If you love Indian food, you may wonder whether recreating the complex textures and delicate interplay of spices found in your favorite dishes is truly within your reach. Have no fear. In The Dance of Spices, seasoned chef and acclaimed food writer Laxmi Hiremath guides you every step of the way to bring the subtle, richly layered flavors of India′s extraordinary culinary tapestry to your own kitchen.
Raised in southwest India, Hiremath perfected her own culinary art after moving to the United States, and so her recipes display a unique awareness of how Americans cook and eat. From microwaveable rice preparations to tangy–sweet chutneys used as memorable marinades for barbecued fish or chicken, Hiremath shares valuable guidance on how to cook exotic Indian specialties at home. She explains not only what to do but also why, combining clear, detailed explanations of specific techniques with important background knowledge that you can apply to every dish you prepare.
More than 200 recipes feature signature classics as well as eye–opening originals created by the author. Choices range from the irresistible opulence of Moghul Lamb Biryani and the elegant, soothing sweetness of Warm Mango Soup to the sweet–spicy surprise of Tandoori Turkey with Pomegranate Juice and the delectable crispiness of Quick Semolina Crepes and other South Indian dosa pancakes.
You′ll find chapters on starters and sides, such as breads, rice pilafs, soups, and chutneys; meat and poultry, seafood, vegetable, tandoori, and other main dishes; desserts and drinks; and much more. Along the way, Hiremath demystifies the enticing palette of spices and herbs used in Indian cookery—their origins, flavors, and textures, and how they are best bought, stored, and used.
Peppered throughout the book are intriguing historical details and memories from Hiremath′s own childhood: Tales of the Moghul elite′s imperial kitchens mingle with enchanting stories of the mouthwatering street snacks (chaat) the author eagerly anticipated during childhood vacations in Mumbai.
Well organized and clearly written, The Dance of Spices is destined to become the new classic on Indian cooking. It will give you the skills and the confidence you need to make authentic Indian dishes at home—with spectacular results.
Inside This Book
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First Sentence
When I was a child growing up in India, the first thing our cook did each morning was make a curry paste, which served as the flavor base for all her cooking. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
When I was a child growing up in India, the first thing our cook did each morning was make a curry paste, which served as the flavor base for all her cooking. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover
I consider Indian to be one of the finest cuisines in the world. I have been cooking Indian for the past 20 years with great success and I have collected lots of wonderful recipes mainly from books. After reading Laxmi Hiremath's "The Dance of Spices", I can assure you that it covers EVERYTHING you will ever need to know about Indian cooking. Personally, I consider Laxmi's book a "bible" for those interested in creating authentic Indian mouthwatering dishes. The book covers everything: spices, powders, sauces, chutneys, pickles, breads, curries, desserts and much more. The recipes are well written and the instructions are offered in full detail. The abundance of information provided in the book is overwhelming. There are no photos in the book, but let's be realistic...a great book is always a great book...with or without photos!
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
8 reviews
14 of 14 people found the following review helpful
A staple for food lovers!
2 Dec 2005
Format:Hardcover
I was always on the look-out for recipes that covered Indian cooking methods from the basic foundation of making your own spices to elegant pairings of traditional Indian and Western ingredients. When my husband came home with 'The Dance of Spices', given to him as a gift at a seminar, I was surprised by the level of detail, care, and passion. Things that my mother cannot explain to me because of the miles between us, Laxmi has done comprehensively in her new cookbook. I have learned simple techniques like how to make my own ghee at home, understand the marriage of spices, and most importantly, how to make finger-licking Indian food in a San Francisco home. I hope you all enjoy this book as much as I have.
8 of 8 people found the following review helpful
a must have
30 Nov 2005
Format:Hardcover
All the recipes that I have tried from this book have turned out to be excellent. The book is very fun to read, with some interesting childhood stories from the author. The dishes are very easy to make and all of them are extremely delicious. This book is meant for anyone who enjoys cooking a wonderful meal for their family.
14 of 18 people found the following review helpful
Excellent
5 Mar 2005
Format:Hardcover|Amazon Verified Purchase
I have made several dishes and they have turned out very well. The books is fun to read since it talks about techniques and ingredients. This is a very comprehensive recipe book covering most all of India. If you need an easy to follow book that has a bit of nouveau along with the traditional Indian food, then this is a great book to buy.
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