- Paperback: 240 pages
- Publisher: Kyle Cathie; Revised edition edition (2 Feb 2006)
- Language English
- ISBN-10: 1856266591
- ISBN-13: 978-1856266598
- Product Dimensions: 25.6 x 20 x 2 cm
- Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 592,291 in Books (See Top 100 in Books)
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Product Description
Nigel Slater, The Observer
"Fascinating"
Observer Food Monthly, Jan 06
"a lovely collection of recipes"
Inside This Book
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Customer Reviews
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
Format:Paperback
This is a very good book which covers many popular ingredients in Indian cookery. It has sections for spices, herbs, fruits and vegetables (this section is quite limited), nuts, dals and pulses, cereals and flours and miscellaneous ingredients (such as jaggery and rose essence). For each ingredient there are details on how it grows or is manufactured, appearance and taste, buying and storing, medicinal and other uses and culinary uses. Then there are two recipes, at least one of which is vegetarian (except for star anise where both the recipes are meaty).
The author has attempted to provide recipes for regional dishes, which may be less well-known to non-Indian readers. To me, it seems that some of these regional recipes many not necessarily be particularly authentic or orthodox. For instance, the idli recipe contains more urad dal than rice, which is not how I would make it and certainly I have not seen idlis made that way before. However, it is a good effort, and, as the author says at the start of the book, there is very rarely only one way of doing things in India, so there are many different ways of making a dish.
What is most significant about this book is that it doesn't just tell you a few quick things about an ingredient and then go straight to a recipe. It attempts to explain the ingredients place in Indian culture in terms of how they are used in cookery and also in other areas. This is really important, as food is about so much more than just taste in India. Medicinal or health promoting qualities, spiritual significance and symbolism are also important factors.
For anyone who wants to learn more about the basic ingredients of Indian cookery and how they are used, this is a brilliant book. It doesn't cover everything, but it's a very good start, and there are many recipes for you to enjoy as you learn.
The author has attempted to provide recipes for regional dishes, which may be less well-known to non-Indian readers. To me, it seems that some of these regional recipes many not necessarily be particularly authentic or orthodox. For instance, the idli recipe contains more urad dal than rice, which is not how I would make it and certainly I have not seen idlis made that way before. However, it is a good effort, and, as the author says at the start of the book, there is very rarely only one way of doing things in India, so there are many different ways of making a dish.
What is most significant about this book is that it doesn't just tell you a few quick things about an ingredient and then go straight to a recipe. It attempts to explain the ingredients place in Indian culture in terms of how they are used in cookery and also in other areas. This is really important, as food is about so much more than just taste in India. Medicinal or health promoting qualities, spiritual significance and symbolism are also important factors.
For anyone who wants to learn more about the basic ingredients of Indian cookery and how they are used, this is a brilliant book. It doesn't cover everything, but it's a very good start, and there are many recipes for you to enjoy as you learn.
16 of 18 people found the following review helpful
Format:Paperback
I was so happy to see this book hit the shelves, as I'd been unsucessfully searching for a guide such as this for a long time.
India's Kitchen is a wonderful account of Indian ingredients, going far beyond the morsels of information usually found within the pages of recipe books.
Each ingredient appears as a double page spread, with common information (history, flavour, usage etc) presented in a structured, easy to read format.
Recipies feature for every ingredient, giving the reader a tasty experience of any particular flavour. The recipies are impressive in their diversity, with all bases well covered from vegetarian fare to desserts and drinks.
I've finally found the resource that I'd been looking for.
India's Kitchen is a wonderful account of Indian ingredients, going far beyond the morsels of information usually found within the pages of recipe books.
Each ingredient appears as a double page spread, with common information (history, flavour, usage etc) presented in a structured, easy to read format.
Recipies feature for every ingredient, giving the reader a tasty experience of any particular flavour. The recipies are impressive in their diversity, with all bases well covered from vegetarian fare to desserts and drinks.
I've finally found the resource that I'd been looking for.
3 of 6 people found the following review helpful
Format:Paperback
Bought this book as i love to cook Indian food. Used to buying spices etc i was bewildered when i went to the Asian supermarket to find all the unidentified Indian vegetables. So i searched for a book to find out more info & how i could use them.
This book had no info on the fresh vegetables i had found. Although it does have info on dried pulses, ginger, spices but the descriptions are quite basic.
I haven't cooked anything from this book.
It's a bit disappointing as i have about 70 cookbook & have tried to cook at least one dish from each of them
This book had no info on the fresh vegetables i had found. Although it does have info on dried pulses, ginger, spices but the descriptions are quite basic.
I haven't cooked anything from this book.
It's a bit disappointing as i have about 70 cookbook & have tried to cook at least one dish from each of them
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