Ebook Download Classic Indian Cooking, by Julie Sahni
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Classic Indian Cooking, by Julie Sahni
Ebook Download Classic Indian Cooking, by Julie Sahni
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About the Author
Julie Sahni is director of Julie Sahni's Indian Cooking School, established in 1973.
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Product details
Hardcover: 560 pages
Publisher: William Morrow Cookbooks; 1 edition (October 1, 1980)
Language: English
ISBN-10: 0688037216
ISBN-13: 978-0688037215
Product Dimensions:
6.5 x 1.8 x 9.2 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
125 customer reviews
Amazon Best Sellers Rank:
#34,815 in Books (See Top 100 in Books)
Highly recommend this cookbook for anyone that is interested in making their own Indian food. Very easy to understand, written very well. Lots more than just a cookbook. I encourage everyone to start at the beginning and read it like you would any book... then try the recipes. Fully describes why certain methods are used and you get a real history of how the dishes came about. Lots of terrific recipes with recommendations for pairing of dishes plus examples of what to eat with rice or just naan. First time try exactly as written to get the full experience! Very easy to follow recipes but some can be time consuming. Very well written recipes but I recommend to read the whole recipe before starting it.The book recommends to roast your own spices. DO IT!!! You will not regret the extra few minutes it takes. Quick flash in a dry skillet and grind. I purchased a cheap coffee grinder just for the spices. I have been roasting my own spices for years now and will NEVER buy the spices in the jar again. It's that much of a difference in flavor. No matter what food I'm making, (Indian, Mexican, American, Italian etc,) I roast my own spices prior to using. Even cinnamon. I buy the cinnamon sticks in bulk and do a quick roast (sometimes just pop in microwave for a few seconds until it starts to uncurl) and then grind and sift. So much fresher than the jars. Incredible information in this book. You don't have to be a gourmet cook to follow it. Even a beginner cook can follow these recipes.I cannot recommend this book enough! I have bought 2 for friends because I didn't want to loan mine out even though I may not be using it at the time they asked to borrow.
This is still the best Indian cookbook if you can only have one. More, detailed, authentic and wider in scope than even Madhur Jaffery's classic India cuisine works for English speaking cooks. Massive and massively important book.
I love Indian food and have a bunch of different Indian cookbooks, but this is my long-term favorite. I've been using it for at least four years and have had (almost) nothing but compliments on it.The writing is simple and straightforward, the recipe quantities and timing are accurate and the results are dependably excellent. The descriptions of how to prepare and roast the spices are extremely helpful -- and when I described this to one of my Indian friends, her comment was "but of course, roasting the spices well is essential!" Yet, mysteriously, this process was described in none of my other cookbooks!The description of ingredients is extremely helpful when shopping at the local Indian grocery where they may know the same ingredient under a different term. And, conversely, if you buy something at the grocery and want to know what it is, the cookbook is very likely to tell you.The recipes hav been adjusted for American tastes so they are spicy and flavorful but not full-bore-on-hot, so if you like a really REALLY spicy vindaloo, you'll need to adjust the seasonings substantially.The "go with" menu suggestions are very helpful and the line drawings (at least for me) work better than photographs to illustrate the author's points.Highly recommend: pilaf benares style (makes bismati rice that tastes just the way it smells before cooking); the banana and yoghurt salad seasoned with cardomom, the bhaghan bartha (smoked eggplant with herbs) and the truly amazing murgh masala (chicken with tomato and brown onion gravy).
This is now my bible at the restaurant I own. It thourougly goes through all elements of Indian cooking from spice discreptions and preparations to preparing every dish in a way that is easy in an American kitchen. I like that it even has recipes for creating ingredients like paneer cheese and has historical information about the variations on recipes. If I had to have one Indian cook book this one would be it!
I bought this as a gift for my husband, since he loves to cook. We tried checking it out at the library first, just to see what the recipes were like, but, alas, our small library did not have it. So I purchased it for him anyway as a surprise, based on the outstanding reviews.Wow. Delicious stuff in here! My husband has been impressed with the format and comprehensiveness of the recipes; he loves how there are sides listed after each main course. And, so far, we have been really impressed with the taste of every meal that has come from this book. Like other reviewers have said, the recipes are not simple or for beginners, necessarily, but, overall, this is a great cookbook if you want to make authentic and delicious Indian food!
Love this book so much. I read it like a novel at bedtime. Sahni's recipes may seem daunting to one initiated in Indian cuisine, but they are so thorough and so clear that after a few recipes, one feels very confident and immersed in the aromas, techniques, and histories of each dish.
I already have this book but ordered it again for a family member. It is one of my favorites. Julie shares so much about her culture while cooking. Fro m proper tools, pans, ingredients and easy to follow methods for preparation along with stories. Iit is an educational and enjoyable book tto use..
I have cooked many recipes often and every time am fascinated by the results. The flavors and aromas are amazing and inviting, my guests always ask for seconds, I find the secret is, of course if one is to cook Indian, spices are the key, patience is good and a palate that will accept different flavors all at the same time. This book is the best I have in my collection, and if someone feels intimidated by all the spices that every recipe requires, don't be, you can find all the spices online this days, if no Indian store is available close to you. The auhor wonderfully guides the reader step by step. If you are looking for real Indian food where you can really taste the different flavors this book is for you. Other books on Indian food, tend to reduce the flavor and adjust it to the western palate, this book doesn't. I absolutely recommend it!!! My favorite is Chicken Kabuli!!! The best!!!
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