Classic Indian Cooking

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9780688037215: Classic Indian Cooking

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.

It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.

Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.

Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.

Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

L'autore:

Julie Sahni is director of Julie Sahni's Indian Cooking School, established in 1973.

Sinossi:

IN

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

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1.

Sahni, Julie
Editore: William Morrow Cookbooks
ISBN 10: 0688037216 ISBN 13: 9780688037215
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Green Street Books
(San Mateo, CA, U.S.A.)
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Descrizione libro William Morrow Cookbooks. Hardcover. Condizione libro: New. 0688037216 May have light shelf wear, unread, new. Please view our store policies for all shipping and condition grades, thank you. Codice libro della libreria 040972

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Sahni, Julie
Editore: Harper Collins Publishers
ISBN 10: 0688037216 ISBN 13: 9780688037215
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Descrizione libro Harper Collins Publishers. Condizione libro: New. Brand New. Codice libro della libreria 0688037216

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Julie Sahni; Julie Shani
ISBN 10: 0688037216 ISBN 13: 9780688037215
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Descrizione libro Condizione libro: New. Depending on your location, this item may ship from the US or UK. Codice libro della libreria 97806880372150000000

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Sahni, Julie
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Descrizione libro 1980. HRD. Condizione libro: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria VC-9780688037215

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Sahni, Julie
ISBN 10: 0688037216 ISBN 13: 9780688037215
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Descrizione libro 1980. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria IB-9780688037215

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Sahni, Julie
Editore: William Morrow Cookbooks (1980)
ISBN 10: 0688037216 ISBN 13: 9780688037215
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Descrizione libro William Morrow Cookbooks, 1980. Hardcover. Condizione libro: New. Codice libro della libreria 0688037216

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7.

Julie Sahni
Editore: William Morrow Cookbooks (1980)
ISBN 10: 0688037216 ISBN 13: 9780688037215
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Irish Booksellers
(Rumford, ME, U.S.A.)
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Descrizione libro William Morrow Cookbooks, 1980. Hardcover. Condizione libro: New. book. Codice libro della libreria 0688037216

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8.

Julie Sahni
Editore: HarperCollins Publishers Inc, United States (1980)
ISBN 10: 0688037216 ISBN 13: 9780688037215
Nuovi Rilegato Quantità: 1
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Valutazione libreria
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Descrizione libro HarperCollins Publishers Inc, United States, 1980. Hardback. Condizione libro: New. 236 x 175 mm. Language: English . Brand New Book. This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods. It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, If you know how to fry, there are few tricks to Indian food. Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation. Following a lively and absorbing introduction to the history of India s classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere. Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease. Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read. Codice libro della libreria AAS9780688037215

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9.

Julie Sahni
Editore: HarperCollins Publishers Inc, United States (1980)
ISBN 10: 0688037216 ISBN 13: 9780688037215
Nuovi Rilegato Quantità: 1
Da
The Book Depository
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro HarperCollins Publishers Inc, United States, 1980. Hardback. Condizione libro: New. 236 x 175 mm. Language: English . Brand New Book. This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods. It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, If you know how to fry, there are few tricks to Indian food. Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation. Following a lively and absorbing introduction to the history of India s classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere. Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease. Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read. Codice libro della libreria AAS9780688037215

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10.

Julie Sahni
ISBN 10: 0688037216 ISBN 13: 9780688037215
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Descrizione libro Hardcover. Condizione libro: New. 1st. 168mm x 43mm x 239mm. Hardcover. This extraordinary cookbook, "Classic Indian Cooking," amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the prop.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 560 pages. 0.998. Codice libro della libreria 9780688037215

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