Hardcover: 512 pages
Publisher: William Morrow and Company; 1st edition (December 9, 1985)
Product Dimensions: 6.5 x 1.5 x 9.2 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (54 customer reviews)
Best Sellers Rank: #31,120 in Books (See Top 100 in Books) #11 in Books > Cookbooks, Food & Wine > Asian Cooking > Indian #73 in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Non-Vegan Vegetarian #412 in Books > Cookbooks, Food & Wine > Regional & International
I can imagine becoming a vegetarian for reasons of social conscience, but it hasn't happened yet. I do, however, have vegetarian friends who tolerate my lack of enlightenment, and I do sometimes cook for them. On such occasions, if I feel like challenging myself, this is the cookbook to which I turn for inspiration.Julie Sahni offers clear enough descriptions of the tasks involved in classic Indian cooking so that anyone who's a halfway good cook in any other style can easily produce something delicious from her recipes. I never follow recipes exactly except when I use this book; I've learned from trial and error that whatever Julie says is right. The lessons she offers in nutrition - balancing grains with lentils and other pulses; using spices to AID digestion; conserving nutrients in the cooking process - are invariably worth learning.The cookbook begins with eighty pages of descriptions of the basic ingredients of Indian vegetarian cooking, especially the spices and spice blends. Julie tells us which spices can be ground or purchased ground in advance without sacrificing flavor, and which cannot. Lots of recipes in the newspapers, for instance, call for "garam masala" as if there were only one blend of spices under that name. Julie offers five quite different blends of aromatic and piquant spices, all regional garam masalas, and tells us when each is appropriate.Some of the best recipes in the book are for pilafs and hearty stews. Then there are clear instrutions for making two dozen sorts of Indian breads and dumplings. Home-made chutneys, I can tell you, are way tastier than gunk from jars. Cauliflower stuffed with nuts and greens is one of my favorite showy dishes for company. How about 'tiny new potatoes smothered in fenugreek leaves?
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