This extraordinary cookbook is a complete course in Indian cuisine. When it was first published it was hailed by both Jane Grigson and Elizabeth David, who said of it..'This is a marvellous book. Julie Sahni tackles the daunting task of presenting the multiple, complex traditions of Indian cookery to the English-speaking world and brings it off triumphantly.' Illustrated throughout with explanatory line drawings it introduces all the basic spices and special ingredients so fundamental to Indian food, then explains the ...
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This extraordinary cookbook is a complete course in Indian cuisine. When it was first published it was hailed by both Jane Grigson and Elizabeth David, who said of it..'This is a marvellous book. Julie Sahni tackles the daunting task of presenting the multiple, complex traditions of Indian cookery to the English-speaking world and brings it off triumphantly.' Illustrated throughout with explanatory line drawings it introduces all the basic spices and special ingredients so fundamental to Indian food, then explains the techniques employed in using them. So brilliant a teacher is Julie Sahni that it is immediately obvious that Indian food, while rich and varied, is not difficult to prepare the cooking principles are basic and well-known and the utensils needed are few and simple and Julie Sahni is not averse to short cuts using a food processor. Julie Sahni was born in India and now lives in New York where she has established herself as Americas premier authority on Indian cooking.
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Add this copy of Classic Indian Cookery to cart. $16.14, good condition, Sold by ThriftBooks-Dallas rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2004 by Grub Street.
Add this copy of Classic Indian Cookery to cart. $86.93, like new condition, Sold by Burwood Books rated 4.0 out of 5 stars, ships from Wickham Market, SUFFOLK, UNITED KINGDOM, published 1997 by Grub Street Publishing.
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Seller's Description:
First Edition. Hardback. Dust Jacket. Large 8vo. Original publisher's orange cloth, lettered gilt at the spine. This cookbook aims to provide complete coverage of Indian cuisine. It introduces the basic spices and ingredients fundamental to Indian food and explains the techniques employed in using them. The cooking principles are well-known and there are plenty of short-cuts with a food processor. ISBN: 189869768X Pages: 447 Neat name on front endpaper, otherwise fine in fine dust jacket.
