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Book ReviewsSavoring India: Recipes and Reflections on Indian Cooking (Savoring ...) |
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Book: Savoring India: Recipes and Reflections on Indian Cooking (Savoring ...)
Written by: Julie Sahni |
Publisher: Oxmoor House
Average Customer Rating: 5.0 / 5
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The best Indian cookbook ever!!!(seriously)
Rating:
5 / 5
I must say, if you are looking for an Indian cookbook, this is the one. It's got photographs of every recipe,and about the best recipes I've ever seen in a cookbook. (believe me, I've searched long and hard for a good Indian cookbook)There are recipes that I've eaten before(I'm 1/2 Indian)that are generally not found in cookbooks. There are special dishes, everyday (by Indians) dishes. Very authentic recipes. Very nice recipes. The desserts are great. Have you ever heard of the Indian version of cheesecake? I haven't, but the recipe is there, and it looks great. Great for vegetarians and meat eaters alike. Most recipes fall under vegetarianism (lacto-ovo, or vegan). Great info on Indian costoms,etc. You will not regret buying this book.
Exquisite
Rating:
5 / 5
This book is almost too beautiful for words and as one other reviewer mentioned it is a great introduction to the culture of Indian food. Try hot, freshly made chapatis with a generous helping of lemon pickle, simple and delicious. Of course, there is more to these culinary traditions than can be fit in one book. That is why you should buy Julie Sahni's other books as well! As for the reviewer with the maple syrup complaint. First off, Vindaloo is not a traditional North Indian dish, it's pure Southwestern Indian. A dish from the Portuguese Catholics of Goa. Second, maple syrup makes an excellent substitute for the raw Indian sugar traditionally used. So it creates authentic flavor with a not so authentic ingredient.
Excellent Tip-of-the-Indian-Iceberg
Rating:
5 / 5
Sahni presents a nice (albeit brief) introduction to the complexities of Indian cuisine, clearly one of the most underrated and misunderstood culinary traditions. While you won't be able to find every recipe from your favorite Indian restaurant (my wife was most disappointed to find nothing for Navrattan Korma -- which, not incidentally, is called Navrattan Curry in many Indian restaurants!), the Glossary and sidebar items are worth the price of admission. Consider this only one tool in your arsenal if you intend to cook Indian regularly (and, if you don't, WHY NOT?!?<g>). Indian cooking is very personal, which is why there is such variation from restaurant to restaurant. Don't buck this tradition -- there should be some variation in your dishes, too. Given the number of spices that have been absorbed by the Indian culture, this shouldn't be difficult. As the lovely Indian shopkeeper in my local store told me, "whatever you put in there...is good!"
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