Indian Spice Kitchen
by Monisha Bharadwaj
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Book Summary Information
Author: Monisha BharadwajEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2005-06-30
ISBN: 0781811430
Number of pages: 240
Publisher: Hippocrene Books
Book Reviews of Indian Spice Kitchen
Book Review: The Spices just Wrap Around You
Summary: 5 Stars
The Indian Spice Kitchen is one of my favorite cookbooks and I have scores of Indian cookbooks, as I'm sort of a gourmet chef. I wrote a cooking column for a sailing magazine for a couple years and one of my favorite articles was my "Two Ways to Tandoori" which you can read in one of my "Amazon So You'd Like to Guides," if you want. Tandoori chicken is just delicious. Anyway, while I was making the guide, I listed fifty cookbooks from my collection. I have more. I know, I know, one would think a couple books would be enough, but it's sort of an obsession with me, making food taste great and I just love to see how others have done it.
While I was doing the guide, I pulled out all my Indian Cookbooks, had them all stacked around me. Then I decided to pull out all the ones I didn't think I could live without. It came to an even dozen and The Indian Spice Kitchen was one of the books. The recipes are just divine. I've never been to India, been a lot of places, but never there. Delhi, Bombay, Ganges, names that just ring with adventure. I imagine I'm there every time I cook up something Indian. I can feel the smells as they wrap their delicious flavors all around the kitchen, or galley, if I'm cooking on board the sailboat my husband Dub and I live on half the year. You won't go wrong with this book. Check it out. Check out my other eleven too. Cook up something from India tonight, taste the adventure.
Summary of Indian Spice Kitchen
A feast for the eyes as well as the mind, this is a comprehensive encyclopedia of the mouth-watering ingredients used in Indian cooking. Monisha Bharadwaj shares the secrets of Indian cuisine and celebrates its variety and ingenuity. From asafoetida to walnuts, each of 100 ingredients is explored, giving useful advice about its appearance and taste, how it grows, how to store it and, of course, its culinary uses, complemented with over 200 classic Indian dishes.Herbs, Spices & Condiments Books
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