Entice with Spice: Easy Indian Recipes for Busy People [Indian Cookbook, 95 Recipes] Tapa dura - 2010

Entice with Spice shows Indian food enthusiasts how to prepare delicious meals at home without spending hours in the kitchen. A first generation Indian-American, author Shubhra Ramineni has developed a no-fuss cooking style that re-creates authentic Indian flavors using easy techniques and fresh and readily available ingredients.

The Indian food lover will find nearly 100 recipes—from samosa to naan and mouthwatering curries—for easy-to-make versions of popular dishes from both the North and South of India. Throughout this practical book Shubhra shares tricks and shortcuts she has learned from her mother, who is from Northern India; her mother-in-law, who is from Southern India; family members in India, and professional chefs in the U.S. With a friendly, reassuring voice, Shubhra shows busy home cooks how simple it is to quickly prepare a homemade Indian meal that tastes wonderful, looks elegant and is healthy, to boot.

Detalles

• Título Entice with Spice: Easy Indian Recipes for Busy People [Indian Cookbook, 95 Recipes]
• Autor Shubhra Ramineni; Masano Kawana (Photographer)
• Encuadernación Tapa dura
• Edición Hardcover with J
• Páginas 160
• Volúmenes 1
• Idioma ENG
• Editorial Tuttle Publishing
• Fecha de publicación 2010-09-10
• Ilustrado Sí
• Features Dust Cover, Illustrated, Index, Maps, Table of Contents
• ISBN 9780804840293 / 0804840296
• Peso 2.25 libras (1.02 kg)
• Dimensiones 10.1 x 9.4 x 0.7 pulgadas (25.65 x 23.88 x 1.78 cm)
• Temas
  • Cultural Region: Asian - General
  • Cultural Region: Indian
• Library of Congress subjects Cooking, Indic
• Número de catálogo de la Librería del Congreso de EEUU 2009049092
• Dewey Decimal Code 641.595

"Engineer and Indian cooking instructor Ramineni entices readers with a beautiful cookbook full of traditional Indian recipes adapted for busy American kitchens. Beginning with thorough explanations, from terminology to spice mixtures, she provides time-saving suggestions and tips for preparing ingredients (including some unusual ideas, like using gram flour for a facial mask). Most recipes are accompanied by Masano Kawana's beautiful color photos, and cook-ahead instructions for storing and reheating are provided. From restaurant favorites like Chicken Tikka Masala and Mulligatawney Soup to new creations like Dad's Baked Salmon, the book is filled with mouth-watering recipes. In addition to vegetarian and meat-based entrees, Ramineni also includes beverages, desserts, breads, soups, and salads. Readers will appreciate substitutions for unusual ingredients, like lime juice instead of dried mango powder when making mint chutney. Complicated recipes are often accompanied by step-by step photos, making even stuffed dosas and paneer possible for the home cook. Readers seeking healthier recipes will appreciate that Ramineni has replaced ghee with vegetable oil and wields cream with restraint, though she doesn't sacrifice authenticity; samosas, for instance, are still fried. This may be the Indian cookbook that American foodies have been waiting for."—Publishers Weekly