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Learn to COOK - Six Spices: A Simple Concept of Indian Cooking
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List Price: $24.95
Our Price: $16.47
Your Save: $ 8.48 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Jones Books
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.5954
EAN: 9780976353997
ISBN: 0976353997
Label: Jones Books
Manufacturer: Jones Books
Number Of Items: 1
Number Of Pages: 200
Publication Date: 2007-07
Publisher: Jones Books
Studio: Jones Books
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Editorial Reviews:
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Selected for the cookbook section of The New York Times Book Review Summer Reading issue
Featuring authentic recipes and introducing the use of fundamental spices, this recipe collection guides cooks of all levels of expertise in the preparation of healthy, delicious Indian meals. The recipes selected use no more than six spices to create tasty, satisfying, and authentic dishes and introduce a simpler way to prepare Indian food. Each chapter focuses on a different cooking technique, offering insight into foods that at times can seem daunting for the novice cook. This recipe collection has been tasted and tested through more than 20 years of the author's teaching experience and Indian cooking expertise.
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Spotlight customer reviews:
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Customer Rating:
Summary: What's for dinner Tuesday night? Who did you say is coming over?
Comment: I own a couple of hundred cookbooks. So I no longer judge cookbooks by the recipes I do not make, I look at what I do make (either for a special occasion or what is on the menu for a weeknight). And since we are now vegetarians, we look for vegetarian (preferably vegan) options. This cookbook scores on all three counts (although it is not a vegetarian cookbook much less vegan).
Six spices is slightly misleading. Mustard seed, cumin, asafetida, chili, coriander and turmeric are the official six. But dried ingredients like green mango powder and fresh ones like ginger and garlic are often lumped with the spices. No matter, many of the recipes are simple enough for a weeknight, yet the quality is good enough for company.
There are two bonuses to this book over other Indian cookbooks we have: first, it includes some South Indian classics not often found in the US (e.g., Lemon Rice which is very practical as it can be made ahead -- and is enjoyed by all). Second, this is an instructional book: it doesn't just give you recipes, it teaches you how to cook. And if you need to have a balanced meal for a weeknight, you can always improvise on one of the many fine vegetable dishes like carrot and pea curry and throw in tofu or paneer (plus bread or a simple rice like cumin rice) and give the family a delicious balanced meal with two pans.
We have several other Indian cookbooks we love. But this one gets the most use.
Customer Rating:
Summary: Six is better than 5
Comment: Six Spices is a fine introduction to making tasty and healthful food in the aromatic style of India. You will have no problem finding any of the six spices: coriander, cumin, chile (dried and fresh), ginger, mustard seed and tumeric (fresh or powdered).
It looks a trifle suspicious when a successful book, to wit, "5 Spices 50 Dishes" is getting a perfect score here on Amazon, that another one rolls by, smelling quite close. Do we need this book?
To be sure, Kahate has a nice book in "5 & 50". It has good purpose and scope, namely to introduce the fundamentals of Indian cuisine. Indian food is the most complex in its preparation and execution that I have ever encountered, on average. It is not the most difficult in technique, but there are, again on average, more steps than any other cuisine I know. "5 Spices..." solves this barrier by introducing a simple approach to fundamentals.
So why Six? Maybe not if you already have 5. But here are my reasons to choose this one:
- Chilies are the sixth spice. Saluja includes just enough for those of us that love Indian hot
- Hardbound for close to the same price. This book is well made for decades of use. It lays flat on your
counter!
- Better organized. I like a section to tell me how to make food by seasoning in hot oil, and then the next
for clarified butter, a.k.a. ghee. Then powdered spice, then curry paste. Finally, a chapter looking to
more complete meals.
- More than "50" recipes, but thoughtfully so.
I have some minor aesthetic reasons as well. I like their publisher, Jones Books, in Madison, WI. I like not needing a named food photographer. I like the use of "Six" rather than "5 and 50" because numbers suggest or suppose other purposes, such as serial numbers and the like. All this is my small beer.
Buy both if you can. But get cooking with them.
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