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Learn to COOK - The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)
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List Price: $14.95
Our Price: $10.17
Your Save: $ 4.78 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Adams Media
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.5954
EAN: 9781593370428
ISBN: 1593370423
Label: Adams Media
Manufacturer: Adams Media
Number Of Items: 1
Number Of Pages: 304
Publication Date: 2004-04-08
Publisher: Adams Media
Studio: Adams Media
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Editorial Reviews:
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Indian cuisine constitutes the exotic blend of flavors from the Himalayas in the North to the Eastern Bay of Bengal. Featuring hundreds of recipes, such as Indian-Style Coleslaw, Rice Pudding, and Indian Corn Flatbread, The Everything® Indian Cookbook guides readers through preparing delicious Indian cuisine right in their own homes. From basic Indian flavors and spices to Indian cooking methods and meals, The Everything® Indian Cookbook offers a diverse set of recipes perfect for both vegetarians and meat-eaters. Featuring delicious recipes for:
·Appetizers, such as Paneer Tikka
·Breads, such Simple Naan Bread
·Salads, such as Spicy Papaya Salad
·Curry dishes, such as Goat Chicken Curry
·Seafood dishes, such as Shrimp Koliwada
·Special vegetarian fare, such as Lentil and Rice Kedgee
·Chutneys, such as Mint Cilantro Chutney
·Desserts, such as Mango Mousse Whether cooks want to prepare a meal for one—or a flavorful feast for company—The Everything® Indian Cookbook will have them serving up tasty Indian cuisine to tempt anyone!
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Spotlight customer reviews:
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Customer Rating: 
Summary: Really good!
Comment: the only reason i purchased "the everything indian cookbook" was because i had a couple more books ordered and thought "heck, the price is so low on this one i'll just add it to my cart with the others".
how delightfully surprised i was to find this is an informative, easy to follow, good sized indian cookbook that is worth more than the few dollar price tag.
i love cooking indian food and would recommend this one to anyone!
Customer Rating:
Summary: Items you can truly prepare and enjoy
Comment: This book by Monica Bhide is just perfect. Not one of those where it becomes a "chaar aane ka murgi aur baara aane ka masala"- these are truly makeable, eatable dishes. I am a self proclaimed "Iron Chef India" and I recommend this for bachelors as well as housewives. In two words-"Paisa Vasool".
Customer Rating:
Summary: Seems good
Comment: This cookbook is full of recipes, and I can't wait to try a lot of them! I think for the price it was well worth it. I am disappointed that there is no recipe for naan bread included, and a few other items I thought would have been basic are not included. The index of ingredients is quite good and I feel helpful in locating ingredients. Overall, I am impressed with the book and would consider buying another cookbook from this series.
Customer Rating:
Summary: Review for the Everything Indian Cookbook by Monica Bhide.
Comment: I would like to state that this Indian cook book is indeed very helpfull in learning the basic Indian recipies. The recipies given in the book are very much clear and easy to follow. As a result, it has enabled my wife to learn cooking quiet easily. In return even I get to enjoy a variety of delicious preparations. I would certainly recommend this book to any one who wishes to learn to cook Indian food.
Customer Rating:
Summary: A Real-World At-Home Indian Cookbook
Comment: Being married to an Indian who doesn't cook (yet), I've been trying to learn how to make some of our favorite dishes at home. This is the fourth Indian cookbook I've bought, and now it's almost the only one I use!
The problem I've run into with most of my other Indian cookbooks are that they turn what should be a simple dish into something with 30+ minutes of prep time and dozens of ingredients. From my experience, that's not really how Indian people cook at home and certainly not how I want to be cooking at the end of a long day! Sure, this happens for some notoriously hard-work recipes like samosas (perhaps that's why they're missing?) but for basic curries it's a much simpler process.
One of the things I absolutely love about this book is that it includes some of the basic straightforward spice mixes in the recipes. If you're cooking Indian regularly, you should have a jar of Ginger Garlic Paste around. If there's no Indian grocery handy, there is a recipe in the introduction to make your own (ditto for Ghee, Paneer, etc). But if you have the convenience of being able to buy some of the basics ready-made, the recipes are already set up for them. One of my other cookbooks (I'm not naming any names) actually lists all the sub-ingredients for Garam Masala in the recipes! What a nightmare, especially when most supermarkets these days carry it right on the shelf (and may not even have the sub-ingredients)!
Another thing I like about this book is that it includes some of the simple recipes. Most recently, I was thrilled to find their basic Chai recipe. Most other books I've seen don't want to waste half a page to something so simple (even in the Beverages section), but it's definitely something I want to know how to make! Sure I could look it up online, but I bought the cookbook so I wouldn't have to do that so often!
I've tried quite a few of the recipes and found them all very straightforward and surprisingly authentic! The prep and cooking times seem fairly accurate. The recipes do tend to err on the side of mild, so I usually have to throw in some extra masala to cater to my husband's high-spice palate.
Now for the negative points. Yes, there are no beautiful photos of the finished recipes, but this is an Everything series book, where illustrations are not all that common.
The biggest problem I have is that there is no way to look up a dish by its traditional name. The index appears to only have the English translations, which are not always intuitive. An example: Gobi Manchurian, a common Indian-Chinese dish is translated as something like "Garlic Cauliflower" (forgive me; I don't have the book handy to look up the exact translation). Looking for "Gobi" or "Manchurian" in the index is fruitless, and skimming the listings for cauliflower offers only a vague list of English dish names. Thankfully the original names are at least included with the recipes, so by flipping to each cauliflower recipe, I can better identify them.
Overall, I would highly recommend this book to anyone who wants a good reference for cooking Indian dishes. And I will continue to turn to it first on my shelf! But I will keep at least one of the others around for when I feel like putting in the work for Veg Samosas!
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