Cooking Books -> Condiments
The Indian Spice Kitchen
Published: March 2000
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From Library Journal
Bharadwaj's lavishly illustrated book is a guide to more than 100 ingredients basic to Indian cooking, from spices and spice mixtures to beans and grains; some will be unfamiliar even to those who do a lot of Indian cooking. Most
are given a two-page spread, with color photographs of the ingredient and of a dish or two made from it. Scenes of India and its people are scattered throughout the text, and the accompanying recipes exemplify the diversity of India's regional cuisines.
Bharadwaj's text is informative and well written, but, unfortunately, the recipe style is awkward, and there are a number of Britishisms. Nevertheless, this attractive volume should be an invaluable resource; for most collections. Gadia was born in India
but now lives in the Midwest; a clinical dietitian, she also teaches Indian cooking. Her recipes for authentic Indian home cooking are easy to make and low in fat and calories. Despite the plethora of low-fat books published recently, there have not been
many on Indian food; this may be the only Indian cookbook for diabetics (food exchanges as well as nutritional analyses are included with every recipe). Although the editing could have been more polished, Gadia's unintimidating style and simple recipes
should appeal; for larger and special collections.
Copyright 1997 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Most people recognize the indispensable role of spices to Indian cookery, but few
realize just how vast an assortment of spices and herbs pervade the subcontinent's foods. Bharadwaj categorizes Indian seasonings and nonmeat foodstuffs into spices, spice mixtures, dried herbs, fruits and vegetables, nuts, dals and pulses, cereals and
flours, and miscellaneous families. For each item, she provides a description, history, botanic classification, provenance, uses, and some typical Indian recipes... read more --This text refers to the Hardcover edition.
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