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    Books: Cooking by Cuisine -> Cooking Indian

    From Bengal to Punjab: The Cuisines of India

    Chandra, Smita

    Crossing Press
    Published: September 1, 1991
    ISBN: 0895945096

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    Book Description
    From Publishers Weekly
    Over the past several years, Indian cookery has made inroads into the American food scene. And people are beginning to discover there's a lot more to it than curry. For those not well acquainted with Indian cooking, this is a good introduction to a wide-ranging cuisine. As the title suggests, styles vary from region to region, and Canadian journalist Chandra does her best to reflect these differences in her choice of fare. Easy-to-follow recipes cover everything from drinks to side dishes and desserts, and take in both meat and vegetarian foods. Chandra prudently describes different cooking methods and ingredients; recipes for producing such basics as coconut milk, ghee (clarified butter) and cottage cheese are provided. This is also a good source for anyone seeking lighter fare with less emphasis on meat. At least one problem faces cooks, though: some ingredients, chiefly spices and herbs, will not be quickly or simply obtained without access to Asian or Indian markets. An alternative: avail yourself of the mail-order list Chandra offers; substitution or omission is not an option.
    Copyright 1991 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.

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