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Books: Cooking by Cuisine -> Cooking Indian
Secrets from an Indian Kitchen
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by:
Baljekar, Mridula
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Publisher:
Pavilion Books
Published: December 1, 2000
ISBN: 1862051437
Format:Hardcover
Pages:160
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Book Description
From Library Journal
ea. vol: Pavilion, dist. by Trafalgar Square. (Secrets from a Kitchen). Apr. 2001. 176p. photogs. index. $27.50. COOKERY Each of these first three titles in an attractive new series (first published in Britain but Americanized)
provides a personal tour of a popular cuisine. Baljekar grew up in northern India but has long lived in England, where she is a cooking teacher, author, and host of a television series. She has an engaging style and provides many useful tips the
"secrets" of the book title on unusual ingredients, techniques, and other culinary matters. Many of her recipes come from her grandmother, while others are from the more sophisticated repertoire of her family's cook, and some come from her husband's
family in southern India. The Los' father founded a cooking school in London and wrote extensively on Chinese food. Now Jenny is the chef and Vivienne the manager of The Teahouse, their own restaurant in London. Like Baljekar's, their recipes are
organized generally by cooking technique, and they too include many family classics and "secrets," as well as memories and anecdotes. Venturi, who grew up in Milan and travels frequently throughout Italy, runs a cooking school/catering business/gourmet
food shop in Buckinghamshire, England. Much of her knowledge of Italian food comes from her grandmother, whose cooking was an unusual combination of Sicilian and Piemontese food, and from her husband's nanny, also a talented cook. Nevertheless, with the
abundance of Italian cookbooks already available, hers is not a necessary purchase. But most collections will want to consider both Baljekar's and the Los' books.
Copyright 2001 Reed Business Information, Inc.
Product Description:
Mridula
Baljekar explores the subtle flavors of Indian cuisine in this savory collection of recipes, which range from familiar favorites like Chicken Korma with Whole Spices to the more exotic, like Quails Poached in Coconut Milk. Accompanying the recipes, which
are presented by method of cooking, are notes on techniques - including dim (steaming), korma (braising), and talana (deep frying). And with each recipe, she reveals the "secrets" that create the luscious flavors and aromas of Indian cuisine.
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