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Books: Cooking by Cuisine -> Cooking Indian
The Indian Vegetarian
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by:
Batra, Neelam
Rothschild-Sherwin, Shelly
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Publisher:
MacMillan Publishing Company.
Published: February 13, 1998
ISBN: 0028622855
Format:Paperback
Pages:400
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Book Description
From Publishers Weekly
"Cooking is not always [about] doing the right thing, but is [about] being able to create a new masterpiece when something goes wrong.... Think of [it] as an adventure." Combining Indian culinary tradition with others from around
the world for an American audience, Batra assumes little about our familiarity with the subcontinent's habits. She's a persuasive proselytizer. Her recipe for lemonade is memorably minted; so is her version of the British cucumber sandwiches. A potato
salad, which calls for both sweet and russet types (and a yam, too), is unusual. Salads, chutneys, beans, appetizers, cheeses, rice dishes, yogurts, breads and sweets are thoroughly covered. Check out the orange peel and almond cookies, also the avocado
chutney. The chapter on sauces (tomato mustard sauce; pumpkin sauce) is extensive and rewarding. In addition to recipes, Batra offers well-worded introductions, brief informal memoirs and mail-order sources.
Copyright 1994 Reed Business Information,
Inc.
Product Description:
The Indian Vegetarian features more than 300 recipes of the zesty meatless dishes Neelam Batra has cooked all her life. Batra translates India's wide range of vegetarian dishes for home cooks, combining authentic
Indian spices with local produce and simple cooking techniques to create exciting, satisfying, healthful dishes, ranging from classics to originals. Following a primer on Indian spices and flavorings, The Indian Vegetarian features more than 130 recipes
for quenching beverages like Sparkling Limeade, a savory array of appetizers and snacks, piquant salads such as Fresh Spinach Salad with Cumin Yogurt Dressing, and vegetables in all their glory - Pumpkin with Fenugreek Seeds, Royal Eggplant with Garlic
and Spices, New Potatoes with Ginger and Cilantro, to name just a few. There are recipes for cooling yogurt dishes like Barbecued Zucchini in Yogurt with Sauteed Mustard Seeds, homemade low-fat cheese preparations, and hearty bean and rice recipes like
Black-Eyed Peas with Garlic and Scallions, and Rice with Basil and Sun-Dried Tomatoes. There is also an extensive section on condiments, side dishes, and dressings including Hot and Sour Chili Pepper Chutney, and Cilantro Coconut Chutney. Sauces for
vegetables (or meats if there are carnivores in the family) include Fresh Mango and Ginger Sauce, and Tomato Mustard Sauce. Luscious desserts like Cashew and Saffron Rolls and Orange Peel and Almond Cookies are a sweet coda. The Indian Vegetarian is one
of the most complete and satisfying books of its kind on the market. Praise for The Indian Vegetarian: "Congratulations to Neelam! She has written a comprehensive book on the fascinating tradition of Indian vegetarian cooking. By combining the bright
palate of fruits and vegetables available to us today with her knowledge of traditional cooking techniques learned in India at her mother's knee, she has created a very fresh and appealing style of vegetarian cooking." - Viana LaPlace, author of Verdura
and The Unplugged Kitchen "Ever since I first saw Neelam Batra teach a cooking class twelve years ago and tasted her food, I have been hoping she would write a book of her delicious recipes. The Indian Vegetarian was definitely worth waiting for. Neelam
makes fabulous Indian cuisine accessible to busy, health-conscious cooks. If you are interested in adding wonderful vegetable dishes to your menus, you will love this book." - Faye Levy, author of Faye Levy's International Vegetable Cookbook and The New
Casserole
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