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Indian Vegetarian Cooking from an American Kitchen
by Vasantha Prasad
Available from Amazon
$19.00
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Features
Paperback: 249 pages
Publisher: Random House; 1st ed edition May 12, 1998
Language: English
ISBN-10: 0679764380
ISBN-13: 978-0679764380
Product Dimensions:
9.2 x 6.1 x 0.7 inches
Shipping Weight: 14.2 ounces
From Library Journal
Sahni (Savoring Spices and Herbs, LJ 4/15/96) has already written the introduction to Indian cooking, her authoritative Classic Indian Cooking (1980). In her new book, however, which might be considered the "light" version of the earlier one, she presents simpler, more casual dishes in an effort to make Indian food seem unintimidating even to the novice cook. The recipes are uncomplicated?most have only three steps?and the headnotes are informative but very user-friendly. Recommended for most libraries Prasad's book, on the other hand, written with more or less the same goal in mind?to make Indian vegetarian cooking accessible to busy family cooks?is rather disappointing. Some of the dishes don't seem particularly Indian, while many of the others can be found in any basic Indian cookbook, and the bland, "generic" headnotes don't add much ("Black pepper lends a special flavor to this okra dish"). Neelan Batra's The Indian Vegetarian (LJ 6/15/94) does a far more interesting job of combining Indian and American tastes and flavors.
Copyright 1998 Reed Business Information, Inc.
From Booklist
For those intimidated by the complexities of Indian cooking, Prasad offers easy-to-prepare vegetarian dishes based on Indian models but with American simplicity and convenience always in mind. Prasad makes a lot of use of corn. Creamy corn on toast accents corn's sweetness with lime juice, and she spices it and adds color with both sweet and hot peppers. Her samosas make a great party appetizer, with traditional potato-and-pea filling perfumed with garam masala, ginger, coriander, and cumin. Prasad's version of nan, Indian flatbread traditionally baked in a clay oven, cooks first in an iron skillet before finishing under the broiler. Although these recipes with their Eastern spices may be unfamiliar, they are much more accessible to American vegetarian kitchens than are most other Indian cookbooks' offerings. Mark Knoblauch
Reader Reviews
I gave this book four stars because I expected more traditional recipes. I think the majority of recipes is Ms. Prasad's creation. If you are in search of traditional Indian vegetarian cookery, find "Lord Krishna's Cuisine" by Yamuna Devi or "Dakshin" by Chandra Padmanabhan. The latter does wonders with vegetables, believe me. That said, everything I cooked so far (spicy potato soup, mulligatawny, navrathna korma, potato and black-eyed pea curry, spinach and lentils, parathas, cilantro chapatis, etc.) has been pretty simple and tasty. I recommend it to anyone who likes vegetables and spice. I liked the variations to stuff parathas, utappams, etc.
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Indian Vegetarian Cooking from an American Kitchen
by Vasantha Prasad
Available from Amazon
$19.00
|
|
