LEADER 03196cam 2200205 a 4500
001 899455
005 20190104092822.0
008 190108r20181988nyua g 001 0 eng d
020 $a9781250102812 (hbk.) :$cNT$560
040 $aTWTNM$beng$dTWTNM
082 04$a641.5954$222
100 1 $aRushdie, Sameen.
245 10$aSameen Rushdie's Indian cookery /$cSameen Rushdie ; foreword by Salman Rushdie.
246 30$aIndian cookery.
250 $a1st Picador Cookstr Classics ed.
260 $aNew York :$bPicador,$c2018, c1988.
300 $axvi, 256 p. :$bill. ;$c20 cm.
490 1 $aPicador Cookstr classics.
500 $aIncludes index.
500 $a"First published in Great Britain by Century Hutchinson Ltd."--Title page verso.
505 0 $aForeword by Salman Rushdie -- Preface to the Picador Cookstr Classics edition -- Conversion charts -- Introduction -- At home in an Indian kitchen -- The value of spices -- Kitchen equipment and cooking utensils -- Planning an Indian meal -- Lamb and beef dishes -- Vegetable dishes -- Lentil dishes (Daal) -- Poultry and game dishes -- Fish and prawn dishes -- Rice dishes and bread -- Meethay (sweet things) -- Relishes, raitas and chutneys.
520 $aDrawing together the traditional recipes from different Indian cuisines, Sameen Rushdie's invitation to share in the pleasures of Indian cookery is irresistible. In Hindustani a good cook is one that 'has special taste in their hands', and the author demonstrates her skill, knowledge and love of the food that is prepared and eaten in homes, bazaars and eating houses of the subcontinent. Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus .Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up thecause of the potato with some sumptuous suggestions, describes the intrinsic part daals play in an Indian meal, gives tips for cooking chawal (rice) in pullao and biryani dishes and provides recipes for chapattis, parathas and pooris. Thereis an excellent introduction to spices; which explains their traditional groupings as well as their medicinal value, and a section on relishes, raitas and chutneys. Meethay or sweet things hold a special place in Indian cuisine and recipesfor these from the elaborate to the simple are included. There is also a discussion of hot and cold drinks. Whatever your degree of experience in the kitchen, Sameen Rushdie offers not only clearly laid-out recipes, but a grasp of the actual thinking behind different cooking methods. Her menu plans and ideas about color, textures and flavors are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery. Covering meat, poultry, and fish, as well as vegetables, chutneys, relishes and sweet dishes, Sameen Rushdie's book will be a revelation to all those who enjoy Indian cookery.
650 0$aCooking, Indic.
650 0$aCookbooks.
700 1 $aRushdie, Salman.
830 0$aPicador Cookstr classics.