Six Spices: A Simple Concept of Indian Cooking
Saluja, Neeta
ISBN 10: 0789211750 ISBN 13: 9780789211750
Verlag: Abbeville Press, 2014
Gebraucht
Paperback
Verkäufer
ThriftBooks-Atlanta, AUSTELL, GA, USA
Verkäuferbewertung 5 von 5 Sternen
AbeBooks-Verkäufer seit 24. März 2009
Dieser Artikel ist nicht mehr verfügbar.
Beschreibung
Beschreibung:
Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Bestandsnummer des Verkäufers G0789211750I3N10
Inhaltsangabe:
The art of Indian cuisine at your fingertips.
Neeta Saluja simplifies Indian cooking with a unique approach to its preparation. She focuses on the fundamentals—the special ingredients and techniques every cook can use to create fragrant, delicious, and well balanced dishes.
Six Spices demystifies the exotic and complex flavors of Indian cuisine by explaining the characteristics of its essential ingredients—hot chili powder,
aromatic coriander, sweet cumin, roasted nutty mustard seeds, bold asafetida, and hearty turmeric. But here is the twist: the book also reveals the methods used to incorporate them into exquisite, authentic recipes.
Keeping clarity and simplicity in mind, Saluja has created recipes easy enough for beginners, yet inspirational enough to encourage inventiveness in the more seasoned cook.
Readers will discover that seasoning with chounk is one of the basic techniques used to enhance the flavor of beans and legumes. A dish of red lentils will become memorable when infused with aromatic seasoning of hot ghee, fresh herbs, and spices; and cooking with masala, or curry paste, can turn a humble dish into the essence of Indian cuisine.
Saluja has taken the fear out of approaching unfamiliar culinary fare. Her recipe collection has been tasted and tested throughout her more than twenty years of teaching and cooking Indian food.
Neeta Saluja simplifies Indian cooking with a unique approach to its preparation. She focuses on the fundamentals—the special ingredients and techniques every cook can use to create fragrant, delicious, and well balanced dishes.
Six Spices demystifies the exotic and complex flavors of Indian cuisine by explaining the characteristics of its essential ingredients—hot chili powder,
aromatic coriander, sweet cumin, roasted nutty mustard seeds, bold asafetida, and hearty turmeric. But here is the twist: the book also reveals the methods used to incorporate them into exquisite, authentic recipes.
Keeping clarity and simplicity in mind, Saluja has created recipes easy enough for beginners, yet inspirational enough to encourage inventiveness in the more seasoned cook.
Readers will discover that seasoning with chounk is one of the basic techniques used to enhance the flavor of beans and legumes. A dish of red lentils will become memorable when infused with aromatic seasoning of hot ghee, fresh herbs, and spices; and cooking with masala, or curry paste, can turn a humble dish into the essence of Indian cuisine.
Saluja has taken the fear out of approaching unfamiliar culinary fare. Her recipe collection has been tasted and tested throughout her more than twenty years of teaching and cooking Indian food.
Über die Autorin bzw. den Autor:
Neeta Saluja, born in Agra, India, home of the Taj Mahal, has been teaching Indian cooking for more than two decades in the United States, Australia, and Japan. She lives in Madison, Wisconsin, with her husband.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Bibliografische Details
Titel: Six Spices: A Simple Concept of Indian ...
Verlag: Abbeville Press
Erscheinungsdatum: 2014
Einband: Paperback
Zustand: Good
Zustand des Schutzumschlags: No Jacket