India - by Pushpesh Pant (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"India: The Cookbook" is the first comprehensive guide to Indian cooking, with more than 1,000 recipes covering every aspect of India's rich and colorful culinary heritage, written by an Indian culinary academic and cookbook author who lives and works in Delhi.<p/><br></br><p><b> Book Synopsis </b></p></br></br><i></i><i>India: The Cookbook</i> is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. <p/>Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as <i>bataer masalydaar</i> (marinated quails cooked with almonds, chillies and green cardamom), or <i>sambharachi kodi</i> (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as <i>bagarkhani roti</i> (a rich sweet bread with raisins, cardamom and poppy seeds) and <i>tamatar ka achar</i> (tomato and mustard-seed pickle). <p/><i>India: The Cookbook</i> is the only book on Indian food you'll ever need.<p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>Beautifully-designed... Indispensable information on ingredients and equipment... Manages to make even the most exotic and esoteric regional recipes accessible with straightforward methods and plain language.--<i>Good Things</i></p><p>Part of Phaidon's ridiculously popular culinary-bible series, it could mean you'll never need a takeaway again.--<i>Sunday Times</i></p><p>Phaidon have once again produced another wittily packaged, yet comprehensive cookbook... An excellent collection.--<i>Chef</i></p><p>Beautiful... 1,000 family recipes that have been collected from all over the subcontinent.--<i>The Independent</i></p><p>This professor-cum-Indian food scholar offers up a mammoth work that encompasses every region of the country and provides 1,000 recipes.--<i>Publishers Weekly</i></p><p>This is a favourite as it is one of the original guides to Indian cooking.--<i>Atul Kochnar, Benares, ShortList</i></p><p>A dazzling and all-encompassing account of Indian food from all over the continent.--<i>Miles Thompson, Michael's Santa Monica</i></p><br><p/><br></br><p><b> About the Author </b></p></br></br>Pushpesh Pant was born in Nainital, northern India, and is now a professor at the Jawaharlal Nehru University in New Delhi. A regular recipe columnist and author of many cookbooks in India, he has spent two decades collecting authentic family recipes from all over the subcontinent, which have been carefully edited, tested and collated to produce a remarkable collection documenting the rich diversity of Indian cuisine.
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