Author: Saluja, Neeta

Brand: Abbeville Press

Edition: Reprint

Binding: Paperback

Number Of Pages: 192

Release Date: 25-02-2014

Details: Product Description 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. Review Praise for the previous edition of Six Spices: Cookbook Selection, New York Times Book Review, Summer Reading Issue “If you enjoy Indian cuisine you will appreciate the straightforward approach and easy recipes.” — Philadelphia Inquirer “Nicely illustrated and well formatted, this is a good resource for those looking for an introduction to authentic Indian cooking.” — Library Journal “Culinary instructor Neeta Saluja makes the subcontinent’s cuisine even more accessible with her idiot-proof book Six Spices.” — The Onion About the Author 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. Excerpt. © Reprinted by permission. All rights reserved. INTRODUCTION When I arrived in Australia from the city of Bhopal in the central province of India, the weather was cold and blustery. I felt alone in an unfamiliar land and among people I did not know. I thought I knew English, but in Sydney it was spoken with an accent that was hard for me to understand. Almost immediately, I regretted leaving friends and my native land. But these feelings soon passed as I was reunited with my parents, who had immigrated to Australia the previous year. Once I arrived, I was happy to learn that my mother had kept the Indian traditions alive. To welcome me, she had prepared a hearty meal of hot simmering dal, steaming rice, spicy curry, and warm chapatis. What a wonderful surprise! To make this meal, Mom had special ordered the spices, lentils, and other essential ingredients from India. Every few months she would have them shipped so she could continue to serve us food that was familiar. She quickly learned to adapt her recipes by incorporating local ingredients and fresh produce into her daily cooking. We began to enjoy vegetables like broccoli, brussels sprouts, and zucchini prepared with the spices we’d always known. That was back in the 1970s. In recent years, ethnic food has become tremendously popular. Besides Italian, Chinese, and Mexican restaurants, we now see Thai, Turkish, Japanese, and Indian cuisine available in towns and cities across the United States. Today, both casual diners and connoisseurs can enjoy the spicy and aromatic Indian cuisine. Some Indian restaurants serve authentic dishes while others offer fusion foods, adapting and combing ingredients and techniques from different cultures and countries to make even more creative menu offerings. In my travels, I’ve tasted a hint of curry powder

EAN: 9780789211750

Package Dimensions: 9.5 x 8.0 x 0.6 inches

Languages: English