Indian Basics: 85 Recipes Illustrated Step by Step

by Jody Vassallo, Jody Vassallo

"This series of stripped-down pictorials worth a thousand words is the missing link between elementally vague text-based cookbooks and video instruction you can't slow down enough or take into the kitchen. Elegant design you can't help but devour. Highly recommended for all experience levels."
-- Library Journal The My Cooking Class series comprises nine titles, including three new ones. Their success is attributed to a refreshing approach that presents every recipe in complete visual sequences from start to finish. Every ingredient and every step is shown from above and in full color so that it's as true to life as possible -- just like a real cooking class. Basic skills unique to each type of cuisine are explained in the opening pages, and specialized tasks are clearly demonstrated. Variations, notes and glossaries are welcome additions to each "class." Indian cuisine is known for its complex flavors and sophisticated pairings. Indian Basics adapts traditional Indian dishes for the busy North American lifestyle. With a just a few appliances and Indian spice mixes easily made at home, anyone can enjoy authentic Indian food with family and friends. The book

Genres: Cookbooks, Cooking

256 pages, Paperback

First published September 4, 2011

Reviews

[Kellea · Rating 5 out of 5]

I love the "My Cooking Class" books. The photographs are always great and the step by step recipes are great, even for beginners. Plus, I love ethnic cuisine, especially Indian food. I definitely recommend this book.

[Terri Fleming · Rating 5 out of 5]

This will not be the last time I read this book. Excellent for a beginner.

[Carol · Rating 4 out of 5]

My sister-in-law can attest that I make a mean (as in nasty) Indian meal. Turns out things don't taste so great when you make them on the fly and don't know what you're doing, especially when turmeric and garam massala are involved. I practically squealed when I saw this book at the library. 45 minutes down two aisles at the local Indian grocery mart clutching this book and I've successfully made my first truly tasty Indian dish. Uncle Gurcharan Singh Gill would be proud.