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(More customer reviews)Though I've enjoyed Indian cuisine for many years, my first kafkaesque foray into a local Indian grocer ended with my newly acquired rice steamer (thanks again Simon!) gathering dust in its original box for the next three months. But after arming myself with the appropriately titled "Indian Grocery Store Demystified", I feel ready to cross the Rubicon and try my hand at a Machhli Ka Bhujna. Linda Bladholm's guide is an indespensible and comprehensive culinary resource for understanding the wide variety of ingredients requisite to Indian cooking. Each ingredient is described in exacting detail, and Bladholm adds suggestions on their preparation, examples of how each ingredient is typically used in Indian cooking, and her own recommendations for particular brands. The text is peppered throughout with a bit of history and interesting facts about Indian culture. The appendix includes recommended equipment, cooking methods, and a handful of basic recipes. It boasts some nifty sketches to boot (a particularly noteworthy icon is the Gulab Jamun on p. 183, which my untrained eye at first mistook for an Egg McMuffin). Five stars for the inspiration I've been needing to get back into the kitchen with my tamarind paste and garam masala.
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