Classic Indian Cooking, by Julie Sahni, 1980. Hardcover, 6 1/2" x 9", 560 pages.
Includes an introduction to India's classic Moghul cuisine, with explanations of the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both non-vegetarian and vegetarian, goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages.
Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many delicious Indian breads, both by hand and with the food processor. The recipes are written for the Western kitchen. The information on spices is quite good.
The book is in very good condition. There is wear to the dust cover, but the inside is excellent. It has been signed by the author on the title page.
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