Indian Vegetarian Cooking from an American Kitchen or Savoring the Past

Indian Vegetarian Cooking from an American Kitchen

Author: Vasantha Prasad

Recipes include:
 ¸  Cucumber Pirogue
 ¸  Spicy Potato Soup
 ¸  Fruit Salad with Yogurt Cheese Dressing
 ¸  Sautéed Eggplant and Bell Pepper Curry
 ¸  Spinach with Homemade Cheese (Saag Paneer)
 ¸  Mixed Vegetable Korma (Navarathna Korma)
 ¸  Rice Pilaf with Cashews, Black Pepper,
and Coconut
 ¸  Vegetable Biryani
 ¸  Basic Toovar Dal
 ¸  Spicy Black-eyed Pea Curry
 ¸  Chapatis (Whole Wheat Flat Breads)
 ¸  Parathas (Whole Wheat Flaky
Griddle Breads)
 ¸  Aloo Parathas (Potato-stuffed Breads)
 ¸  Masala Dosa
 ¸  Rava Idli
 ¸  Minty Yogurt Drink
 ¸  Sweet Vermicelli Pudding
 ¸  Almond Milk Fudge

Library Journal

Sahni (Savoring Spices and Herbs, LJ 4/15/96) has already written the introduction to Indian cooking, her authoritative Classic Indian Cooking (1980). In her new book, however, which might be considered the "light" version of the earlier one, she presents simpler, more casual dishes in an effort to make Indian food seem unintimidating even to the novice cook. The recipes are uncomplicated--most have only three steps--and the headnotes are informative but very user-friendly. Recommended for most libraries Prasad's book, on the other hand, written with more or less the same goal in mind--to make Indian vegetarian cooking accessible to busy family cooks--is rather disappointing. Some of the dishes don't seem particularly Indian, while many of the others can be found in any basic Indian cookbook, and the bland, "generic" headnotes don't add much ("Black pepper lends a special flavor to this okra dish"). Neelan Batra's The Indian Vegetarian (LJ 6/15/94) does a far more interesting job of combining Indian and American tastes and flavors.

Books about: Wolfgang Pucks Modern French Cooking for the American Kitchen or Coffee and Coffeehouses

Savoring the Past: The French Kitchen and Table from 1300 To 1789

Author: Barbara Ketcham Wheaton

In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval to the pre-Revolutionary era. Using a delightful combination of personal correspondence, historical anecdotes, and journal entries, Wheaton effortlessly brings to life the history of the French kitchen and table.

Publishers Weekly

A history of the culinary arts in France, discussing such topics as the development of haute cuisine and the growth of cooking as a profession. (Mar.)

Library Journal

Few nationalities are as immediately associated with food as the French. According to LJ's reviewer, "This well-researched volume covers haute cuisine and cuisine bourgeoise from the Middle Ages to the French Revolution." Along with a detailed history of cooking and utensils, the volume includes upwards of 40 classic recipes. "It will be valuable not only to those interested in the development of French cuisine, but also to students of French social history" (LJ 5/1/83).