The First - Time Cookbook by Janet Rizvi


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ProductID: 13160 - Paperback - 297 Pages (Year: 2003)
HarperCollins ~ ISBN: 8172234910

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Indiaclub.com Description

A must for fist-time cooks who had neither the time nor the inclination to learn from their mothers how to manage a kitchen, and now find themselves at a loss in their little flatlets. Setting up a kitchen, shopping for the store cupboard, peeling an onion or preparing the most delectable meals, the First-Time Cookbook has it all.

For the experienced cook there are about 250 easy-to-cook, no-fuss recipes from around India, ranging from the everyday basics of dal, rice and vegetables to more exotic fares like Baingan ke Bharte ka Raita. Shorshe Maachh and Murgh Khus-khus. Classic dishes that one took hours to prepare appear in simplified versions that minimize working time without compromising on the original taste.

A selection from European and West Asian cuisines teaches you how to make a perfect white sauce as easily as Spaghetti all Marinara, Gazpacho, Hummus-bi-tahina and Banana Flambe. With suggestions for one-dish meals and packed lunches, this is the book for the busy office-goer. Easy to read and liberally sprinkled with tips, shortcuts and variations, it will tempt even the most reluctant cook to enter the kitchen.

Table of Contents

ACKNOWLEDGEMENTS

PREFACE

The Kitchen, the Fridge and the Store Cupboard

Ingredients and Their Preparation

Cooking Methods

Interpreting the Recipes

Ways with Rice

Rotis

Soups

Dals

Vegetables

Meant

Fish

Chicken

Eggs

Salads, Raitas and Relishes

Desserts

Beverages

Videshi

Packed Lunches

Suggestions for Simplified Eating

Glossary-cum-Index of Ingredients and Culinary Terms Index of Recipes

About the Author

JANET RIZVI, author of Ladakh, Crossroads of High Asia (Oxford India Paperbacks 1998) which has been accepted as a standard introduction to the region, has spent nearly 15 years researching Ladakh's extraordinarily complex pattern of trade and its impact on the redion's economy. She has used documentary sources to flesh out the history of various trades, but it is her use of the technique of oral history that gives a sense of immediacy to her accent. Her interviews with about 80 elderly Ladakhis and others who were personally involved in one trade or another, bring the human element to the fore, showing how vital the traders contribution was to the self-reliance of ladakh's economy in the pre-Independence period, and conversely what such involvement in trade meant to their lives and those of their families. Writing with grace and warm sympathy for her informants, as well as impeccable scholarship, Janet Rizvi brings to vivid life a world, now vanished but extant till a mere half-century ago, in which traders traversed the trails and passes of trans-Himalya on foot, taking up to three months for a single expedition, driving their caravans of horses, mules, camels, donkeys, or even sheep, laden with salt, barley and wool, silk, spices, tea, carpets, opium and charas.

Customer Review(s)

Rating: (5 out of 5) Absolute Gem on Indian Recipes
Reviewer: Neeraj I. Peters from Houston, Texas, USA
This absolute gem of a cookbook is a must for everyone interested in indian food, especially north indian and kashmiri recipes. Its beauty lies in its simplicity and and everyday recipes that are tasty and quick to prepare. It can be used to cook for the everyday meals for the family and larger gatherings to churn out a wide variety of indian dishes. it can be used by anyone including beginners, for whom it can be a lifesaver.

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