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|---|---|---|---|
| Book | Searching... North Regional Library | 641.5954 Sin | Searching... Unknown |
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Summary
Summary
"An impressive and useful addition to the canon." -- Publishers Weekly , starred review
"Only have room for one go-to book for Indian home cooking on your shelf? This is it." -- Booklist
Indian for Everyone is the third book by Anupy Singla, by far her most stunning and comprehensive offering yet. Singla is America's favorite authority on Indian home cooking, and her expertise with delicious, healthful recipes has endeared her to fans everywhere. This new book opens up the true simplicity and flavor of Indian food for anyone, regardless of dietary restrictions or familiarity.
Singla's recipes feature popular favorites, regional specialties, and--unlike any other Indian cookbook--alternative preparation styles for every recipe. Included are quick-and-easy adaptations for making a meal vegetarian, vegan, or gluten-free, or even in the slow cooker. Beginners appreciate the book's step-by-step instructions, while veteran home cooks now have a reference point for family favorites, including little-known instructions and standard cook times.
With deeply personal, detailed stories behind these recipes, readers see how healthy cooking connected Singla's family through many generations and disparate cultural heritages. More than the next great Indian cookbook, this is the next great American cookbook -- sure to become a staple of every family's collection.
Author Notes
Anupy Singla is the author of The Indian Slow Cooker, now in its ninth printing, and Vegan Indian Cooking. She is founder and CEO of Indian as Apple Pie, which creates custom spice blends and unique homegoods. She lives in Chicago with her family.
Reviews (2)
Publisher's Weekly Review
Singla's (Vegan Indian Cooking) latest guide to Indian cooking may be her best yet. Over the course of the book's 100 plus recipes, she guides home-cooks through classic Indian cuisine, offering courses that are complex enough for experts but approachable enough for the novice. After covering the key qualities of basic spices, Singla instructs readers on how to create the many masalas (spice blends) and chutneys they'll be relying on later to create Vegetable Samosas, Aloo Gobi, Tandoori Chicken, and the many lentil and bean-based dals that Indian cuisine is known for. Those easing their way in will appreciate cross-cultural riffs like Grilled Ginger-Garlic Chicken and Pav Bhaji, aka Veggie Sloppy Joes, a popular street food served atop buttered, toasted bread. While many of Singla's recipes will work for vegans, she goes a step further by offering vegan variations on meat-based dishes like Indo-Chinese Chile Chicken (a spice-laden mashup that substitutes tempeh for meat) and Punjabi Chile Chicken (subbing tempeh, extra-firm tofu or seitan). Though the length of her recipes may seem daunting, her style, a blend of rote instruction coupled with coaching and informative asides alerting readers to key steps in the process, assures readers they're on the right path, and is sure to increase confidence and success. Those looking for an introduction to Indian cuisine they can grow with would do well to give this some serious consideration. An impressive and useful addition to the canon. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
Singla's first two best-selling cookbooks (The Indian Slow Cooker, 2010, and Vegan Indian Cooking, 2012) aimed to make Indian cooking approachable to a wider audience. Her third book may be her boldest effort toward that goal yet, featuring flexible recipes that can be prepared for a variety of dietary requests, including vegan, vegetarian, and gluten-free. Singla, a former broadcast journalist, also offers variations to bake, rather than fry, many popular Indian snacks. The book features mouthwatering food photography (along with helpful how-to shots), as well as images of India's people and places. More than just recipes, Singla's latest educates readers about common Indian spices, lentils and beans, and cooking tools. Only have room for one go-to book for Indian home cooking on your shelf? This is it.--Lalley, Heather Copyright 2014 Booklist
Table of Contents
| Introduction | p. 8 |
| Getting Started | p. 11 |
| Tools of the Trade | p. 11 |
| Indian Spices and Herbs | p. 16 |
| The Fridge and Pantry | p. 23 |
| The Basics: Spice Blends, Chutneys, Shortcuts, and Beverages | p. 30 |
| Street Foods and Snacks | p. 58 |
| Sabji: Vegetable Stir-Fries | p. 92 |
| Dal: Lentil and Bean Soups | p. 116 |
| Vegetable Curries | p. 146 |
| Poultry, Meat, and Seafood | p. 182 |
| Breads | p. 224 |
| Desserts | p. 260 |
| Acknowledgments | p. 278 |
| Index | p. 282 |