Title
How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen,Used
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Sanjeev Kapoor burst onto the scene in India with an easy, nofuss cooking approach. More than a decade later, he is a global sensation with an international media empire that is rooted in this philosophy. In How to Cook Indian, Kapoor introduces American audiences to this simple cooking approach with a definitive book that is the only Indian cookbook you will ever need. His collection covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with lessfamiliar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.Praise for How to Cook Indian:'Those interested in expanding upon their collection of (brilliant, essential, important) books from Madhur Jaffrey, or in adding a reference work to accompany Suvir Saran's terrific Indian Home Cooking, may do well to make Kapoor's acquaintance.'The New York Times'He may not be an icon here yet, but Sanjeev Kapoor is certainly one in India, where he has been called 'the Rachael Ray of India' (but by Ray's own admission, he has a bigger audience, has published more books, and been on TV longer). Kapoor makes his U.S. debut with How to Cook Indian.'Publishers Weekly'It's time for Americans to finally learn about India's first and biggest celebrity chef, Sanjeev Kapoor. With a daily television show that has 500 million viewers in 120 countries, as well as more than 140 cookbooks and over 20 restaurants to his nameplus his own TV station in the makingKapoor has a huge following of housewives, their mothersinlaw, and even their husbands.'Food & Wine'Cool as a grated cucumber and mellow as a mango lassi, Sanjeev Kapoor is poised to conquer those few corners of the world where he and his food are not yet well known.'Washington Post
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- Q: What type of recipes can I find in 'How to Cook Indian'? A: The book features over 500 classic Indian recipes, including popular dishes like butter chicken, palak paneer, samosas, as well as lesser-known recipes such as soups, kebabs, pickles, and various types of bread.
- Q: Is this book suitable for beginners? A: Yes, 'How to Cook Indian' is designed for all skill levels, including beginners. The recipes are straightforward with easy-to-find ingredients and suggested substitutions to simplify the cooking process.
- Q: Who is the author of this cookbook? A: The author is Sanjeev Kapoor, a renowned Indian chef who has gained international fame for his approachable cooking style and extensive culinary knowledge.
- Q: What is the binding type of this book? A: The book is available in hardcover, making it durable and suitable for frequent use in the kitchen.
- Q: How many pages does 'How to Cook Indian' have? A: The cookbook contains a total of 608 pages, providing a comprehensive guide to Indian cooking.
- Q: When was 'How to Cook Indian' published? A: The book was published on April 1, 2011.
- Q: What is the condition of the book? A: The book is listed as 'New', ensuring that you receive a copy in excellent condition.
- Q: Can I find vegetarian recipes in this cookbook? A: Yes, 'How to Cook Indian' includes a variety of vegetarian recipes, showcasing the richness of Indian vegetarian cuisine.
- Q: What is the edition of this book? A: This is the First Edition of 'How to Cook Indian'.
- Q: Are there any reviews or praises for this book? A: Yes, the book has received positive reviews from notable publications like The New York Times and Publishers Weekly, praising Kapoor's expertise and the book's comprehensive nature.