5 comments about 660 Curries.

1. This is a true Indian cook book, the best I have seen so far. I am a decent cook (Indian) myself and have never been impressed with Indian cook books. My girlfriend, who is not Indian, got this book from her mom last year for Christmas and she has made amazing dishes from this book that have impressed my Indian friends and parents. Most recipes in this book are simple, everyday recipes that people in India make and not fancy restaurant type (read unhealthy) dishes. My only caution would be that Raghavan recommends a little bit more ginger than most people can handle. Overall a great book, Two thumbs up!



2. It all started for me about 8 years ago when I changed job and started working in Silicon Valley again. I would eat Indian food daily as a way to not only satisfy my craving for an excellent meal, but as a way to learn more about the culture of the people I was working with and for at that time. We had an excellent executive chef in our cafeteria chef and I enjoyed many of his dishes. Many times I thought to myself: Why don't I ask him for some of his recipes, my family would love this food, but recognizing he works for a large catering outfit, I knew he could not share them with me. At one point he invited Raghavan in as a guest Chef for the day and our Chef prepared cuisine from 660 Curries. In typical fashion there was a long line for the Indian food, but this day the line was out the door. After trying some of the different foods I knew this was a good book to buy.
   
   I bought it that day, and Raghavan signed my copy. This was about 18 months ago, and I have prepared over well over 200 meals, using ~ 125 recipes from the book. My family makes me repeat the ones they like the best, although I continue to try new ones to their delight each time. I have yet to prepare something from this book that has not been good, with most of the recipes being rated as excellent. I have my own spice section in the pantry now and built my spice war chest over many months acquiring spices as needed for forecasted recipes. One trick is to bottle the spices as that protects your pantry and house from taking on the multi-spice smell when you are not cooking.
   
   The stores from the book are interesting, and the step by step, easy to follow instructions, are so easy to follow. I particularly enjoy making my own spice blends, and sharing them with friends and family to take home so they can try their own. Friends and family alike bring their own Tupperware over or leftovers when they know I am cooking Indian food. And I make many of the lentil recipes en masse and freeze them to share with the family on a cold winter day.
   
   Out of the 30 cookbooks we have in the house, this is by far the most used and most enjoyed. I HIGHLY recommend this Cookbook, and have yet to cook something that I did not enjoy.



3. With such a wide range of recipes it will take a while tow ade through all. Overall you do get the statisfaction of learning new methods of preparing curry. happy eating



4. I gave this to my son for Christmas as he loves to cook different foods. He absolutely loves this book. He cooked us dinner one night and it was the best meal I have ever had. Highly recommend this book.



5. I LOVE this book. I use it continually, and because of it, I have discovered that Indian food is my favorite. Every recipe that I have made so far has been delicious. They are easy to understand and follow.

5 comments about Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking.

1. This is a beautiful book to hold and browse through. The index is detailed and thorough and the recipes are fool-proof. I have a large library of fine cook books but along with The Joy of Cooking this has become an instant favourite.



2. I'm a good cook, but not very experienced in Indian cooking. I don't even remember where we bought this cookbook (I've got an old edition) but we've been using it for a number of years. My edition has limited illustrations, which made for some guesswork as to presentation. The breadth and depth of the recipes is astonishing, but they are all well presented and easy to follow; although the length of the ingredient list can be a bit intimidating at first. This is a great cookbook -- extremely detailed in the writing of the recipes and the explanation of techniques. The "A-Z General Information" chapter gives invaluable information about ingredients, techniques, menu planning and serving. Here I learned the right way to cook basmati rice (wash in cold water, soak for at least 15 minutes before cooking) and why besan flour should be sifted before using (it clumps otherwise). One note: I really know very little about Indian vegetarianism and did not realize that it was a Vedic cookbook -- the flavors are so good we didn't notice the lack of onions and garlic. We've made the vegetable pakoras recently and the cauliflower and potatoes in curry sauce last evening. If you are looking for a thorough exposition of this type of cuisine, this is the book to go to.



3. I spent a year traveling in Indian (6 months in the North and 6 in the South) and wanted a cookbook that captured the best of what I'd tasted without all the oil and over-cooked quality of most dhaba food. I'm an avid cook and wanted something that was both easy and DIY, not using pre-made sauces + spices mixes. After looking at every book with favorable reviews, this was my pick! I bought this in conjunction with From Mom with Love, which has better coverage of South Indian cuisine. I'm full veg, but not in the Indian sense (no onions, garlic, etc.), and am very satisfied with the wealth of traditional and unique recipes included in this book - a virtual encyclopedia. Enjoy!



4. I bought this book as I was running short of Indian recipies and wanted to try out something new. It was the best book especially as it has dishes without onion and garlic. I highly recommend this book for everybody interested i vegetarian healthy meals.You will never regret buying it. Super-excellent book!!



5. The recipes I've tried from this cookbook have all been delicious. I hadn't even noticed the lack of onions and garlic that other reviewers have mentioned. I am not a cook by any means but I finally found recipes that taste good enough to make me want to cook. As a partial vegetarian for many years, this book has finally given me enough options to give up meat altogether. For non-vegetarians, these recipes would provide excellent side dishes!

5 comments about Memories of a Cuban Kitchen: More Than 200 Classic Recipes.

1. This is another outstanding cookbook. I loved the information about cuban culture, and now that I'm developing a "feel" for this style of food preparation the recipes are keeping my table full of exciting meals! Although there are no pictures of the finished meals, it is still a fantastic investment.



2. The title says it all. My wife and mother-in law have been looking for good Cuban recipes and this book fits the bill. All the tradition Cuban dishes are here with some common variations.



3. This is one of the best Cuban cookbooks available. It is authentic, easy to follow and gives insight to the author's family and heritage.



4. Having a dear friend who is from Cuba, we are treated to wonderful meals from his home land whenever he invites us for dinner. He doesn't cook with recipes and when we query him about how he put together such delicious empanadas or cuban roast pork, he waves his hand and says "I never measure. I go by instinct!"
   
   Well his instinct is phenomenal...mine, not so much. When I constantly bemoaned the fact that I could never duplicate his delicious culinary creations, he surprised me one Christmas with this cookbook. He said he perused countless Cuban cookbooks out on the market to find the one he wanted for me and Memories of a Cuban Kitchen invoked the recipes and ingredients he remembered from his childhood.
   
   The recipes are easy to follow and the cookbook is organized very nicely. There is also a glossary of terms that is very helpful. The ingredients you can find in any food store and after being introduced to Mojo, it is now a staple in my pantry. The recipes use lots of garlic which my friend always says to me..."if the recipe calls for four cloves, you put in eight!!" We love garlic and I think it is what makes the Cuban dishes so delicious. I always thought that Cuban food was spicy, but it is not. It is very flavorful, but not necessarily spicy hot.
   
   Mom's Black Beans are to die for as are the Cuban Pork Chops. The Cuban sandwiches are all mouthwatering wonderful and the fillings for the tea sandwiches are amazing. I made the sandwiches for a church brunch and everyone was very impressed. The rice pudding is a fabulous dessert for the culmination of your Cuban feast.
   
   This cookbook is one to have on the shelf to pull out when you want to savor some outstanding comfort food from Cuba.



5. Wonderful recipes. Coming from a Cuban family I can tell you these recipes are very authentic. Recipes are easy to prepare and taste wonderful. Brought back many memories of the meals my grandmother & mother prepared for us.

5 comments about Classic Indian Cooking.

1. While many of the recipes in this book are fairly standard stuff, I have never seen anyone get to the heart of Indian cuisine quite like Ms. Sahni. This book explains how Indian cooking works. Julie Sahni helps you understand the spices, the masalas, and the techniques of Indian cookery. If you want to truly understand Indian cuisine, this book is a must-own.



2. I just ordered my second copy - the first was purchased 25 years ago, and it's falling apart. I actually have most of the recipes memorized, but I wanted a nice copy for my recipe library. Julie Sahni's explainations of technique and ingredients are invaluable for anyone trying to produce an authentic version of indian cuisine. She's a little light on the spice, but that's for American tastes - just add more heat if you want. The selection of recipes is very balanced - you can find just about anything here, from breads to sweets, vegetarian to meat stews, soups and condiments. Truly a classic collection.



3. This is not a complete review since everyone else seems to have covered all
   the points I would make.
   
   I've got 15 Indian cooking books on the shelf now, and this one and
   Raghavan's 660 Curries are the only 2 that rate the 5 stars. This one
   is a close second to 660, but covers a much wider range of food.
   
   Keep in mind that this one was written in 1980, and 660 can draw upon
   a much larger set of ingredients at the now ubiquitous Indian grocery store.
   She has substitutions for many ingredients so that you can shop at the
   typical American grocery and survive.
   
   Her technique explanations are particularly thorough, and are even repeated in each
   recipe (since no one reads a cookbook straight through).



4. Best Indian cook book. Explanation of basic preparation and cooking is very well explained, and the recipes are excellent.



5. We love Indian food. But my attempts at creating the occasional recipe gleaned from articles or even the couple of cookbooks from that region that I've acquired over the years have always fallen flat... eh... yeah... Indian-ish... kind of... but somehow still too ingredient-based elemental... not the real deal.
   THIS book -- written many years ago, and kept up to date to reflect current shopping opportunities -- is EXCELLENT. It taught me why and how certain things work together, when to use one or another form of a spice or an herb... And the variety of dishes covered in its chapters is encouraging.
   If you are a lover of Indian food, you will love this book.

5 comments about Puerto Rican Cookery.

1. If you want to cook Puerto Rican food and have it come out the way it's supposed to taste, this is the book. There is no other book like it. My mother is Venezuelan, but she learned how to cook Puerto Rican with the Spanish version of the book. I can do it too, and now my husband, who is Dutch, can cook as well as mi abuela from Arecibo. When we go to a party we often take a roast pork. Those who know think I made it since I'm Puerto Rican, but I tell them, no it's all my husband. The instructions are clear and if you follow them the food tastes awesome.
   
   Next Thanksgiving make "pavochon" pavo (turkey) with taste of lechon (roast pork). Just go ahead, season the turkey like you would the pork, per Aboy Valldejuli's instructions, and it will come out fantastic. Use the ground beef filling and you'll have a new family classic!
   
   Many recipes can be modified and made a little bit less fattening by cutting down on the amount of butter or oil. The desserts are awesome, many types of flans, pound cakes, merengues, in summary it's the book to follow if you want to cook authentic Puerto Rican food. In addition she has recipes for many Spanish recipes. I'm going to stop here, because I'm salivating already!



2. I grew up with recipes from this cookbook and now that i've got my own family, this cookbook has really come in handy when i'm in the mood for comfort food! brings back great memories! good book! great yummy authentic puerto rican food! very happy with quality.



3. I really loved this cookbook. It has everything from the very basic dishes to the more advanced dishes! I am not Puerto Rican but I think I may be able to cook like one with this cookbook.



4. I came to the states as a teen from Puerto Rico and I was never really interested in learning how to cook authentic Puertorican food until a couple of years ago. I tried asking my mom how to do certain dishes but that didn't work out well; I couldn't replicate her pinches of seasoning or the intuitive way she handled the cooking. I needed the basic recipes I grew up eating but also a reliable reference I could go back to and I am pleased to say this cookbook met that expectation. So far this is the only Puertorican cuisine cookbook I have and I don't think I need to own another. I was impressed by the sofrito recipe (one that actually calls for culantro) and that it has most of the traditional desserts, such as besitos de coco, budin de pan, etc. One important suggestion I have is to be careful with the amounts of salt called for in some recipes - if you suspect it may be too much salt then you are probably right!



5. Although this book was listed in good condition, I feel the condition is poorer than advertised. it took 3 weeks to recieve, which tells me someone is lazy, The cover was ripped in several areas, it was also yellowed. Some pages are torn and feel I have to be delicate when using it. Overall, i would buy a new book next time. The advertiser was less than honest when advertising and I paid more because it was signed by the Author. I should just call my Puerto Rican Relatives for recipes as I would have recieved better results.if you are seeking a book of your favorite "Family recipes" then don't but this book.Call a relative and do the best you can with a dash and or a pinch.

5 comments about Six Spices: A Simple Concept of Indian Cooking.

1. I own a couple of hundred cookbooks. So I no longer judge cookbooks by the recipes I do not make, I look at what I do make (either for a special occasion or what is on the menu for a weeknight). And since we are now vegetarians, we look for vegetarian (preferably vegan) options. This cookbook scores on all three counts (although it is not a vegetarian cookbook much less vegan).
   
   Six spices is slightly misleading. Mustard seed, cumin, asafetida, chili, coriander and turmeric are the official six. But dried ingredients like green mango powder and fresh ones like ginger and garlic are often lumped with the spices. No matter, many of the recipes are simple enough for a weeknight, yet the quality is good enough for company.
   
   There are two bonuses to this book over other Indian cookbooks we have: first, it includes some South Indian classics not often found in the US (e.g., Lemon Rice which is very practical as it can be made ahead -- and is enjoyed by all). Second, this is an instructional book: it doesn't just give you recipes, it teaches you how to cook. And if you need to have a balanced meal for a weeknight, you can always improvise on one of the many fine vegetable dishes like carrot and pea curry and throw in tofu or paneer (plus bread or a simple rice like cumin rice) and give the family a delicious balanced meal with two pans.
   
   We have several other Indian cookbooks we love. But this one gets the most use.



2. Shortly after I became a vegetarian, I became very bored of bland vegetables and beans. Then one of my friends kept bringing her mother's Indian cooking over and I was instantly in love and decided vegetarian dishes really can taste much better than meat dishes. Whenever I asked her for the recipes, she would say they were very complicated or I would never find the ingredients or she doesn't even know because none of it is written down. So I began my own search for vegetarian Indian recipes and was becoming very frustrated at the laundry list of ingredients they all required. Stumbling across this book was a true blessing. Here's what I love about this book:
   
   - ORGANIZATION: This cookbook has the best organization of any cookbook I have seen. Each chapter features a cooking technique and all the recipes from the chapter use this technique. Each chapter also has similar types of recipes (like Chapter 2 is mostly vegetables, Chapter 3 is mostly dals, etc.). At the beginning of each chapter is a short list of spices and fresh ingredients. As long as you have these on hand, most recipes will only require one or two additional ingredients.
   
   - INFORMATIVE AND CONCISE: The author provides enough information without making the reading overwhelming. Each chapter begins with an introduction and helpful tips necessary to make the recipes in that chapter. Then each recipe has an English name and Indian name and a sentence or two on how to prepare and serve the recipe. The last chapter called Tips and Techniques has a lot of useful information too, and should probably be read first. This cookbook is more than just a book of recipes.
   
   - UNIQUE RECIPES: The recipes are similar enough to each other that you do not need an abundance of ingredients, yet they are all very unique. I really like how the author focuses on changing the main ingredient but keeping the spices relatively consistent. This allows you to eat a variety of different foods without spending too much money on ingredients you rarely use.
   
   - EASY TO FIND INGREDIENTS: While there are some ingredients which can only be found in Indian grocery stores, this book uses relatively few compared to other books I've seen. The ingredients used in this book which are not easy to find are: ghee, asafetida, curry leaves, paneer, and some dals. There are some other ingredients, but they don't appear in many recipes.
   
   - VEGGIE-FRIENDLY: This isn't a book for vegans, but vegetarians will love it. When I was first looking for an Indian cookbook, I was limiting my search to books with vegetarian in the title. I'm glad I broadened my search because this book is nearly all vegetarian recipes. The meat recipes are almost all in Chapter 5, leaving Chapters 2, 3, 4, and 6 full of vegetarian recipes. There are great seasoned vegetables ranging from corn and potatoes to okra and mustard greens. There's a recipe for almost all beans and dals.
   
   - LOOK AND DESIGN: The book is very pretty and colorful. It has pictures throughout but you can tell they are not used as fillers. The book conveniently lies flat so that it's easy to read while cooking. The font and layout for the recipes is consistent and readable.
   
   This book is one of my two favorite Indian cookbooks. My other favorite is Flavors of India by Shanta Nimbark Sacharoff. Happy cooking :)



3. I attended a class taught by the author, at Orange Tree Imports in Madison, Wisconsin. Although I include quite a few Indian recipes in my repertoire, I'm always looking for worthwhile additions. I found a lot. The recipes are simple, delicious, nutritious and not fussy. Most can easily be made on a weeknight. I have used several of Madhur Jaffrey's books with many good results, but often find I have to work to streamline the recipe since my house doesn't come equipped with an army of dishwashers. Ms. Saluja has done all that work for me. I'm working my way through all the recipes, and haven't found a bad one yet.



4. I've always wanted to cook Indian, but found most Indian cookbooks intimidating. This book breaks it down and the results are simply delicious. The eight or so recipes I've tried so far are actually tastier than most dishes I've had in Indian restaurants. It's perfectly OK with me that the recipes have probably been simplified; they satisfy that particular craving that only Indian food can satisfy. And now, finally, it's home-cooked Indian. Neeta Saluja, I thank you from the bottom of my heart.



5. These recipes are clearer and easier to follow than any other Indian cookbook I've used -- and the food tastes really good! I should know -- my family is from India and my mom is a good cook! The author's explanations of different ways to prepare spices (dry mixes, wet pastes, roasting, etc.) gave me a better understanding Indian cooking. This is an excellent book for anyone who wants to cook Indian food.

5 comments about Madhur Jaffrey's Quick & Easy Indian Cooking.

1. I love Indian food but it seemed so complicated and expensive. These are wonderful receipes with attainable ingredients



2. I was looking for a cookbook that would make Indian cooking more accessible and I think I found it. This is an excellent introduction to Indian cooking. The recipes are straightforward and easy to follow and don't have the "intimidation" factor of some Indian cookbooks. The colorful photos only add to this cookbook's appeal. I have discovered new ways to prepare chicken and lamb and even Indian style mashed potatoes. This cookbook is my new bible on Indian cooking.Madhur Jaffrey's Quick & Easy Indian Cooking



3. I have made three meals following the recipes from this book. In each case, I found the directions straight forward and the results delicious. I appreciate the extra commentary she adds. In particular, I opted to up the level of heat on the vindaloo to make it more authentic. I also appreciate her use of western ingredients (e.g. grainy mustard) to make it easier to find all of the required ingredients or simplify the preparation.
   
   I would recommend this to anyone who loves Indian food and is just starting to cook it.



4. I am a born and raised American married to an East Indian. Shorty after our wedding, my husband and I were having a bit of a cultural clash with meals. I was trying to feed him grilled chicken, salads, pastas and all the basics I grew up with. He found them all very boring and was craving a taste of home. A dear mentor and friend of mine took pity on me and gave me a gift she received at her wedding years ago, a copy of Madhur Jaffrey's original "Invitation to Indian Cooking," published in 1975. It appeared to be a fabulous book, but several of the recipes looked intimidating so I decided to see if Madhur Jaffrey had published anything a bit less intense, and boy has she ever! Although I had already ordered a different beginner's Indian cookbook, I figured the more the merrier and the minute I saw "Quick and Easy" in the title, I was SOLD!
   
   I love this cook book! The recipes are simple and fun and are truly great for a beginner. Having been born and raised in India, and also being a terribly fussy eater, my husband does have a few criticisms. He feels the meals are Americanized versions of Indian food, and he also doesn't feel that any "authentic" Indian cook book would have beef as an ingredient in any of the recipes. (I beg to differ as Muslim's eat beef and also reside in India.) Either way, both of his concerns were easily addressed. I simply double the chili powder or garam masala in the recipe or add extra green chilies to kick it up a notch. His only other issue is that there were a few recipes he didn't recognize. This could easily be explained by regional differences.
   
   Regardless of his nit picking, he can't argue that the meals are absolutely delicious, especially when adjusted to his personal taste. I love how this cookbook helped ease me into Indian cooking and introduced me to many different spices, helping me build my now impressive supply of various ingredients. This book held my hand through the learning phase, showed me that using more than five spices isn't scary. (Although I will always treasure Ruhta Kahate's "5 Spices, 50 Dishes" as it walked me through my very first Indian meals.)
   
   Although this is a fabulous book, I'm proud to say I'm now comfortable enough to move on to more complicated recipes and am currently going through Ms. Jaffrey's original 1975 cook book I mentioned earlier. Yes, the same one I originally found intimidating! Also, for those looking to build their collection, another fabulous cook book is "From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining" by Pushpa Bhargava. My fussy husband loves most every single recipe in that book and I don't have to adjust the heat at all. It would also be good for a newer cook as the recipes are non-intimidating, although I'm personally pleased I had worked with both Ruhta and Madhur's recipes first to kind of ease in slowly.
   
   So, bottom line, this is great Indian cook book for beginners with tons of helpful tips. Definitely a must have for your cook book collection. Even when you're past the beginning stage, you'll still head back to this book occasionally just for the fabulous taste!



5. I caught Madhur Jaffrey on an episode of the PBS cooking show "Sarah's Weeknight Meals" and Madhur cooked several recipes from this book. I couldn't believe how simple and straight forward they were and trotted over to my computer to check out this book on Amazon. When it arrived, I read it through and started cooking: first up, the onion fritters in the first chapter. They are simple to make (if you don't have besan flour, you can use all purpose white flour, but it won't have the wonderful nutty flavor) and my "boys" -- the hubby and my son, loved them. I served them with a quick raita I whipped up out of yogurt, cilantro, lime juice, tomato and onions (no cucumbers in the house). Next night we had the cauliflower with ginger, garlic and green chilis as a side dish. Tonight we'll try the Royal Chicken, made with yogurt. All of the ingredients in this book are readily available from a grocery store with a well stocked ethnic food aisle or on the web and none of them requires exotic equipment. You will enjoy cooking from this book.

5 comments about The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes.

1. I have always been on the fence about Indian food - sometimes I like it, sometimes I don't. But I do love how vegetarian-friendly the cuisine is, so I was thrilled to see an all vegan cookbook. I bought it to try to discover new ways to cook staples of mine (like lentils, cauliflower and other veggies) and I certainly did! I've been cooking soups in a new and much tastier way thanks to this book - simmering the beans and sauteeing the seasonings and vegetables in a separate pan, then stirring it in once the beans/lentils are done cooking. It's simple but revolutionary, and has brought a lot more flavor into my cooking. Also, the recipes are so straightforward and simple that I've had no problems substituting a lot of ingredients. I didn't buy all of the traditional spices she says to use, but the results were delicious with whatever I had on hand to throw in. The flatbreads are also great! I am not much of a baker and the onion flatbread is so easy and delicious! A must have for anyone wanting to expand their cooking repertoire and discover delicious new and very healthy flavors.



2. This book uses some american beans and veggies unlike most traditional indian cuisine books. I really like that fact so you don't have potatoes, peas and cauliflower in every recipe. Very detailed recipes, very well laid out book. Highly recommended.



3. I really like this book! Lots of delicious recipes with out all the fat so typical in Indian cuisine!



4. I am so grateful that this book exists since I loooove Indian food and cook vegan only. Some of the recipes are really delicious, particularly the three lentils dish. But, there are a lot of issues with recipes and you need to be careful in using them. Sometimes ingredients will be listed but then when you follow the steps they are never mentioned again. Other times the amount of water required or cooking time seems off. I get the feeling that no one actually tested the recipes out to make sure they work perfectly and include all the necessary details. It's frustrating, but I am still very happy to have the book since it does meet my needs and lets me have tons of Indian vegan recipes all in one book. Also, there's a lot of variety in terms of recipes and North and South Indian food, but I do wish there were more easy to cook "main dishes" or what the author labels daal.



5. Indian food is a delicious delicacy filled with flavorful curries, sensory-stimulating vegetables, and mouthwatering deep-fried treats. 'The Indian Vegan Kitchen' brings restaurant favorites to your fingertips. Madhu Gadia, veteran chef and registered dietitian, presents a bevy of healthy dishes touting complex flavors and simple steps. Snack on made-from-scratch savories, such as the Hot-Spicy Cereal Mix, or devour traditional chaat in the form of Potato-Patty Cakes covered in tangy chutney. Gadia uses her nutrition background to educate readers about healthy eating and includes nearly 30 meal plans for balanced meals, along with a well-written history on Indian food and spices. The only thing missing is photographs. Whether you're new to Indian cooking or a seasoned chef, this all-vegan resource will prove itself indispensable in your culinary journey.

5 comments about Madhur Jaffrey Indian Cooking.

1. This is one of those cookbooks that I go to when I want to try something new and flavorful. Some of my favorite dishes have come from this book, and I honestly can't think of a single recipe that I have tried that I haven't liked. If you are interested in learning how to cook Indian food, I highly recommend this cookbook!! It is very accessible!!



2. This book is a wonderful introduction to Indian cooking. The first half of the book covers common ingredients in Indian cooking, which is very helpful and interestingly written. The recipes are easy to follow. The recipes require some prep, but if you have a kitchen buddy to help you was and chop your ingredients, it doesn't seem too bad. As the book suggests, a food processor is pretty much essential for many recipes. A spice grinder may also be helpful if you like buying your spices whole. We live in a fairly small, ethnically homogeneous area and we have not had too much trouble finding ingredients. The recipes sometimes offer substitutions if it's something the author feels difficult to find. I look forward to making more recipes from this book and will likely buy another book by this author!



3. The photo is the cook book I thought I ordered, but what came was something different. I don't mind, but I still need the one I thought I bought.



4. I purchased this book as my origainal copy was getting ratty and covered with oil and Indian spices. The recipes are easy to follow and simple to make.



5. This is one of the best indian cookbooks I have found. It has intruductions to the Spices and the tools and the techniques, including a recipie for Garam Masala which is a staple spice for most indian dishes. The intro to indian spices alone is worth the cost of the book. I am eager to try out all of the recipies in here and have recommended this book to any of my friends interested in wonderfully flavorful foods.

5 comments about From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining.

1. I purchased this cookbook about 8 months ago. I wanted to really give it a workout before writing a review. I'm a born and raised American who married a born and raised East Indian. My husband is a doll, but having been one of the fortunate few to have grown up in a wealthy Indian home, he was provided only the best meals and is extremely picky with food. So much so that his mother even warned me about it.
   
   I have quite a few Indian cookbooks, my favorites being this one, "Quick and Easy Indian Cooking" by Mahur Jaffrey and "5 Spices, 50 Dishes" by Ruhta Kahate. Madhur Jaffrey and Rutha Kahate are both fabulous cooks and have some great recipes, but my husbands biggest complaints about both of their cookbooks is that many of the recipes are too mild or are "Americanized" Indian dishes. (The spice issue is easy to work with, I just double the chili powder or add additional green chilies.) So while the meals in both of those cookbooks are really great tasting food, my Gujarati husband was looking for the EXACT SAME taste he would get at home in every recipe of the book. (EEEK!)
   
   I read the great reviews on this book and decided to purchase it even though it didn't have anything about "simple" or "easy" in the title. I really think Mahur Jaffrey and Rutha Kahate both introduced me to Indian style cooking and helped me get past that initial fear of all the spices, taking me from beginner to intermediate. Both are really great books and I highly recommend them for beginners.
   
   Well, this is THE BOOK!! From meal one, this cookbook was a huge hit with my husband! I don't consider myself a naturally good cook, but this book is absolutely fabulous at guiding you every step of the way. Each recipe has a full color photo and they are non-intimidating. Most meals take under an hour and some are 30 minutes or so, including cooking time. Even the more complicated looking dishes aren't that bad. I did as suggested and pre-cooked and froze masala for use in later recipes and it's worked out great. My husband's favorite is the Tandoori chicken, which looks scary, but it's really not! Once you have all of the spices required it's a little time consuming but a snap.
   
   The taste of the food is not really going to be much like you'd find in Indian Restaurants here in the US, it's actually better, more flavorful. Much more of a home cooked Indian meal you can only find either at the home of an NRI or in India itself. I have been fortunate enough to go to India and these meals are exactly like what I was served at the gracious homes of my husband's friends and family.
   
   My husband often tells me the meals I make from this book are sometimes even better than what he eats at home. He credits this to the fact that (he thinks) I follow every single step to the letter, while his mother sometimes skips spices. (Critical, critical! She's a fabulous cook!!) But either way it is possible to (shhhh!) take a few shortcuts with this book. I don't always grind my coriander fresh (something I learned from Madhur Jaffrey) and will use coriander powder instead. I also get lazy and use garlic or ginger paste instead of messing with the real thing. The taste is still fabulous, and several of the recipes call for garlic or ginger paste anyway.
   
   In order to cook most of the great Indian meals from this book, you really only need a few essential tools, some of which you probably already have. A food processor, a blender and a spice grinder. A pressure cooker helps but I don't remember if any of these recipes require one. There are usually alternate directions if you don't have one anyway.
   
   If you are new to the idea of Indian cooking but really want to produce that authentic, home cooked Indian taste, GET THIS BOOK! It's NOT scary. Trust me, I'm not a natural in the kitchen. I'm easily intimidated and was delighted to find I could cook any recipe in this book to perfection. If you're absolutely new at this, just be prepared to blow at least $30.00 on some base spices right off the bat and be SURE to get a spice grinder.
   
   The Indian ingredients I always keep in stock in my kitchen are as follows:
   
   Amchur (Mango) Powder
   Afoetida
   Bay Leaves
   Black Pepper (Whole)
   Black Cardamon Pods
   Black Mustard Seeds
   Cinnamon Sticks
   Cloves
   Coriander Seeds
   Coriander Powder
   Cumin Seeds
   Chili Powder
   Fenugreek Seeds
   Fennel Seeds
   Garam Masala
   Garlic Paste
   Ginger Paste
   Green Cardamon Pods
   Green Chili's (Serrano Peppers)
   Lemon Juice
   Mustard Oil
   Onions
   Saffron
   Tumeric
   Urad Dahl
   Vegetable Oil
   
   I realize that is an extensive list and no one should just go out and buy all of those spices without several recipes to use them in. Also, keep in mind it was built up over time and I also cook Indian food at least 5 times a week. If I had to pick the five spices I use the most, it would be Coriander Powder, Tumeric, Chili Powder, Cumin and Garam Masala. These are very basic for most Indian dishes. I'd say the best way to do it is build as you go. Pick 4 or 5 recipes you'd like to cook, make a list and go from there. Your spice cabinet will build up over time.
   
   Anyway, this is a fabulous cookbook for non-intimidating and fairly easy to prepare authentic Indian dishes. Don't let the spices scare you, it's not bad at all! Hope this helps!



2. I wanted to cook some of my favorites from the local Indian restaurant and bought this because of the ratings. I have tried 2 so far... Malai Kofta and Baigan Bhartha. Both were excellent. Spicing is wonderful and my kitchen smells great. If you read through and set out what you need, it is no trouble to make this wonderful food.
   Looking forward to trying Sag Paneer next. Her rice recipe is good too, but she soaks it for 30 minutes. I just rinsed the rice-didn't soak, and it came out great.
   Enjoy!



3. After waiting for over two weeks I finally received "From Mom With Love...". I read the recipes and bought ingredients for Dahi (Pg. 170) and Mangochi (pg. 85). The Dahi/Yogurt didn't make so I tried another recipe from a different cookbook and had success.
   
   For the Mangochi, I sustained 2nd degree burns on my face and hand. The little Dal 'balls' were literally BOMBS and exploded in the oil just as they were turning golden brown. My kitchen looked like a war zone and it took 2 hours to clean. Luckily my partner is a Nurse and took care of my burns so I didn't have to go to the emergency room! I have over 40 yrs of cooking experience and have tried many different cuisines with success. I will continue to cook Indian food, but from different cookbooks. I would not recommend this cookbook.



4. The title of this book really speaks the truth. I am a complete novice to Indian cuisine, and a near beginner cook to boot. For someone like me, this book is perfect. It truly brings a feeling of being guided by a loving mother on how to make these special foods to enjoy and to be able to share with your own family. The beautiful photos that accompany each recipe allow you to see what you're aiming for. This book was crafted with intense care by the author for her own family to use, and its beauty shines through. A true gift, pick this one up!



5. I spent a year traveling in Indian (6 months in the North and 6 in the South) and wanted a cookbook that captured the best of what I'd tasted without all the oil and over-cooked quality of most dhaba food. I'm an avid cook and wanted something that was both easy and DIY, not using pre-made sauces + spices mixes. After looking at every book with favorable reviews, this was my pick! I bought this in conjunction with Lord Krishna's Cuisine: The Art of Vegetarian cooking, which has better overall information, but more North Indian cuisine. I'm full veg, but not in the Indian sense (no onions, garlic, etc.), but this book provides plenty of veg dishes or one's you can make with meat substitutes. Enjoy!