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Julie Sahni's
Introduction to Indian Cooking

By Julie Sahni

 

Julie Sahni's Introduction to Indian Cooking "Write a book of simple, delicious food that will introduce Indian cooking to a novice in a small town," said Julie Sahni's late friend, Pierre Franey. Thus prompted, Sahni set out to dispel the notion that Indian cooking is rich, complex and time-consuming, and created a new book, Julie Sahni's Introduction to Indian Cooking.

Acknowledged as one of the most personable authorities on Indian cooking, Sahni had already written her seminal, Classic Indian Cooking. In Introduction to Indian Cooking, she takes a different tact, assembling simpler, more casual dishes. Most recipes require only three steps and all are accompanied by friendly headnotes.

Sample menus include:

  • New Delhi Vegetable Soup
  • Red Kidney Beans with spicy Sauce
  • Roasted Pepper and Mint Yogurt Salad
  • Peach and Walnut Basmati Pilaf
  • Savory Yogurt Drink with Mint
  • Papaya and Potato Salad
  • Steamed Fish in Herb Sauce
  • Cumin Potatoes
  • Lemon Pilaf
  • Quick Saffron Pudding

Julie Sahni's Introduction to Indian Cooking is an accessible overview of the wealth of Indian cuisine. Sahni explains that Indian food is not limited to one style of cooking; rather it is an amalgamation of several cuisines representing different geographical areas, cultures, and religious beliefs. It is an ever-changing cuisine as well, and Sahni explains the different international influences that have come to bear on its development. Introduction to Indian Cooking is a splendid example of Sahni's trademark style. As the New York Times wrote of her, "Her enthusiasm is so infectious that she is capable of directing even the most timid of us toward vibrant, exotic cooking efforts."

 

Julie Sahni's
Introduction to Indian Cooking

By Julie Sahni
Ten Speed Press
Paperback, $16.95
Full-color photo inserts
ISBN: 0-89815-976-8
Information provided by the publisher.

 

Julie Sahni's
Introduction to Indian Cooking

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This page created January 1999


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