Pakistani & North Indian Cooking: A Complete Guide for Students & Beginners, by S. Abbas Raza
Today book Pakistani & North Indian Cooking: A Complete Guide For Students & Beginners, By S. Abbas Raza we offer right here is not sort of common book. You understand, reviewing currently doesn't mean to manage the printed book Pakistani & North Indian Cooking: A Complete Guide For Students & Beginners, By S. Abbas Raza in your hand. You can get the soft file of Pakistani & North Indian Cooking: A Complete Guide For Students & Beginners, By S. Abbas Raza in your gadget. Well, we mean that guide that we extend is the soft documents of the book Pakistani & North Indian Cooking: A Complete Guide For Students & Beginners, By S. Abbas Raza The material and all points are exact same. The distinction is only the forms of the book Pakistani & North Indian Cooking: A Complete Guide For Students & Beginners, By S. Abbas Raza, whereas, this condition will precisely be profitable.
Pakistani & North Indian Cooking: A Complete Guide for Students & Beginners, by S. Abbas Raza
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This is a highly acclaimed comprehensive beginners' guide to cooking Pakistani and North Indian food, meant for homesick South Asian students living in the West and also anyone else who wishes to learn to cook this kind of food. The recipes in the book are very simple, precise, and basically foolproof. Contains all the information a beginner needs, from what equipment and spices to buy (and links to where one can buy them online), to which cooking oils to use, to basic cooking techniques and tips.Delicious recipes for meats, seafood, vegetables, daals (lentils), a variety of different kinds of rice, soups, chutneys and other accompaniments, as well as desserts are included. And there are high quality photographs with every single recipe so one knows what the finished dish should look like. It is by far the best book for people who wish to learn to cook Pakistani and North Indian food, even if they have never made a cup of tea before in their lives.
Pakistani & North Indian Cooking: A Complete Guide for Students & Beginners, by S. Abbas Raza- Amazon Sales Rank: #142937 in Books
- Published on: 2015-11-13
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x .22" w x 8.50" l, .70 pounds
- Binding: Paperback
- 92 pages
Review Real food that real people eat. In this book, Abbas Raza presents authentic, home-style food for the novice or experienced cook. His spicing is perfectly balanced. With easy and delicious recipes for family and friends, this cookbook is a jewel! -- Jenna Holst, author of StewsAs a professional chef who's owned a catering company for 30 years, and who's worked with Indian cookbook authors on a number of occasions, I was really impressed by the breadth of the flavor profiles in Abbas Raza's recipes. -- Lynn Buono, Chief Culinary Officer of Feast Your Eyes CateringAbbas Raza is best known to most people as the founder and editor of 3 Quarks Daily, but I believe he should be equally well known for his culinary classics and innovations. In his remote Northern Italian kitchen, he adapts local ingredients to dazzling new uses, serving forth a legendary South Asian cuisine to his many visitors. This is one of those cookbooks of which you can say: Simply follow the recipes. How much skill is involved? None you do not already have. The recipes are written to guarantee that. -- Elatia Harris, personal chef and cooking teacher, Lucy's Mom Cuisine
From the Author During my first weeks in college in America, I made desperate phone calls to my mother begging for recipes and even just wanting to know how to cook plain rice, as you might also have done. Alas, while my mother was an excellent cook, she was no expert in imparting cooking instruction over the phone or even in writing. Trying to follow her directions, I nearly killed myself, not to mention many of my friends. But I did eventually learn to cook well with the help of family, friends, and much more effective in-person lessons from my mother when she would come to visit. It is easier these days to Google recipes or search on YouTube but for an inexperienced cook it can still be quite confusing and intimidating. So I've decided to collect all the information that you will need to start cooking Pakistani and North Indian food in one place, and I have very carefully written down exact recipes that are easy to follow.
From the Back Cover "This cookbook certainly fulfills its promise of the evocation of home but there is also a delectable unpredictability to some of the recipes. For example, I had never had anything like the Sweet and Sour Green Beans and decided to try and cook this dish. It turned out fantastic! There are many other unexpected and delicious surprises in the book. Also, the photography is amazing!" -- Sonia Ahsan"The recipes are clear without being simplistic and Abbas Raza's tone is friendly and encouraging without condescension. Many books allow you to reconstruct the flavors of South Asia at the cost of days spent grinding spices and muttering incantations in dead languages; others are quick and convenient and bland. This one hits the delightful spot in-between, with quick spice-filled flavors that would satisfy any grandmother from the old country. And they're so easy to cook! I tested several recipes at a dinner party, juggling drunk guests, over-excited dogs and petulant ex-lovers, and they all turned out superbly. We ate so much we had to cancel our post-dinner dancing plans." -- Rishidev Chaudhuri"Abbas Raza's excellent book includes a wide array of meat, vegetable and rice preparations from South Asia. The easy to make dishes as also the slightly more complex ones have been meticulously measured and tested. The recipes are clear, concise and as close to being foolproof as is possible for a written cooking guide. A great gift for young students living on their own for the first time and also older cooks who have never before attempted to make Pakistani or North Indian food on their own." -- Ruchira Paul"Outstanding! We cooked from S. Abbas Raza's book and we never have had such dishes before. They were truly delectable." -- Moin and Nafees Rahman"The recipes from Abbas Raza's cookbook look amazing and I was happy to find out that they taste just as good as they look. They are easy to understand and follow, even for a novice cook. He provides very detailed instructions that make it hard to mess up the dish. I really appreciated the substitutions he suggested such as a can of tomatoes instead of fresh tomatoes because I don't always have those on hand. The food was quite spicy but in a good, comforting way. Thank you for sharing these wonderful recipes with everyone Abbas!" -- Blaire Grant
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Most helpful customer reviews
5 of 5 people found the following review helpful. the fact is that this is an excellent cookbook. That's it By morgan j meis Okay, the fact is that this is an excellent cookbook. That's it. I just made the vegetable potato dish, I forget the name at the moment. But it came out perfectly by following the very simple directions. Why aren't all cookbooks this clear and lucid? No one knows. Most people are too stupid to be simple, I guess. You will actually use this cookbook, unlike all the other cookbooks sitting around your house. Brilliant.
3 of 3 people found the following review helpful. This is *real* south-Asian food, and it's sublime. By Margaret Morgan I've always loved food from this region, but hadn't had much success in cooking it, until now. I've cooked a number of dishes from this cookbook so far, and have been uniformly thrilled with the results.The key to its success is down to two factors. First, the clarity of the instructions. It's very hard to go wrong if you pay attention. And second, the author doesn't compromise on ingredients. If a particular spice is needed, he'll tell you, and it is completely worth hunting it down. If you're living in the West, you mightn't find it in your local supermarket, but you will find it at an Indian grocer or online, and you must. It makes the difference between the one-dimensional flavours of what passes for south-Asian food in many cookbooks, and the deep, rich and complex tastes of the real thing.Heartily recommended.
2 of 2 people found the following review helpful. Picasso and Dali in the Kitchen - By Moin How does one transform oneself in less than 45 min. (in most cases) from an everyday disinterested, ladle-man ("chamcha"*) to a 4-star Indo-Pakistani chef? Abbas has the answer for us in his neatly crafted and lovingly assembled book of recipes.*Of course, a "chamcha" not only means spoon/ladle in Hindi/Urdu, but may also refer to a sycophant or a side-kick -- worse yet, an "ass kisser" in the everyday vernacular of the Indian sub-continent. Obviously, I am referring to the former and, also, the latter! Because it used to embody me not too long ago -- as someone who hangs around in the kitchen singing praises of the chef but never does a thing! Or that is how I was, before I took an interest in cooking.Back to the review.Abbas's recipes are close to alchemy in the culinary standpoint. One starts with everyday innocuous ingredients, some in a can, some fresh, and voila! With Abbas's guidance, you can turn them into real classy dishes -- following his "lab book" of recipes that tell you not only the method but also how to meter and measure! They truly capture the nuances of North Indian cuisine. Stated in business terms, his recipes maximize the ROI (Return on Investment) for a busy student or professional who wants to eat healthy, on a budget and also has genuine appreciation of authentic Indian food.I tried out the following dishes:- Chicken Karahi (Spicy Chicken with Tomato and Ginger)- Bhunay Naryal wali Murghi (Chicken with Roasted Coconut); this is an improvisation of recipe from the South Indian state of Kerala- Masoor Daal- Khatti Meethi Binis ki Pali (Sweet and Sour Green Beans)My wife who is a no-nonsense critic, just had one word to describe them: "outstanding."Each of the dishes had their own character and personality. (So unlike what one eats in a run-of-the-mill Indian restaurant: all dishes in these sub-standard Indian restaurants are pretty much a slurry of curry, meat or vegetable doesn't matter. It disappoints me to see some of my American friends rave at this sub-standard fare of the "curry," as they know not what real Indian food is.)More importantly, Abbas's cookbook transmogrified me into the surrealist Salvador Dali with "melting clocks" like smoothly melding flavors of the spices -- the roasted cumin and coriander seeds tell their story late in the dish and on the palate; and turned me into a Picasso, of course not on the canvas but in the kitchen. In the latter case, much like the Cubism of Pablo Picasso (think: "Les Demoiselles d’Avignon"), the recipes had a rare quality that made the dishes play on the palate and the gustatory sense at once -- in multiple axes -- to the right degree; but at the same time, making sure the primary axis of the dish be it a lentil, meat or vegetable was anchored and true to form.This book from an everyday plebeian like Abbas, who, of course, is no Michelin Chef, however, turned a "chamcha" like me into a Michelin chef.Do you wish to maximize ROI and be also a a Michelin Chef? Or a Picasso and a Dali of the Kitchen? Then, this book, is for you.
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