I've really enjoyed this book so far. I like that it has beef recipes from Northern India, too. I would not buy it if you do not have very close access to an Indian or World Grocery or a LOT of money to spend on buying and grinding spices. I have been adapting some of the recipes for my pressure cooker and would highly recommend that.Her directions and illustrations are absolutely spot on and I really enjoy learning about Indian culture. However, like most classic cookbooks, this stuff is HARD! The recipes are involved, take a long time to prepare and require you to read the introduction and the full recipe well before you begin cooking. They are definitely worth it, though. I haven't had a single one that I didn't like so far.

Classic Indian Cooking

This extraordinary cookbook is a complete course in Indian cuisine. When it was first published it was hailed by both Jane Grigson and Elizabeth David, who said of it.. 'This is a marvellous book. Julie Sahni tackles the daunting task of presenting the multiple, complex traditions of Indian cookery to the English-speaking world and brings it off triumphantly.' Illustrated throughout with explanatory line drawings it introduces all the basic spices and special ingredients so fundamental to Indian food, then explains the techniques employed in using them. So brilliant a teacher is Julie Sahni that it is immediately obvious that Indian food, while rich and varied, is not difficult to prepare - the cooking principles are basic and well-known and the utensils needed are few and simple and Julie Sahni is not averse to short cuts using a food processor. Julie Sahni was born in India and now lives in New York where she has established herself as America's premier authority on Indian cooking.

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Classic Indian Cookery

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