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Similar to Marcella Hazan's Italian cookbooks, Julie Sahni's books are *the* authority on their subject. It's often little things that make a big difference, and Sahni writes with such clear detail that you know exactly how the dish should look at each step in its cooking. For example, while a lesser cookbook would just say saute some onions, Sahni gives a 2-page background on the proper way to carmelize onions for many meat curries. It might sound excessive...until you try the finish product, and you taste the difference. That said, most of the recipes are not tricky at all, though many of the main dishes have a long cook time. The vegetable dishes are generally quicker to make. Another plus is that Sahni tailored the book for the Western kitchen. She makes frequent use of food processors, and most of the spices are not difficult to find in your local supermarket. The only drawback of the book is that you wished that it covered even more territory. Like the best cookbooks though, Sahni gives you such a great basis for Indian cooking that you can probably use the skills you learn from her, and apply them to other cookbooks with greater success. And, of course, Sahni has other great cookbooks, such as her Indian Vegetarian book, and another book covering Indian regional favorites. |
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