Raji Cuisine: Indian Flavors, French Passion by Raji Jallepalli and Judith Choate
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Curry spice blend (page 14)
from Raji Cuisine: Indian Flavors, French Passion Raji Cuisine by Raji Jallepalli and Judith Choate
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Garam masala (page 14)
from Raji Cuisine: Indian Flavors, French Passion Raji Cuisine by Raji Jallepalli and Judith Choate
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Sevruga caviar with dal blinis (page 26)
from Raji Cuisine: Indian Flavors, French Passion Raji Cuisine by Raji Jallepalli and Judith Choate
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Lemon-cilantro ceviche of scallops (page 33)
from Raji Cuisine: Indian Flavors, French Passion Raji Cuisine by Raji Jallepalli and Judith Choate
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Crab crustillant with raspberry sauce (page 36)
from Raji Cuisine: Indian Flavors, French Passion Raji Cuisine by Raji Jallepalli and Judith Choate
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Shrimp bisque (page 52)
from Raji Cuisine: Indian Flavors, French Passion Raji Cuisine by Raji Jallepalli and Judith Choate
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Carrot-saffron soup (page 56)
from Raji Cuisine: Indian Flavors, French Passion Raji Cuisine by Raji Jallepalli and Judith Choate
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Velouté of curried butternut squash soup (page 60)
from Raji Cuisine: Indian Flavors, French Passion Raji Cuisine by Raji Jallepalli and Judith Choate
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Tamarind consommé (page 61)
from Raji Cuisine: Indian Flavors, French Passion Raji Cuisine by Raji Jallepalli and Judith Choate
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Crostini of salmon with lemon-leek sauce (page 70)
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Notes about this book
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- ISBN 10 0060192224
- ISBN 13 9780060192228
- Published Mar 01 2000
- Format Hardcover
- Page Count 232
- Language English
- Countries United States
- Publisher William Morrow Cookbooks
- Imprint William Morrow Cookbooks
Publishers Text
Called A Major Player in the Indian Story in the United States, (New York Times), chef Raji Jallepalli has prepared the last two White House inaugural diners. Guaranteed to dazzle any palate, this book boldly combines the precisely balanced flavors of French cooking with the profound bouquets of Indian Cooking. Across the country, Indian fusion cooking is taking hold and Jallepalli is at the forefront. With a handful of Indian spices, cooks can recreate such sublime and simple dishes as Carrot-Saffron Soup, Trout with Ginger-Fennel Vinaigrette, Savory Spinach Gratin and Power Chocolate Souffle.Other cookbooks by this author
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- Art of Aureole
- The Bean Cookbook: A Celebration of the Delicious Legume from Hoppin' John to Simple Cassoulet (American Kitchen Classics)
- The Best Little Book of Preserves & Pickles: Easy Jams & Jellies, Chutneys & Condiments, Sauces, Spreads & Syrup
- Cooking with Yogurt: The Complete Cookbook for Indulging with the World's Healthiest Food
- David Burke's New American Classics: Brilliant Variations on Traditional Dishes for Everyday Dining, Entertaining, and Second Day Meals
- David Burke's New American Classics: Brilliant Variations on Traditional Dishes for Everyday Dining, Entertaining, and Second Day Meals
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- The Fundamental Techniques of Classic Cuisine
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- Gourmet Preserves: Sweet or Savory, Spread, Sauce or Condiment, a Complete Guide to Delicious...
- Gourmet Preserves
- Gourmet Preserves
- Great American Food
- Great American Food
- The Great American Pie Book: Volume III of the New American Classic Series
- The Great American Pie Book
- The Great American Pie Book
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- Homemade: Delicious Foods To Make And Give
- Hot: Cook Book for Passionate Devotees Who Go Bonkers Over the Incendiary Pleasures of Food That Never Stops Whamming, Popping or Zapping
- Hot Cookbook
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- Jacques Torres' A Year in Chocolate: 80 Recipes for Holidays and Special Occasions
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- Rediscovered Bean
- The Rediscovered Bean
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- The Ubiquitous Shrimp: From Simple to Exotic, from Feasts to Snacks, All the Wonderful Ways to Savor America's Favorite Seafood