How to Cook Indian / Mastering the Art of Indian Cooking: More Than 500 Classic Recipes for the Modern Kitchen by Sanjeev Kapoor

  • Almond paste (page 11)

    from How to Cook Indian / Mastering the Art of Indian Cooking: More Than 500 Classic Recipes for the Modern Kitchen How to Cook Indian / Mastering the Art of Indian Cooking by Sanjeev Kapoor

    • Categories: Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: almonds
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Notes about this book

  • milgwimper on July 02, 2014

    The orange rice was awesome, and is in rotation. I have tried 3 other recipes in the book and all have been good. Made chicken with cashews which were delicious, I think original recipe was almonds, but I didn't have any.

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  • ISBN 10 1584799137
  • ISBN 13 9781584799139
  • Linked ISBNs
  • Published Apr 01 2011
  • Format Hardcover
  • Page Count 608
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Sanjeev Kapoor burst onto the scene in India with an easy, no-fuss cooking approach. More than a decade later, he is a global sensation with an international media empire that is rooted in this philosophy. In How to Cook Indian, Kapoor introduces American audiences to this simple cooking approach with a definitive book that is the only Indian cookbook you will ever need. His collection covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.

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