Free Download India: The Cookbook, by Pushpesh Pant

Free Download India: The Cookbook, by Pushpesh Pant

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India: The Cookbook, by Pushpesh Pant

Free Download India: The Cookbook, by Pushpesh Pant

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From Publishers Weekly

Starred Review. With a quarter-century of culinary study and travel under his belt, this professor–cum–Indian food scholar offers up a mammoth work that encompasses every region of the country and provides 1,000 recipes. Fifteen pages of the introduction are given over to the 10 major culinary food locales of India, and it makes for an enlightening read. We learn, for instance, that the cuisine of Kashmir is influenced by central Asia and Tibet, while Bengal is big on sweetmeats and fish curries. Nicely labeled color photos adorn each of the nine food chapters, highlighting various snacks, entrees, breads, and desserts. However, the presentation of the recipes is another matter. Comprehensive to a fault, but with no commentary and all the welcoming charm of an auto parts catalogue, most are presented two to a page with boilerplate listings of origin, cooking time, ingredient list, and basic directions. For fanatics, some dishes require more than two dozen ingredients, such as the chicken pulao made with ghee and full of onions and chilis. Simpler options run the gamut from lamb in milk sauce to fried spicy carrots. A glossary and brief resource directory are much welcomed, and a short chapter of signature dishes from 11 Indian guest chefs from around the world provides a nice coda to the work. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved.

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Review

"Beautifully-designed... Indispensable information on ingredients and equipment... Manages to make even the most exotic and esoteric regional recipes accessible with straightforward methods and plain language."—Good Things"Part of Phaidon's ridiculously popular culinary-bible series, it could mean you'll never need a takeaway again."—Sunday Times"Phaidon have once again produced another wittily packaged, yet comprehensive cookbook... An excellent collection."—Chef"Beautiful... 1,000 family recipes that have been collected from all over the subcontinent."—The Independent"This professor–cum–Indian food scholar offers up a mammoth work that encompasses every region of the country and provides 1,000 recipes."—Publishers Weekly"This is a favourite as it is one of the original guides to Indian cooking."—Atul Kochnar, Benares, ShortList"A dazzling and all-encompassing account of Indian food from all over the continent."—Miles Thompson, Michael's Santa Monica

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Product details

Hardcover: 960 pages

Publisher: Phaidon Press; 1st edition (September 17, 2010)

Language: English

ISBN-10: 0714859028

ISBN-13: 978-0714859026

Product Dimensions:

7.5 x 2.2 x 10.9 inches

Shipping Weight: 3.6 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

101 customer reviews

Amazon Best Sellers Rank:

#87,650 in Books (See Top 100 in Books)

I purchased this book a couple years ago, but I haven't cooked from it until now. Over the summer, my sister and I ate an Indian restaurant every other week, but when our schedules diverged, I decided to make a project out of this book by starting to cook from it. This book has so many different dishes to choose from, it may intimidate the beginning cook. Indeed, I don't recommend this for those just learning to cook or those who prefer in-depth recipes. I say this for just about any of the Phaidon cookbook bibles (except maybe the Nordic one, which was well executed): there are hardly contexts, the directions are generally summarized, and Phaidon cookbooks require a little bit of know-how and intuition (the previous editor of the Phaidon cookbooks allowed many measurement errors to slip into these bibles, which you can read about in the other book reviews). Interestingly, this one does not have measurement errors, at least in the recipes I have tried so far, but this could be attributed to the fact that Indian cuisine is not standardized and allows for much leeway and reinterpretation (see Monisha Bharadwaj's The Indian Cooking Course). My recommendation for those learning to cook specifically through the Phaidon cookbooks is to purchase supplementary international cuisine cookbooks that provide context, techniques, pantry building, etc. I personally use the Phaidon books for ideas, and then do research for additional information. Monisha's cookbook is a very good supplement to this one.As such, the recipes in this tome... wow. This is the first Phaidon cookbook I've tried in which I didn't have to alter the recipes; I cook from it as written. The chicken tikka masala, rogan josh, and paneer makhani were excellent, even better than the local restaurant's! And the grilled cauliflower was divine; I want to make the marinade and use it as a vegetable dip. The lamb samosas were delectable, and I used the chole recipe as well as Monisha's recipes for chaat masala and sev to turn them into samosa chaat, which is one of my sister's favorite. The garam masala recipe (I used the second version sans rose petals as I couldn't procure good supply) is very handy as it makes a huge batch, and many recipes call for it.Even as I'm writing this review, I'm browsing through it to prepare the next meal (I'm thinking a sambhar and dosa). I do a bit of research before attempting a new dish, and from what I've gathered a lot of the recipes in this book stay true to how cooking is done in India. For example, many rogan josh recipes online add tomatoes and garlic, but traditionally, no tomatoes are used and the flavor of garlic is added through asafoetida/hing, which is how this book does it.Of course, there are errors (it is a huge book, after all), but none that have deterred me. Honestly, in the way of typos, the serving sizes are the only errors I've seen so far; what it says serves four can usually serve 6-8 people. There are no basics section, but cookbooks of this scope usually don't have them. The index is not the best edited and leads to some reviewers thinking certain recipes are not included but actually are, like pani puri (and the puri itself) and chai (not listed under tea nor chai but is under masala chai), although there are so much variation in the English version of Hindi as well as the names of dishes, there are bound to be some limitations (multiple spelling variations are not a major issue with this book, but paratha elsewhere can also be parantha, parauntha, prontha, paronthe, as well as the Punjabi parontay and Bengali porota; one has to track down specifically how this book spells paratha).Despite the cons (and partly because I'm used to the Phaidon format), I gave this book 5 stars because the recipes are fantastic. This book isn't for the faint-hearted or disorganized, but if you have been cooking for a while and are interested in Indian cuisine, then try this book. The recipes are worth your effort. And it is an excellent way to taste the many different regional cuisines India has to offer.

Only Indian recipe book you'll ever need. However, I would not recommend this for beginners! It assumes a decent level of familiarity with Indian cooking. (I'm Indian; cooking for 10+ years now). The paper it's printed on looks flimsy, but it's not. It's just supposed to look like that. Government forms are usually printed on similar looking paper in India, and it's most likely trying to mimic that.The "rice bag" it comes in is a nice touch. There are different sections for appetizers, main dishes, desserts, masala mixes, etc. It also mentions the region of India a dish is from. The cook and prep times are pretty accurate, and I haven't seen any typos so far (flipped through most of the main dishes)

In response to the top rated review regarding the mistakes/missing pages of the first edition - I emailed Phaidon publishing and was greeted with a great response and professionalism. The publishing editor responded that the issues highlighted in the review have been fixed and the first edition has gone through a few reprints. Rest assured, they've made a large number of improvements since the original publication from 2011.Hope this helps.

Just looking through this book at the fabulous photos and the charming multicolored Indian paper, brings me joy. My family and I lived several years in Nepal and I graduated from high school in India. Though an American, I could eat Indian food every day, 7 days a week. Not only am I thrilled to have so many new recipes to try but since I collect Indian and Nepali cookbooks, the very design of the cookbook was enough to hook me and the accompanying rice bag tote was the icing on the cake. I plan to buy more as gifts for my family and friends. I have not come across the glaring deficiencies described in some of the reviews though I understand there have been edits made since the first edition. That being said, if there were not some errors in a book with 1000 recipes, I would be greatly surprised. Though I have at least 30 Indian cookbooks, this promises to be my all time favorite. I just received it today so I will update my review when I have actually tried out some of the recipes though the ones I have read, that I am familiar with, seem spot on.

Just received this book today, and I have to say it's one of the most comprehensive, most beautiful cookbooks I own - and that's saying something. The photography is beautiful, I have no complaints about the quality of the paper as I see others have, and I currently have no complaints about the index, which I've found helpful for everything I've hunted up so far. I can't wait to cook from this book, and I have all ideas my opinions won't be changed for the worse by that experience, but I'll certainly update my review if that's the case. As it stands, I'm quite pleased!

1000 recipes, yes, but little in the way of descriptions and the book contains a surprising number of editorial errors. The constant clarification between US and UK English (i.e., "aubergines (eggplants)") is unnecessary and distracting. Many classic Indian dishes you would expect to find recipes for are missing. The author and editors went for quality over quantity here. You are better off getting a slim volume dedicated to one particular method of cooking (e.g., tandoori) or a particular Indian regional cuisine such as the excellent Calcutta Kitchen.

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