The Indian Cooking Course: Techniques - Masterclasses - Ingredients - 300 Recipes

This is a great book! It is a nice hardcover. Could be used as a coffee table book! High quality. Awesome recipes!! Great explanations!! Educational!

There are so many cookbooks for Indian cooking that it was hard to decide what to get because I only wanted one. I'm so glad I choose this because it has all the information I needed for blending spices and what to use with what dish and why. It's an encyclopedia of info plus delicious recipes. It's a solid cover, heavy book with beautiful pages and pictures so will be used very frequently and will hold up well under my use.

The book arrived promptly within 24 hours and I was surprised by how heavy it was. This is not a complaint: this is a beautiful hard-cover book designed to last a lifetime, and with LOTS of full-page, full-color photos of the dishes and ingredients. The author clearly intended to make this the go-to book for Indian cooking that replaces all others, and I believe she succeeded magnificently. Besides mere recipes, the author explains the reasoning behind the seasoning, if you will excuse my rhyme. The intention is really to make this a MASTER CLASS on cooking Indian food, including the regional differences, discussion of ingredients, and the logic behind spice pairings. I daresay, if one dedicates sufficient time and care in the reading of this beautiful and practical book, and gets busy cooking the recipes in the kitchen...one will be able to cook authentic Indian food as good as/better than any Indian restaurant. Buy it!

I gave this to my daughter in law who loves to cook international food as well. She lived it.

This is a very good, but not great, introduction to Indian cooking. It is clearly laid out, with gorgeous photography and a ton of recipes. However, often, the pictures are not labeled with which of the several recipes on the facing page is pictured. Ingredients might be challenging for some to locate, if there isn't a good Indian market nearby (Amazon has a lot of spices, but some of the fresh ingredients are harder to source).The author is also sometimes casual with steps and ingredient amounts which will be a challenge to less experienced cooks. For instance, the author never gives salt amounts ("season to taste"), and does not have a specific base recipe for garlic ginger paste (noting only a two to one ratio of garlic to ginger). One roti recipe calls for 3-5oz of water to create a thick, pourable batter. That ended up being nowhere near enough water to create the right consistency. Similarly, another recipe called for sauteing onions over high heat, stirring in the other ingredients, then adding a "few tablespoons" of water and allowing to cook for 15-20 minutes. Someone following this recipe exactly would end up with some pretty burnt curry, but a more experience cook would realize that they had to turn down the heat and keep stirring. The recipes I have cooked so far have all been wonderful, despite these obstacles. In all, a very good introduction to Indian cooking and a beautiful book, but not for someone who isn't already comfortable in the kitchen.

I am so impressed by the details that is put into this book. It is not just about food but history as well (where the dishes come from, etc). I believe you can master the art of Indian cooking from this book.

This is a GREAT book. If you're just beginning to learn Indian cooking, this is the book to read. It explains the diverse nation of India in culinary terms, and it explains techniques and the regions that they are common to. The recipes are excellent. There is much emphasis on why the techniques are employed. It helped me to develop a sense of seasoning and ingredients to the degree that I seldom refer to the book now. I understand the method, and I know what to do. There's no higher praise I can give a book on cooking than to say that it has helped me to rapidly become self-sufficient in my thinking and preparation of delicious meals in the styles of India. Some advice to an American not used to Indian cuisine: consider using less spice and hot pepper than is indicated in the recipes. I found this generally to be good advice when regarding Indian recipes, not just recipes in this book. A common situation when I first tried Indian recipes was that there was too much green chili and the results were too spicy hot for our tastes. Using less made a big difference and we have found the quantities that are most pleasing to us. Maybe try using half of what is recommended, and see how that works for you initially.

I have a lot of cookbooks. I have a lot of Indian cookbooks, and recently I've been trying to cut down. That means Kindle only. But... Every now and then a book comes along that tests my resolve, and wins! I found this book while browsing: Best Indian Cookbooks. Many I had, some I had no interest in, but this one? I was intrigued by the description and reviews, and so I decided to buy it. I've been cooking Indian cuisine for decades, amongst the many styles I cook. I've cooked multiple dishes for 200+ people, and carefully constructed multi-courses gourmet meals that take all night, worthy of a top end restaurant (I've been told :0). Given the title you would think, why would someone so experienced need a Indian Cooking Course cookbook? Well, that's what I love about cooking, there's always something new to learn. Beautifully presented, great pictures, just dipping into this book inspires me to try new dishes. It's propped up in my bed, and after two months I still enjoy just browsing the recipes for something interesting and new. Pick a Masterclass, where pictures and instructions are more detailed, and you'll be an 'Indian' chef in no time. It's fashionable, these days, to get one's recipes from the web, and I do, and have found some great ones, but a good, well written, book is still my preference. Now, if only they would produce a Kindle version.

Cabe destacar que no es simplemnte un recetario, es un curso de cocina India, pero más allá de eso, incluye un material gráfico espectacular, fotografías de la India increíbles. En cuanto a la información esta separada en recetas, información general de cada tipo de comida, ingredientes, etc., y también tiene "masterclass" donde explica con gran detalle cómo hacer una receta específica. Es un libro hermoso, la edición del mismo es increíble, es de muy buena calidad.

Love this recipe book. Covers regional cuisines, recipes are clear, with good photos.

I have plenty of Indian cookery books but have now given most away, this book is excellent. Some good tips increased my ability to cook spices correctly and have turned out some super meals although I'm fed up of making onion bhaji as family love them and have to double the amount I cook so they can have some the following day. Recipes from easy to hard and great variety. The pictures are actually matching what I've cooked for first time doing Indian food. Got it in hardback and just got it on Kindle for 99p. Buy it xx

The cookbook has several mouth watering photographs, along with well described techniques for creating delicious dishes. I am learning basic spice preparation and how to layer blooming the seeds, leaves, and power spices properly to not burn as well as get the best flavor in my dishes. The veg and non veg recipes are incredible. I am eager to try my hand at the dessert recipes.

Beautifully presented book. Good, useful recipes and descriptions of techniques. A good addition to my library