PDF The Varied Kitchens of India Cuisines of the AngloIndians of Calcutta Bengalis Jews of Calcutta Kashmiris Parsis and Tibetans of Darjeeling Copeland Marks 9780871316721 Books

Product details Paperback 288 pages Publisher M. Evans & Company (December 5, 1991) Language English ISBN-10 0871316722

The Varied Kitchens of India Cuisines of the AngloIndians of Calcutta Bengalis Jews of Calcutta Kashmiris Parsis and Tibetans of Darjeeling Copeland Marks 9780871316721 Books Reviews

• Hard to find Indian Jewish cuisine and other rarities. Very clearly written with great background description.
• A great introduction to some of the intricacies and possibilities of Indian cuisine.
• This is One of my very favorite cook books! I really love the spices of India. My other favorite is "Indian cooking " by Madura Joffre
• I finally made my first dish, the stir-fried cabbage. So far so good. The only reason I gave the book four stars is because I think it’s a little too Americanized and because there are so many meat dishes. (I’m living with a vegetarian right now, so when I cook it’s generally non-meat.) The Americanization may be a reflection of its age—it was first published in 1986.
  
  When I made the cabbage I replaced some of the ground spices with whole ones, and fried them before adding the other ingredients. It worked out.
  
  Overall, the book is interesting and doable, and I’m adding some of Marks’ other books to my wishlist.
• I have owned this book since 1991, when it first came out. It is my "default" Indian cookbook and I believe it surpasses even the renowned actress and cookbook author Madhur Jaffrery's books. Copeland Marks does an excellent job of creating clear, easy to follow recipes - and the recipes "work" and are delicious too. My book is completely dogeared and stained, bulbous now from years of use. I would not go anywhere without this book - it always has "made the cut" whenever we moved. I recommend tracking down this book for anyone who is interested in Indian food and understanding that it's not a singular cuisine represented by the local Indian restaurant - like Chinese food Indian food varies widely region to region and culture to culture. This book is also not daunting in size, like other Indian cookbooks, that are beyond comprehensive. Marks selects the best recipes of each cuisine and gives you much to choose from without overwhelming you. A publisher should bring this classic back into print.
• This book was my introduction to Indian cooking as well to getting to understand the Jewish communities of India. I have cooked happily from this book for more than 10 years - no soaking, no complicated purees, no dishes that take hours and hours. Many of the dishes can be made by your average home cook with little difficulty. Other dishes demand more commitment, but are very well worth the results. To anyone who decides to buy, you won't be disappointed. Happy eating!