A new classic on adapting authentic Indian seasonings and techniques to today's American kitchen Indian cuisine has finally come into its own in the United States, as evidenced by the opening of numerous stylish, upscale Indian restaurants. The "dance of spices" refers to the complex, subtle layering of flavors that is at the base of all Indian cooking. This definitive cookbook showcases the wonderful diversity of new Indian cuisine with 238 recipes: fragrant basmatis and rice pilafs; rich, soothing dishes like Chicken Korma; exotic dishes like Fennel-Scented Kashmir Lamb; tongue-teasing chutneys and relishes; side dishes like Velvety Mango Paneer; and sweet confections, all of which can be made with ease at home. Special chapters are devoted to subjects not fully explored in other books, such as tandoor barbecue, chaats-the savory street snacks of India-and popular flatbreads. Laxmi Hiremath (San Ramon, CA), born in the South of India, has taught Indian cooking in the United States for more than a decade and is one of the San Francisco Chronicle's most popular food writers. Her articles and recipes have appeared in such publications as Gourmet, Bon Appetit, and Fine Cooking.
Buy Dance of Spices book by Laxmi Hiremath from Australia's Online Bookstore, Boomerang Books.
(244mm x 200mm x 36mm)
John Wiley & Sons Inc
Publisher: Houghton Mifflin Harcourt Publishing Company
Country of Publication:
Author Biography - Laxmi Hiremath
LAXMI HIREMATH has taught Indian cooking for more than a decade and is one of the San Francisco Chronicle's most popular food writers. Author of the critically acclaimed Laxmi's Vegetarian Kitchen, she has written for such publications as Gourmet, Bon Appetit, Better Homes and Gardens, and Fine Cooking. Her signature line of spiced nuts, Laxmi's Delights, is widely available at gourmet food stores, including Dean & Deluca, Wild Oats, and Whole Foods.