Indian Food Made Easy ペーパーバック – 2007/8/3
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In her new "BBC2" series, Anjum Anand travels around the UK creating delicious Indian food that is light and healthy and bursting with flavour. Beginning with easy finger food and light grills, perfect for TV snacks, Anjum then goes onto visit a country fair in Dorset where she cooks Indian street food, creates a tasty lamb curry for some hungry firemen, and cooks up a seafood feast on the beach for a group of Cornish surfers. All the recipes from the TV series are included with chapters on Light snacks, Seafood, Meat and Poultry, Vegetables, Lentils and Beans, Rice and Breads, Chutneys and Raitas, and Desserts and Drinks. Anjum is passionate about using fresh, local and seasonal produce with all the ingredients readily available in supermarkets. Throughout the book, there are tips and techniques as well as expert secrets from some of the country's top Indian chefs.
Anjum Anand grew up in London and Switzerland, and regularly visits family in Delhi and Calcutta. She has worked in the trend-setting Cafe Spice in New York and for Tommy Tang and the Mondrian Hotel in Los Angeles. Anjum is the presenter of BBC2's Indian Food Made Easy and has also appeared on UKTV's Great Food Live. Her lastest book, Indian Food Made Easy, was an instant bestseller and one of the Top 10 cookbooks of 2007.
Highly recommend especially as an intro to great Indian cuisine.
I was so impressed I bought another copy for my daughter-in-law.
The paneer is a snap to make. I've never made cheese before, and it came out perfectly the first time. Admittedly, by itself it is too bland for my taste (although my husband loves it just the way it is). But when it's mixed into the spinach dish, it is wonderful. It holds its shape nicely and soaks up the flavor of the dish.
The spinach dish is likewise astonishingly easy to make and is far more flavorful and fresh-tasting than the saag paneer served at any of the many local Indian restaurants.
Another thing that I like about this book is Anand's forthrightness. When she's taking a shortcut that could be viewed as sacrificing authenticity, she is upfront about it. She also explains that she recognizes it is better for people to take a few shortcuts if it means they will actually end up using the recipes. While I'm willing to spend hours baking, I'm rarely willing to spend the same time on making dinner, because the results just aren't worth it. With Anand's book, the results are worth it, and you don't have to spend hours to have a great meal. I'm recommending this book to all of my friends.