Julie Sahni, 'Classic Indian Vegetarian and Grain Cooking,' published by William Morrow and Company, Inc., 1985.
Classic Indian Vegetarian and Grain Cooking is a 511 page hardcover measuring 9 1/2" x 6 1/2". The dust jacket is price-clipped, shows light wear and some tearing along the upper spine and a dampstain along the lower spine. Inside, the book is in very good condition, with clean unmarked pages and tight binding.
Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind.
This is her long-awaited secong book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid secong volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking.
This book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make steamed rice and bean dumplings in spicy lentil and radish sauce, traditionally served as tiffin--one of the great classics of Indian vegetarian cooking.
Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpieces that are the very heart of this book: Malabar Coconut and Yogurt-braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and Bulgur; Madras Fiery Eggplant; Lentil, and Chili Stew; and so many others. Julie provides as abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments.