Indian Cooking For Dummies. Monisha Bharadwaj
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Indian Cooking For Dummies®
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Library of Congress Control Number: 2021942647
ISBN 978-1-119-79661-9 (pbk); ISBN 978-1-119-79666-4 (ebk); ISBN 978-1-119-79667-1 (ebk)
Indian Cooking For Dummies®
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Table of Contents
1 Cover
4 Introduction About This Book Foolish Assumptions Icons Used in This Book Beyond the Book Where to Go from Here
5 Part 1: Getting Started with Indian Cooking Chapter 1: Exploring India through Food The Early Use of Spices The North: Of Conquest, Kings, and Empire The East: Tea Plantations, Tempting Sweets, and Treasures of the Sea The South: Of Temples, Coconut Groves, and Spice Routes The West: A Melting Pot Chapter 2: Embracing India’s Love of Vegetables Putting Together Vegetarian and Vegan Meals Bringing Ayurvedic Wisdom to Your Kitchen Chapter 3: Tools of the Trade Making Prep Work Easy with the Right Utensils Knowing Which Pots, Pans, and Griddles the Experts Use Handling Spices like a Pro Chapter 4: Shopping for Essential Ingredients Diving into Dry Goods Yes, We Can! Stocking Up on Canned Goods Free-Range Culture: Shopping for Dairy and Eggs Knowing Which Fats and Oils You Need Drop the Beet: Loading Up on Produce Shopping for Meat and Poultry
6 Part 2: Getting Comfortable in the Kitchen Chapter 5: Common Indian Kitchen Techniques Chopping Techniques Marinating Meats and Other Foods Sweating Over a Hot Tandoori Oven, er, Stove