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Anjum's Indian Vegetarian Feast: Fabulous Fresh Indian Food (Anglais) Relié – Illustré, 27 septembre 2012

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Descriptions du produit

Revue de presse

'Inspired by Indian's street-food culture, this book will show you how to make everything, especially the 'best ever' grilled naan.' --The Independent, 1st February 2013

'This book brings a welcome burst of colour and a hint of spice to the dreary months, and now is a great time to kick-start your system with delicious vegetarian dishes. Anjum's husband and children are vegetarian, so cooking without meat is what she does every day. Her classic Indian regional dishes are refreshed with modern twists to suit British palates. Recipes for vegetarian kormas, biryanis and tikka masalas are simple to follow.' --BBC Good Food Magazine, 1st February 2013

'[Anjum Anand] has recipes for everything from brunch dishes, such as Indian potato hash, to spicy suppers like shitake mushroom curry, as well as classics such as paratha. Delicious ideas like stuffed peppers in a peanut-tamarind sauce should convince even confirmed meat-eaters that going veggie is worth a try.' --Waitrose Weekend, 18th October 2012

Présentation de l'éditeur

We should all be eating more vegetables, and Anjum's plethora of scintillating flavours and healthy recipes means even the most carnivorous among us will be happy to give meat a miss. As much of the subcontinent is vegetarian by religion, Indian food provides the ideal cuisine in which to discover some seriously tasty new approaches to vegetables, grains, cheeses and pulses. Anjum adapts the true flavours of India, with her trademark concern for healthy eating and a good diet, to make meals that are healthy, light, bright, modern and balanced, providing all the protein and other nutrients we all need for perfect health. This book teaches us all how to eat vegetarian recipes for life. Sandwiches, grills, salads, snacks and appetizers, and of course main dishes and curry recipes with their accompaniments, are all included. Breakfasts, brunches and barbecues supply unexpected treats, such as mile-high chickpea pancakes with Indian purple coleslaw and Delhi-style chargrilled sweetcorn with a spicy lime rub. Many of Anjum Anand's recipes are family favourites or based on the vibrant street food culture of India, adapted to bring them bang up to date.

Recipes include:
Spice-crusted halloumi with fig and pistachio chutney
Tandoori vegetable feast
Paneer tikka masala
Southern black pepper curry
Best ever grilled naan
Ginger-poached pears with pomegranate and poppy seeds

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Amazon.com: HASH(0x8ef6a4c8) étoiles sur 5 3 commentaires
HASH(0x8f449ce4) étoiles sur 5 Playful and inventive `Indian' vegetarian food, rather than traditional and purist! 6 mars 2013
Par Lady Fancifull - Publié sur Amazon.com
Format: Relié
Anjum's recipes, whilst vegetarian and certainly with an Indian influence, are not always what you might expect if your desire is to cook strictly traditional Indian vegetarian food. In fact, several recipe represent more `an Indian take or variation on a traditional English food' - so we have a cottage pie - using that traditional Indian ingredient Quorn (!?!) but spiced up with cardamom, ginger, coriander, chilli, garam masala and cumin. Also a similar approach to that English picnic staple the Scotch egg. This is food cooked by a woman with an Indian background who has grown up in the West.

Does this matter? Well I think she is doing what any creative cook does - adapting a recipe to what is easily available and will work. Personally, I love this approach, there is a warm hearted, forgiving, playful, organic, dynamic ethos to cooking, which this book absolutely espouses, and there is a purist, up its fundament, food-as-art-made-by-experts approach which terrifies people from engaging in something so fundamentally earthy as feeding yourself and others, joyfully.

Anjum does indeed give recipes which one would imagine are traditional - and she also takes a traditional Indian food and adapts it to what might be more readily available in the fridge or food cupboard of people from a non-Indian background

As an example of this, the first recipe I looked at `Savoury yoghurt kebabs' Anjum had substituted paneer by using Greek yoghurt and cheddar cheese!

So I actually laughed out loud (yes, I do have a slightly weird sense of humour) at the Cheddar cheese and Greek yoghurt. Both of these being staples in my fridge I could get cooking straight away, and in Anjum-ish fashion, did my own adaptation. I wanted to eat NOW and the instructions were to strain the yogurt for quite some time, to reduce the moisture. Sorry, too hungry, so did the obvious `use less' approach, constructing the mixture by the feel of the consistency. And delicious it was too

For the vegan cook - some recipes DO use ingredients which are not suitable, but she is not cheese or egg heavy, and I guess, in keeping with the adaptability within these pages, soy cheeses, soy creams, soy yoghurt could be employed for those recipes calling for something milk based - after all, if she happily uses that ancient traditional Indian sub-continent ingredient Quorn I don't see why soya yoghurt can't make an entrance!

My only slight cavil is that the ubiquitous full colour photos we all now demand from cookery books, does of course mean fewer recipes. My cookery book shelves groan with sauce encrusted paperbacks, dating back to the 70s and 80s, much more suitably sized for having in the kitchen, without a picture amongst them, and with each book housing about 3 times the number of recipes found in a more modern book

I would also have welcomed a little more information about the wide range of spices used in Indian food, and some guide on how to blend these together to achieve specific tastes, so that I could experiment more confidently and more freely, outside set recipes

I received this book as a free review copy, through the Amazon Vine (UK) programme
HASH(0x8efd5084) étoiles sur 5 Many Lovely and Unusual Recipes 6 avril 2013
Par Brett H - Publié sur Amazon.com
Format: Relié
This is a wonderful book for people who like to eat vegetarian food and love Indian food. The illustrations are lovely and the introduction by the author explains her part in producing this recipe book. It starts with a helpful section on the Indian Vegetarian Pantry - a clue to the things you need to keep in stock if you are to be able to cook easily with this book. It also has a great recipe for making paneer yourself at home. This is a necessary ingredient in so much Indian cookery. It also has a useful tip when doubling recipes which is that you should only increase spices by 50%.

The list of contents is sensibly organised into Breakfast and Brunch, Drinks, Starters and Snacks, Salads and Grills, Glorious Vegetables, Cheese, Pulses and Eggs, Gorgeous Grains, On the Side and Divine Desserts. This makes it easy to find a recipe for whatever you are trying to cook. All recipes are clearly set out with their list of ingredients and are easy to follow. Most of the ingredients are easy to obtain and the beautiful pictures certainly make you want to have a go at producing them. Coconut French Toast was a definite winner with our family as were the Crisp Aubergines with Sweet Spices Yoghurt and Pomegranates. However, there are so many lovely and unusual recipes here even if you do not always want Indian or even vegetarian. A great addition to any foodie's cookery book shelf.
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HASH(0x8ee67f30) étoiles sur 5 Great recipes 13 décembre 2012
Par Sariyah Virag - Publié sur Amazon.com
Format: Relié Achat vérifié
I love watching her on the cooking channel and was excited to see her come out with a vegetarian cookbook.
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