Ebook Free , by S. Abbas Raza
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, by S. Abbas Raza
Ebook Free , by S. Abbas Raza
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Product details
File Size: 6289 KB
Print Length: 93 pages
Page Numbers Source ISBN: 1518852580
Publication Date: December 3, 2015
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B018WRIZQS
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Amazon Best Sellers Rank:
#259,737 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I love this cookbook. I am very comfortable in the kitchen - a 20 year home "veteran"- and own the Modernist Cuisine series among another shelf of fantastic books. I cook by pressure, sous vide, charcoal grill, etc. etc. But no other recipe have I cooked have I been so proud.The problem with my review is that I love the first recipe I made *so* much that I am afraid to make anything else for fear of disappointment. The chicken Karahi recipe is literally *to die for* and absolutely the quality of a restaurant entree. Oh, and did I mention that it is simple? with clear instructions? I have also made the Raita and and Masoor Daal. Both - wonderful. Right now I am simmering Bhunay Naryal and it smells fantastic. I think that is a sign I will have to break out and try more of the brilliance in this book. I saw 'spicy shrimp' as I scrolled thru looking for the name of a few recipes. Why haven't I tried that yet?
Bossy, quirky, funny, loving, and above all highly-informative, this book is exactly what one wants counterside as one cooks.As a lifelong vegetarian in search of new daal recipes, I was reluctant to buy a not-entirely-vegetarian cookbook, but Raza's writing is so entrancing that I found myself - and this is Not Usual - drooling over even the meat recipes.Raza doesn't shy away from ingredients that might be unfamiliar to people from other places, but he's helpful as to both where to find things and what to use for substitutions - not to mention in his descriptions of WHY a particular substance is called for...His step by step instructions serve beginners who might not be sure of their technique, but they also elucidate matters for the more experienced cook.A wonderful read!
When I first left India for graduate school in the U.S., my cooking skills were almost nil. I had to learn everything the hard way. I asked around and experimented (finding myself all alone on my 30th birthday, I even baked myself a cake rather than suffer in silence). Eventually I developed a modest repertoire of dishes I could cook well. I wish I had a guidebook like this back then. In the early days, to borrow Abbas's description of his own early experiments, “I probably should have been arrested for some of the meals I madeâ€. :-)In his foreword, Robin Varghese, also a founding editor of 3 Quarks Daily (who is apparently an excellent cook himself), notes the importance of getting the basics right in order to reliably reproduce dishes that taste just right. Abbas focuses on those basics. His attention to detail is meticulous. Every recipe in his final draft was tested by his Italian wife. I also like his unpretentious approach to food. "I stand resolutely against the gourmandizing spirit,†he writes. “I have eaten at some of the best and fanciest restaurants in the world and can honestly say that I prefer tacos from a good food truck to most of the courses I have had there.†If you’re a lover of Pakistani and North Indian food, definitely give this a try.
I haven’t had a chance to make any of the recipes yet. But I like the format of the book and the fact that there are picture of the dishes. I’m looking forward to trying them out.I’m attaching a picture of the table of contents (which has a list of the recipes included in the book) because that’s one thing I would have liked to have had before I purchased it. I hope it’s helpful.
After Coke Studio, this book is one of the best things to come out of Pakistan! As someone who has spent nearly a decade living away from Pakistan and switching countries often, I have spent many a day missing the gastronomic delights of the desi bawarchikhana (South Asian kitchen). Eventually I decided to (literally) take matters into my own hands. Thanks to 3 Quarks Daily, I was fortunate to know of Abbas's book, and it has been an excellent investment. Recipes are crisply written, easy to follow, and often accompanied by interesting anecdotes (Obama makes a great queema!). Moreover, the book will assist even a novice to get a South Asian kitchen up and running in a short period. Abbas, this is a life-saver for young professionals with an interest in South Asian cooking. For me, it has meant that one can take Pakistan - in the form of its unmatched cuisine - along no matter where one may be. On behalf of all young Pakistanis in exile, I salute your superb contribution to the world of culinary writing!
Wow. This cook book is pure wizardry. Be careful if your religious beliefs punish you for dabbling in magic. Because if you read the words contained in this book, and follow the supremely clear instructions for ingredients and processes, your hands will be imbued with the culinary skills of a North Indian / Pakistani grandmother. The kind of grandmother that all the villagers know for her cooking and warm charm (which this book's author has an abundance of!).I'm seriously shocked at the level of flavor and authenticicty that comes out of these dishes that my pale white hands managed to cook. Your friends will eat these dishes and look up at you with a blank stare, internally wondering why their friend would take the time to pay someone to cook this well and claim it as their own. The dishes taste better than anything you'll get at a Pakistani / Indian restaurant. I wouldn't even put it in the same category as restaurant food in fact, because these dishes all have a home-cooked feel to them that I have never been able to pay money to enjoy. The second your fork-fulls of perfectly cooked aromatic spicy shrimp, explosively flavorful kebab patties, or subtlety sophisticated masoor daal begins to disperse themselves onto the surface area of your taste buds, you'll realize this purchase was simply one of the best you've ever made in your life.TL;DR Highly recommended. Happy cooking!
Crystal clear directions, a wide range of excellent ingredients, and, most important, results that are savory and delectable. The book is friendly, down-to-earth, and not pretentiously foodie. All it does is enable you to easily cook (even I succeeded) many wonderful North Indian and Pakistani dishes, enough for lunches, dinners, even breakfasts, for 3 meals daily if you like.
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