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Six Spices: A Simple Concept of Indian Cooking
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Six Spices: A Simple Concept of Indian Cooking

4.23  ·  Rating Details  ·  22 Ratings  ·  2 Reviews
Featuring recipes and introducing the use of fundamental spices, this collection guides cooks of various levels of expertise in the preparation of healthy, delicious Indian meals. It focuses on a different cooking technique, offering insight into foods that at times can seem daunting for the novice cook.
Hardcover, 176 pages
Published July 1st 2007 by Jones Books
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Gina
Apr 01, 2012 Gina marked it as cooking
Made my own ghee just for the recipes in this book. I could eat that stuff with a spoon, but I won't.

I liked the Lal Dal, but not sure if I liked it enough to make it again.

The Red Kidney Beans, on the other hand...well, they do not look like the picture. Saluja's kidney beans look distinctly red and soupy, like chili. Mine are sort of a weird pink paste. And I followed that recipe carefully, except for not using the full 4(!) tablespoons of cooking oil. This went into the trash, unfortunately
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LeeAnn
Feb 21, 2010 LeeAnn rated it it was amazing
Shelves: instructional
I had a chance to attend a free one night cooking class with the author at the University of Wisconsin Madison and had a great time! She's put together a great collection of very simple, extremely tasty Indian dishes that are very practical for every day meals. We've incorporated a lot more vegetarian meals into our diet because of this book!
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