MisterBen needs recommendations for a very specific kind of Indian cookbook – one that’s organized by technique, not by course or ingredient. Imagine if Alton Brown or Mark Bittman wrote an Indian cookbook. The idea is to learn reusable techniques and general concepts of what flavors are used together.
What he already has: Madhur Jaffrey’s classics, Raghavan Iyer’s “660 Curries”, and Vikas Khanna’s “Flavor First”, which are used as bibles. Almost all Indian ingredients can be found in our area, and he is comfortable at making his own masalas, so feel free to recommend books you might think of as advanced.
posted by matildaben
on Feb 6, 2012 -
I have copious amounts of coconut cream and coconut shavings. What food-item (ie: not 20 galleons of piña colada) can I make with those ingredients that would require as little additional ingredients and effort as possible.
And if you would have a bare-bones recipe at hand, it would be very much appreciated. :) [more inside]
posted by ruelle
on Sep 3, 2008 -
Recipe for miso soup wanted! Must be tried and true and fixable with ingredients available in the U.S. (or on the 'Net.) It's not as easy as it seems, evidently... (T'anks!)
posted by Shane
on Sep 5, 2005 -