India: Food & Cooking: The Ultimate Book on Indian Cuisine

Indian cuisine, with its rich history and myriad of regional styles, can be extraordinarily daunting. Thankfully, British cooking expert Chapman (The New Curry Bible, Indian Restaurant Cookbook) has made an extraordinary catalog of the country's many styles and flavors in this colorful volume. Chapman clearly knows his stuff-this is his 35th cookbook-but instead of losing himself in esoteric details or arcane ingredients, he manages to squeeze in centuries of history from the country's many regions and cultures, with no lack of warmth or enthusiasm. Suggestions for equipment and preparation techniques for crucial ingredients like ghee will be appreciated, but it's the collection of recipes that is most impressive. Chapman's selections literally span centuries: Dopeyaia Harsh or Onion-Sweetened Duck, found in a cookbook from 1590, sits comfortably alongside the contemporary Champ Bukhara, a baked lamb chop dish created by chef Alfred Prasaad of London's Tamarind restaurant, and traditional street food like batter-fried potato balls, rissoles and tikka. Chapman's map of the country's regions and signature flavors also makes a handy reference, as the book offers tastes from all across it.