8 Cookbooks for Chefs and Hungry Readers Alike

Today being Personal Chef’s Day, we browsed through a couple of books that chefs would benefit greatly from. Some of the books on the list are from the Pothi.com Store too- we have a great many titles under the cooking category at the store.

When we interviewed Bridget White-Kumar, author of several cookbooks, we asked her about some pointers while writing a cookbook.

“Writing a recipe book isn’t easy,” she said. “A lot of hard work goes into it since one has to get the recipe right after many, many trials and errors. Once a recipe is written, it will be the guide to be followed by many. Only when one has mastered the dish, can a foolproof recipe be written.”

Cookbooks to Nibble on:

Mastering the Pakodas: The Snack for all Seasons by Sangeeta Khanna

Come monsoon and there is the desire to indulge in pakodas and adrak (ginger) chai. The author of Mastering the Pakodas is a botanist and microbiologist and a hardcore home-made food believer.

 

An Indian Sense of Salad by Tara Deshpande Tennebaum

Many of us see salads as a purely Western concept but the local produce in India offers a green mine when it comes to potential salad ingredients. Tennebaum deconstructs the Indian vegetable and adds a splash of additional nutrition to the Indian meal.

The Dal Cookbook by Krishna Dutta

Dal is the staple diet of most Indians. Krishna Dutta examines the different dishes where lentils can be used including khichari, dosas, vadas, pappadam.

 

 

660 curries by Raghavan Iyer

This book is an exhaustive compendium of cooking styles from across India. Feast on curries, appetizers, traditional cuisines, biryanis, breads, blends, you name it.

 

Quick & Easy Indian Cooking by Madhur Jaffrey 

70 easy-to-prepare recipes by India’s favorite cook Madhur Jaffrey. Her recipes are great for newbies too. Watch Madhur Jaffrey talk about Indian cuisine and the history of Indian cooking here.

 

Cookbooks at the Pothi.com store

Indian Grandmas’ Secret Recipes

25 vegetarian recipes by 16 cooks in the age range of 70-95. The recipes span different parts of India.

 

 

Amader Barir Khawa Dawa: Bengali Recipes From My Mother’s Kitchen by Ratna Mukherjee

The author collects a 100 of her mother’s incredible recipes of traditional Bengali dishes- day-to-day fare and festive occasions.

 

Anglo-Indian Delicacies by Bridget White-Kumar

An easy and unpretentious guide to delectable Anglo-Indian Cuisine. The author has won the ‘Best Culinary History Book’ awarded by Gourmand International Spain, World Cookbook awards, 2012.

 

Which cookbooks have you indulged in? Do mention in the comments.