Review of --
Mastering the art of
Indian & Pakistani cuisine: A must-have guide for every kitchen by Asim
Iftikhar
Overall star rating
--- 5
About the book:
Hi, I am Asim Iftikhar
and this is my mum’s kitchen guide. My mother is a great cook and I am here for
your guidance for the Indo-Pak cuisine. This is the first book of its kind that
encompasses a complete training program of Indo-Pak cuisine and has been
written especially for the nonnatives and newbies. While compiling the book,
the focus was on the nonnatives and newbies to entail every bit of information:
It gives the detail for the number of people to be served and describes that
how content varies with the number of people. So, it gives complete freedom and
flexibility to however people you are serving. This book also features a unit
conversion table for the complete understanding of kitchen units. Before the
start of the first recipe, the book teaches basic knife skills, which is an
essential part of Indo-Pak cooking and makes Indian and Pakistani food so easy
to cook, that it was never before. The book has also introduced an augmentation
table for the first time ever, which adds another fifty recipes and makes fifty
recipe book a hundred recipe book. So in short, this is a jam pack offer
providing a complete guidance and giving hundred recipes in an incredibly small
book.
Book creation ratings
Overall total, out of
30 -- 30
-- Subject covered --
10
-- Cover & title
-- 10
-- Editing &
formatting -- 10
* based on a 1-10
scale with: 1-4, poor; 5-7, good; 8-10,
very good.*
The review --
The author does an
excellent job on covering his subject, and yes, you can take this book and cook
the cuisine. His book goes from the basics of measurements, cutting skills, and
pans, to some most delicious sounding recipes. One I want to share with you is
for fried rice. But if you like this cuisine, or if you're wanting to expand
your cooking repertoire, this is one book you should definitely add to your
cookbook collection.
Recipe from the book:
Fried Vegetable Rice
8 oz. rice
2 cups water
2 large onions, sliced
4 carrots, sliced
lengthwise
8 oz. cauliflower,
chopped
2 tbsp. soy sauce
3 tbsp. oil
1/2 tsp. salt
2 capsicum, chopped
1/2 tsp. black pepper,
crushed
Put eight ounces rice
in a cooking pot. Add two cups of water and add half teaspoon salt in it. Cook
till tender over medium flame (10-15 minutes), while covered. Pour the rice in
the bowl. Now take a fry pan, add one tablespoon oil and fry chopped capsicums
for a minute and set it aside. Do the same practice separately with sliced
onions and sliced carrots (frying for a minute in the same oil and setting
aside one by one). Now take a cooking pot and add two tablespoons oil in it.
Now add two tablespoons soya sauce, half teaspoon black pepper powder and fry
for five minutes. Now add the fried capsicum, fried onion, fried cauliflower
and rice from the bowl in it and cook for another 10 minutes while covered on
the lowest flame.
** The author's links
**
Amazon
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