Devoted entirely to cookbooks. (For the record, mine are squirreled away in various boxes, cupboards, and piles of organized chaos. And, no, I have not yet amassed the collection quite as pictured. But I am well on my way.)
Now, if you have actually opened said cookbooks and done more than just salivate over the, well, salivatingly beautiful pictures inside, you may have discovered that some recipes are better than others. In fact, you may have discovered that some cookbooks are better than others. If you have not made this discovery yet, well, 1) some day you will, and 2) you're welcome.
Some years ago, when I was a kitchen newbie (read: did nothing but sat on my tuchus eating bonbons all day) and complaining about my baffling lack of prowess in the kitchen, a friend once told me I was using the "wrong" cookbooks. In other words: it is not your fault if you fail in the kitchen. (Well, maybe that's being a bit generous... But I'll give us all the benefit of the doubt. Keep reading. Please. There is eventually some worthwhile content.)
For all of you who have experienced such complete and total dejection as accompanies a failed recipe, I give you this:
50 Great Curries of India by Camellia Panjabi. This is definitely one of the "right" cookbooks. The recipes are authentic, and she includes an array of homestyle cooking and restaurant dishes from across India. In addition to curries, you will see recipes for various rice dishes, vegetables, fruits, breads, and desserts. The entire first portion of the book is devoted to ingredients and all of their permutations - spices, (powdered, whole, dried, fresh), rices, etc. Tips about how to create a complete meal, what to drink, typical accompaniments, and serving suggestions are all provided.
One of the biggest reasons this cookbook succeeds is the clear, detailed writing. Instructions are precise, and if you trust the author and her recipes (as in, don't second-guess why she's adding what she is, and don't think you can go off and tweak the recipe because, well, you just know better), you will be rewarded with a delectable variety of dishes and the experience and confidence to create more on your own. You will also begin to get a feel for good Indian cooking, and thus can better assess a potential recipe (or tweak it as you make it, because now you really will know better!).
One drawback: the recipes are a bit "involved." Especially for the first-time cook, I recommend minimizing other distractions and having all of your ingredients at hand. (Don't let that scare you! Just be prepared to have to add things 2 or 3 or 4 separate times instead of just dumping it all in a pot at once, e.g.)
Thus far I have made: Rogan Josh, Lamb Korma Pilaf (or what is almost biryani - ha, can you believe there is a Wiki page for biryani? Awesome.) , Meat Curry with Cumin-Flavored Potatoes, Green Chicken Korma (chicken rizzala), and assorted other entrees and sides. Coming soon: CHICKEN MAKHANI. For those of you who don't know what makhani is, it = BUTTER HEAVEN. I am salivating already - and I'm not even looking at the picture!
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