Apron Strings or Indian Spice Kitchen

Apron Strings: Ties to the Southern Tradition of Cooking

Author: Junior League of Little Rock Inc

Apron Strings, the League's newest cookbook, is in full-color and hardback, with recipes ranging from old southern favorites to the newest trends. Menus, parties, celebrities, shared wisdom, and sweet memories ... the book is a celebration of southern food and family.

Look this: Cooking Light or Turkish Dining Table

Indian Spice Kitchen

Author: Monisha Bharadwaj

Here in simple step-by-step instructions is everything the Western cook needs to make delicious foods golden with precious saffron, aromatic with tamarind, or lush with the heady fragrance of turmeric, mustard, and chilies. The recipes include India's most prized dishes and are arranged by featured ingredient in a full range of soups, breads, vegetarian and meat dishes, beverages and desserts. The product of years of research, with specially commissioned photography, The Indian Spice Kitchen provides complete information on the historical and cultural background for each ingredient, facts on storing and preparation, medicinal and ritual uses, and cooking times and serving suggestions for all recipes. Curries, dals, chutneys, and all the traditional favorites sit side by side with the most exotic dishes of the continent in a cookbook that promises to be a future classic of India's ancient, timeless, and stunningly magnificent cuisine.

Library Journal

Bharadwaj's lavishly illustrated book is a guide to more than 100 ingredients basic to Indian cooking, from spices and spice mixtures to beans and grains; some will be unfamiliar even to those who do a lot of Indian cooking. Most are given a two-page spread, with color photographs of the ingredient and of a dish or two made from it. Scenes of India and its people are scattered throughout the text, and the accompanying recipes exemplify the diversity of India's regional cuisines. Bharadwaj's text is informative and well written, but, unfortunately, the recipe style is awkward, and there are a number of Britishisms. Nevertheless, this attractive volume should be an invaluable resource; for most collections. Gadia was born in India but now lives in the Midwest; a clinical dietitian, she also teaches Indian cooking. Her recipes for authentic Indian home cooking are easy to make and low in fat and calories. Despite the plethora of low-fat books published recently, there have not been many on Indian food; this may be the only Indian cookbook for diabetics (food exchanges as well as nutritional analyses are included with every recipe). Although the editing could have been more polished, Gadia's unintimidating style and simple recipes should appeal; for larger and special collections.