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Quote from: Peripatetic Phil on April 17, 2020, 10:16 AMWhat would your list be today, T63, with the benefit of a further 13 years' experience ?Quote from: tempest63 on May 28, 2007, 05:14 PMCan you name a quality Indian cookbook or two?For me it has to be:50 Great Curries of India by Camellia Panjabi (even with the errors)Indian Cookery by Madhur JaffreyClassic Indian Cookery by Julie SahniA Taste Of Punjab by Lali NayarTandoor by Ranjit Rai (especially with the BBQ season upon us)Indian Cookery, A Practical Guide by Dharamjit Singh(Slightly re-formatted to make it more legible as an embedded quotation).** Phil.That is a searching question. Of the books I first named only the Maddhur Jeffrey still gets extensively used. I have my original BBC paperback that is now tattered, torn and stained and that goes into the kitchen with me. A clean copy of the same book resides on the shelf, picked up seemingly unused in an oxfam shop, and I have the large glossy format with pictures released by the BBC a few years back for perusing in an armchair.Recently I have worked through a lot of Vivek Singhs book as well as some of the more recent authors and my Indian Cookbook collection consists of 130 plus books.I think that the above list were the special books that I really relied on back in the day but, nowadays, I have certain recipes in a number of cookbooks to fall back on depending on who is around and what is available.I
What would your list be today, T63, with the benefit of a further 13 years' experience ?Quote from: tempest63 on May 28, 2007, 05:14 PMCan you name a quality Indian cookbook or two?For me it has to be:50 Great Curries of India by Camellia Panjabi (even with the errors)Indian Cookery by Madhur JaffreyClassic Indian Cookery by Julie SahniA Taste Of Punjab by Lali NayarTandoor by Ranjit Rai (especially with the BBQ season upon us)Indian Cookery, A Practical Guide by Dharamjit Singh(Slightly re-formatted to make it more legible as an embedded quotation).** Phil.
Can you name a quality Indian cookbook or two?For me it has to be:50 Great Curries of India by Camellia Panjabi (even with the errors)Indian Cookery by Madhur JaffreyClassic Indian Cookery by Julie SahniA Taste Of Punjab by Lali NayarTandoor by Ranjit Rai (especially with the BBQ season upon us)Indian Cookery, A Practical Guide by Dharamjit Singh
Quote from: romain on April 06, 2020, 05:24 PMThe recipe was a quick rise with a lot of yeast so the flavour was under-developed IMO but I expected that.Talking of under-developed flavour I made some no-knead bread yesterday and it was a pretty nice loaf but didn't have the right smell (in spite of the requisite 6-plus hour rise in lieu of kneading, around ten in this particular case). Now the yeast was the instant type and had been in the fridge for well over a year. Worked fine though. I was wondering, do you have to use fresh yeast to get the right loaf smell? Last time I baked with fresh yeast was at school and by God I could have eaten a hundered of those loaves it was that good. Never tasted one better since.
The recipe was a quick rise with a lot of yeast so the flavour was under-developed IMO but I expected that.
Generally i also stack the charcoal both sides, or if i am cooking small items i can shuffle between direct and indirect heat, over the years for me that has proven to be the best way, i so love charcoal
Lol, it was the first time i used it and the drip tray was a tad high, i just had it to hold water, i had the coals to "the side" rather than underneath as i wanted the heat to be offset.They were lovely