Julie Sahni's
Introduction to Indian Cooking
Julie Sahni has been praised by everyone from Paula Wolfert to the late M.F.K. Fisher for combining traditional Indian flavors with fresh, modern interpretations. Her School of Indian Cooking in New York is widely acclaimed as one of the nation's best, and she has made guest appearances at Peter Kump's and the James Beard Foundation. Her bestselling books include Classic Indian Cooking and Savoring Spices and Herbs, and her articles have appeared in the New York Times, Bon Appetit, Gourmet, and Food and Wine. Julie also markets her own line of gourmet spices and leads culinary expeditions to India.
By Julie Sahni
Paperback, $16.95
Full-color photo inserts
Tips For Working with Spices
Green Pea Pilaf
Lemon Pilaf
Roast Duck with Cinnamon-Plum Glaze
Steamed Fish in Herb Sauce
More About India and Indian Recipes
This page created January 1999