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Free eBook Texistani : Indo-Pak Food from a Texas Kitchen download

by Beverly A. Hale

Free eBook Texistani : Indo-Pak Food from a Texas Kitchen download ISBN: 1893687058
Author: Beverly A. Hale
Publisher: Yard Dog Press; Staple-bound edition (June 1, 1990)
Pages: 34
Category: Cooking, Food and Drinks
Subcategory: Regional and International
Size MP3: 1114 mb
Size FLAC: 1520 mb
Rating: 4.6
Format: azw docx mbr doc


Beverly A. Hale, Texistani: Indo-Pak Food from a Texas Kitchen (Yard Dog Press, 1998). This is a little gem of a cookbook, the first I ever read on Indo-Pak food

Beverly A. Okay, so let me start off by saying that I'm pretty biased towards any cookbook put out by Yard Dog Press (who are also responsible for the Four Bubbas of the Apocalypse). This is a little gem of a cookbook, the first I ever read on Indo-Pak food.

Select Format: Paperback. ISBN13:9781893687059.

No current Talk conversations about this book.

Complete with all the fixins, our food is sure to satisfy any appetite. recipes have been perfected over sixteen years and now brought to you in a new vibrant and trend setting scene. Bring the whole family and experience our culinary kitchen for yourself.

Alief Indo Pak Restaurant. Halal restaurant in Webster, Texas. Open now. CommunitySee all. 90 people like this. 91 people follow this.

Indo-Pak Food from a Texas Kitchen. Published June 1, 1990 by Yard Dog Press. Actually, I first learned to cook Indian (or, more accurately, Pakistani) food as part of a challenge.

Texan cuisine is the food associated with the . Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Southern, German, Czech, British, African American, Creole/Cajun, Mexican, Native American, Asian, and to a lesser degree, Jewish and Italian. In the 1880s citrus growers in Texas and Florida discovered pink-fleshed seedless grapefruit mutations like the Ruby. Early varieties like the Duncan had many seeds and pale flesh.

Saddle (staple)-bound Trade Paperback - 34 pages. Combining the best of Indo-Pakistani and Texan flavors. Real" Indian and Pakistani recipes, presented in a standard Western format With ingredients and equipment most kitchens already have.

What others are saying. Nihari is very old dish from the royal kitchen of mugal empire now it is very popular food in Muslim cuisine in India, Pakistan and Bangladesh. jaisi Nihari zaykedar recipe of nahari - YouTube. An easy and delicious side dish which is a accompaniment of variety of foods, made from fresh chopped vegetables and different herbs this salad is a must try .Zee M. Indo/pak food.

Plus I like the fact that their logo is a Texas Longhorn!

Give their rolls, kebabs, & kulfi a go. They're a must try. But please don't get their to-go biriyani special. Plus I like the fact that their logo is a Texas Longhorn! The owner was quite friendly and even gave all 4 of us some complimentary chai! They have karaoke on the weekends.

This book starts with information on types of spices, dry goods, utensils, and any other foods you may need to have on hand to prepare the recipes. The recipes themselves are listed by category (appetizer, dessert, etc.); any extra information, "tricks" or "shortcuts" are noted in the individual recipe.

The recipes include descriptions of how the finished dishes should look.

A "must" for any epicurean.

User reviews
Qudanilyr
Beverly A. Hale, Texistani: Indo-Pak Food from a Texas Kitchen (Yard Dog Press, 1998)

Okay, so let me start off by saying that I'm pretty biased towards any cookbook put out by Yard Dog Press (who are also responsible for the Four Bubbas of the Apocalypse). Especially if that cookbook happens to deal with Indian food, which for my money is the world's finest ethnic cuisine there is. If you add in Texas sensibility in ingredient selection and food preparation, well, you've hit the trifecta. That Yard Dog Press has, to my knowledge, only put out a single cookbook makes this particular conjunction seem almost mystical to me.

When you get right down to it, though, this is a slim (thirty-four pages) book of Indian/Pakistani recipes, and there's not a great deal in it you're not going to find in any more comprehensive subcontinental cookbook. Hale does throw in a few nice twists (less to cater to the American palate than to find ingredients that are slightly more common in America, I think), but probably nothing you wouldn't come up with on your own. Where this book is really valuable is for the cook who hasn't really gotten into subcontinental cooking yet and wants a smattering of recipes from around the menu to try out and see if it's a direction s/he wants to pursue. As an intro to what you can do with this sort of cuisine, and the parameters you'll be working with, it's a lot of fun, and Hale's conversational style when going over the recipes themselves is fun and engaging. I loved it, but whether you will or not will depend on how much you already know about making your own Indian food. *** ½
Capella
I *LOVE* this book. It is admittedly very slim (to put it tactfully); 32 pages, each half of an 8.5x11-inch sheet, and unquestionably printed and "booked" at home. But I couldn't care less; I buy cookbooks for the recipes, and these are well-tested, perfected, loved by the author and her friends/family, and taught by people from Pakistan who grew up loving them. (Since the only Pakistani I have ever met was a Girl Scout visiting the USA about 30 years ago, and I have never before seen a Pakistani cookbook, I was thrilled to find this wonderful, TNT collection.) Each recipe is prefaced by a description of the recipe, how to serve it, etc., and the directions are exceptionally clear. I'm thoroughly delighted with my purchase. The price is very modest; personally, I would have paid much more for such a tried-and-true collection of recipes that are almost impossible to locate -- and I, myself, would much prefer a book comprised of X tried-and-true well-tested favorites than one with umpteen others just to pad it out and make it look better (so that testing them becomes a culinary version of culinary "Russian Roulette", with no way of knowing which ones are even edible). In this book, you know that every recipe was collected, tested, perfected, and loved by the author and her family/friends -- and, to me, that is priceless. I cannot sufficiently recommend this book; I am really excited about it.
Rgia
Here they are, the real things--These recipes are good enough to fool Indo-Pak friends. In fact, one friend wanted the recipe book after seeing it! She was very impressed to see all her favorites, laid out in black and white. She'd always believed that the only way to get this food was to have her Mom cook it--she's delighted with the cookbook. Note that the Chicken Corn Soup is THE recovery and comfort soup of the decade, as well as tasting great! Worth the price for this recipe alone.

NOTE: This book has no illustrations or photos, and is simply typed. You don't buy it for the production values--you buy it for the recipes. It's obviously something that was tossed together for friends and took on a life of its own. We should all gently nag the author to do a new edition with Pagemaker or a similar package.
The Sinners from Mitar
I'm one of those people who can't boil water without burning it but I have a friend who's a marvelous cook, and we both enjoy the spicy but subtle and exotic flavors of Indian cooking.
This book is a treasure trove of marvelous recipes, written so that even a so-so cook can achieve marvelous results. If you want a cookbook that just looks pretty on your rack, pass this one by, but if you want clear directions to gustatory paradise, this is a must-have.
Gandree
I take issue with Ms. Hale's detractors. True, the book looks like one any middle school class with a long stapler could put out, but the print quality in my copy is just fine, thank you. The quality of the recipes is what I care more about, anyway, and the food described in this little book is yummy. The recipes are straightforward, with easy-to-find ingredients, plus measures in American terms so I did not have to clumsily translate from the metric (.325 kg) or from the cryptic (#2 of tomatoes). I also enjoyed Ms. Hale's homey comments about friends, neighbors, and trying out these recipes herself. Very useful and fun collection of recipes.
Androwyn
A learning experience in the art of eastern food preparation. Including comprehensive information on the secrets of the foods. Eastern friends maintain that no one without East Indian/Pakastani ethnic background cannot master their cooking. Following this cookbook will prove them wrong.
Agrainel
I love these recipes! I have only made a few, but the soup, oh, the soup!! It will cuter your cold from next year!