My mother-in-law gave me the precious gift of wisdom by reminding me that loving, living and eating are inseparable and the essence of life. Julie Sahni 

{HISTORY} 

You might not suspect that someone educated in the field of architecture and urban planning, proficient in professional dance and an influential international teacher both here and abroad, might also be the author of one of the most well-respected Indian cookbooks of the 20th century too. Add in the fact that she founded an award-winning cooking school in New York City, hosts food tours to her native homeland, and lectures around the country, and you'll discover the dynamic world of Indian-American cook, Julie Sahni. 

Born and raised in India in the 1940s, Julie immigrated to the United States in the late 1960s for additional education and an urban planning job in New York City. Less than a decade later, she began work on her first cookbook with a passion to demystify Indian cuisine. By explaining all the foundational principles of Indian cooking, and by highlighting its subtle dance with aromatic herbs and spices, Julie set out to romance her readers with rich and diverse recipes full of traditional flavors and food pairings that could easily be made in an American kitchen.  Four years later, Classic Indian Cuisine was published in 1980 and quickly became a beloved favorite. 

The first 100 pages of this cookbook are devoted to explaining the basic principles of Indian cooking (equipment, ingredient list, spice notes, regions, etc.) and the remaining 400 pages cover a wide variety of recipes from appetizers to desserts, including hot and cold beverages.

Interesting recipes include Savory Pastries wth Spicy Potato Filling, Dry-Cooked Spicy Ground Meat, Beef in Fragrant Spnach Sauce, Goanese Hot & Pungent Curry, Chicken Kabuli, Shrimp Poached in Coconut Milk with Fresh Herbs, Green Peas and Indian Cheese in Fragrant Tomato Sauce, Glazed Cauliflower with Ginger, Spicy Baby Eggplant, Potatoes Smothered with Shallots, Patiala Pilaf, Chick-Pea Flour Bread, Fresh Mint Relish, Quick Mango and Shredded Ginger Pickle, Cheese dumplings in Pistacio-Flecked Cream Sauce, Cadamom Tea and Rose-Flavored Yogurt Drink.  

{SPECIAL FEATURES}

• 1980 Edition published by William Morrow
• 541 pages including detailed index, food glossary, and shopping guide
• Illustrated throughout by Marisabina Russo
• Includes original dust jacket

{CONDITION}

In lovely vintage condition, this cookbook is clean and bright throughout with the exception of a few random, light cooking spots on a couple of pages. The spine is tight and all pages are intact. The dust jacket is in great shape with no spots, stains or tears except for one small chippy area on the back side at the corner. 

{SIZE}

Measures 9.5" inches (length) x 7.5" inches (width) x 1.5" inches (thickness) and weighs 2.7 lbs