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First, My Commentary Shivaji Rao Holkar is the short form name of Maharajkumar Shrimant Shivaji Rao Holkar of Indore (aka Prince Richard Holkar). Shalini Devi Holkar (Princess Sally Holkar) is the Indian name via marriage of Ms. Sally Budd of Dallas, Texas. They met while being students at Stanford University in Palo Alto, California. Married in 1967. This book was published in 1975. Link+ is amazingly awesome! I didn't know that my local library was affiliated or have membership access free to the public with library card. In addition to my own collection of books, I have been requesting (within reason) books from all over California's public libraries! I have not cooked this recipe...yet! I thought it would be great to share that royal recipes are "relatively easy" and "immensely friendly to the Western kitchens." Filmed at Prince Richard Holkar's residence called Ahilya Fort in Maheshwar in Madhya Pradesh. You can see an excerpt of Prince Richard Holkar talking about his book from a recent video on the YouTube food channel called "Khaane Mein Kya Hai" (What is There to Eat?). Talk starts at around 9:59. Serves: 6 Founder’s Feast The founder of the dynasty, the first of the seven Nizams to rule Hyderabad, was Asaf Jha, for whom this dish is named. A famous general before he became a ruler, Asaf Jha used to say to his men that to hold a fort there must be only a head, two arms, and two legs. By that, he meant a commander, reinforcement from two quarters (the arms), and food and water in the fort (the legs). Food in the fort may have meant rice and lentils for the regiments; but for Asaf Jha himself, there were always elaborate dishes. This kaliya, or saucy meat, was one of his favourites. Rich with saffron, almonds, and raisins, it is the epitome of refined Muslim cuisine. Ingredients 3 cups unflavoured yogurt, beaten smooth with a fork 2 Tbs. minced garlic ¼ cup scraped and minced ginger root ½ cup clarified butter 4 tsp. salt 2 lbs. lean, boneless lamb (preferably shoulder or leg), cut into 2-inch cubes ¼ cup clarified butter or vegetable oil 2 Tbs. seedless raisins ½ cup slivered blanched, unsalted almonds 1 cup coarsely chopped onion 1-2 Tbs. ground hot red pepper 2 tsp. sugar 2-4 fresh, green chili peppers, seeded and minced (optional) ½ tsp. saffron threads ¼ cup minced fresh coriander leaf (cilantro) (optional) Method Three hours before cooking, pour the yogurt into a strainer lined with a double thickness of dampened cheese-cloth and set over a bowl to drip. (One cup of waterless yogurt will be required.) Purée the garlic, ginger, and salt with ¼ cup water in the blender. Rub this purée into the meat. In a heavy, medium-sized saucepan, heat the butter and fry the meat until it is golden and the natural water evaporated. Add 2 cups water and cook uncovered over medium-high heat until tender. (Add up to 1 cup more water as necessary to tenderize.) All the water should boil off before beginning the next step. Set aside off heat when ready. Fifteen minutes before serving, in a very small skillet or saucepan, heat the butter and fry the raisins until they puff. Remove to the meat pot. In the remaining oil, fry almonds until golden. Remove to meat pot. Add enough fresh oil to the skillet to cover the onions and fry them until they are golden and crisp. Drain and add into the meat with all remaining ingredients in this section. At this point, the meat can be held for several hours. Twenty minutes before serving, reheat it gently and complete preparation. Powder the saffron and put to soak in a cup with 2 tsp. hot water. Just before serving, beat this saffron water into the 1 cup reserved waterless yogurt. Stir into the meat with the coriander leaf. Beat through and serve immediately over plain, white rice.

I will start this topic with books on Ashpazi-ye Irani (Persian Cuisine) that are in my personal library. Then, in subsequent posts (where applicable), I'll mention the books that I've borrowed from my local library or returned purchases because the content(s) of the book(s) don't align with my cooking style, e.g. too "Americanized" or "overly simplified". Although those books might not fit for me—they might be what you're after and matches with your Persian cooking goals. Alikhani, Nasim, and Theresa Gambacorta. Sofreh: A Contemporary Approach to Classic Persian Cuisine. New York, NY: Alfred A. Knopf, 2023. Batmanglij, Najmieh. Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. 4th ed. Chevy Chase, MD: Mage Publishers, 2021. Batmanglij, Najmieh. Cooking in Iran: Regional Recipes & Kitchen Secrets. 2nd Updated ed. Chevy Chase, MD: Mage Publishers, 2022. Consider Najmieh Batmanglij to be the "Julia Child" of traditional Persian cooking. Her famous magnum opus Food of life debuted in 1986. From recent news, Najmieh Batmanglij opened restaurant alongside Michelin-starred chef Christopher Morgan called Joon based in Vienna, Virginia. Nasim Alikhani is the chef and owner of the Persian restaurant of the same namesake—Sofreh—in Brooklyn, New York. In contrast to Najmieh's traditional Persian cooking, Chef Nasim's book is modernized and offers a contemporary interpretation of classic Persian foods.

By Tan Can Cook Modified and Adapted from Bilkees I. Latif and Pratibha Karan Serves 10 A decadent, slow-cooked boneless chicken with rich, fragrant, creamy gravy, Dum ka Murgh Nawabi is emblematic of the leisure and passion that define Hyderabadi cuisine. Rooted in the Nizami royal kitchens of Hyderabad, Telangana, this dish stands as one of the most elegant in my repertoire—a true “fancy chicken with gravy.” When I cook, it’s not just food for sustenance but exploring, learning, and appreciating the Greater Indian Culture. Hyderabad stands apart as the only South Indian city to rival the refinement and nicety of Lucknow and Rampur, its culinary traditions reflecting centuries of confluence and refinement. Fried Onions / Birista [Yields: 476 g (2¾ Cups) Onion Oil; 192 g Fried Onions] 520 g (3 cups) vegetable oil 785 g (1½–2 large) onions, thinly sliced Charoli-Mixed Melon Seeds-Almond Paste (Ground Into Paste) 12 g (1 tbsp) char magaz (mixed melon seeds) 20 g (2 tbsp) charoli nuts 10 g (8) almonds, blanched 100 g whole plain yogurt Dum ka Murgh Masala (Ground Into Powder) 1 g (6) green cardamoms 0.63 g (6) cloves 3 g (2″) cinnamon sticks 2.25 g (1 tsp) cubeb berry (Piper cubeba) 2 g (¾ tsp) black cumin seeds (Elwendia persica) 3 g (2 tsp) coriander seeds 10 g (1 tbsp) poppy seeds 2.00 g (1 tsp) sandalwood powder, culinary grade (Santalum album) Marination (Overnight) 1.626 kg boneless chicken breasts and thighs, skinned and curry cuts 58 g ghee 96 g (½ cup) onion oil 20 g (1 tbsp) ginger paste 18 g (1 tbsp) garlic paste 1.50 g (½ tsp) turmeric powder Prepared Dum ka Murgh Masala Prepared charoli-mixed melon seeds-almond paste 1.00 g (2 tbsp) dried mint leaves, coarsely crushed 12 g (3 tbsp) fresh coriander, chopped 16 g (2 tbsp) Kashmiri red chili powder or paprika powder 400 g whole plain yogurt 19 g (2½ tsp) fine salt 142 g fried onions Dum Pukht (Slow Cooking) 0.5 g (a large pinch) saffron, soaked in 1 tbsp warm milk (or rose water) and ground Dhungar (Smoking) Piece of live charcoal Half an onion with skin ½ tsp ghee Garnishing Mint sprigs, chiffonade 50 g fried onions Zest of lime/lemon Method Fry onions until dark brown. Drain oil. Keep aside 50 g of fried onions and saffron. Mix the rest of the ingredients for the marinade with the chicken. Leave in the refrigerator overnight. Keep at room temperature for 1 hour before cooking. Add saffron. Place prepared marinated chicken in an oven-proof dish and bake in a preheated oven at 400°F for 45 minutes. Let it rest for 15 to 20 minutes. Before serving, light a piece of charcoal. Put the half-onion with skin inside the dish with ghee in it. Using tongs, pop a burning piece of charcoal in the oil. To catch the fresh charcoal flavor and retain the smoky aroma, cover the dish quickly. Before serving, remove charcoal and spread oil over chicken. Garnish with fried onions and sprigs of mint.

Namaskar(am). As-salaam alaikum. Adaab. Sat sri akal. Vanakkam. Nomoskar. Salam! Hello from Northern California (USA). My name is Ronald N. Tan; I am a home cook (personal chef) with a laser-focused culinary interest in regional Indian, Pakistani, Bangladeshi, and provincial Iranian (Persian) cuisines. My aim is to foster and cultivate discussion while disseminating and sharing knowledge on sourcing rare, specialty spices and herbs—compulsory and outside of India—so that recipes from regional Indian cookbooks published in India can be reproduced 1:1, with viable substitutions and minimal omissions. I will be updating this post in “bite-sized” threads. Please consider following or watch this thread for updates and discussion. I am not affiliated with any of the merchants or online stores. In accordance with eGullet forum regulations, the provided links direct to the original sources. They are intended solely as references to expand and enrich our collective knowledge of the culinary arts! As this is my comprehensive and detailed source list, please perform your due diligence. I will not be responsible for any issues encountered, as individual shopping experiences may vary. Spices and herbs should be purchased in whole form whenever possible, stored in airtight glass containers, and kept away from light. To maximize spice potency, slow toast over low heat to activate their essential oils. To achieve finer grounds, sieve using the smallest mesh. Place the larger pieces back into any grinder and repeat as necessary. For handling harder spices and herbs, e.g. dried vetiver roots (Chrysopogon zizanioides / Vetiveria zizanioides), lesser galangal (Alpinia officinarum), or spiked ginger lily (Hedychium spicatum), a heavy-based granite mortar and pestle is necessary. Repeating (2) and (3) as necessary. Support your local South Asian (Desi) and Middle Eastern grocers. Their contribution to enhancing and diversifying our culinary culture is paramount and often understated—source common ingredients locally whenever possible. Establish relationships with the owners and managers of these stores, as they are invaluable sources of insight and can recommend the highest-quality products. Only resort to online sources when local options have been exhausted.

I borrowed this from the library recently, as I wanted to do a test run before buying. My gripe is that with the layout of the book (photo on left, right page with narrative/recipe) every single recipe goes to the flip side of the page (except a few basic dressing or condiment recipes). Even if it is only a couple of lines. I find this annoying to the point where it is making me have second thoughts about buying the cookbook. Having a recipe on 2 facing pages is fine, you can lay the book open and see everything, but having to flip the page over when you are 3/4 of the way through the recipe is just annoying. The ingredients are listed in a column on the left side of the page, compressing the useable area on the first/right page. On one recipe, the 2nd page literally has 5 lines of text (the left margin area is left unused to have a consistent layout with the prior page). It has that feel of someone trying to stretch out their term paper to make it more pages😆

I found this to be a good read, if it has been shared before, I apologize… A Database of 5,000 Historical Cookbooks Is Now Online, and You Can Help Improve It .

Opened the Washington Post and learned that Chef Roland Mesnier has died. I never met him but have enjoyed baking from and reading two of his cookbooks. RIP. https://www.whitehousehistory.org/roland-mesnier-in-memoriam-1944-2022 https://www.chefrolandmesnier.com/about/history-timeline/ https://www.washingtonpost.com/obituaries/2022/08/27/roland-mesnier-pastry-chef-white-house-dead/

I have sources all over the place, but I'd love an awesome book focusing exclusively on classic cakes. Anyone's favorite(s)?

Hi, does anyone know what the website eatyourbooks is all about? I'm not sure if it's worth signing up to it, it looks a bit unusual - does it give recipes from the books?

Congratulations are due to Fuchsia Dunlop, whose "Food of Sichuan" has just been published in a Chinese language version - a rare honour here. I've ordered a couple of copies as gifts for local friends who loved the Engish version, but struggled with some language issues. 《川菜》， 中信出版社。

Over the years I've collected both cookbooks and a large collection of what I call cooking "booklets." These are small booklets that were often mailed or given out free at grocery stores. Most of them measure 5 1/2" x 8 1/2". My Mother had a large collection, and I've bought many of them, for a few cents each, at vintage shops and estate sales. I think my Mother would often clip something out of the newspaper food section or a magazine and send it in to the sponsor for the booklet. Magazines like Sunset and Better Homes and Gardens printed a series of these booklets. They're a historical record of the way we cooked and ate at the time, but I also find them a great resource for creating new recipes today. I'll start by posting the Metropolitan Cook Book printed by the Metropolitan Life Insurance Company. Often there wasn't a published date in these cook books, but based on the recipes compared to my collection of vintage cook books, I'd say this one dates to around 1915. Many of the recipes are similar to what I've found in the Fannie Farmer Cookbook of that time. There is a section of recipes titled "Invalid" recipes, where one could have things like Oatmeal Gruel, Irish Moss Lemonade and a Raw Beef Sandwich. Under the "Lunch Box" section, there is a suggested cold lunch for "Industrial Workers"- 1 minced ham sandwich with white bread 1 Swiss cheese sandwich with rye bread 1 whole tomato 1 apple dumpling 1 cup coffee (in Thermos) For "School Children"- 1 cottage cheese sandwich on brown bread 1 jelly sandwich on white bread 1 apple 1/2 pint bottle of milk

Hi all. I hope you are well. I am just into baking bread due to lockdown and need help. Ideally I would like modernist bread but the wife is not quite agreeing to that yet. So I would like some where to start for now until she comes around to the idea. After she has tasted all my amazing breads I make. I would like this to be in metric rather than imperial. Thank you

Hello everyone, This is my first post, so please tell me if I've made any mistakes. I'd like to learn the ropes as soon as possible. I first learned of this cookbook from The Mala Market, easily the best online source of high-quality Chinese ingredients in the west. In the About Us page, Taylor Holiday (the founder of Mala Market) talks about the cookbooks that inspired her. This piqued my interest and sent me down a long rabbit hole. I'm attempting to categorically share everything I've found about this book so far. Reading it online Early in my search, I found an online preview (Adobe Flash required). It shows you the first 29 pages. I've found people reference an online version you can pay for on the Chinese side of the internet. But to my skills, it's been unattainable. The Title Because this book was never sold in the west, the cover, and thus title, were never translated to English. Because of this, when you search for this book, it'll have several different names. These are just some versions I've found online - typos included. Sichuan (China) Cuisine in Both Chinese and English Si Chuan(China) Cuisinein (In English & Chinese) China Sichuan Cuisine (in Chinese and English) Chengdu China: Si Chuan Ke Xue Ji Shu Chu Ban She Si Chuan(China) Cuisinein (Chinese and English bilingual) 中国川菜：中英文标准对照版 For the sake of convenience, I'll be referring to the cookbook as Sichuan Cuisine from now on. Versions There are two versions of Sichuan Cuisine. The first came out in 2010 and the second in 2014. In an interview from Flavor & Fortune, a (now defunct) Chinese cooking magazine, the author clarifies the differences. That is all of the information I could find on the differences. Nothing besides that offhanded remark. The 2014 edition seems to be harder to source and, when available, more expensive. Author(s) In the last section, I mentioned an interview with the author. That was somewhat incorrect. There are two authors! Lu Yi (卢一) President of Sichuan Tourism College, Vice Chairman of Sichuan Nutrition Society, Chairman of Sichuan Food Fermentation Society, Chairman of Sichuan Leisure Sports Management Society Du Li (杜莉) Master of Arts, Professor of Sichuan Institute of Tourism, Director of Sichuan Cultural Development Research Center, Sichuan Humanities and Social Sciences Key Research Base, Sichuan Provincial Department of Education, and member of the International Food Culture Research Association of the World Chinese Culinary Federation Along with the principal authors, two famous chefs checked the English translations. Fuchsia Dunlop - of Land of Plenty fame Professor Shirley Cheng - of Hyde Park New York's Culinary Institute of America Fuchsia Dunlop was actually the first (and to my knowledge, only) Western graduate from the school that produced the book. Recipes Here are screenshots of the table of contents. It has some recipes I'm a big fan of. ISBN ISBN 10: 7536469640 ISBN 13: 9787536469648 As far as I can tell, the first and second edition have the same ISBN #'s. I'm no librarian, so if anyone knows more about how ISBN #'s relate to re-releases and editions, feel free to chime in. Publisher Sichuan Science and Technology Press 四川科学技术出版社 Cover Okay... so this book has a lot of covers. The common cover A red cover A white cover A white version of the common cover An ornate and shiny cover There may or may not be a "Box set." At first, I thought this was a difference in book editions, but that doesn't seem to be the case. As far as covers go, I'm at a loss. If anybody has more info, I'm all ears. Buying the book Alright, so I've hunted down many sites that used to sell it and a few who still have it in stock. Most of them are priced exorbitantly. AbeBooks.com ($160 + $15 shipping) Ebay.com - used ($140 + $4 shipping) PurpleCulture.net ($50 + $22 shipping) Amazon.com ($300 + $5 shipping + $19 tax) A few other sites in Chinese I bought a copy off of PurpleCuture.net on April 14th. When I purchased Sichuan Cuisine, it said there was only one copy left. That seems to be a lie to create false urgency for the buyer. My order never updated past processing, but after emailing them, I was given a tracking code. It has since landed in America and is in customs. I'll try to update this thread when (if) it is delivered. Closing thoughts This book is probably not worth all the effort that I've put into finding it. But what is worth effort, is preserving knowledge. It turns my gut to think that this book will never be accessible to chefs that have a passion for learning real Sichuan food. As we get inundated with awful recipes from Simple and quick blogs, it becomes vital to keep these authentic sources available. As the internet chugs along, more and more recipes like these will be lost. You'd expect the internet to keep information alive, but in many ways, it does the opposite. In societies search for quick and easy recipes, a type of evolutionary pressure is forming. It's a pressure that mutates recipes to simpler and simpler versions of themselves. They warp and change under consumer pressure till they're a bastardized copy of the original that anyone can cook in 15 minutes. The worse part is that these new, worse recipes wear the same name as the original recipe. Before long, it becomes harder to find the original recipe than the new one. In this sense, the internet hides information.

After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online. After two flawless batches of macarons, I've been re-energized to continue to work at mastering them. Specifically, I want to try more of his recipes. My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get. I can't tell if one is just an updated version of the other or a reissue or what the differences really are. I was hoping somebody had some insight. I have searched online and haven't seen both books referenced in the same context or contrasted at all. This one appears to be older. And this one appears to be the newer of the two. Any insight would be helpful. Thanks,

Update!! --- the sale is still going on at Amazon as of Sunday (11/24) at 11:15am EST ____________________________________________________________________________________________________________________________________ Did anyone note the sale price on Modernist Cuisine today (maybe yesterday)? Amazon and Target dropped the set of tomes to $379!!! This price looks like it will change after today...so get it ASAP!!! https://smile.amazon.com/gp/product/0982761007?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=SRFCHFB5EFTGAA8AZHJX -or- https://www.target.com/p/modernist-cuisine-by-nathan-myhrvold-chris-young-maxime-bilet-hardcover/-/A-77279948

I need a book on the application of rotavapor machine. I've searched something on web but i can't find something strictly professional for the kitchen please help me. To improve the research.

Thanks to @blue_dolphin, I was forced to buy this cookbook and it was delivered today. No matter how hard I try, I just don't super enjoy cookbooks on my Kindle. Anyway, I'll most likely be alone on this thread due to low okra likability lol, but I'm an only child and I'm used to being alone 😁 First on the list will be the Kimchi Okra from page 100--as suggested by @blue_dolphin. I'll be back on this thread soon

Can anyone suggest me some good books related to Gastronomy, food history, culture, recipes based on different cultures. Also recommend the best food magazine subscriptions.

Has anyone come across a digital version of Practical Professional Cookery (revised 3rd edition) H.L. Cracknell & R.J. Kaufmann. I am using this as the textbook for my culinary arts students and a digital version would come in very handy for creating notes and handouts.

I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me?

I have seen referenced in several places on the internet, including Wikipedia, a stat about escoffier recommending 40 minutes for scrambled eggs in a Bain Marie. I cant find where this number is from. On Wikipedia it refers to the book I currently own, the "Escoffier le guide culinaire" with forward by Heston Blumenthal by h. L. Cracknell...specificly page 157 for the 40 minute cooking time of scrambled eggs but it's not in my book on that page! Even tho there is the recipe for scrambled eggs on that page... I've seen the 1903 first edition online.. And it's not in there either.... Where is this number from?? Id like to know in case there is some even more complete book or something out there that I'm missing. Any help would be much appreciated. Thank you.

I have no idea why they blurred the name.. so i really would love to know the name of this cookbook. Has anyone seen it? (I think it’s in French.) Thanks!

Good day eG peoples! I am going to purchase a copy of Larousse Gastronomique (English, because I cannot speak French as well as most French toddlers), and I am wondering which version you think is better and why? Let your opinions fly freely...hold nothing back!

Any idea what is the best book for me? I am starting to love cooking, I just got great recipe of sauces from this book "Restaurant Style Barbecue Sauce Recipes" all I need is the proper technique for grilling. Thanks

THE BOOKS ARE SOLD I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale. The books are in great shape! There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop. Volume 1 is also autographed by the author (See pics below). I'm asking $150 for the lot OBO. Let me know if interested or if you have questions