Ebook Raji Cuisine : Indian Flavors, French Passion, by Raji Jallepalli
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Raji Cuisine : Indian Flavors, French Passion, by Raji Jallepalli
Ebook Raji Cuisine : Indian Flavors, French Passion, by Raji Jallepalli
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Amazon.com Review
"While mastering the art of French cooking," Raji Jallepalli writes in the introduction to her cookbook, Raji Cuisine: Indian Flavors, French Passion, "one learns to embrace the finesse, formality, control, and order of the classic restaurant cuisine that has evolved primarily through the hands of male chefs. In Indian cooking, you will find simple and quite ancient kitchen traditions laced with spontaneity, intense bouquets, and a very basic approach to preparing inviting meals that has evolved through the hands of women in the home kitchen." The food served at Restaurant Raji in Memphis, Tennessee, is a combination of the two methods. "In my kitchen," Jallepalli explains, "I retain the basic principles and balance of French cuisine while introducing the profound bouquets of Indian cooking." Jallepalli divides her book into chapters that include hors d'oeuvres and appetizers, soups, salads and side dishes, meat, poultry, game, fish, vegetables, and desserts. She begins with Sevruga Caviar and Dal Blinis and ends with Chilled Mango-Saffron Soup. In between you'll find such dishes as Coconut Milk Soup with Lobster and Toasted Poppy Seeds, Veal Medallions Wrapped in Lotus Leaf, Tea-Smoked Quail with Hyderbad Biryani, and Lemongrass Sorbet with Sweet Spice Madeleines. From the natural elegance of the recipes that Raji Jallepalli presents in Raji Cuisine (many of which are illustrated with beautiful color photographs) it would seem that these two threads of culinary tradition have been waiting to merge ever since the Age of Discovery first presented the possibility. Nothing seems forced or contrived. The masculine tradition of the French kitchen has gone home splashed with sandalwood and patchouli, forever changed. These are not every day recipes, but to plan a special dinner party around Raji Cuisine would truly spring a joyful surprise on the unsuspecting. --Schuyler Ingle
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From Publishers Weekly
HA native of Hyderabad, India, and chef/owner of Restaurant Raji in Memphis, Jallepalli fuses Indian flavors and French technique with well-seasoned verve. A succinct introduction covers essential pantry ingredients, spices, oils and fats, and techniques. Jallepalli assures dubious gastronomes that Indian-French fusion is not a hapless combination of foie gras and curry, emphasizing instead a spice-accented symmetry of complementary flavors. Sundry spices--cilantro, tamarind, turmeric, ginger, cumin, cardamom, among others--lend an exotic sensibility to such French classics as Tamarind Consomm? or Baby Lamb Racks with Curry Leaf-Black Pepper Crust and Curried Blackberry Sauce, both less complicated to make than they sound. There are easy-to-make dishes (Fettuccine with White Truffles and Curry Leaves) as well as creative hybrids (Antelope Chop with Blackberry-Ginger Chutney and Anise-Flavored Chocolate Meringues). Recipe instruction is clear and straightforward, often incorporating traditional Indian cooking techniques, such as toasting spices, blending sauces and marinating meats. Oenophiles will appreciate Jallepalli's wine recommendations for most dishes. A thinking-cook's chef, Jallepalli in his first effort delivers an admirable range of innovative and vibrantly full-flavored dishes, accessible to inspired home cooks. (Mar.) Copyright 2000 Reed Business Information, Inc.
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Product details
Hardcover: 232 pages
Publisher: William Morrow Cookbooks; 1 edition (February 2, 2000)
Language: English
ISBN-10: 9780060192228
ISBN-13: 978-0060192228
ASIN: 0060192224
Product Dimensions:
7.4 x 0.2 x 9.2 inches
Shipping Weight: 1.8 pounds
Average Customer Review:
4.4 out of 5 stars
8 customer reviews
Amazon Best Sellers Rank:
#580,689 in Books (See Top 100 in Books)
Both the Eastern World and the Western World have a culture that has risen to define sophistication and artistry. All eyes turn to these iconic cultures for inspiration in the arts, and in the art of living. Here in the West, it is the French that set the standard for art, fashion, food, etc. etc. In the Eastern world it is India. Just like France, she sets the standards for the worlds most popular semi-shere. How natural for Ravi to blend and marinate these two royal cuisines. She is giving birth to a new classical cuisine. Superb!
Great cookbook for Indian-French fusion cooking
If you are looking for a cookbook that combines Indian flavors with French sensibility you will be happy with this book. As others have mentioned it is not a traditional Indian cookbook, but as long as that is your intention going in it will not bother you. What I appreciated about this cookbook were the breadth and elegance of the recipes provided and the beauty of the accompanying food photography. The photographs do a great job of not only showing you what the final dish should look like, but inspiring you to try recipes you might otherwise pass by. The directions are very clearly written and I have yet to encounter a recipe that didn't meet my standards. Yes, the yields for the recipes are more than I typically need, but I have no trouble halving the recipes and still getting great results. Of the things I have tried before the Peach Ginger Frozen Souffles were absolutely fantastic and garnered rave reviews.My only nit is that I wish there were more vegetarian recipes in the book, particularly ones that could be served as a main dish. One thing I've always enjoyed about Indian cuisine is the availablity of creative vegetarian dishes and this book felt heavy on meat and seafood. Other than that though it is a very great book and helps you make elegant, restaurant-quality meals.Overall this is a great book. If you're looking for an Indian fusion cookbook that yields elegant results you will appreciate it.
For those who think that "fusion" cooking is no more imaginative than a Reese's ® Peanut Butter Cup, think again. The nuances of Raji Cuisine: Indian Flavors, French Passion, by the late Raji Jallepalli-Reiss, are not easily discerned from these well thought out recipes. One has to embrace the texture, the bouquet, the seemingly irreconcilable conflict and yet compatibility of the merger of these two considerable and at times complex methods of cooking - from preparation to serving - in order to appreciate the wonderful dishes set out in this book. Taken from her successful restaurants in Memphis and New York City, when prepared with the attention to detail they command it becomes readily apparent why her restaurant was nominated for James Beard Awards in 1996 and 1997.As is the case with too many restaurant inspired books, the portions, usually for six, are a bit large for those who want to eat gourmet food in the comfort of their own homes. My preference is always to expand a recipe rather than contract it. Also, as is the case with any cookbook inspired by Indian cuisine, substitutions and shortcuts are not always easy to accommodate, but if you embrace the concepts behind these dishes you can quickly improvise. One of my favorites is the Filet of Beef with Butternut Squash Consommé. Complex, elegant, well suited to a good Châteauneuf - du - Pape or Gigondas this is but one of many presentations embracing the full breadth of fusion so apparent throughout this book.This is not Indian food, it is a unique style of cooking influenced by Indian and French concepts, ingredients, preparation, and presentation. Would this be one of my top ten cookbooks to buy? No. But after I learned all that was to be learned from those ten, this would be the eleventh.
She has a beautiful philosophy and created a simple book. It is really French dishes with Indian accents (with the exception of some phyllo). As she puts it, Indian cooking tends to disguise the main ingredient while French cooking does the opposite. I learned from her that French cooking is really the simplest cooking, and not to be intimidated by it. And, likewise, not to be intimidated by Indian ingredients. I really love this cookbook.
Usually cookbooks that are photographed so beautifully have recipes that are impossible to follow or replicate. This is not the case in Raji Cuisine. Most Indian cooking is quite labor intensive, requiring numerous steps. Most of Jallepalli's recipes were quite easy. The real test came when I prepared a 4 course meal using the recipes in the book. My guest were quite pleased, and loved the variety in flavors that usually don't detect in average Indian fare. Since it is sometimes difficult to decide what wine should go with intensely spiced food, I appreciated the wine suggestions for each of the main courses.
I thought this would be the best cookbook ever - Indian spices with elegant French fare. Well, I've made three things from this book and all were pretty bland. If you already have basic cooking skills, you'd be better served by buying an Indian cookbook and applying that philosophy to cooking to meats and vegetables.
This is a yummy book. My kids adore the Tomatoes stuffed with Potato Korma. All of the recipes I've tried have been beautiful and delicious. If you have difficulty finding black cumin seeds, you can get them online at Penzey's. They call them Kala Jeera.
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