1.
PREF
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CE
I would like to thank Greg Leichtman and Jamille Hetke at The University
of Michigan who took the trouble to correct my LT
a
EXerrors.
By the way, I would prefer recipe contributions in electronic form.
Bon Appetit.
1.2 Sanjiv Singh
The problem with the cooks I grew up with, like my mother for instance,
is that they never wrote any of their craft down. So here I am looking for
ways to cook the wonderful things I have been downing in large quantities
and all these people can tell me is \Well, you add a `little' of this and wait
'til `that' happens and then serve." Having not had most of the experience
rsthand, I have had to blunder through many \adventures" with the meals
I have cooked for the rst couple of times.
Through my e orts to write down some means of replicating what I
would undoubtedly forget, this collection of recipes has come together as
a collection of concoctions, hopefully exotic enough that cannot be found
together elsewhere. Credit goes to Sriram for getting me started on this
indeed most of the recipes listed here came via him.
At this writing, the recipes are disproportionally Indian. The reason is
simply that I can nd other recipes in abundance without having to transcribe them. The reality is that most of the Indian recipes assume some
familiarity with Indian spices and more so with cooking in general. They
are not recommended for complete novices. The exceptions to this are the
rst two recipes for chick peas and for cauli ower.
In the latest update, a couple of recipes have been added and the book
has been separated into chapters.
Make sure you brown them onions right.
Sanjiv Singh
Pittsburgh, January 1989
1.3 Acknowledgement
Also this book contains the recipes taught by Mrs. Pawan Datta in her
Indian Cooking class of Fall 1981. This compilation was done by Marc
Meyer (ingvax:marc).
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