Prashad Cooking with Indian Masters (ENGLISH) Hardcover – April 1, 1986

'Prashad, Cooking With Indian Masters' is, in terms of content, invaluable. I have had this book for 20 years and it has given me great insight into the incredible variety of Indian cuisines and helped me prepare many wonderful Indian meals.If, however, you are unfamiliar with Indian cookery, it may be tough going for you. The English--although clearly written for the Indian market--should give you relatively few problems per se. The photos and paper-quality, too, are very 1970s. Those superficial quibbles aside, though, this is an excellent and inspiring resource.However, in these days of (overly?) explicit recipes and hand-holding cookbook writing, it might not give sufficient detail. This book is not of the calibre of one of Madhur Jaffrey's or Julie Sahni's books, but if you want to venture out of the nursery and already know something about Indian cookery, it is a very worthwhile book indeed.3/11/17:I had to recently replace my treasured copy of Prashad... because it was just getting too tatty with so much use. I got a new, updated copy. Many of my original caveats remain, however the physical quality of the paper, the printing, even (to some degree the B&W photos) were far better than my old copy, and a few things had been edited or improved. It's still a great resource, though with all the Indian cookery videos on YouTube, there are many more choices than there were in the late 1980s.

I bought my first copy in India in the late 1980s and have run through at least 5 copies since then. I have given it as a gift to the many people who have tried the food from this book and loved the food. I just ordered another copy as it really is the best cook book for Indian food out there. The caveat is that the recipes are complex and the formatting far from intuitive, the recipes being divided by either cooking style or region. This takes a little browsing, but well worth the effort.

I bought this for my husband since he wanted to try his hand on cooking and he would never try a recipe from anyone less than the best chef.The book has a very good approach to teach a newbie about Indian cooking terms. Though the pages keep falling out due to low quality binding.

Usha's pickles...some take a bit of determination to decipher, but every one that I"ve made has been a great addition to our meals. Many recipes work well as accompaniments for non-Indian food as well. This book is a great resource. Thanks, Usha!

Amazing cookbook giving recipes from different regions of India. However, it is not for an average cook. Many of these recipes are not detailed enough. You got to have some experience with cooking Indian food. Pictures in the book do more harm than being useful. Paper quality and print could have been better.

I'm a young aspiring cook and this book is great! The author did a great job of writing critical steps in each recipe and is straight to the point. This is a very good book for the basics, and as the author mentions, should be leveraged for creativity not only duplicating recipes.

Firstly i found the paper of poor quality, the pictures were not clear so the true color was not showing and lastly i was looking for Rumali Roti recipie which was missing in the indian bread section. Overall the recepies are good. I wish the author could send me a hands on instruction on rumali roti.The price could be raised but definately the above mentioned improvement should be implemented.Thanks,Narindra

Amazing recipes that you might not find anywhere else. A chef recommended it, I am sure I will treasure it for life.