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Making a curry, pilau, or biriani is a sensuous and creative process that is presented simply and clearly, but in authentic detail in 53 recipes. Soups, meats, sea foods, and rice dishes are described, while most of the book is devoted to vegetarian preparptions so widely used in India. You should become aware of the feel and scent of the fresh vegetables, meats, and grains as you handle, wash or slice them. In preparing the dish, be a part of the process rather than oriented toward the finish. A series of delightful aromas will arise from your pan as you prepare the meal. 'Golden' in the title refers to the colour of turmeric root used so often in the book. Curry and pilau recipes should not be considered immutable. As one gains experience with Indian dishes, spice proportions should be altered, and extra spices added to achieve new effects, the vegetables and meats should be exchanged. Most dishes have an initial sauté, followed by stewing or braising, both being necessary for the combination of oil extract, and then water extract to develop and blend the host of individual flavours. The result of the process is always a blend. Trained by traditional family cooks, the authors have made a lifetime of preparing dishes of India. Along the way Brier Tyler received cookery instruction from a number of friends from India, and has developed his own approach to writing about the recipies. He is a retired university professor of fishery oceanography living on Salt Spring Island. Natalie Moir is a biochemist who later became a scientific writer and editor. She has cultivated her interest in Indian cuisine from her experiences with a delightful group of people who understand and enjoy the art. See also:
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