Welcome | Simple is Tasty | Blog

The ebook

This blog is associated with the ebook, A Short Course in Culinary Experiments: Vegetarian Indian Cuisine for Innovative Non-Experts  Presently, this ebook is available in the Amazon Kindle store. Please click on the book cover below, to reach the Amazon Kindle store.

Book Cover

Book Cover

If you have any one of the Amazon Kindle devices, you might already be well familiar with the way to get this ebook.  Kindle Reader is also available for iOS, Blackberry, Window, and Android devices as Apps for mobile devices (tablets and smartphones).  For those to prefer to read the ebook or a laptop or desktop computer, Kindle Reader is available for both Mac and Windows operating systems.  You can find the appropriate Kindle Reader, suitable for your device, from the following link: eBook Readers.

Should you bother?

What is so different about, A Short Course in Culinary Experiments? If you go to a bookstore or library, you will find numerous books on various cuisines.  There are plenty of websites devoted to cooking and/or various types of cuisines.  There are television shows about cooking and some of the chefs that appear on TV have celebrity status, with huge following on social media.  Thus, there is an overabundance of cookbooks, TV chefs, and information on cuisine.  Then, why should you bother about another cookbook and A Short Course in Culinary Experiments, in particular? 

In most cookbooks, the author (or authors) would have developed many recipes – some from traditional sources, some new – and described in detail how you could replicate them in your kitchen.  Some authors go to the trouble of even explaining which brand of ingredient you should buy.  The implication here is that the taste that the author aiming for in a particular preparation is depended on the brand of an ingredient.  This is well and good for those who are not very creative; all you have to do is faithfully follow the instructions given in the book.  At the end of the cooking process, you will have the dish that is described in the book.  In my view, this cooking process is only slightly better than following instructions to heat the pre-packaged frozen food, in the microwave oven.  When I see such books, I feel that they may as well come with removable sticker on the back, proclaiming, “Creativity Not Required.”  You will not be surprised to learn that there is even a vegetarian cookbook in the “Dummies” series. 

For A Short Course in Culinary Experiments, the above sticker or series is not suitable.  Here, the appropriate sticker will be, “Creativity Required” or, “Creativity Highly Encouraged.” For each recipe in the book, details are provided so that you will be able to replicate that process in your kitchen.  You should not stop there.  You should tweak and experiment on the original cooking process by changing ingredients, add or delete things from the original list of ingredients, or the cooking sequence.  Consider that the first attempt of your cooking, for a particular dish, as a template for your subsequent experiments.  If you have never tried Indian cuisine before, and you are familiar with another culinary tradition, you are immediately at a great advantage.  You can combine the Indian cuisine with the things that you already know from your tradition, and the fusion might be better than either of the individual culinary traditions.  This is what I meant when said, “Creativity Highly Encouraged.”  For most of the preparation described in the book, I have suggested “variations” and “experiments.”  No doubt, you will definitely come up with your own “varations” and “experiments.”  And if you report your experiments through this blog, other cooking enthusiasts will benefit, the world over.  This is also the best way to learn something new, i.e., by way of experimentation and on your own.  If these outlines pan out, by the time you reach the end of A Short Course in Culinary Experiments, you must become a better cook than your humble author, for the preparation of Indian vegetarian dishes.

About this blog

Some of the categories that you see at the top of the page correspond to the names of chapters in the ebook.  Clicking on the links will lead you to posts under each category.  Here you can read and comment on posts.  If you would like to write a blog post, please register with a user-name and your email address.

Registration & writing a post

After you register, you will receive an email with a password.  Sometimes this email might end up in your “spam” folder.  Therefore, check the spam folder, in case the email from the WordPress in not there in your “inbox”.  Usually, the password supplied by WordPress is a random nonsensical phrase/number (do not worry; you have to use this password only once). Login with your username and the supplied password. When you login, you will see a “Dashboard” with the message on top, “Sorry, but you do not have the correct permissions to activate the Responsive Add Ons plugin. Contact the administrator of this site for help on getting the plugin activated.”  Next, you will see, “Dismiss this notice.” Click on this notice.  If this notice ever appear again, you can dismiss that also.

In the next panel, you will see, “Notice: You’re using the auto-generated password for your account. Would you like to change it to something easier to remember?” Click on the “Yes” link. At the bottom of the of the page, you can change the password to something that you can easily remember. Please remember to click on the “Update Profile” button, before leaving the page.

Normally when you login in, you will see your username and under that, you will see two links, labeled “Dashboard” and “Profile”.  You will be able to make posting on this blog from the “Dashboard.”  Under the tag, “Posts” you will see two options.  Click on the “Add new” link and you are now ready to share your culinary experiments, discoveries and thoughts with the rest of the world.  

Happy cooking, happy experimenting, and happy blogging!

 

 

 

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Posted in Ramblings, Uncategorized
3 comments on “Welcome | Simple is Tasty | Blog
  1. Murali says:

    Thanks LaurenJ. This blog is relatively new (only a few weeks old). There was also a problem with Google indexing for a little while. That has been sorted out and hopefully this will go up in ranking.

  2. Kelly Williams says:

    This book has greatly simplified the world of Indian cooking.

    • Murali says:

      Thank you Kelly, for your endorsement. Perhaps you might have stepped into the world of culinary experiments on Indian foods. If so, please consider to report those experiments on this blog.

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