Book Description
For this companion volume to the award-winning
Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors.
Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent.
Customer Reviews:
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent.......2007-09-10
A beautiful book that can be a coffee table book, cookbook, and an adventurous travel read. It has gorgeous colorful pictures with short vignettes about the recipes and people of India. It will transport you to a different world and the cooks will not be disappointed with the unique recipes.
Finally tried some of the recipes - all turned out great!.......2007-09-04
I've had this book for about three months, and have flipped through it many times, but this weekend I finally bought the staple ingredients that many of the recipes needed, and tried out three of them. They all turned out delicious! Don't be put off by strange ingredients, they were all very cheap, and easy to cook with.
Book of travels not recipes.......2007-01-29
The pictures and stories of the travels through the region are fabulous, but if you are looking for good instrutctions and pictures of the recipes, this is not the cookbook you are looking for.
Excellenet!.......2007-01-24
I just got this book yesterday and I'm already planning my week's meals based on the recipes! :)
I've made Andhra Style Scrambled Eggs so far and they are DELICIOUS, especially served with plain basmati rice, ghee and pickle.
All the recipes in here sound very interesting. The dal recipes(tok dal and mountain dal) look like they'll turn out great.
Being an Indian, I can certify this book contains authentic recipes that people cook and eat everyday at their homes in India. This is what makes this cookbook different from the other so called Indian cookbooks....the other books just offer a westernized Indian selection while this book focuses on home cooking that is prevalent in India.
The previous reviewer perhaps eats Indian only at restaurants where everything is over spiced and the delicate flavor is lost. I just came back from visiting India and I saw that very less spices and masalas are used in rural Indian homes.
I LOVE this book and will always refer to it when I'm in the mood for some different Indian food...although I cook mostly Indian at home, this book offers a lot of different recipes and variations from various local regions....so much so that I'm sure I'll be proficient in Indian cooking in no time!
UPDATE: These are all the recipes I've tried from their book so far
1) Scrambled Eggs (5 stars)
2) Cachoombar (3 stars)
3) Cauliflower Dum (3 stars)
4) Tamarind Pulao (3 stars)
5) Bangla Dal with a hit of lime (4 stars)
6) Tilapia Green Fish Curry (5 stars)
7) Karnataka Chana (2 stars)
8) Hot Cucumber Salad (2 stars)
9) Fish Bolle Curry (3 stars)
10) Chappatis (3 stars)
11) Prawn White Curry (4 stars)
12) Eggs with curry leaves (4 stars)
a few nitpicks.......2007-01-07
I agree that this is a great 'coffee table' type book and that the authors have done some immaculate research into some of the lesser well known cuisines of the subcontinent and have lovely pictures to document their travels. What I didn't care for are the 'Westernizing' of the names of the dishes. For example, Gulab Jamun (which is a pretty well-known dessert to most Indian food fans)becomes something like Cottage cheese soaked in syrup. As an Indian, I also found a lot of the dishes very underspiced. I know that with Indian food, it really is a matter of taste, but I often found myself adding up to 3times the amount of spices called for in a recipe. Because it's so bulky, I often find myself turning to my other Indian cookbooks which are easier to keep near me as I cook in the kitchen.
Book Description
Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts.
Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.
Customer Reviews:
Great receipes.......2007-08-16
This cookbook comes the closest to the real recipes that I have tasted, except they love to use oregano and lots of green pepper which should be ignored. Red peppers should be substituted and cumin is the favorite spice of the cubans. Once the recipes are doctored the food is outstanding. My favorites are vaca frita, oxtails, black beans (remember, do not use the oregano or the green pepper), the garbanzo bean dish with chorizo. Also remember that the type of chorizo you use will influence the dish and their are several different kinds. The Colombian type is excellent or I would stick to Goya's brand. The Colorado Bean Soup is awesome, especially if you puree it - though it is labor intensive. Remember that many of these recipes can be cooked in a pressure cooker, which is how many real cuban households make these meat dishes quickly and they come out the most tender. It would have been great if they included that method in this book but you can guesstamate the times. This works particularly well with the oxtails. You must remember also that each cuban family makes the dishes their way, so that is why you have to adjust the ingredients.
Disappointed Cuban.......2007-08-15
Just as my review for "Cuban Chicks Can Cook" this book has a whole was also a let down.
Wonderful Cookbook .......2007-07-20
This is truly a wonderful cookbook. Having never really experienced the Cuban cuisine, I was very excited when the book arrived. My wife and I have made four of the recipes: Sandwich Cubano, Picadillo (Cuban Beef Hash), Tambor de Picadillo (Beef Hash and Mashed Potatoes) and Congri Oriental (Red Beans and Rice) and the results were absolutely incredible.
Great Recipes.......2007-07-17
Being of P.Rican descent our cuisine is similar to that of Cuba. I purchased the book a few years ago and loved the recipes. I also purchased another copy recently for my son for Father's Day. If you're familar with cuban food, you'll probably make a few adjustments to some of the recipes. But all in all the recipes are very good. As far as the stories in the book, I do agree with another reviewer. With as much poverty as there is in Cuba, the authors do seem to have a nauseauting effect with all "They Were, and Had." Makes me wonder if these recipes are truly their own or the folks that worked in their home. But if you can get past their "Uppity" stories, I recommend the book. I also recommend: Daisy Cooks!: Latin Flavors That Will Rock Your World
cookbook that tells great stories.......2007-05-15
I love this book and have given it to many friends and family members over the years.
The book is easy to follow, the recipes are excellent and the stories associated with each chapter are interesting.
Customer Reviews:
A little piece of my abuela..........2007-07-26
When my abuela passed in December 2006 we were immediately overwhelmed with distributing her things. I came across an old copy of Cocina Criolla, but gave it to her sister-in-law because, unfortunately my mother nor I were taught Spanish. Coming across the English version has been wonderful. Abuela and I were planning to cook together this year, which I plan to do solo. It brings back fond memories of her and her food. I am happy to carry on that tradition.
Great wedding gift!!.......2007-07-21
I knew that I was finally in my future mother-in-law's good graces when she gave me a copy of this book as a present shortly before my wedding to her son. I had been struggling along with her spanish version of the book, and she knew I was trying to cook in a way that she approved of, so when I got this book I knew that I had finally won the heart of a puerto rican matriarch, and we know how hard that can sometimes be! I have since gone on to master many of the recipes, and my husband says that my cooking rivals that of his mother and grandmother!
Now You Can Cook Exceptional Typical Puerto Rican Food!.......2007-07-12
One of the best authentic Puerto Rican cookbooks out there! It has all the "delicioso" typical island food and explains everything in easy detail. There are translations all throughout the book making it very user friendly. With this book, anyone can definitely cook to impress!
I don't know.......2007-06-26
This is a good book if you have ALLOT of time on your hands. It has allot of traditional recipes using traditional ingredients. There are know short cuts. Most meals here take an hour or longer to create. I highly recommend .Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes
Great.......2007-05-13
I received the book within a few days and was very excited to receive it.. Thanks.
Customer Reviews:
Wow, just like really good restaurant food at home.......2007-09-22
I have been looking for a cookbook or collection of recipies that would give me an authentic restaurant taste. Athough I have enjoyed recipies from Indian homecooking they didn't satisfy my restaurant craving. This book gives easy to follow recipies that yeild excellent results. MMM I've tried most of the recipies out of this book and have been surprised and delighted that they taste just like my favorite restaurant version. My only warnings: Use ghee instead of vegetable oil and note that imperial cups used in the book are different than US cups. If you have been dissapointed by other cookbooks, you will be pleasantly surprised by this one. Try the chicken sagwala yummy could't get enough.
The food wasn't so good.......2007-07-09
It wasn't terrible but it wasn't very good either. These recipes require tweaking, but are good foundations.
Not so great.......2007-07-08
I found this book to be nothing special. There is not magic secret in this book. It is not worth the money.
The best Curry book in the world - ever!.......2007-01-20
We all enjoy a good curry, which is almost impossible to find here in Las Vegas, so making your own is the only way. Friends recommended this book and my wife has made many curries, and they have all been extremely tasty and authentic. The book explains how to make a good curry in a simple and straightforward manner and lets you in on the secret of how all the restaurants produce such good results in the UK.
A little book with a lot of punch.......2007-01-17
Want to cook dishes as served by your favourite Indian restaurant down the road? Ever wondered why your curries didn't match what you bought at the local curry house? Always wondered what their secret was? Then this book is for you.
Kris tells us the secrets behind the most popular indian dishes, as served in commercial indian restaurants. This book does not teach authentic indian home cooking, but rather authentic "western" indian restaurant cooking. (While this has diverged from what is eaten by those in India, it is now regarded as a cuisine in itself). Tips and tricks include making up generic curry sauces and masalas in bulk, freezing them and then using them to prepare a range of different dishes. These tricks are used by commercial restaurants where individual care and attention for each different dish is just not practical.
I liked this book because it delivers exactly what it claims. The curries are indeed like those you will get in many indian restaurants. What I didn't like was the lack of any pictures. Also, if you are in anyway inclined to cook authentic home cooked indian food, this is not the book for you.
4 stars.
Book Description
Finally back in print--the definitive volume on Indian vegetarian cooking. Created by a noted author and lecturer, Lord Krishna's Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy products. All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author's anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries. Hailed by Gourmet as "definitive," and as "a marvelous source for vegetarians" by Bon Appetit, Devi has created the landmark work on the world's most sophisticated vegetarian cuisine. Repackaged and evocatively illustrated, Lord Krishna's Cuisine unlocks the mysteries of the most healthful and delicious recipes of the world.
* Winner of the International Association of Culinary Professionals Cookbook of the Year Award
"Big and beautiful."--Julia Child
"The Taj Mahal of cookbooks." --Chicago Tribune
"Monumental." --Vogue
"The food on Yamuna's table looks great! It's full of life, full of flavor, vibrant and healthy besides." --Deborah Madison, author of Vegetarian Cooking for Everyone
Customer Reviews:
i love this book.......2007-10-06
my parents are indian and i was brought up in the US. i've had some luck cooking my own food, but it ended up always tasting the same. i've loved this book because it has combinations of spices that i would not have though of before, and a lot of vegetable and daal recipes dont require you to have any skill to make them! i've been pretty happy with most of the dishes i've made from this book over the past month or so.
The definitive source for Indian vegetarian cooking.......2007-09-05
I just purchased this volume for my 21-year-old son at his request. This cookbook has been a standby in our household since he was born. My copy is well worn and full of notes like "fantastic," "quick to fix," "just the right degree of spiciness."
You'll need to stock up on three dozen spices, as there are often more spices in the ingredients list than main ingredients. I'm always surprised at the delicious results. I've never been disappointed in any of the recipes in this 800-page treasury of Indian delights.
Excellent Indian Cookbook!.......2007-08-30
`The Art of Indian Vegetarian Cooking' by Yamuna Devi is an awesome Indian cookbook. Yamuna gives you the history behind the recipe, and her style of writing is extremely interesting, it makes you feel you were there while she tasted the meal for the first time, and decided that the recipe should be in her book! She's extremely knowledgable in Indian cooking although Yamuna Devi is by no means Indian. You would never know that from her knowledge of Indian cookery, and certainly not from her name (she has an Indian name because she changed her name).
Most of her recipes are of North Indian cuisine - which for those who don't know it, is totally different from South Indian cuisine. If you like the spicy curries and other dishes like that, you're a fan on South Indian cuisine. That doesn't mean that you won't like these recipes though, as there's an abundance of South Indian cooking and spicy meals in this cookbook too!
For those who prefer a milder version of Indian cooking, I have good news for you too! This book contains mild recipes too. In fact, in Indian cooking you can change the "hotness" or spiciness of a recipe to suit your tastes.
A word of caution : Traditional Indian cooks (my grandmother included) didn't use oil to excess like many recipes in this book. Grandma used more oil back in the day when it was ok to do so, but as time went by, and my mom told her about the dangers of using too much oil in her food, she cut down on her use of oil. But by no means did she EVER use as much oil and ghee (clarified butter) as some of the recipes in this book call for. It's absolutely ridiculous to use huge amounts of oil when cooking, and I wish Yamuna Devi had improved on that aspect of Indian cooking. Deep frying - if it's done ocassionally, would probably be ok, but even Grandma learned to use alternative methods of cooking, and her food was as delicious as ever!
So, my advice is cut down on the amount of oil these recipes call for, bake or grill whenever possible, and deep fry ocassionally if you want to enjoy a recipe that requires deep frying. Apart from that, enjoy this cookbook because I certainly do!
One of the best and most exhaustive books on vegetarian cuisine .......2007-08-21
[Review written Jan 2005]
To put this book in it's proper context within the much larger world of culinary tomes ... Yamuna Devi is to Indian Cuisine what Marcella Hazan is it Classic Italian, and Julia Child is to Americanized classic French.
If you want to own only one book on either Indian or Vegetarian cuisine, this is one of the very best choices available anywhere. It's magnificent.
STRENGTHS:
a) Devi covers her material confidently and expertly, in both breadth and depth, and has won her share of prestigous awards in the process.
b) Devi also includes helpful chapters in the back on things like "A-Z General Info on Ingredients" {no photos, granted, but they're well written}, and a "Glossary of Hindi Culinary Terms" {which include definitions and pronunciation guides}. Good stuff.
c) Plenty of excellent instructional detail - including exhaustive and highly educational headnotes. She goes out of her way to mentor the reader, and I appreciate that beyond words.
NITS:
1) Most importantly, this is a VEGETARIAN tome. Indian cuisine is perhaps the most wonderful, varied, robust, and culinarily sensual of all the cuisines in the world when it comes to vegetarianism ... but meat & seafood curries are also culinary joys not to be overlooked, and omitting them leaves an echoing void that partially undermines the ability of this book to serve as a 'all-in-one' source on Indian Cuisine in general. If you're an omnivore like me, you'll need to supplement this book with at least 2 other books on Indian Cuisine - Northern (for sultry slow-simmered meat curries) and Southern (for hot and spicy fruit, coconut & yogurt themed seafood curries). I should clarify, for the benefit of vegeterian readers, that the authoress's particular brand of vegetarianism is "Vedic" ... grossly oversimplified, that means no meat, poultry, eggs, seafood, onions, shallots, garlic, leeks, mushrooms or vinegar, which is a step further than most vegetarians are used to. Not a complaint - just a factoid for the reader's consideration. Personally, I love onions, and I'd be hard pressed to give them up in a good curry base.
2) No photos, and illustrations are somewhat sparse and are all hand drawn. Such things are an optional luxury anyway, so that's not really a major nit.
3) {deleted}
4) If I recall correctly (and I admit it's been a while since I last read it heavily rather than merely raiding it for the occasional recipe or three), the authoress roams freely between northern and southern indian, without really making an attempt to clearly segregate them by style (which makes it a little harder to search for dishes based on region). Minor nit.
5) I dont mind mixing a little philosophy and religion into discussions about food, but the authoress (who's a Krishna devotee) tends to ramble a bit at times. Anyway, that's a minor nit, and does not detract too much from the culinary majesty of this offering - it's just an observation.
CONCLUSION: This is a magnificent tome, and even though I listed a plethora of relatively minor nits, they're not enough to prevent me from giving this a an enthusiastic endorsement. It's one of the best, and most exhaustive, books on vegetarian cuisine to be found anywhere in the English language.
Indian Food Galore! Indian Culinary Arts & Secrets - Revealed!.......2007-05-19
The author is amazing! She has spent much of her life mastering the art and science of the Indian Culinary Arts and now is sharing it with the world - her work, passion, and determination is simply admirable! Her inventions and adaptations are strictly vegetarian and Saathwic. The recipes are well laid out and detailed information is given about each of the 500+ recipes. Of course you'll have to thumb through and narrow down on your most favorite recipes to experiment with.. having done that you will find your taste buds mesmerized and your guests impressed with a mild streak of envy :-) "People pleasers", this is your book! The only requisite is that you must really enjoy Indian food and have the time and patience with experimenting. The reward is simply a lifetime of reliable recipes to reference without having to think about them again or hunting for them in mediocre cook books, and online. ...
The recipes in themselves inspires and tickles the chef in us all..
Another good investment! I'm grinning!
Book Description
This Book is a celebration of the best in Indian cooking.It is the Author's intention to introduce the foods of India through the culinary genius of some of the finest Chefs in the country. It is no secret that Indian Cuisine is "in" and the time ripe to introduce the "Grand Ol'Men" and the "Whiz Kids" of the Indian kitchen:the present day Chefs,who are inventive and daring-ready to try out anything new and different.The result is a wonderful collection of recipes-old and new-from their respective repertories. The fact that this Book has gone into eighteen reprints within a short span of thirteen years speaks highly of the Quality and Popularity of the Book.
Customer Reviews:
low quality printing job.......2007-04-20
Good content - but production values are cheap. Stinky ink on low quality paper - looks like bound photocopies. Plates are higher quality. Disappointing for the price.
Classical Indian cuisine.......2006-09-25
I have been cooking with this book since it was published more than a dozen years ago. If there is 'classical Indian cuisine' - this book captures it. The recipes are authentic in the results they produce and are easy to follow. This book is a must for anyone who professes to know how to cook Indian food whether they are a novice or an expert. It should be noted that these are restaurant recipes coming from food professionals. You will not be asked to open a jar of this or that. But neither are you ever required to find exotic ingredients - and that is the beauty of this book. No other book compares.
Absolutely the best.......2004-04-18
I bought this book when a friend of mine (no mean cook himself) advised me to try it. Every recipe that I have tried works beautifully. This is one book anyone looking to make Indian food MUST have. Our gastronomical experience took a whole new direction with this work of art.
I like the format where each process is explained in a lucid manner. Nothing is difficult when you have this in the kitchen.
To gather recipies from all over India is extremely difficult by itself, to do it in one book is a hard one to beat.
I have loved every moment of owning this book.
Prashad-Cooking with Indian Masters.......2003-09-26
This is a book on Indian cooking, on which you can completely rely upon. The beauty of this book is that recipes come out accurately if you simply follow the instructions. I have tried many recipes from this book and now I have a lot of confidence on Indian cooking!
The best Indian cookbook.......2001-11-29
I purchased this book on a trip to India several years ago on the advice of friends. I have tried many of the recipes in the book and all have been great successes. It is the finest Indian cookbook in my collection. If you have only one Indian cookbook, this is the one to own.
Customer Reviews:
Culinary Excellence That is Truly Authentic .......2007-01-10
Great recipes...I orignally bought a copy of this book in 1994 and have tried virtually every recipe in the book. I subsequently purchased a copy in 2006 as a gift for a family member. I asked my family to consider a new tradition in 2006; replacing the standard Christmas dinner with a "Native Harvest" the outcome was brilliant. Consequently my entire family agreed to embrace this concept and pass it along to the children. We found inspiration in the recipes from this truly amazing cook book and an opportunity to honor our ancesters and Native American culture as a whole.
some good food.......2006-11-10
i loved the book it gives you many different ideas to make things out of the ordinary
Easy Recipes, Beautiful Photographs.......2002-01-05
This is a "must have" cookbook if you'd like to prepare authentic Native American food. The ingredients are easy to find in any well stocked grocery store, and the recipes are not difficult. No "weird" ethnic foods here- just good meals made with what's available. The historical background for the foods of different tribes is an interesting read. The photographs and drawings are absolutely beautiful- those alone are good reasons to purchase this book!
BEST American cookbook yet!.......1999-08-02
The photography is unbelievable and the recipes work! The book gives us a palatable way to enjoy the true native american way of cooking. I would highly reccomend this book to everyone that loves to experience the enjoyment of cooking new recepies and the even greater enjoyment of eating what they have re-created. A great book for all ages and ethnic backrounds. Good food and lots of it!
A great marriage of Native American history and recipes........1998-12-03
The explanations of the ceremonies when certain dishes were prepared and eaten gave insights into how Native Americans lived and celebrated life. I was surprised how much history was involved in the dishes I grew up eating and had assumed were of early American or European origin. History books never mention that our early indigenous people were gourmands.
Average customer rating:
- Three Guys from Miami Cook Cuban
- Three Guys from Miami Cook Cuban
- Great recipes, not so great banter
- Three Guys from Miami Cook Cuban
- A must have for Cuban cooking
|
Three Guys from Miami Cook Cuban
Glenn M. Lindgren ,
Raul Musibay , and
Jorge Castillo
Manufacturer: Gibbs Smith, Publisher
ProductGroup: Book
Binding: Hardcover
 General
| Cooking, Food & Wine
| Subjects
| Books
Caribbean & West Indian
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
General
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
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ASIN: 158685433X |
Book Description
If you are one of the more that two million people who have visited the web site at iCuban.com: The Internet Cuban, you already know who these Three Guys are. If you are one of the more than six billion people alive today who have not, a little explanation is in order. They are Three Guys From MiamiTM who share a passion for good food, good conversation, and a great party. Are you are new to Cuban cuisine? If so, then you are about to enter an exciting world of flavor. Cuban cooking combines the tastes of Spain with the tropical flavors of the Caribbean. Throw in some New World spices and ingredients and a strong African influence and you have the essence of Cuban cookery. These recipes also reflect ingredients and methods that were refined by Cuban exiles after they came to the United States. Here they found an abundance of foods that were either very scarce or completely unavailable in Castro's Cuba. Fish and seafood are two examples of foods that were only rarely enjoyed in Cuba after 1959. It was also impossible to get real olive oil-an ingredient that gives so many Cuban dishes a distinctive Latin flavor. Exile in the U.S. also exposed Cubans to ingredients they never saw in Havana. Salmon is very popular with Miami Cubans, for example, but unheard of in Cuba. Wherever possible the Three Guys have made these dishes simple to prepare. You don't need to be a professional chef to create any of the recipes in this book. Best of all, you don't need to be Cuban to cook and enjoy them. If a Swedish guy from Minnesota can cook Cuban food (and he does it very well), you can too! They have madge several appearances on the Food Network. Glenn Lindgren first came to Miami in 1984 and fell in love with the city, the people, and the Cuban culture. A freelance writer by profession, Glenn documents the antics of the Three Guys From Miami in books and on the Internet. When not in Miami, Glenn and his wife live in Minnesota with their son and two daughters. Raul Musibay, born in Cayo la Rosa, near Bauta, in the province of Havana, spent one winter in New Jersey but has been a full-time Miami resident ever since. He is the manager of the Red Bird Amoco station there. He and his wife have two married children. Jorge Castillo was born and raised in Cayo la Rosa, Havana. He came to the United States via the Mariel Boatlift in 1980, then left Miami after three months to live in Iowa, where he became a respiratory therapist. Now the regional sales manager for a major medical products company, he makes his home in Miami's West Dade with his wife and two daughters.
Customer Reviews:
Three Guys from Miami Cook Cuban.......2007-09-22
Another great book I gave as a present and ended up buying a copy for me. Great recepies, great pictures, put together very well. Just love it. Great book for my cook book library!
Three Guys from Miami Cook Cuban.......2007-09-21
Three Guys from Miami Cook Cuban I am married to a Cuban and have lived in Miami; my mother cooked in the latin way. This book is very authentic while making the recipes very easy. I would recommend this to everyone.
Great recipes, not so great banter.......2007-06-08
It's odd. I object not at all to cookbooks that are infused with the author's personal stories and flair. But this one, I'd rather just have the recipes. The recipes are remarkably good, mostly quite simple to prepare, and well-written. I use them all the time.
I just pretend that the hokey over-the-top bonhomie of the authors isn't there. Mind you, this is only because I think in person, I wouldn't like them very much. But I like their food a lot, so I just focus on that.
Three Guys from Miami Cook Cuban.......2007-05-17
Being of cuban desent and growing up next to my grandmothers kitchen I can say that this book is an excellent guide to true cuban cusine. I especially liked some of the different version that were put into the book on different dishes. Well worth the money.
A must have for Cuban cooking.......2007-03-31
This is a great book for Cuban cooking. It is also great for other (non-Mexican) South American recipes. Having lived in another South American country, I see many recipes that are familiar. I HIGHLY recommend this book to all who love to cook or eat Cuban food. You will not be disappointed!
Book Description
Featuring over two hundred Indian-inspired recipes adapted for Western cooks, Ismail Merchant's Passionate Meals takes readers on an unforgettable culinary journey. From refreshing and delicious appetizers like Cucumber Raita and spicy vegetable fritters to meat, poultry, and seafood entrees that show the author at his most creative, these tempting recipes also lend exciting new dimensions to American staples like veal, turkey, and even hamburgers.
Including an irresistible selection of breads, pickles, chutneys, and sweets which, in accordance with Indian tradition, the author shares as a gesture of good will and friendship, Ismail Merchant's Passionate Meals is ideal for casual cooking as well as large-scale entertaining. Structured like the courses of a great meal, this inventive cookbook celebrates the art of Indian cuisine in all its uniqueness and delicacy of flavor. Written in Merchant's witty and distinctive voice, and liberally spiced with personal anecdotes and reflections on Indian customs, it is an exotic feast for the senses certain to whet the appetites of chefs and diners alike.
Customer Reviews:
I'm a passionate convert.......2004-08-20
My husband and I "discovered" Indian food on our honeymoon nine years ago in, of all places, Seattle (on our way to Alaska). It was fabulous, of course. When we returned home we had a strong desire to replicate those meals. We live in New Mexico, now, and at the time lived in West Texas. I probably don't really need to describe the paucity of restaurants that would satisfy our needs. So, we went cookbook looking.
We found this absolute treasure. We have made numerous dishes from this cookbook and loved them all. We have an absolute favorite. Dhaniya Murgh (Coriander Chicken) gets made in this house so much we both could do it without the instructions (and the instructions are complex). It's the dish we make in huge quantities and freeze. It's the dish we serve company.
The cookbook tells you about Indian cooking and how to mix what with what. There are sections on lentils, on chicken, on meat. You even get a recipe for making the strange cheeses and the wonderful raita that are served alongside the meals.
It's one of those cookbooks where you drool reading the recipes even if there's no picture right there (all pics are in the center).
One thing: the guy's pretty proud of all the people he knows. He's a name dropper. Funny thing, maybe because I'm only 31, but I know NONE of those people. Never heard of them. Oh well, the man can cook AND he can teach you how, too.
My husband now experiments based on what he's learned from this book.
Want some adventure in your cooking? Looking for Indian food that doesn't call for Cream of Chicken soup? This is the book!
Passionate Author, Mediocre Recipes.......2004-01-22
I've had this book for a few years now, and I'm finally ready to give up on it. The only problem with this book is that none of the food I've made from it is good. I have to twist arms to use up leftovers.
I'm really sorry to say this because I absolutely love Indian food and of all my Indian cookbooks, this one has the easiest, quickest recipes with commonly found ingredients. Merchant doesn't send you on a hunt for fresh curry leaves, for instance. And nothing I've made from this book took much work. The dishes fall into place effortlessly.
Perhaps I've tried exactly the wrong recipes, but looking back through the book, I see page after page of notes to myself not to repeat this dish or that one. I agree with the reviewer who comments that Merchant overuses Dijon mustard. It just tastes out of place.
For simple recipes suitable to a home cook, I'd suggest Madhur Jaffrey's Indian Cooking. Like this one, it has no hard-to-obtain fresh ingredients and it has no complicated processes to follow. The results from her books are more reliable.
I'll remain a die-hard fan of Merchant himself and of his movies.
For enthusiasts of ethnic and regional cuisines.......2001-04-25
Ismail Merchant's Passionate Meals is a compendium of more than two hundred Indian-inspired recipes adapted for the Western kitchen. From Bambai Bhajya (Bombay Vegetable Fritters), Besan Walla Chana (Black Chick-Peas with Gram Flower Sauce), and Murgh Masala (Spicy Chicken Curry), to Bhuna Gosht (Pan-Roasted Lamb), Machli Dam Masala (Cod in Tomato and Basil Sauce), and Nimbu ka Achar (Sour Lemon Pickle), Ismail Merchant's Passionate Meals offers a mouth-watering, appetite satisfying spectrum of dishes to enhance any meal. Highly recommended for enthusiasts of ethnic and regional cuisines, Ismail Merchant's Passionate Meals treats the reader to Merchant's engaging personal anecdotes and reflections on Indian customs.
Truly lives up to its provocative title.......2001-03-03
Ismail Merchant's Passionate Meals: The New Indian Cuisine For Fearless Cooks And Adventurous Eaters truly lives up to its provocative title! From A Better Gin and Tonic, Taza Kumbhi ka Shorba (Fresh Mushroom Soup), and Nimbu Masoor Dal (Lemon Lentils), to Tamatar Gosht (Tomato Lamb Curry), Sarson-walla Jhingha (Mustard Shrimp), and Naaspati ka Murabba (Stewed Spiced Pears), this compendium of delicious, memorable, dishes are adapted for Western cooks and will prove irresistible for gourmet dining and liven up any family meal.
Great recipes, seems geared towards entertaining.......2000-08-15
I love many of the recipes in this book, and I have not had any real trouble with any of the ones I've tried. That having been said, I wish more of the recipes were geared towards 2-4 people, instead of 6, or, in many cases, 10-12. I also agree with the reviewer who commented on the fat content of many recipes, but I have found that it's not too hard to cut down on butter or oil most of the time. All in all, I think it's a pretty good book, and it's made me an Indian food ADDICT!
Book Description
Throughout five centuries, Puerto Rico has developed an internationally renowned cuisine, which incorporates Caribbean ingredients and a long tradition of culinary culture. In this book, the profiles and recipes of nine great chefs demonstrate human and professional aspects of their careers, and how by their efforts-and that of many of their colleagues-Puerto Rico has turned into the gastronomic capital of the Caribbean.
Customer Reviews:
Five Star Dining.......2007-02-13
As an avid reader of Puerto Rican cookbooks, I am always on the look out for an interesting new title. This cookbook, is beautifully photographed and has wonderful stories about the chefs. The recipes are really interesting and have ingredients that I would not normally have seen in my mom's kitchen, look at the pasteles recipe and you will see what I mean. Can't wait to show off our new recipes at a dinner party.
Nice Coffee Table Book.......2006-10-24
This is a beautiful book, with lots of nice pictures and plenty of narrative about Puerto Rico. The recipes are from San Juan's star chefs and showcase their fusion cuisine. This is not a book of recipes of typical Puerto Rican cuisine--in fact, the number of recipes is pretty low.
unique cuisiine.......2006-08-30
I love this book. It is about time that people open their eyes and palates to such a tasty cuisine especially that the United States has been involved with the gorgeous island of Puerto Rico since 1898. It is like no other Latin cuisine.
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