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
This text offers the student a firm grounding in normal anatomy and physiology from an ultrasound perspective. After covering anatomy and physiology in the first half of each chapter, it then presents a wealth of ultrasound images to increase the reader's comfort with normal anatomy as it appears during scanning. Most images are accompanied by labeled drawings with detailed legends that explain what the reader is supposed to notice on the ultrasound scans. Instructor resources are available; please contact your Elsevier sales representative for details.
Customer Reviews:
Great book!.......2006-05-26
This book is an awesome resourse for someone who is just begining to learn ultrasound and need an overview of how the normal structures look like. It is very simple, consize, and easy to understand. IMHO the best feature this book has is the drawing of the visualized structures clearly marked, conveniently located right next to the actual sonographic image for comparison.
The Right Order: Normal Anatomy First.......2005-09-19
I believe a sound foundation in normal anatomy and physiology is the best course of study for the begininning sonography student. The textbook is clear, thorough and concise, and as a student who will be graduating next month, I highly recommend this book. I didn't find it until recently; I wish I had learned of this book earlier in my studies. Information on pathology would have been easier to absorb with a better foundation initially.
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.
Amazon.com
Crescent Dragonwagon shares a wealth of recipes and memories with humor and intelligence in her extraordinary Passionate Vegetarian. She promises that "here you will be well fed, well loved, well tended to, satisfied," and 1,000-plus recipes later, that's exactly what's delivered.
For 18 years Dragonwagon owned and ran a country inn, where she fed glorious food to everyone including vegetarians, diabetics, the lactose intolerant, and people with food allergies. But the real draw here is that this is vegetarian cooking for everyday living. Ingredient lists are always reasonable and understandable; you won't have to search high and low for something esoteric that'll make or break a recipe. This is comfort food that's easy to prepare, and that deprives you of nothing. If you're not a full-time vegetarian, this is the biggest book of potential starters and side dishes you'll ever see.
Dragonwagon's "swoon-worthy, knock-your-socks-off, delicious food" includes hors d'oeuvres; salads; soups; stews; layered dishes; dishes that star grains, beans, or soy; recipes for every vegetable imaginable; burgers and patties; quick dishes; and desserts. From the simple Melissa's Spinach Casserole and Susie Pryor's beautifully impressive "Perfectly Delicious" Stuffed Acorn Squash to the vibrant Stir-Fry of Asparagus with Black Bean-Ginger Sauce and Mr. Panseer's North-Indian-Style Spinach, Dragonwagon offers flavors and cooking techniques from all over the world--everything from old favorites to new twists. With notes on "cooking, eating, loving and living fearlessly," there's a lot to learn here, and it's not just about vegetables. --Leora Y. Bloom
Book Description
Introducing a new voice in vegetarian cooking. Packed with 1,000 recipes that are seductive, sexy, and utterly delicious, Passionate Vegetarian covers all the bases of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions & Olives) to the American South (Black-Eyed Pea Ragovt). You'll find lush lasagnas; plump pierogies; bountiful burgers, beans, and breads; pleasing pasta and pies. You'll spoon up soups and stews, and delight in desserts from simple to swoonworthy.
Written by longtime vegetarian Crescent Dragonwagon, author of Dairy Hollow House Soup & Bread Cookbook, Passionate Vegetarian employs innovative methods (try "Ri-sort-ofs," in which risotto technique is used to create splendid, richly flavored grain dishes built around not just rice but also barley, buckwheat, spelt, and even toasted oats with an array of seasonings) and introduces lesser-known ingredients (get to know and love not just tofu and tempeh but a whole new generation of soyfoods, as well as "Quick Fixes" like instant bean flakes). Opinionated, passionate, and deeply personal, Ms. Dragonwagon's tantalizing headnotes will have readers rushing to the kitchen to start cooking. (Can her over-the-top Garlic Spaghetti really be that good? It is.)
Whether you're a committed vegetarian, a dedicated vegan (most recipes offer low-fat and vegan options), or a food-loving omnivore in search of something new and wonderful, this is not just vegetarian cooking--but cooking, period--at its most creative, inspiring, and exuberant.
Customer Reviews:
How can you not buy a book by someone named Crescent Dragonwagon?.......2007-08-24
We bought this on a recommendation about 8 months ago, and we don't regret it. The book is well organized, the instructions are thoughtfully written, the recipes we've tried thus far have been superb, and we've found this cookbook gets far more use than the others on the shelf in our house.
For Anyone Who Likes to Eat.......2007-07-23
This cookbook is my all time favorite of all the many vegetarian cookbooks I have used throughout 14 years of cooking. It is very large but is both cohesive and easily accessible. Her writing too is very clear with an informal style to the stories preceding most recipes that is comfortable and compelling to read (like a conversation among friends). The recipes are delicious and really demonstrate the range of possibilities in homestyle vegetarian cooking. There are recipes made with tofu, seitan, and tempeh (as well as none of the above) and does it all in new and innovative ways that taste great and can't be found in other cookbooks (her angel biscuits are incredible). I think this is key as many cookbooks repeat each other. This one is very original. Having read all her stories and tried several recipes (once I tried a few, I was hooked), I feel as if I have sat down before to have a meal with her in the inn she ran with her late husband. Also, though this is called The Passionate Vegetarian, many of the recipes include easy vegan variations and all recipes include ingredients that are easy to find if not already on hand.
Amazingly beautiful cookbook!.......2007-06-02
Ok, i own a zillion vegetarian/vegan cookbooks, and i have a feeling i won't be using so many of them much after skimming through this cookbook!
An amazing collection of incredible recipes, wonderfully written (you'll want to sit down and actually read it-even though it's over 1000 pages!) by someone who obviously IS passionate about cooking.
I really like that the author takes into account leftovers and how to use them later in other dishes- a great way to make vegetarian eating even MORE budget-friendly :)
She respectfully addresses specific dietary concerns (vegan, allergies) and offers lots of suggestions.
A seriously fantastic cookbook!
Fabulously Passionate!.......2007-03-12
I read this book for enjoyment. She makes the food sound so sensuous, I can't wait to try all of them, and that would take awhile. This book is seriously large, heavy, and packed with delicious recipes. It's also filled with helpful information about buying and using every grain, bean, vegetable and alternative protein source you could imagine.
Along with the food, you get the story of her marriage to her late husband, and tales of restaurants they ran and visited.
A wonderful read!
The ultimate vegitarian cookbook and more.......2007-03-08
This is the single best vegetarian cookbook. It also details the authors life and ties in with each of the recipes. It is a useful tool and a good read.
Average customer rating:
- One of the more well-used books in our collection.
- Not-So-Real Stews
- Great addition to any cook's shelf
- THE ULTIMATE COMFORT FOOD BOOK--THE WRIGHT STUFF
- For those who care
|
Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More
Clifford A. Wright
Manufacturer: Harvard Common Press
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
| Subjects
| Books
Soups & Stews
| Meals
| Cooking, Food & Wine
| Subjects
| Books
Similar Items:
-
Some Like It Hot: Spicy Favorites from the World's Hot Zones
-
Complete Book of Soups and Stews
-
50 Chowders: One Pot Meals - Clam, Corn, & Beyond
-
Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Glazes, Dressings, Pestos, Pasta Sauces, Salsas, and More
-
All About Braising: The Art of Uncomplicated Cooking
ASIN: 1558321993 |
Amazon.com
The global scope of stews and other long-simmered, richly warming dishes is vast. Clifford Wright's Real Stew offers 300 recipes for this delicious fare--everything from basic Irish stew through stroganoff, bouillabaisse, gumbo, feijoada, and much more. What makes Wright's dishes--and cookbook--different from similar efforts (besides its "all-under-one-roof" commitment) is his insistence on authenticity. Readers will find, for example, a recipe for the famous French Daube Provençale that calls for salt pork in addition to slab bacon, plus beef or veal foot, among other ingredients. Wright's devotion to the real thing will excite most readers, and while it may discourage others, all will find the recipes clear and easy to follow. The results of Wright's devotion to formulas in every way justify the kitchen (and shopping) duty required.
The recipe selection is definitive. The section on lamb stews, for example, contains over 50 mouthwatering recipes, from the paprika-hot Classic Lamb Stew of Andalusia; piquant Abruzzi Lamb Stew with Egg and Lemon Custard; and Sweetly Saffroned Lamb, Onion, and Golden Raisin Stew of the Jews of Morocco; to Indian Rogan Josh and Martinique-Style Mutton Curry, among others. Other sections, like those on seafood stews and vegetable stews, are equally comprehensive--and enticing. Wright also provides inviting background material, and sidebars such as "What's a Cardoon?" and "Cuisine of the Poor," which details the birth of many stew-type dishes. With notes on equipment and a comprehensive list of ingredient sources, the book is full of worthwhile information as well as wonderful cooking. --Arthur Boehm
Book Description
In this book, the author takes cooks on a culinary voyage around the world to discover the favorite comfort foods of nearly 50 countries.
Customer Reviews:
One of the more well-used books in our collection........2006-11-06
I generally do not review cookbooks, but I felt obliged to review Real Stew after seeing so many questions raised about its practicality.
I have owned this book for several years, and both my partner and I cook from it regularly. We give it as a gift to our friends and recommend it often and wholeheartedly. A number of the recipes are on very high rotation with us (the Austrian beer stew comes to mind) and it is never put away for very long in the colder months.
Wright is clearly interested in the history of these recipes as much as he is in the practical side of cooking. That is one of the things that I enjoy so much about it as a cook book. The historical side bars are fascinating and fun, and I really liked the chance to try out some of the ancestors of family favorites. Readers should use their common sense about how far they want to follow him down the road of some of the more historical recipes-- some of them are clearly included for the fun of it. I found that even the less practical entries added texture and humor to the work.
It is true that this isn't the book if you are looking for quick one-pot recipes which you can make in a half an hour and toss into the oven. This is more the kind of book for a Saturday or Sunday afternoon cooking together as a family.
As to the ingredients, it is also true that while some of them may be hard to pick up in the local supermarket, most of them should be able to be found with no real difficulty. You will need access to a good butcher and to a market or organic store which has some of the more out-of-the way vegetables. I live in Amsterdam, very far from the source and target market of most of these recipes, and I have still been able to locate most of the ingredients. (I almost expect to need to substitute with US cookbooks.)
In short, if you are someone who likes to cook and enjoys taking your time and making a bit of a ritual out of it, then this is a book that I would highly recommend.
Not-So-Real Stews.......2005-12-28
This book reveals just how precious and convoluted the process of cooking has become for the self-consciously culinarily sophisticated. As a previous reviewer has mentioned, many of its recipes require obscure ingredients or time consuming procedures which when closely examined would appear to have been included for the sake of sheer novelty. Case in point: the author asks the cook in several of the recipes to braid a "rope" from flour and water which is then placed inside the lid of the cooking pot, ostensibly as a seal. After cooking, this "rope" is discarded. Since most well-made casserole dishes or large stewpots include tight-sealing lids, this extra maneuver can only be viewed as the sort of one-upsmanship beloved by upscale cooks with too much time on their hands. Likewise, complex steps such as rendering one's own lard (which the author requires the cook to do in more than one recipe) or tracking down expensive, obscure spices which will in all likelihood be used only once, and then in minute quantity, simply do not justify the time or effort involved. The basic idea of a stew is to create a tasty, satisfying one-pot meal from available ingredients. When it takes weeks to assemble the ingredients and more than a day to prepare the dish, somebody is definitely missing the point.
Another problem with "Real Stews" is its seeming obsession with the exotic over the familiar. All cultures have delicious culinary traditions -- well, at least most of them do -- but to insist that American cooks precisely duplicate the ingredients and cooking conditions necessary for ethnic verisimilitude smacks of snobbery at best and condescension at worst. A little more emphasis on user-friendly and, dare it be said, familiar recipes would have made this book considerably more useful. As it is, for most home cooks, it's likely to gather considerable dust.
Great addition to any cook's shelf.......2004-10-25
I have owned this book for about a year now, and it's fantastic. The recipes are not instant, but if you have the time and inclination to make wonderful, authentic tasting (vegetarian and non-vegetarian) food, buy this book. My particular favorites are the chicken and sweet potato curry, spinach bouillibaise, and the full-length traditional bouillabaise. However, I have never made a recipe from this book that I didn't like. After buying loads of seasonal vegetables at the farmer's market - this book is one of my first stops in finding ways to use the vegetables. I'm buying a copy today for my brother; I'm sure he'll love it. I'm also looking forward to using Mr. Wright's Meditaranean cookbook which I'm buying.
THE ULTIMATE COMFORT FOOD BOOK--THE WRIGHT STUFF.......2004-08-09
This book, like all of Clifford Wright's books, is a pleasure and a treasure. The man is a genius. Most of the recipes are extremely easy and extremely delicious, like the Hungarian Smoked Sausage and Prune Stew, which has a total of 4 ingredients, including water (a garnish/enrichment adds 2 more). Wright makes the recipes easy by giving authentic ingredients but including substitutes that you can find in any market. For example, he says to use a prosciutto bone or a ham bone; goat milk or cow milk plus cream, etc. Many of the stews have only 3 or 4 ingredients after water and salt and pepper; many include ingredients that are just throw-ins that require no preparation, like olives, capers, tomato paste, nuts, or raisins. The more adventurous cook can try recipes that include things like preserved lemons--Wright tells you how to make them. He also makes the book idiot-proof with the organization: "Stews With Beef," "Stews With Pork," "Stews With Vegetables"--you get the idea. If you don't like some of the ingredients, you can substitute what you do like. You can't go wrong with Wright.
For those who care.......2003-12-04
I was dismayed to see that 25 of 27 readers found the panning review by "Houston TX Reader" (December 12, 2002) to be helpful. His review is seriously flawed, and very much misses the point. For one, Wright's "Cliff's No-Name Stew," which "Houston" lambastes, is clearly a tongue-in-cheek finale, a freezer-and-fridge-emptying fun project, and not one of the carefully researched ethnic recipes that Wright offers. While sometimes complex, these recipes and his notes give a clear and richly detailed account of a world of classic, authentic, and distinguished stews. "Houston" seems preoccupied with counting ingredients, and lacks the cook's common sense to omit or substitute -- there is no need to despair of parsley root or duck fat, or to vacate to "chefs with unlimited access." My concern, really, is not with "Houston," but with the 25 readers who may have given this book less than a fair look. Please try again.
Book Description
Three days before he's due to tie the knot with Priscilla Livengood, eligible bachelor Cornelious Weaver suffers a massive heart attack-in another woman's bed. The scandal is about as good as television for the insular citizens of Hernia, Pennsylvania, and it gets even spicier when the coroner's report reveals possible foul play: Cornelious's curry was spiked with a stimulant. As the mystery heats up, Magdalena discovers that the old adage about women scorned may be truer than she thought.
Customer Reviews:
Silly ridiculous book - waste of time to try plowing through.......2007-09-14
I picked this book up after reading The Grilling Season by Diane Mott Davidson, thinking it would the same sort of mystery book with food recipes worked into the story. However after reading first few chapters it was apparent the recipes had nothing to do with the story!! there was a 'chapter' that had a recipe and some information on curry and seemed like it was printed in the wrong book. completely random. I felt the author was trying to be funny when it wasn't funny, and if something mentioned was suppose to be funny mentioned once, it quickly lost it's humor after the 5th time of being mentioned! I kept asking my self why in the world is there so much attention being paid to her asking others if she was beautiful? A little self absorbed? Hello! some dood just got offed by some 'Hoochie-Coochie' did you forget? Some of the terms used in this book seemed silly (matress mambo, hoochie coochie, stiff christian panties etc) and just not funny. I found myself getting annoyed at how the book just came across as a bit narrow-minded and judgemental and a waste of time to read. Characters were unbelievable undeveloped and unlikable. I figure I have better books to read rather than waste my time trying to plow through the entire book. If I could I'd give it no stars.
The Book Hath No Merit.......2007-08-18
I just discovered this series about 7 months ago and have now read every book in order. Ms. Myers started off with a good idea, some clever writing, fair to middling plots and a few interesting recipies. Over the series everything has declined to the point that by this book, which may (or should) be the last in the series that there are no ideas, the barest of plots, and poor writing. The recipies remained interesting, but Ms. Myers acknowledges that they all come from another source. I actually had to hunt to find any reference (other than the recipies) to "curry" in this book to at least explain the title. There isn't one.
By reading the entire series in a short time span I was able to note that the author favors repeating jokes in each book and does not favor reviewing her past efforts for continuity. Characters' names change, others are introduced and then dissappear. Plot elements, e.g. a new familial relationship, are presented and then left dangling, One sub-plot (Custard's Last Stand) even hinged on the dissapperance of a character some years prior to the book's start even though that character was alive and well in the immediatly preceeding book the events of which supposedly took place three months earlier.
Its time to stick a fork in the series--its done.
Best of the series.......2007-07-16
I was fearful that Tamar Myers was losing the oomph to this series of mysteries that feature Magdalena Portulaca Yoder, the Mennonite innkeeper, detective, mayor, and wealthiest resident of Hernia, Pennsylvania. But this offering far exceeded my hopes and expectations. This book is the very best of the lot.
The plot is almost unimportant. Sure, there's a murder, but it occurs early and we never meet the victim. The atmosphere is no better than okay. What makes this book really fun to read is the central character, as she goes about trying to find who murdered the local lothario who was having affairs with any number of Hernians. Magdalena has a curious world view, one that I like very much. She treats the reader to a running commentary on religion, language, plastic surgery, modesty, physiques, literature, child rearing, food, oh, just any number of things--and they are all funny, often with an underlying layer of truth. It's that truth that makes them funny. Magdalena is not nearly so naive as she would have us believe at times. She's horny. She's greedy. She's willing to bend a principle if it serves her purpose. She's extremely human, in other words.
Tamar Myers is in rare form with this book. I recommend it highly.
Funny, Light Cozy Mystery.......2007-07-09
Even though he's engaged to Priscilla Livengood, Cornelius Weaver has quite a way with women. In fact, when he dies after eating poisoned curry there are a number of suspects, all women who at one time or another had an affair with Cornelius. Police Chief Olivia Hornsby-Anderson can't investigate the case because she was with Cornelius when he died so she asks Magdalena Yoder to investigate. Mags agrees and soon finds out that Cornelius was a busy man - besides Priscilla and Olivia he was having affairs with a number of other women including Alice Troyer, Caroline Sha, Thelma Unruh and Drustara Kurtz. While Mags is trying to solve the murder, she is also trying to plan her wedding to Gabe Rosen. But Mags is beginning to wonder if the Jewish Gabe will fit into her Mennonite world. Add in a second murder and Mags has her hands full.
Starting with the very first sentence ("It was the best of crimes; it was the worst of crimes") "Hell Hath No Curry" is a very funny if light cozy mystery. The book is filled with humor - lots of puns and double entendres: Priscilla's habit of misspeaking; Freni's cooking; Mags habit of being cheap even when she is extremely wealthy; and the various people of Hernia, Pennsylvania. Some of the humor is filler that doesn't add to the plot like Mags' extremely funny conversation with a telemarketer and some of it does move the story along. Author Tamar Myers also pokes fun at herself yet manages to plug one of her books "The Dark Side of Heaven" at the same time. Myers has a habit of using running gags throughout her books and it sometimes works like Mags asking for hot chocolate and lady fingers at every house she visits. But her decision to have people keep telling Mags how beautiful she is backfires, especially since it goes against her description of Mags in the previous books in the series. It's too bad because Magdalena's growing self-awareness, realizing the fact that she has been living under the shadow of her dead mother, and her worries about her marriage to Gabe made her a deeper character than she usually is and added much to the book. I also liked Mags relationship with her foster daughter Allison (although I'm not convinced teenagers really talk the way she does), but there's far too little Susannah in the book. The mystery itself is light and tends to get lost in all the jokes. There's a second murder in the book for no apparent reason except to perhaps set up yet another running gag in the series.
Readers who like funny but light cozy mysteries will enjoy "Hell Hath No Curry".
Murder in a small town.......2007-05-09
This is the 15th in the Pennsylvania Dutch Mystery series, and every bit as tasty as the previous books! The curry recipes in this book are authentic, from Myers' friend Shabnam Mahmood.
Mennonite Magdalena Yoder runs the PennDutch Inn, a bed and breakfast in Hernia, where she is also the mayor and often called on to solve crimes. This crime is a humdinger. The new chief of police Olivia Hornsby-Anderson was 'with' the most eligible bachelor in Hernia, Cornelius Weaver (wealthy and a lothario, despite being married in three days) when he died of a heart attack. Magdalena is called on by police Sergeant Chris Ackerman to use her considerable powers, her access to gossip, and her knowledge of the community to find the killer. She quickly uncovers a network of unusual lovers--and also questions Cornelius' hippie stepmother.
Could any of them have poisoned him with Elavil, the drug that turned up in the autopsy, sure to have been fatal, considering his weak heart? She has to overcome several personal crises in this installment as well as solve the crime.
Yoder is known for her witty, pun-laced banter...at times driving her conversational victims to madness, or confessing, whichever comes first.
Armchair Interviews says: Another yummy Pennsylvania Dutch Mystery.
Book Description
Top trend spotters in the craft and greeting card industry say that consumers are showing a real passion for texture. Crafters can easily satisfy that craving with this treasure trove of 40 elegant card and gift projects. It teaches plenty of texture-making techniques that utilize the magic of stamping in all its forms.
Curry is a master at creating dreamy, sophisticated and surprisingly beautiful texture effects. With enthusiasm, she teaches how to make richly textured backgrounds that look complex, but are surprisingly easy to re-create.
Step-by-step, readers will have fun combining basic stamping techniques with metallic paints, resist effects, alcohol inks, layers of acetate, watercolors, embellishments and much more!
Projects are conveniently grouped into sections that highlight the different ways texture can be created-by using visual texture, spot coloration, layered texture or adding embellishments.
Long-time rubber stampers and card makers will be inspired by all the new texturing techniques and clever variations demonstrated in this book.
:More than just cards, there are also lots of fresh ideas for turning ordinary boxes, tags, clocks and tiles into memorable gift items.
All this makes Texture Effects for Rubber Stamping an inspirational resource crafters will turn to again and again.
Customer Reviews:
Beyond basic rubber stamping techniques! .......2007-10-06
A beautiful book on using texture in paper crafts (not just in card making).
This book goes beyond being a "basic rubber stamping book",which is why I bought this book. I have been taking paper crafting classes for a few years and it's good to have a book like this one on hand because many of the techniques shown in this book are used in the "upper-level stamping classes" I've taken.
So often I have taken a paper craft class and then after a few years I've forgotten how to create a certain texture. Well, this book is great because it will often jog my memory of those upper-level classes that require skill and detail---BEYOND just inking a rubber stamp and slapping the design on paper.
In order to create a card or picture with color and texture, it's good to know the techniques shown by Ms. Curry in this book. Then, after practicing these "texturizing techniques", an artist can apply his or her own style to their art product.
For everyone who likes rubber stamps ..........2007-05-22
New approch for rubber stamping with great usages and provides every step for doing them. I love it.
A great idea and project book.......2007-05-15
This book has fun ideas shown in steps and in color! There are 40 projects with material lists and great texture effects that most anyone can accomplish. Very easy to follow the directions and some projects even have variations for additional ideas!
worth owning.......2007-02-19
This is not merely a picture book, nor is it a long-winded teaching book. The teaching is there, done via a series of projects which involve the reader in using the techniques. I love the clear way the content is provided. And I like it that Ms Curry gives her preferences, and reasons, for specific products. Altogether a great book.
This will replace all other stamping resource books!!.......2007-01-05
This is a must-have book for serious stamper's. Nancy's techniques are very detailed and creative. You'll be surprised how many supplies you have on hand and around the house when trying her techniques. I've read the book twice and I've tried all her techniques. Believe me you will not be able to put this book down. Definitely a stamper's bible!!
Book Description
This introduction to sociology helps individuals explore how they learn and how to use learning strategies for more effective study.
Its four-part organization covers specific topics under the headings of: perspective and method, social inequality, social institutions, and working for change. A focus on deviance and crime includes an extensive discussion of crime, crime rates, and the criminal justice system.
For those pondering some of the many issues facing society today.
Customer Reviews:
Excellent in terms and study material.......2006-12-06
This book is so easy to read and everything is organized the same way in each chapter, making note-taking a breeze. Each chapter ends with quizzes and the answers are in the back to check. Also, the website offers an additional quiz in terminology and multiple choice. To prepare for my exams, I simply studied the quizzes at the end of each chapter as well as online and I got an A on every test. I learned a lot about the different sociological viewpoints of each subject studied in each chapter. This textbook is great for students.
The worst..........2006-11-22
I just wish there was a way to get reviews on textbooks. I previewed several books ultimately deciding on this text. Do yourself a favor if you are a teacher and don't touch this book. The information is presented in the most dull way and further everything is DATED. I have never become so frustrated with a text that discusses current race relations with data from the 1980's. If you are considering this text, just glance at some of the data and you will get my point.
Book Description
This comprehensive and informative cookery guide examines the history of curries in India and around the world.
Customer Reviews:
A Wonderfule Cookbook.......2003-12-10
If you are looking for an easy to use authentic curry cookbook, then do not hesitate to buy this one.
Book Description
You're tired of staring at bare hardwood floors, but the Oriental rug you covet is prohibitively expensive. The solution? A floorcloth that you can make yourself for a fraction of the cost of an area rug or carpet. Floorcloths - hand-painted durable canvas rugs - have become popular again because of a renewed interest in Early American decorating techniques. And since the most appropriate place for a floorcloth is on the hardwood floors used in so much of today's interior decoration, they complement today's lifestyle. The design possibilities, from country to contemporary, are endless.
Filled with essential techniques and sensational color variations, FLOORCLOTH MAGIC: HOW TO PAINT CANVAS RUGS FOR DECORATIVE HOME USE is the most comprehensive, easy-to-follow guide to creating beautiful paint-based rugs for your home. It provides basic how-to instruction on every material, tool, and technique, plus recipes for paint finishes, including sponging, stamping, marbling, stenciling, ragging, and more. An introduction to color palettes and pattern development makes this a useful guide for a beginner as well as a valued resource for any craftsperson.
Customer Reviews:
Great book for any level.......2007-03-13
This is the second of 2 books I ordered because I wanted to paint and design a floor cloth.
Easy instructions and some beautiful designs for anyone who does not want to design their own.
INSPIRING.......2007-02-21
The artist does a good job covering all the needed supplies and methods to create such beautiful floor cloths. There is a lot covered in these pages, although I could have skipped the color theory part given its really trial and error and personal design ultimately. There are lots of beautiful floor cloths to admire by this artist and others. Wish there were some substantial patterns to apply in addition to the very basic stripes included. This book helps motivate one to begin and do it right, and the rest is really up to one's imagination which the author gives a good springboard to leap from.
Floorcloth Magic.......2002-08-12
Clearly and concisely written, no confusion or contradictions like some other books on the same subject. Excellent section on contributing artists showing a wide diversity of styles.
Books:
- McDonald's Happy Meal Toys in the U.S.A. (Schiffer Book for Collectors With Prices)
- Mensa Guide to Solving Sudoku: Hundreds of Puzzles Plus Techniques to Help You Crack Them All (Mensa)
- Mollie Katzen's Vegetable Heaven: Over 200 Recipes Uncommon Soups, Tasty Bites, Side-by-Side Dishes, and Too Many Desserts
- More Great Good Dairy-Free Desserts Naturally
- Nathalie Dupree's Shrimp and Grits
- Not Your Mother's Slow Cooker Cookbook
- On Baking: A Textbook of Baking and Pastry Fundamentals
- Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan and Feasibility Study
- Paco Torreblanca: The Book
- Pancakes, Pancakes! (Stories to Go!)
Books Index
Books Home
Recommended Books
- Retailing Management
- History: Fiction or Science
- A Complete Life of Major General George A. Custer
- Bait and Switch: The
- Creative Ideas
- I Love A Mystery: Old Time Radio Shows
- Developmental Behavior Genetics: NEURAL,BIOMETRICAL,AND EVOLUTIONARY APPROACHES
- 1000 Best Job Hunting Secrets
- AP Macroeconomics/Microeconomics, 2004 Edition: An Apex Learning Guide
- Sullivan's Island: A Lowcountry Tale
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
Curry: A Tale of Cooks and Conquerors
Washoku: Recipes From The Japanese Home Kitchen
The Cooking of Southwest France : Recipes from France's Magnificent Rustic Cuisine
