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(More customer reviews)One of the joys, perhaps even a requirement of a good cookbook is for it to give you more than an endless list of recipies. It should teach you something about the country or region of the origin of the recipies. It might give you some ideas about the culture, the history, the whys and wherefores of the spices, perhaps the religious aspects.
And in this ares these authors excell. As the sub-title says, this book is about their travels throughout the Indian sub-continent. It shows something of the people, the way they live, the equipment they use to prepare the foods being cooked.
Then there are the recipies:
There are nine recipies for rice alone, one of the staples of my diet. I had shrimp with rice last night. But now I find myself looking at the beautiful color photograph of the Chile Shrimp Stir-Fry on page 216. It also has curry, cinnamon, lime juice, and more.
Any reason you can think of for not having shrimp two days in a row?
Well, one reason might be the pork curry in aromatic broth from page 279.
And to go with either one of these, cucumber salad with hot spiced mustard dressing from pages 61 & 62.
Banana-Pepper Rounds which seem to have a crisp caramelized skin over the cooked banana. Maybe serve this over ice cream for a combination of flavor and temperature.
Well, I'm stopping this writing and starting on a list to take to the supermarket. Thankfully they've made suggestions on alternates for some of the spices that I am unlikely to find in the small Nevada town in which I live.
Very well done guys!
Click Here to see more reviews about: Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
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