Showing posts with label bbc. Show all posts
Showing posts with label bbc. Show all posts

Lorna Sass' Short-Cut Vegetarian: Great Taste in No Time Review

Lorna Sass' Short-Cut Vegetarian: Great Taste in No Time
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Every cookbook I own has a focus. Some are ethnic cookbooks. Some are gourmet cookbooks. Some are comprehensive references.
This cookbook's focus is speed. Every recipe lists the "prep time" and "cook time", and for almost all recipes those times are each between 5 and 15 minutes.
Each recipe consists of a short list of ingredients, and the preparation directions are clear and super-concise. Occasionally, one ingredient in a recipe will be a product of another recipe, which is usually a pet peeve of mine in cookbooks, but such ingredients are rare and always have store-bought equivalents if you don't want to prepare them yourself.
Many of the recipes can also be converted from leftovers into a different form -- the quinoa / potato / corn / pepper pilaf easily becomes a stew with a couple cups of water and some veggie stock powder. This is especially handy if you primarily cook just for yourself (as I do.)
I only have two complaints about the book, and they're not major. The first is the lack of all photography, although it sure makes the cookbook unbelievably inexpensive, so it's a fair trade.
My second (minor) complaint is that either I'm a slow cook, or her prep times assume that the ingredients are already as specified -- a recipe will call for chopped carrots, diced pepper, diced tofu, etc. and I think the prep time assumes you already have it all diced and chopped. Either that, or it's simply that I'm chopping everything by hand rather than with a food processor. Either way, the recipes generally seem to take me roughly 150% to 200% of the time she allots. Since I'm not a professional chef (to say the least) I can totally accept that this is just me being slow.
If you're like me, you browse Amazon and add most things to your wish list, only buying fairly sparsely of the items that are really compelling. If so, buy this book. It's inexpensive, and it's fantastic. In just the past week I've owned it, it has dramatically changed the quality and diversity of what I eat at home.

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Sweet Hands: Island Cooking From Trinidad And Tobago (Hippocrene Cookbook Library) Review

Sweet Hands: Island Cooking From Trinidad And Tobago (Hippocrene Cookbook Library)
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Growing up in trinidad and tobago is a unique experience and the foods there are definitely #1 compared to a lot of other islands. When I first moved to the USA, I was not all that concerned with trying to find the foods since there was a place for roti near our house, and you can find most of those ingredients in Miami. It was not until after college when i moved to the Northwest States that I felt "homesick" for dahlpuri and callaloo and other such things. I have purchased and tested several books that are a generalized Caribbean cookbook, as well as hunted down the Naparima Girls Guide to Cooking. It was not until I found Sweet Hands and read through it that I found what I needed.
The pictures of Trinidad and the stories bring that element of history and home and passion to the recipes. And I LOVE that she offers substitutions for some of the ingredients. I made a callaloo stew with swiss chard and spinach as suggested, and while the taste was slightly less sweet, it carried such a good flavour that I felt I was home again. Those other cookbooks maybe going to the second hand store.

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Callalloo and Buss Up Shut, Mother-in-Law and Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious.The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage.A British colony from 1779 until 1962, during those years Trinidad & Tobago's population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former slaves.Trinidadian food is marked by the blending of these cultures.As such, curry, Indian breads, callalloo (a soup of West African origin), and fried rice are all among the national dishes.Recipes for these dishes can be found within these pages, along with many others, such as Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer.Join author Ramin Ganeshram on a culinary journey through her ancestral home as she introduces you to street foods such as Shrimp Patties and Shark and Bake, teatime favorites like Lemon Crunch Teacakes or Coconut Shortbread, and elegant dinner fare ranging from Avocado Soup to Spicy Stuffed Red Snapper and Curried Crab and Dumplings.These little-known delicacies, along with fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake bring the islands of Trinidad & Tobago into your kitchen.

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Caribbean Cooking Review

Caribbean Cooking
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When I received this book as a gift, I couldn't wait to read through it and start cooking. The author, John DeMers, does an excellent job of explaining the basics of Caribbean cooking including a list (with explanation) of herbs & spices, seafood, meat & poultry, fruit & vegetables most commonly found throughout the Islands. The recipes are clear, concise and can be followed by novice cooks and professional chefs alike. Definately a good buy!

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Sky Juice and Flying Fish: Traditional Caribbean Cooking Review

Sky Juice and Flying Fish: Traditional Caribbean Cooking
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You have NEVER cooked like this. The first night I made REAL AUTHENTIC SHRIMP CREOLE & SWEET CORNBREAD made with coconut milk. This book is fun, easy to read and the recipes are most delicious. a MUST for those looking to get away from the boring. But also - not too exotic for those family members afraid to try new dishes (my kids) !
I recommend this book to new cooks as well as the experienced.

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