Vij's at Home: Relax, Honey: The Warmth and Ease of Indian Cooking Review

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(More customer reviews)I love this recipe book! I love Indian food but usually it can take a while to make. This is fast, simple, everyday food that is really delicious. I LOVE the brussels spouts recipe, paneer with spinach and tomatoes (I even made my own paneer) and the spicy cauliflower. Nothing hasn't turned out delicious! It is particular good for vegetarian options.

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The team behind the world famous Vij’s and Rangoli restaurants in Vancouver have an approachable follow-up to their award-winning, bestselling cookbook Vij’s: Elegant and Inspired Indian Cuisine. The easily adaptable, versatile recipes in Vij's at Home are tailored for busy households like theirs. Meeru and Vikram share how to prepare flavorful vegetarian dishes that go from stove to plate in less than 45 minutes as well as easy Indian seafood, poultry and meat dishes that come together in 20 minutes then simmer while the home chef sits down with a glass of wine, or helps the kids with their homework. Interspersed throughout, the endearing couple share aspects of the home life of busy restaurateurs, who still manage to cook with their daughters, eat at the dining room table and throw parties for friends. Pull up a chair-Meeru and Vikram invite you to dinner.

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Island Cooking: Recipes from the Caribbean Review

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(More customer reviews)My sister has this book and I was impressed by the range of recipes it carries. (see the Search Inside the Book for a sampling)
The format is easy to use, with the list of ingredients down the side of the page next to the instructions. At a glance, you can see if you have on-hand what the recipe requires.
Some ingredients are not on the average American's cupboard shelf, but the author tells where to search for them (Hispanic grocery stores) or suggests a substitution. The glossary goes into more detail on this, such as explaining the six forms of coconut (grated, shredded, coconut water, milk, cream & oil).
Cook up an island feast for a party of friends or just treat yourself. This book makes it easy.

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The Virginia Housewife Review

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(More customer reviews)The author, Mary Randolph, was a member of the aristocratic Virginian Randolph family, and was reputed to be the best cook in Richmond, Virginia in the early 19th century. This book is regarded by most culinary historians as the first true cookbook of the American South. Randolph provides an introduction to food and customs of old Virginia and includes recipes and serving instructions for a wide range of soups, beef, veal, lamb, mutton, pork, fish, poultry, sauces, vegetables, puddings, creams, preserves, cordials, plus pickling techniques and the making of soaps, cleansers, and perfumes. As such, the book is not only an excellent cookbook, but also an excellent almanac and reference for historians and writers of fiction concered with the ante-bellum South. The recipes herein can easily be translated into today's methods of preparation, with the use of healthy ingredients. As a native Richmonder, this book was a staple in our home when I was growing up, and I can attest to the tastiness of many of the recipes herein.

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First published in 1825, The Virginia House-Wife was the most influential cookbook in nineteenth-century America. Considered the ultimate how-to cookbook, it rivals some of the currently popular cookbooks with its commonsense knowledge and advice which remains practical to this day.

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1,001 Best Hot and Spicy Recipes Review

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(More customer reviews)The love of spice is something quite universal. "1,001 Best Hot and Spicy Recipes: Delicious, Easy-to-Make, Recipes from Around the Globe" is a guide to those who are looking for the best hot and spicy dishes from all over the planet. With the amount of dishes covering an assortment of of types from vegetarian to meat dishes, to beverages, desserts, and much more. For anyone looking for a wide array dishes with vastly different flavor with the united purpose of spice, "1,001 best Hot and Spicy Recipes" is a wonderful and very highly recommended pick.

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The latest addition to Agate Surrey's beloved 1001 series of cookbooks is its hottest ever. The largest and most comprehensive cookbook ever published on this subject, 1001 Best Hot and Spicy Recipes is composed of the very best dishes from author Dave DeWitt's collection of chili pepper–laden recipes. Created from his globe-trotting travels, from colleagues, and from research in authentic, obscure, and out-of-print cookbooks from all over the world, the book is loaded with a huge variety of soups, stews, chilies, and gumbos. It also includes a broad selection of barbecue dishes for the grill, a lengthy list of meatless entrees and vegetable options, and even a surprising array of zesty beverages, desserts, and breakfasts. Recipes are organized according to the region from which the chili peppers come: South and Central America, Mexico, the Caribbean, the United States, Europe, the Mediterranean and Middle East, Africa, the Indian subcontinent, and Asia and the Pacific. A treasury of the very best the world has to offer of great spicy foods, no serious cook should be without this jam-packed trove.

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The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 Review

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(More customer reviews)This comes from a velum Scroll which was illuminated sometime in the late 14th century - around 1390 and was recipes or receits for the favourite dishes of King Richard. It came into the collection of Gustav Brandus who gave it to the Queen a couple of centuries later - but what really sets this book apart is that in the 1790's Samuel Pegge got hold of it and reprinted it - around 150 recipes - but also added invaluable transalation to some of the less common terms (remember this was written in the English of Chaucer)
The recipes are wonderful - if somewhat foul sounding - Creme Bastarde for instance, and the infamous Sawse Madame. You can learn how to cook diverse 'Briddes' (birds).
The language of cooking is wonderful - you take "grete hepes" of things, and "meddle them togedyr". Or 'smyte in gobbets' which means cut into large pieces. They are forever 'casting' things into pipkins.
The recipes for cooking lampreys, sparrows, swans and bitterns are probably not going to appeal to many people, especially as they called pies 'coffyns' which seems more than appropriate.
There was much great cooking of offal and entrails as of course you would expect, but what I was interested in was the great mixture of sweet and savoury. Most things seemed to involve a mixture of sugar and vinegar, or sweet mixed with savoury in some way. A bit like old plum puddings which have really only altered since the end of the nineteenth century.
Much of the cooking is very reminiscent of cooking of Morroco - the recipes use a great deal of saffron, cinammon, mace and other spices, along with raisins and currants.
Samuel Pegge's contribution is not only to footnote most of the recipes individually but to provide a discussion of cooking in the first part of teh book, and also put a wonderful glossary of terms in the end. So the bits you don't understand you can interpret
As with all cook books of this time there are no real amounts, temperatures, or real directions. They are simply collections of ingredients with some direction of the order of putting them together.
This is an excellent book if you have someone who is keen on Cooking - it is both amusing and a wonderfullly enlightening text.

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As to the Romans; they would of course borrow much of their culinary arts from the Greeks, though the Cook with them, we are told, was one of the lowest of their slaves

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101 Best Ever Curries: Triple-Tested Recipes (Good Food 101) Review

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(More customer reviews)I am a lover of Indian Food and always willing to try out new recipes. This book contains curry recipes I have not found in other cook books. Very good for the price. The book was received quickly and packaged nicely. I would buy from this seller again.

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From hot and spicy to mild, creamy, and comforting, curry dishes encompass a huge variety of exciting meals. Though long lists of spices and unfamiliar ingredients often make curries seem like complex dishes, in fact creating a delicious curry is remarkably simple. Featuring classic curries made easy, delicious side dishes, and plenty of vegetarian ideas, these recipes are designed to allow even beginner chefs to make a home-cooked curry with complete confidence. Recipes include Spicy Pork and Aubergine Curry; Chickpea Curry Roll-Ups; Jerk Chicken Curry with Beans; Curried Corn and Coconut Soup; Creamy Egg Curry; Lamb, Coconut, and Mango Pilaf; Coriander Parathas; Green Apple Salad; Creamy Saffron Yogurt; and much more.

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