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A delicious summer cooler made from raw mangoes, flavoured with cardamom and saffron. Read the first page Browse Sample Pages
Front Cover | Copyright | Excerpt | Back Cover
A delicious summer cooler made from raw mangoes, flavoured with cardamom and saffron. Read the first page Browse Sample Pages
Front Cover | Copyright | Excerpt | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
7 of 8 people found the following review helpful
Format:Hardcover
I was disappointed by the dearth of gujarati recipes in this book and the poor quality of printing.It was expensive for the size of the book and the recipes were generally unexciting.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4 reviews
6 of 6 people found the following review helpful
Simple and Yumm!
28 Feb 2009
Format:Hardcover
I love this cook book. The receipies are simple, easy to follow and doesn't involve a list of 30 ingredients for every thing. The only reason I gave 4 stars instead of 5 is just because I could use a little glosery for some of the ingredient names. I am not gujurati and only know a little of the language so, I had to google some of the words to figure out what item was. This wasn't for every recepie though, so don't let that distract you. This book is well worth the money!
1 of 1 people found the following review helpful
The Complete Gujarati Cook Book
16 April 2012
Format:Hardcover|Amazon Verified Purchase
I love the cookbook and easy to use recipes. I tried few and it came out perfecft. You can purchase all the Indian spice from the local Indian store to make the recipes. Enjoy.
1 of 1 people found the following review helpful
Experts Only!
24 July 2011
Format:Hardcover
Even experienced cook with a good knowledge of many Indian regional cuisines will have a difficult time with this book and beginners should not bother at all. The book would probably be fine for Indian readers but westerners will not find it so easy. The author assumes a fair degree of familiarity with many ingredients native to this cuisine, as well as a number of preparations which are included without any supplementary recipes. Also, for those looking for a good introduction to Gujerati cuisine, you should be advised that the book immediately launches into the recipes without any introductory material and there is very little information provided about the various dishes other than a brief 'one-liner' under the title. I enjoy perusing cook-books even though I may not make many dishes presented but, in this book, the lack of pictures made it exceptionally difficult to have much of an idea as to how the finished product should look.
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