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Product Description
Product Description
Scrumptuous dishes you can make in the comfort of your own kitchen. A travel and food extravaganza.
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Customer Reviews
Most Helpful Customer Reviews
14 of 14 people found the following review helpful
Format:Hardcover
I have owned this book for a few months now and it has quickly become one of my favourites. It has an interesting mix of meat, fish and vegetable dishes to suit all palates (and heat thresholds!) Combine this with great sections covering breads and chutneys, and you have all you need to produce an impressive sub-continental banquet!
The recipes are easy to follow and the authors have included a helpful section with suggestions for meal combinations for different occasions e.g. vegetarian feasts, quick fix dinners and meals for children.
The book itself is a beautiful travel journal with amazing photographs (and the occasional splash of Nepalese tomato sauce on my copy!).
A good buy for the adventurous cook.
The recipes are easy to follow and the authors have included a helpful section with suggestions for meal combinations for different occasions e.g. vegetarian feasts, quick fix dinners and meals for children.
The book itself is a beautiful travel journal with amazing photographs (and the occasional splash of Nepalese tomato sauce on my copy!).
A good buy for the adventurous cook.
Format:Hardcover|Amazon Verified Purchase
This is a stunning book, beautifully laid out & presented, and with wonderful photography. The North American author has been visiting the Indian sub-continent since the 1970's and his love of the region, its people and its cuisine shines through. The bibliography is extensive, albeit many of the books are unobtainable in the UK as they are mainly published by Indian publishers.
The recipes are drawn from all over the sub-continent: Bangladesh, India, Nepal, Pakistan & Sri Lanka and although I have a number of 'Indian' cookbooks there was much that was new to me. For example, there is a fabulous Nepali polenta with a grilled tomato sauce, fried courgettes from Bangladesh, shallot sambhar, green tomato curry and the truly wonderful, yet quick & simple, eggs with curry leaves. At the end of most recipes there are suggestions for accompaniments so you can easily create an enticing feast with just this one book.
The book is far too thick to sit comfortably in my cookbook holder but opens flat on a work surface and stays that way. The only problem with this is that it is all too easy to splatter it with ingredients! The only other (very mild) criticism I have is that measurements are not metric which is hardly surprising bearing in mind the authors are American where llbs & ounces & cup measures reign.
It is expensive book and so is the sort of thing that people might not buy for themselves but I think it would make an unusual gift for the keen or adventurous cook.
The recipes are drawn from all over the sub-continent: Bangladesh, India, Nepal, Pakistan & Sri Lanka and although I have a number of 'Indian' cookbooks there was much that was new to me. For example, there is a fabulous Nepali polenta with a grilled tomato sauce, fried courgettes from Bangladesh, shallot sambhar, green tomato curry and the truly wonderful, yet quick & simple, eggs with curry leaves. At the end of most recipes there are suggestions for accompaniments so you can easily create an enticing feast with just this one book.
The book is far too thick to sit comfortably in my cookbook holder but opens flat on a work surface and stays that way. The only problem with this is that it is all too easy to splatter it with ingredients! The only other (very mild) criticism I have is that measurements are not metric which is hardly surprising bearing in mind the authors are American where llbs & ounces & cup measures reign.
It is expensive book and so is the sort of thing that people might not buy for themselves but I think it would make an unusual gift for the keen or adventurous cook.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
24 reviews
101 of 111 people found the following review helpful
Delightful Mix of Travelogue and Recipies
4 Dec 2005
Format:Hardcover
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!
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!
44 of 47 people found the following review helpful
a few nitpicks
7 Jan 2007
Format:Hardcover
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.
27 of 28 people found the following review helpful
Beautiful and authentic
29 Sep 2006
Format:Hardcover
I cannot imagine anyone writing anything negative about this book...my family and I come from Bangladesh and India and I have tons of Pakistani friends. The depth that the authors have gone into understanding ingredients and the cooking is remarkable. I cannot imagine how they came to know some of those details. Like my neighbor in PA who had written a negative review, I have also Jaffrey's books which i love but Alford and Duguid got into the very essence of real home cooking of the subcontinent. Other authors sometimes focus on party foods while this book advises the readers on what people really eat on a daily basis. The other travel advice is interesting and the photographs gorgeous although i understand the concerns of the Bethlehem, PA reviewer of pictures that are hard to interpret. Just let it go. They still do an even better job with this book than Hot Sour Salty Sweet. The book is great. I'm glad amazon offers it for a lower price than bookstores.
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