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Product Description
Product Description
Tasting India is a seminal text on Indian cookery and culture. Organised regionally, each chapter holds detailed secret pleasures and food rituals that entice the taste buds. Featuring over 250 recipes for traditional and contemporary home-style Indian dishes, and with everything from Bengali garam masala and dal-stuffed pastries to cabbage salad and spiced goat curry, you'll be spoilt for choice. India is a visual feast and a gastronomic paradise that seduces with its food and contagious hospitality and this book does exactly the same. Sumptuous background imagery brings the page to life and sets the context for the food, immersing the reader in a colourful and aromatic South Asian climate. There's also an exhaustive spice and ingredient and equipment dictionary to help locate and understand the rich blend of flavours that are involved in Indian cookery. The collection of recipes reflect the stories of countless mothers, grandmothers, daughters and sons, making Tasting India a purposeful and enjoyable read.
About the Author
Christine Manfield is one of Australia's most celebrated chefs, a perfectionist inspired by strong flavours, a creative spirit whose generosity and skills have inspired young chefs, and a writer whose successful books have spiced up the lives of keen cooks from Melbourne to Mumbai and Manhattan. Owner of the award-winning Universal restaurant in Sydney, she has written five highly-acclaimed books: Stir, Spice, Christine Manfield Originals, Christine Manfield Desserts and Fire - A World of Flavour.
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
4.0 out of 5 stars
Not designed to be a cookbook,
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This review is from: Tasting India (Hardcover)
Customer review from the Amazon Vine™ Programme (What's this?)
Tasting India is marketed as a cookbook. Therefore, I have decided to review it as such.The book is very large and heavy, and lavishly bound in silk. Whilst the silk binding is undoubtedly beautiful, it is impractical for a cookbook that is designed for use as such. The book itself is separated into regions, each one set out with plenty of double spread photos and a bit of narrative before launching into the recipes. This means that many of the pages are a dead loss for a cookbook. Kolkata and Darjeeling, the first section, for example starts on page 0 (yes, page 1 is the second page) and the first recipe is on page 38. There are a lot of recipes, but they come almost as an afterthought after the photos and travelogue. The recipes do seem to work. I have tried four recipes so far. The fried tamarind fish (using the tamarind liquid described at the back) and the okra masala were first up. Both tasted divine, although the fish did take longer to cook through than the recipe suggested. Second up were the tamarind prawns and the choko and spinach. The former was sensational and earns the book an extra star even though it is clearly not designed as a cook book. The choko and spinach is great and all the more noteworthy for making choko taste interesting. Overall, the impression is that the recipes have been bound up in a coffee table book that was never designed to see the inside of a kitchen. The recipes are meant for showing off a love of good food rather than for creating good food. That seems to be a crying shame, but might be more forgivable if the book were marketed more honestly as a decorative item. And as a decorative item, it probably wouldn't need quite so many recipes. So overall, we have an expensive hybrid product that is probably not quite fish and not quite fowl. But the recipes are pretty fab if anyone ever gets around to trying them.
7 of 8 people found the following review helpful:
5.0 out of 5 stars
A real taste of India,
By
This review is from: Tasting India (Hardcover)
This book is huge! And beautiful. It's more like a coffee table book in its size and photography than a cook book, but that doesn't mean it falls short in the cookbook department, of the 250 recipes I have so far tried a couple: "Lamb Rhapsody" (which had us in raptures) and Rice Pilaf. The flavours were incredible and the dishes were both extremely easy to make - which is just as well as I haven't cooked an Indian Meal for over 7 years.You really do get a flavour of India with this book, as Christine Manfield takes you on a journey through various regions, telling stories of people she has met along the way (she's been going there for 20 years) and recreating their recipes. She accompanies the recipes with an historical, geographical, pictorial and culinary view on each place she has been to. If my kids ever need to do a project on India, this book has a wealth of information and imagery. The photography is beautiful and captures so much of the richness of the country. It's the sort of book you want to dip in and out of, marking out recipes to make along the way and now that I've mastered one dish, I'm just planning what to cook next.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Lavish,
By
This review is from: Tasting India (Hardcover)
Customer review from the Amazon Vine™ Programme (What's this?)
As it appears with a number of cookbooks today, this is part travelogue and part cookbook, a journey in words and pictures across India along with regional recipes. Author Christine Manfield, a renowned Australian chef describes her journeys and the beauties of the sites but with a leaning towards the culinary experiences.But is the recipes which provide the real interest, and there are plenty of them. The range is vast and includes meat, poultry and fish dishes along with many vegetable dishes and includes some bean and lentil dishes, and some desserts. The recipes have the air of authenticity, and while they might include massala (curry powder, a recipe for which is included in the section Ingredients and Equipment), they invariably require their on list of specific spices. The recipes are well presented with clear instructions an include a few introductory or explanatory comments. Sometimes the recipes are illustrated - and most appetising they look too. There are many interesting recipes here, they come from various source from roadside food sellers to smart restaurants, and while some are quite easy and straight forward there are also the more complex dishes requiring time to prepare. Some the ingredients may not be easily available beyond India's boundaries, but usually the recipe provides suggestions for alternatives. The book includes a useful section, already mentioned, on Ingredients and Equipment. There is a Directory useful for anyone contemplating a visit to India. Also included is a Bibliography and a comprehensive Index. This is a lavish production, a very large, heavy and sumptuous book and includes a page marker. There are numerous very colourful photographs of both India and its people along with occasional pictures showing varius foods, often whole sequences of pages devoted entirely to colour photographs completely filling the pages. The interesting result of combined printing and texture on the book's hard-cover gives a silk-like effect, but perhaps not the most practical for use in the kitchen, and it will occupy a relatively large amount of space on the kitchen worktop. But the real problem with the book is deciding which recipes to try, there are so many that tempt!
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