16 of 20 people found the following review helpful
A refreshing change,
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This review is from: Flavour: A World of Beautiful Food (Hardcover)
I own far too many cookery books, ranging from "A cook on the wild side" to "The French Laundry". I recently placed a ban on myself from buying any more as it is getting out of hand.
I was in Borders bookshop walking past the cookery section when the colourful cover and attractive lady on it caught my eye. I had never heard of the author and thought I had time for a quick glance at what her angle was and what she was about. It was instantly obvious that this was a book that is completely different to anything else I owned. A lot of your general cookbooks include "modern takes" and the odd mildly deviating "fusion recipe" but this was completely different. The majority of recipes in this book are actually verging on unique. Hardened cooks will find some surprise in most of the recipes. Needless to say I deemed myself unable to pass it over and added it to my collection.
Vicky reveals she is not a chef, but a home cook, right at the beginning and I think only a young person with no professional training brought up in a multicultural country could have come up with such a refreshing book. Her British Indian roots, although figuring, do not in my opinion dominate. Unlike her previous work, this is not an Indian cookbook in any way shape or form.
In general the book is of a high standard. Excellent photos, nice prose, a good lay out and she also adds plenty on how the reader can change the direction of a dish or substitute ingredients.
There are a few true fusion books about other than this one, but none of them seemed as refreshing to me. You could impress people with dishes from this book even though it is not a chef's book per say, so if you cook for others a lot you might find masses of inspiration to outdo your friends.
Others who would like this book include anyone who likes exotic flavoursome food and is not adverse to new things and adventures in cooking.
A number, although not all, of the savoury dishes (as well as the dessert ones) include a fruit element of some sort so if you have a bug bear about this sort of thing, this book may not be to your taste. If however you are open minded, then I don't think you will find many books more cutting edge than this.
3 example recipes to give you an idea.
*Clove Salt Beef with Figs, Watermelon Pepper Jelly and Radicchio
*Pork with Green Peppercorns, Water Chestnuts and Lemon
*White Grape and Bay Parfait