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This review is from: Fish, Indian Style: 100 Simple Spicy Recipes (Hardcover)
This is a beautiful book. It's well worth spending that tiny bit more to get the hardback, particularly if like me you have to eat a lot of fish and actually bought the book to use. At first glance, though, I thought, "Oh dear, it's Nouvelle Bore!" You know, "look at me" cheffing. But it really isn't. Yes, there are recipes with titles like Seared Tuna with Black Trumpet Mushroom Crust and Beetroot Pickle, but for those of us who don't have access to specific ingredients or don't have the budget, many recipes can be made by just stopping at "With" and cooking the fish in its spices. One of the things I really like is that each recipe offers alternative fishes for those of us who don't have access to things like Kingfish or whatever. Yes, there are recipes I'll never prepare (Lobster Rillettes, or anything with scallops or oysters) but that can be said of any cookbook. There are good "basics" in the final section: how to make pickles, chapattis, raitas, spice blends, etc. (It's a bit odd that in the section on "how to roast spices" says once roasted spices quickly lose their flavour, and then in preparing one spice blend the book tells you to roast and grind the spices and put them in a jar because "it will keep for months." Do make up your mind!)
The only disadvantage is that the Table of Contents is scattered throughout the book. In the front you get general categories, and you have to go to those sections to find a detailed table of recipes. Not very useful for finding a certain recipe quickly, but I guess that's what those little coloured adhesive flags are for.
Edit: having prepared several of the recipes, with the occasional tweak as aforesaid, I can say that the recipes work, aren't too complicated, and don't require all the time and faff of some TV chef books.