- Hardcover: 224 pages
- Publisher: Hodder & Stoughton (16 April 2009)
- Language: English
- ISBN-10: 0340963182
- ISBN-13: 978-0340963180
- Product Dimensions: 19.8 x 2.1 x 24.9 cm
- Average Customer Review: 3.3 out of 5 stars See all reviews (14 customer reviews)
- Amazon Bestsellers Rank: 932,535 in Books (See Top 100 in Books)
Flavour: A World of Beautiful Food Hardcover – 16 Apr 2009
- Choose from over 13,000 locations across the UK
- Prime members get unlimited deliveries at no additional cost
- Find your preferred location and add it to your address book
- Dispatch to this address when you check out
Customers who bought this item also bought
What other items do customers buy after viewing this item?
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
If you are a seller for this product, would you like to suggest updates through seller support?
The recipes in this flavourful book are intriguingly inviting. I look forward to uniting some of the wonderful and some lonelier ingredients on my shelves towards these inspiring combinations (Tessa Kiros)
Vicky's gorgeous new book is like a warm ray of sun, you can feel her positive energy bursting from every beautiful page. A fabulous culinary journey from an immensely generous spirit, the recipes have a tantalising blend of exotic ingredients that reflect her life and travels. Her book is peppered with delightful pictures and drawings to inspire any jaded cook (Sophie Conran)See all Product description
Top Customer Reviews
I got the feeling sometimes that the recipes were as much designed to be 'different' as to be tasty - innovation for innovation's sake. Take as an example, arancini with green pepper & green chilli butter. Arancini are small balls of risotto surrounding a piece of mozzarella then coated with breadcrumbs and deep-fried. The version offered here, which substitutes a butter made with green peppers, chillis and lime as a replacement for the mozzarella, sounded good but failed to deliver in terms of taste - it just didn't work for me. Similarly, although I liked the basic recipe for roasted carrot soup, roasting the carrots with honey and cumin, I was not taken with the salsa to accompany it which combined onion, ginger juice, lime juice, rice vinegar, roasted peppers, coriander and nectarines. I can see the point of trying to temper the earthiness and sweetness of the carrot soup with something fresher, sharper but this was too muddled for my liking. Another recipe involved chickpea fritters, beetroot, mozzarella and pink pepper (as in peppercorns) - the fritters were fine (and since they used canned chick peas, pretty quick to make) but I was not convinced about the flavour/texture combinations.Read more ›
I have a food blog, and over 2,000 recipe books and thought this was going to be really something, but I am not at all attracted by a lot of the recipes as they seem to be different for the sake of it, or just too simple to need to write down.
So many of these ingredients are not pantry staples so by the time one goes out and finds some of the ingredients, the recipes aren't worth it by what I am reading.
Also, I don't like to see pictures of ingredients instead of a picture of the finished dish, it's not drawing me into the recipe. We all know what an aubergine looks like!
I may make two or three of the savoury recipes, but nothing looks earth shattering, I think the desserts look the best.
I know I have only just received this book but that is my first impression before I make anything.
All cookbooks need to be tested rigourously while being written, but I have a feeling a lot of the recipes in here are of the 'seemed like a good idea at the time' variety, and were never properly field tested. The watermelon jelly with beef salad, for instance, is awful, near inedible, as is the panir, pepper, and potato skewer dish (and before you tell me I did it wrong, I'm a fully trained chef and I followed the recipes to the letter). The mango ice lollies were OK, but the sugar and salt dip they come with made them disgusting to the point of spitting it out, and the peach, saffron and tarragon salsa was just nasty. The Cajun prawns were edible, but they were really quite boring, as opposed to actually horrible.
The trouble with a cookbook is that it's hard to know how the dishes in it will turn out before you try one or two. But at least now I'll know not to try one of Ms Bhogal's books again.
The reasons I gave it 3 stars are as follows: There are quite a few ingredients that are going to be difficult to find! Also the fact that there are no photos didn't wow me. Why do I need to see photos of the vegetables, flowers, green pepper corns, etc? I presume the author tried out the recipes so it wouldn't have been too much trouble to make a few photos? I love to see the end result! Many recipes have no photos at all! That said… I will try a number of recipes and when that is done I hope to post an update here and in case I change my opinion I will change the rating too, for more starts or eventually less!
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.Read more ›
Most Recent Customer Reviews
Very few recipes have been made and photographed, a lot just have a picture of the ingredient. I've had the book for 2 years and not made a single recipe, few inspire once you're... Read morePublished 20 months ago by Miranda Jenkins
Some interesting recipes, but nothing that really made me want to make them.
Sorry Vicky, but Cooking Like Mummyji set the benchmark for you.
Not your average cook book but once you start to peruse the recipe list you find things that really grab your attention. Read morePublished on 14 May 2010 by Amazon Customer
After seeing a cookery programme that had a section about this chef, I decided to purchase this book. Read morePublished on 14 Jan. 2010 by Cuffeeby
What a unique, spectacular and revolutionary book, I'll never look at my kitchen cupboard contents in the same way again! Read morePublished on 5 Jan. 2010 by Ivory13
I was drawn to this book because the cover looks beautiful. Looking at the recipes it really did not inspire me. Read morePublished on 28 Oct. 2009 by Anna J
I love all the recipes in this book. All of the dishes I have attempted have turned out brilliantly. This is a must for any dinner party or yummy dinner with a twistPublished on 9 Jun. 2009 by Ms. S. M. Light