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Mangoes & Curry Leaves: Culinary Travels cookbook by Jeffrey Alford

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Books : Cooking : English
 

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! 

- John Matlock,
Amazon.com

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. 

- Loon, Amazon.com

      
                                                      

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