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American Masala: 125 New Classics from My Home Kitchen Review

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(More customer reviews)I picked up my copy of "American Masala" last night so this review is a first impressions sort of look at chef Suvir Saran's latest cookbook. First of all, the photography and the graphic elements that make up this book are vividly colorful. As you can see from the cover, the colors are rich and intense - almost a visual foretaste of the equally vivid flavors and unique layering of spices you will experience when you try these recipes. Building on "Indian Home Cooking," this second book provides even more background to the recipes - the stories of people and experiences that have inspired Saran's collection of "125 new classics" are a pure pleasure to read. In fact, when I got home last night, I sat in bed reading Saran's book as I would a novel, getting lost in the textures and rhythms of anecdotes from Delhi, New York and other places around the world.
Today I decided to try Suvir's recipe for vegetarian enchiladas with roasted pepper sauce. As I looked through the recipe to make my shopping list, I discovered that I would be actually making three recipies: the roasted pepper sauce, the stir-fried carrot salad, and the enchiladas themselves. Now enchiladas, like many of the foods you will see in this cookbook, may seem a peculiar offering from one of the leading authorities in this country on Indian cooking. But as the title suggests, this book reflects Saran's own experience in America (where, as he states early on, he has lived almost as long as he had lived in India). Many of these recipes will no doubt seem familiar to you as you thumb through the book, but if you look at the ingredients, you will notice how Suvir subtly recreates them with new flavors and spices.
I have just finished making the roasted pepper sauce (fantastic!), the carrot salad (deeply warm and spicy with a lovely tang of lime) and have assembled the enchiladas. I'll be putting them in the oven in a few minutes and cannot wait to try them.
Get this book, it's a wonderful reflection of a gifted chef.

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Stir-Fry (Williams-Sonoma Kitchen Library) Review

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(More customer reviews)Many people think that they can just chop up some veggies and meat, add soy sauce, and have a great meal...not true. This book gives you the details you need (such as, once you add the meat, stir every 20 seconds so it will brown properly) to create restaurant-quality stir-fry. And the All-Purpose Stir-Fry Sauce recipe in the beginning is really excellent, although I like to add cornstarch & extra water to mine to make a thicker sauce. I have not tried any of the non-Asian inspired dishes, and frankly think that they should not have been included, but all of the ones I have tried (Orange-Chili Beef, Beef Asparagus & Red Pepper, Minced Chicken in Lettuce Cups, Kung Pao Chicken--my husband's new favorite for dinner guests, Snapper with Tangarine-Chili sauce, Ants on a Hill, Quick Pot Stickers--a little tricky until you get used to the folding) have all been very good and have been made more than once.

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Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks Review

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(More customer reviews)I'm Vietnamese, and I've been looking for an authentic Vietnamese cookbook for a long time. "Pleasures of the Vietnamese Table" contains deliciously authentic recipes that could be duplicated at home. This book also has lots of great background information regarding each recipe. Other people complain that this book has no pictures of the food, but I really don't need the pictures because I've grown up eating the same food, so I know what they should look like. If you need pictures of the food, then I suggest Nicole Routhier's "The Foods of Vietnam", which has beautiful pictures of the foods. I find that Nicole Routhier's recipes are just a little bit more elaborate than Mai Pham's recipes, so I prefer to cook using Mai Pham's book. If you know Vietnamese food well enough, you could leave some ingredients out of Nicole Routhier's recipes, and they will still taste delicious. For example, Nicole Routhier uses milk to make fresh coconut milk, but Mai Pham uses water instead. I think using water to make coconut milk is simpler and also more authentic. I recommend Mai Pham's "Pleasures of the Vietnamese Table" for anyone interested in cooking authentic Vietnamese food. I also recommend Nicole Routhier's "The Foods of Vietnam" for its beautiful photographs of the food and also for many of its recipes. You can't go wrong buying these two books, and I do think you need both books in order to have a complete understanding of Vietnamese cuisine.

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Asian Soups (The Essential Kitchen) Review

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(More customer reviews)I was just searching this title to share with a friend who asked me about my favorite cookbooks and realized that no one had reviewed it yet. This has been one of my favorites for years. I am famous for my asian soups because of this book. Luckily I have a great asian market around the corner to get the ingredients. You will look like a pro making these recipes. Highly recommended. Don't hesitate.

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Chicken/ coconut milk Thai soup.Miso soup with freshtuna strips and ginger.Spinach, wonton, and noodle soup.Phos,udons, laksa: These are the stomach-warming, soul-satisfying soupsthat were only available in the finest Asian restaurants until now.In Asian Soups, Suzie Smith, author of Fruit, offers easy-to-preparerecipes for more than 40 sumptuous Asian soups stocks, broths, andpastes then explores recipes with poultry, seafood, meats, andvegetables.Perfect for any time of the year, soups can make hearty,filling meals or light lunches.

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Thai Home-Cooking from Kamolmal's Kitchen (Plume) Review

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(More customer reviews)I have five Thai cooking books and this is by far my favorite. It has easy to follow instructions with descriptions of desired results, such as "stir fry until golden brown but not crispy", instead of "stir fry 5-7 minutes". Most all of the recipes I've tried are delicious and I return to them time and time again. And all of the ingredients required are easily available at your asian market. This isn't the newest Thai cookbook out there, but it's the best one I've tried.

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Rich, unusual flavors and hot and spicy combinations have made Thai cooking the newest exotic cuisine that is sweeping the country. Now 157 classic dishes from the authentic Thai restaurant Kamolmal have been collected and re-created into easy-to-follow recipes for American cooks.

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The Dance of Spices: Classic Indian Cooking for Today's Home Kitchen Review

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(More customer reviews)I was always on the look-out for recipes that covered Indian cooking methods from the basic foundation of making your own spices to elegant pairings of traditional Indian and Western ingredients. When my husband came home with 'The Dance of Spices', given to him as a gift at a seminar, I was surprised by the level of detail, care, and passion. Things that my mother cannot explain to me because of the miles between us, Laxmi has done comprehensively in her new cookbook. I have learned simple techniques like how to make my own ghee at home, understand the marriage of spices, and most importantly, how to make finger-licking Indian food in a San Francisco home. I hope you all enjoy this book as much as I have.

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A new classic on adapting authentic Indian seasonings and techniques to today's American kitchen
Indian cuisine has finally come into its own in the United States, as evidenced by the opening of numerous stylish, upscale Indian restaurants. The "dance of spices" refers to the complex, subtle layering of flavors that is at the base of all Indian cooking. This definitive cookbook showcases the wonderful diversity of new Indian cuisine with 238 recipes: fragrant basmatis and rice pilafs; rich, soothing dishes like Chicken Korma; exotic dishes like Fennel-Scented Kashmir Lamb; tongue-teasing chutneys and relishes; side dishes like Velvety Mango Paneer; and sweet confections, all of which can be made with ease at home. Special chapters are devoted to subjects not fully explored in other books, such as tandoor barbecue, chaats–the savory street snacks of India–and popular flatbreads.
Laxmi Hiremath (San Ramon, CA), born in the South of India, has taught Indian cooking in the United States for more than a decade and is one of the San Francisco Chronicle's most popular food writers. Her articles and recipes have appeared in such publications as Gourmet, Bon Appétit, and Fine Cooking.

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Secrets from an Indian Kitchen (Secrets from a Kitchen Series) Review

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(More customer reviews)I checked this book out from the local Library, as I'm a fan of Indian food and wanted to try my hand at cooking it at home. I came to Amazon to see if I can find a copy to purchase, as I didn't want to return it! The recipes are well-explained, the reasons for procedures are given so you're not flying blind. I loved the variety of dishes, each with its own introductory tale. I've improved my repertoire of Indian dishes, and have this book to thank. Luckily I have many ethnic markets easily accessible, as many ingredients are not to be found in supermarkets, though this has been improving as well.

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'Secrets from an Indian Kitchen' is part of an exciting series of cookery books which will now be released at incredible value in paperback. The books reveal the tried and tested secrets passed down from generation to generation through families. These tips and techniques are the key to successful cooking. In this book Mridula Baljekar explores the subtle flavours of Indian cuisine in over 100 recipes, through techniques such as dim (steaming), korma (braising) and talana (deep-frying). The selection of exquisite recipes includes Pulao Rice and Chappaties, Chicken Korma with Whole Spices and the more exotic Quails Poached in Coconut Milk. Mridula's highly readable text also reveals the secrets that create the delicate aromas that distinguish Indian dishes, and one of her tips is to fry curry leaves in coconut oil to create a delicious aroma. The book is divided into chapters by cooking method and each section opens with an introduction about the method in which Mridula draws on her Indian background and the secrets passed on to her from earlier generations.

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Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds Review

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(More customer reviews)I received this book in a East Indian spice kit almost 8 yrs. ago. Since then, I have accumulated 6 more books on Indian cuisine...my favorite still continues to be 'M.J.'s the Spice Kitchen'. The recipes take longer that the average american cook likes to spend but these are mouth watering...and remember this is the way cooking is done in India (I've tryed the shortcuts with the pressure cooker,etc. results shift to just good) I beleive the spice interplays need the long cook time...there is just no comparison using the faster cooking methods. Also Madhur Jaffrey is sensitive to the american palatte regarding heat. But do be aware that any recipe that uses raw chilis and cayenne will be hot! A good recipe from the book is the Lamb in Tomato sauce as the heat comes mostly from the black pepper and is added at the end. Enjoy!

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A taste-tempting introduction to Indian cookery presents a selection of recipes for soups, appetizers, main and side dishes, garnishes, drinks, and desserts that use a variety of different Indian spices. 12,500 first printing.

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Noodles Essential Kitchen Series Review

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(More customer reviews)Asian cooking is a real mystery to me. I often found myself craving a simple, yet savory noodle dish but never knew how to make any. Nor did I know what to buy as I stood, glaze-eyed in front of the Asian food section in the market. This book has solved my problems by providing easy and tasty recipes that don't contain a bunch of unusual ingredients. In a quick trip to the local market I was able to pick up everything I neded for a very yummy & quick dinner. The photos are mouth-watering and will get you inspired.
One drawback is that the recipes do not contain nutritional stats. Another is that although there are over 50 recipes, I still would like the book to be a little longer.

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Including simple recipes, this stylish book contains a wealth of information on ingredients and cooking techniques, and instructions on how to prepare every kind of noodle for every course of the meal. 60 color photos.

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The Kerala Kitchen: Recipes and Recollections from the Syrian Christians of South India (Hippocrene Cookbook Library) Review

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(More customer reviews)Along the Malabar Coast of Southern India there are communities of Syrian Christians, originally founded in the first century by St. Thomas who converted several Brahmin families to Christianity. It was these early Christians who then intermarried with Syrians settling there. The result was the creation of the vibrant Syrian Christian community of Kerala and its rich culinary heritage that is so superbly showcased in Lathika George's elegant ethnic cookbook "The Kerala Kitchen: Recipes And Recollections From The Syrian Christians Of South India". Interlaced with the recipes for exotic dishes are anecdotal stories associated with them and the community from which they spring. The recipes range from Rice Flatbread; Yams with Ground Coconut; Fish Roasted in Banana Leaves; and Kerala Chicken Roast; to Spiced Cooked Buttermilk; Sweet Plantain Chips; Smoked Gooseberry Preserve; and Mango Mousse. Enhanced with a section of full-color photographs of finished dishes, a glossary of specialized terms in both English and Malayalam, a five-title bibliography, and an index, "The Kerala Kitchen" is a thoroughly 'user friendly' and enthusiastically recommended addition to personal, professional, family, and community library ethnic specialty cookbook collections.

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This book evokes the beauty of a bygone era and the vibrant texture of community life through a hundred recipes, engaging recollections, and beautiful photographs. Long before the time of Christ, the lure of spices took traders and seafarers to Kerala, a prosperous and highly literate state on the tropical Malabar Coast of south-western India. Saint Thomas the Apostle also travelled this spice route, preaching to and converting several Brahmin families who later intermarried with the Syrians who settled in Kerala; the Syrian Christians or Nazaranis of Kerala were born of this confluence.Centuries later, ayurvedic massage resorts and scenic backwaters make this lush land a top tourist destination, and spices still draw both traveller and gourmand to the rich, abundant culinary tradition of this people. Meen Vevichathu (Fish Curry cooked in a clay pot), Erachi Olathiathu (Fried Meat), and Njandu Karri (Crab Curry) are among the book's savoury delights, along with varied rice preparations such as Puttu (Steamed Rice Cake), Paalappam (Lace-Rimmed Pancakes), and tropical desserts such as Karikku Pudding (Tender Coconut Pudding) and Thenga Paalum Nendrikkai (Baked Plantain with Coconut Cream). Interwoven between these recipes, in the best tradition of the cookbook memoir, are tales from the past and present, of talking doves, toddy shops, travelling chefs and killer coconuts.

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The Kitchen God's Wife Review

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(More customer reviews)THE KITCHEN GOD'S WIFE, Amy Tan's second novel, is another story that deals with family history and relationships between mothers and daughters. Unlike her first novel, THE JOY LUCK CLUB, THE KITCHEN GOD'S WIFE takes place mostly in the past.
Pearl and her mother Winnie have never had a very good relationship. Winnie criticizes Pearl often, and makes it unpleasant for Pearl whenever they come to visit. The book opens with Pearl, her non-Asian husband Phil, and their two young children making the drive to San Francisco to attend a family wedding.
Everyone in the family is there at the wedding, including close family friends and relatives that have been a part of Winnie's life since her days back in China in the early `20's and `30's. An argument breaks out between Pearl and Winnie at the wedding, but before Pearl and her family return home, she and her mother talk. The story that Pearl hears from her mother is a story she has never heard before. It is a secret that Winnie has kept from her daughter for decades, for fear of hurting Pearl. Pearl herself has a secret, but it becomes secondary as Winnie's story unfolds.
Winnie's modern day world was a lifetime away from her early beginnings in China. She was born to a woman that was one of many wives belonging to a man Winnie knew as her father. He was a stranger to her, never giving her the time of day. Winnie's mother was beautiful and educated, and together they lived the life of the pampered rich because of her mother's station in life. Winnie's life turns for the worse when her mother disappears for reasons unknown to the young girl. Winnie finds herself losing the protective life she had with her mother, the home she grew up in, and placed in the home of a distant relative, to be treated like a second class citizen. Her life is never the same again.
Because of her new station in life, Winnie is destined to never marry, but through a fluke of fate, she ends up marrying a man that should have been destined for her cousin Peanut. However, after they are married, Winnie finds out that this husband is not the romantic wonderful man he appeared to be during the beginning of their courtship. From this point in her life, she knows only unhappiness and suffering.
Winnie has to endure much during this marriage, including abuse, countless miscarriages and loss of children to sickness and poverty, and with the outbreak of war in China, she does not know what her future will be like. What finally brings her to America and to the husband that Pearl knows as her father, is for the reader to find out.
I highly recommend THE KITCHEN GOD'S WIFE. Although this book is not as fast a read as THE JOY LUCK CLUB, I found that the history of Winnie was fascinating, taking me to a country that I know so little about. The story of Pearl becomes second to Winnie's, but Winnie's story bridges the two stories together, as the reader finds by the end of the book.

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