5 comments about The Complete Asian Cookbook.

1. This was the first Asian cookbook that we purchased more than twenty years ago and I have yet to find one with the extraordinary variety of this one. I was only slightly above a novice level cook and had few problems with any but the most complex recipes. Differences in ingredient names were sometimes problematic in the days before internet search engines but now it is a matter of moments to look up any ingredient listed.
   
   I saw some mention of novice cooks staying away from this book and I must respectfully disagree; this is a must have for anyone remotely interested in learning Asian cooking.
   
   Our 1985 copy is held together by packing tape and the residue of a thousand splattered sauces but it is still the single most frequently referred to cookbook in our library.



2. I was given this book in 1985 as a new American bride living in Australia and it has become my bible for Asian cooking. Other reviewers have spoken more thoroughly about Solomon's book so I don't need to here, but I will say this: I learned to cook good Asian food by thoroughly reading the chapter I was interested in, then getting out and trying the recipe. When I started using this book I was not an accomplished cook but was competent. The recipes here are authentic and not trendy. Since receiving this book I've traveled a bit in Asia and was happily surprised that the food I ate in restaurants tasted just like the recipes I'd been making at home out of this book. These recipes are thankfully not "adjusted for the western cook," (that is bland and boring) but every bit as spicy and flavorful as what one would eat in Thailand, China, India and elsewhere. The criticism that some recipes are too involved or too hard can be justified in some cases, but really, if you're going to cook Asian, don't settle for lesser bottled sauces and pastes when by using Solomon's book you can eat the tastier real deal. For over 30 years now I've been serving delighted consumers Asian food made from this book. I recommend it to everyone who wants to cook real, varied Asian cuisine and not just the few popular dishes one finds in a restaurant. My last word on the subject: I have hosted nine foreign exchange students and countless international visitors to my home over the years. The one thing they all miss is food from their countries. Whenever Asians visit I try to cook something that will remind them of home. Virtually all of them have commented on how wonderful it is to taste "real" food and they are pleasantly surprised that an American can actually cook it. Many things I learned about Asian food and cooking I learned from this cookbook.



3. I have personally made many of the recipes included in this wide ranging Asian cookbook, from India, Burma, China, Indonesia, and Malay foods and found each to be as wonderful or better than the last. I have also given this book as a gift to a number of my friends who appreciate excellent food and are adventuresome as well. I intend to order two more of these as gifts in the near future. I highly recommend Ms. Solomon's book to anyone wishing to expand their cooking repetoire.



4. WOW! If you are looking for a cookbook that has every Asian recipe you can imagine, this is it. It covers recipes from India to Japan. Some easy and some advanced. It's a big book and holds lots of great recipes. Not so sure this is a book for the beginner cook? as most of the recipes are very detailed and time consuming. Either way, a great addition to the cooks cookbook library!



5. I rented this book from my local library and then just had to buy it.
   You will love this complete and fantastic book.
   Asian food is really easy to cook with this... a must buy!!

5 comments about 660 Curries.

1. This is a true Indian cook book, the best I have seen so far. I am a decent cook (Indian) myself and have never been impressed with Indian cook books. My girlfriend, who is not Indian, got this book from her mom last year for Christmas and she has made amazing dishes from this book that have impressed my Indian friends and parents. Most recipes in this book are simple, everyday recipes that people in India make and not fancy restaurant type (read unhealthy) dishes. My only caution would be that Raghavan recommends a little bit more ginger than most people can handle. Overall a great book, Two thumbs up!



2. It all started for me about 8 years ago when I changed job and started working in Silicon Valley again. I would eat Indian food daily as a way to not only satisfy my craving for an excellent meal, but as a way to learn more about the culture of the people I was working with and for at that time. We had an excellent executive chef in our cafeteria chef and I enjoyed many of his dishes. Many times I thought to myself: Why don't I ask him for some of his recipes, my family would love this food, but recognizing he works for a large catering outfit, I knew he could not share them with me. At one point he invited Raghavan in as a guest Chef for the day and our Chef prepared cuisine from 660 Curries. In typical fashion there was a long line for the Indian food, but this day the line was out the door. After trying some of the different foods I knew this was a good book to buy.
   
   I bought it that day, and Raghavan signed my copy. This was about 18 months ago, and I have prepared over well over 200 meals, using ~ 125 recipes from the book. My family makes me repeat the ones they like the best, although I continue to try new ones to their delight each time. I have yet to prepare something from this book that has not been good, with most of the recipes being rated as excellent. I have my own spice section in the pantry now and built my spice war chest over many months acquiring spices as needed for forecasted recipes. One trick is to bottle the spices as that protects your pantry and house from taking on the multi-spice smell when you are not cooking.
   
   The stores from the book are interesting, and the step by step, easy to follow instructions, are so easy to follow. I particularly enjoy making my own spice blends, and sharing them with friends and family to take home so they can try their own. Friends and family alike bring their own Tupperware over or leftovers when they know I am cooking Indian food. And I make many of the lentil recipes en masse and freeze them to share with the family on a cold winter day.
   
   Out of the 30 cookbooks we have in the house, this is by far the most used and most enjoyed. I HIGHLY recommend this Cookbook, and have yet to cook something that I did not enjoy.



3. With such a wide range of recipes it will take a while tow ade through all. Overall you do get the statisfaction of learning new methods of preparing curry. happy eating



4. I gave this to my son for Christmas as he loves to cook different foods. He absolutely loves this book. He cooked us dinner one night and it was the best meal I have ever had. Highly recommend this book.



5. I LOVE this book. I use it continually, and because of it, I have discovered that Indian food is my favorite. Every recipe that I have made so far has been delicious. They are easy to understand and follow.

3 comments about Steaming: Great Flavor, Healthy Meals (Healthy Cooking Series).

1. This book puts emphasis on using steaming as a cooking method. This method reduces any oil needed for the food as well as locking in all the flavor and keeping the texture of the food.
   
   Many people only think of vegetables when steaming and then steam them to death on top of it. Most of the recipes in this cookbook are oriental as perhaps that culture has been the leader in steam cooking. I made the Chicken and Spinach Wontons and they were wonderful. The book also covers steaming of other vegetables making them look like artforms. The Stuffed Zucchini Blossoms and the Squash Soup in the gourd were beautiful. I'm not sure I could eat them after I'd finished cooking them because they were so pretty.
   
   Many of these recipes do take some time to prepare. There is wrapping of wontons, using multiple wrappers, making California rolls, Sushi, Veal Rolls, Thai Fish Curry which were all time consuming to get such beauty. The Fish wrapped in toasted seaweed was beautiful.
   
   There were even desserts, Grand Marnier Creme Caramel, Fruitcakes, and Creamy Coconut Black Rice Pudding. The tips and training for steaming that are in this book are excellent. You would learn the trade without question.
   
   There are less than 50 recipes in this book so it's a little expensive per recipe. But if you want to learn steaming the techniques are here.



2. I find this book easy to read and understand, the explanations and pictures are simple. I'm enjoying the results.



3. Lots of great recipes. Must have recipe book for anyone who uses a bamboo steamer.

5 comments about Morimoto: The New Art of Japanese Cooking.

1. the book is beautiful and the photos perfect. Delivery was very fast but I must say the packaging was worn and the book not protected from shipping damage so it looked old and was a little dirty- as though it was lost in transit!



2. This was a great addition to any food lover's library.not only is the photography superb,but the text is exceptionally well-written ,interesting and informative.Not,like some cookbooks,a list of recipes which the average person would have trouble duplicating,it is a fascinating,entertaining,introduction to the art of Japanese food and its preparation. Highest Rating.



3. This is one of the finest cookbooks I have ever had the pleasure of reading. The photography is absolutely gorgeous, and Morimoto breaks down the recipes in such a way that they all seem really simple. Now if only I had his knife skills, then I'd be able to make it look just like he does! I would recommend this book to anyone interested in food, eating, photography, or just about anything else.



4. This book is just awesome..thank you for not only a great book, but for fast shipping of it.



5. I bought this book for my husband for his Christmas present this book is beautiful. Words can not simple describe Morimoto's book. The presentation and creativity with food is outstanding. Morimoto is simply the best chef there is for Japanese Cooking. Great buy and great gift for anyone interested in Japanese cooking. The photos are worth a 1,000 words alone.

5 comments about Sultan's Kitchen: A Turkish Cookbook.

1. Going over the pages of this book brought back many memories and the wonderful aromas that always came from my grandfathers stove top!



2. I have purchased many middle eastern cookbooks and I still return to this one. Fabulous recipes and not difficult for the novice cook. I would highly recommend to all interested in Turkish cooking.



3. Turkish cuisine is one of the healthiest and most delicious of the Mediterranean region.
   Ozcan's recipes bring the magic of Turkish food to our own kitchen. The recipes are easy to follow, the ingredients are easy to obtain, and the results are amazing. Thanks to Ozcan, I can recreate the wonderful dishes I remember from my life there. The photographs in the book do great justice to the recipes. I can almost smell the aromas just looking at them. What a great way to eat!



4. I bought this cook book after having learned a few Turkish dishes to expand what I know and make. The Boreks are great and I have made them for friends and they loved them. The price can not be beat. Easy to follow instructions and the photos help as well.



5. I am Turkish and by profession, am involved in culinary. I am not a chef though so I do need to look up and follow recipes when I miss my favorite foods from homeland. Over the years, I have bought many Turkish cookbooks and examined a lot more in book stores. Due to the Author's familiarity with working and living in the USA, this book does two things wonderfully: One; its written like an American cookbook, which makes following instructions, finding ingredients and measuring a bliss. Two: possibly due to feedback he receives daily, running a restaurant in NY, the Author picked the dishes that are most appealing to the American taste, which makes having company over for a dinner a bliss since I don't have to wonder if the items I picked for cooking would be well received.
   
   I have cooked most of the recipes in the book, first time I try one, I follow the instructions and ingredients exactly and it always turns out great, later, I adjust the seasonings and ingredients to my liking if I feel like more spicy or garlicky for example. I highly recommend buying this book.

5 comments about Madhur Jaffrey's Quick & Easy Indian Cooking.

1. I love Indian food but it seemed so complicated and expensive. These are wonderful receipes with attainable ingredients



2. I was looking for a cookbook that would make Indian cooking more accessible and I think I found it. This is an excellent introduction to Indian cooking. The recipes are straightforward and easy to follow and don't have the "intimidation" factor of some Indian cookbooks. The colorful photos only add to this cookbook's appeal. I have discovered new ways to prepare chicken and lamb and even Indian style mashed potatoes. This cookbook is my new bible on Indian cooking.Madhur Jaffrey's Quick & Easy Indian Cooking



3. I have made three meals following the recipes from this book. In each case, I found the directions straight forward and the results delicious. I appreciate the extra commentary she adds. In particular, I opted to up the level of heat on the vindaloo to make it more authentic. I also appreciate her use of western ingredients (e.g. grainy mustard) to make it easier to find all of the required ingredients or simplify the preparation.
   
   I would recommend this to anyone who loves Indian food and is just starting to cook it.



4. I am a born and raised American married to an East Indian. Shorty after our wedding, my husband and I were having a bit of a cultural clash with meals. I was trying to feed him grilled chicken, salads, pastas and all the basics I grew up with. He found them all very boring and was craving a taste of home. A dear mentor and friend of mine took pity on me and gave me a gift she received at her wedding years ago, a copy of Madhur Jaffrey's original "Invitation to Indian Cooking," published in 1975. It appeared to be a fabulous book, but several of the recipes looked intimidating so I decided to see if Madhur Jaffrey had published anything a bit less intense, and boy has she ever! Although I had already ordered a different beginner's Indian cookbook, I figured the more the merrier and the minute I saw "Quick and Easy" in the title, I was SOLD!
   
   I love this cook book! The recipes are simple and fun and are truly great for a beginner. Having been born and raised in India, and also being a terribly fussy eater, my husband does have a few criticisms. He feels the meals are Americanized versions of Indian food, and he also doesn't feel that any "authentic" Indian cook book would have beef as an ingredient in any of the recipes. (I beg to differ as Muslim's eat beef and also reside in India.) Either way, both of his concerns were easily addressed. I simply double the chili powder or garam masala in the recipe or add extra green chilies to kick it up a notch. His only other issue is that there were a few recipes he didn't recognize. This could easily be explained by regional differences.
   
   Regardless of his nit picking, he can't argue that the meals are absolutely delicious, especially when adjusted to his personal taste. I love how this cookbook helped ease me into Indian cooking and introduced me to many different spices, helping me build my now impressive supply of various ingredients. This book held my hand through the learning phase, showed me that using more than five spices isn't scary. (Although I will always treasure Ruhta Kahate's "5 Spices, 50 Dishes" as it walked me through my very first Indian meals.)
   
   Although this is a fabulous book, I'm proud to say I'm now comfortable enough to move on to more complicated recipes and am currently going through Ms. Jaffrey's original 1975 cook book I mentioned earlier. Yes, the same one I originally found intimidating! Also, for those looking to build their collection, another fabulous cook book is "From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining" by Pushpa Bhargava. My fussy husband loves most every single recipe in that book and I don't have to adjust the heat at all. It would also be good for a newer cook as the recipes are non-intimidating, although I'm personally pleased I had worked with both Ruhta and Madhur's recipes first to kind of ease in slowly.
   
   So, bottom line, this is great Indian cook book for beginners with tons of helpful tips. Definitely a must have for your cook book collection. Even when you're past the beginning stage, you'll still head back to this book occasionally just for the fabulous taste!



5. I caught Madhur Jaffrey on an episode of the PBS cooking show "Sarah's Weeknight Meals" and Madhur cooked several recipes from this book. I couldn't believe how simple and straight forward they were and trotted over to my computer to check out this book on Amazon. When it arrived, I read it through and started cooking: first up, the onion fritters in the first chapter. They are simple to make (if you don't have besan flour, you can use all purpose white flour, but it won't have the wonderful nutty flavor) and my "boys" -- the hubby and my son, loved them. I served them with a quick raita I whipped up out of yogurt, cilantro, lime juice, tomato and onions (no cucumbers in the house). Next night we had the cauliflower with ginger, garlic and green chilis as a side dish. Tonight we'll try the Royal Chicken, made with yogurt. All of the ingredients in this book are readily available from a grocery store with a well stocked ethnic food aisle or on the web and none of them requires exotic equipment. You will enjoy cooking from this book.

5 comments about The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes.

1. I have always been on the fence about Indian food - sometimes I like it, sometimes I don't. But I do love how vegetarian-friendly the cuisine is, so I was thrilled to see an all vegan cookbook. I bought it to try to discover new ways to cook staples of mine (like lentils, cauliflower and other veggies) and I certainly did! I've been cooking soups in a new and much tastier way thanks to this book - simmering the beans and sauteeing the seasonings and vegetables in a separate pan, then stirring it in once the beans/lentils are done cooking. It's simple but revolutionary, and has brought a lot more flavor into my cooking. Also, the recipes are so straightforward and simple that I've had no problems substituting a lot of ingredients. I didn't buy all of the traditional spices she says to use, but the results were delicious with whatever I had on hand to throw in. The flatbreads are also great! I am not much of a baker and the onion flatbread is so easy and delicious! A must have for anyone wanting to expand their cooking repertoire and discover delicious new and very healthy flavors.



2. This book uses some american beans and veggies unlike most traditional indian cuisine books. I really like that fact so you don't have potatoes, peas and cauliflower in every recipe. Very detailed recipes, very well laid out book. Highly recommended.



3. I really like this book! Lots of delicious recipes with out all the fat so typical in Indian cuisine!



4. I am so grateful that this book exists since I loooove Indian food and cook vegan only. Some of the recipes are really delicious, particularly the three lentils dish. But, there are a lot of issues with recipes and you need to be careful in using them. Sometimes ingredients will be listed but then when you follow the steps they are never mentioned again. Other times the amount of water required or cooking time seems off. I get the feeling that no one actually tested the recipes out to make sure they work perfectly and include all the necessary details. It's frustrating, but I am still very happy to have the book since it does meet my needs and lets me have tons of Indian vegan recipes all in one book. Also, there's a lot of variety in terms of recipes and North and South Indian food, but I do wish there were more easy to cook "main dishes" or what the author labels daal.



5. Indian food is a delicious delicacy filled with flavorful curries, sensory-stimulating vegetables, and mouthwatering deep-fried treats. 'The Indian Vegan Kitchen' brings restaurant favorites to your fingertips. Madhu Gadia, veteran chef and registered dietitian, presents a bevy of healthy dishes touting complex flavors and simple steps. Snack on made-from-scratch savories, such as the Hot-Spicy Cereal Mix, or devour traditional chaat in the form of Potato-Patty Cakes covered in tangy chutney. Gadia uses her nutrition background to educate readers about healthy eating and includes nearly 30 meal plans for balanced meals, along with a well-written history on Indian food and spices. The only thing missing is photographs. Whether you're new to Indian cooking or a seasoned chef, this all-vegan resource will prove itself indispensable in your culinary journey.

5 comments about Revolutionary Chinese Cookbook: Recipes from Hunan Province.

1. The few recipes that I've tried from this book turned out very good. I'm starting to understand the different Chinese region cooking. I'm looking forward to trying several recipes from this cookbook.



2. Like Dunlop's previous cookbook, Revolutionary Chinese Cookbook offers a vast collection of authentic recipes, this time with a focus on Hunan cooking. The dishes I have cooked from this book taste true to the food I enjoyed in Hunanese restaurants in China. The book contains sections for street food, appetizers, meat, poultry, vegetables, tofu, and soups, with classics like nongjia("farmhouse style") stir-fried pork and Mao's red-braised pork. Hunan cooking involves less difficult-to-find ingredients than Sichuan cooking, and thus might be more accessible to the typical Western cook.
   
   Together with Dunlop's previous book on Sichuanese cooking, it is a refreshing change from the typical "Chinese" cookbook offering sticky-sweet Americanized versions of the real thing.
   
   Dunlop provides interesting commentary on the origins of particular recipes and Hunan cuisine throughout the book, making it enjoyable to read in itself, especially for those of us who love food. In addition, the book is printed on glossy paper and has many more photos than Dunlop's previous book. Highly recommended.



3. Dunlop does everything here except come to your house and make this dishes for you. What an incredible achievement this book is in every way, from its art, photography, history, stories, recipes, translations, and breadth of information. Sometimes she gives you the equivalent ingredients that will substitute if you happen not to live in Hunan Province, New York, or San Francisco. I live in the Midwest and I have to find creative ways to substitute for a lot of the ingredients she lists. For example, she's in love with potato flour, but that doesn't exist here. Flour is flour, right?
   
   Finally, this book has the distinction of poor writing. Dunlop likes to "verb" her nouns throughout, and she doesn't seem to recognize either a dangling modifier or how not to hang a preposition from every other verb. Soon this becomes intolerable to the point you scream, "Oh, come on!"



4. I bought Fuchsia Dunlop's first book about Sichuan cooking. I loved that, and I love this! Very different from the Chinese food I grew up with that my family got at the restaurants in America!
   
   There are a few differences between the first and the second book. This cookbook is also filled with many more pictures than the first. Honestly, I never worry about the pictures. I tend not to try to cook food I know nothing about. The paper is also different. The first book has the darker, off-white more textured pages. I like that. Because the second is filled with color photos, the paper is the bright white semi-glossy type. If you are like me, I spend long hours reading through cookbooks. My eyes tend to tire out when looking at the glossy white paper. For someone who like anecdotes about her experiences in China, will love both. I'm not very concerned about having those stories in there myself, but they do make it quite easy to imagine the dishes!
   
   More on the personal side, from my experience with her recipies in this second book, I seem to prefer Sichuan cooking over Hunan. For example, the Sichuan recipe for red braised pork I like much better then the Hunan version. The Hunan version calls for more spices which makes it much more aromatic. It's a bit too much for me, but that's just me. In neither of the books are there any menu planning guides. She does recommend dishes to go with the one your preparing. I would like to be able to see more of what a meal is like.
   
   I recomend this book to anyone who is familiar with Chinese cooking and or anyone who like adventure. I don't think that it is a good beginner's book. I have ruined many a recipe in my day and I relaize that it takes a whole lot of advice to avoid the common mistakes. However, I don't think anyone would be diappointed in this book.



5. A good cookbook, I would purchase it again. It is not my favorite Chinese cookbook.

5 comments about Classic Indian Cooking.

1. While many of the recipes in this book are fairly standard stuff, I have never seen anyone get to the heart of Indian cuisine quite like Ms. Sahni. This book explains how Indian cooking works. Julie Sahni helps you understand the spices, the masalas, and the techniques of Indian cookery. If you want to truly understand Indian cuisine, this book is a must-own.



2. I just ordered my second copy - the first was purchased 25 years ago, and it's falling apart. I actually have most of the recipes memorized, but I wanted a nice copy for my recipe library. Julie Sahni's explainations of technique and ingredients are invaluable for anyone trying to produce an authentic version of indian cuisine. She's a little light on the spice, but that's for American tastes - just add more heat if you want. The selection of recipes is very balanced - you can find just about anything here, from breads to sweets, vegetarian to meat stews, soups and condiments. Truly a classic collection.



3. This is not a complete review since everyone else seems to have covered all
   the points I would make.
   
   I've got 15 Indian cooking books on the shelf now, and this one and
   Raghavan's 660 Curries are the only 2 that rate the 5 stars. This one
   is a close second to 660, but covers a much wider range of food.
   
   Keep in mind that this one was written in 1980, and 660 can draw upon
   a much larger set of ingredients at the now ubiquitous Indian grocery store.
   She has substitutions for many ingredients so that you can shop at the
   typical American grocery and survive.
   
   Her technique explanations are particularly thorough, and are even repeated in each
   recipe (since no one reads a cookbook straight through).



4. Best Indian cook book. Explanation of basic preparation and cooking is very well explained, and the recipes are excellent.



5. We love Indian food. But my attempts at creating the occasional recipe gleaned from articles or even the couple of cookbooks from that region that I've acquired over the years have always fallen flat... eh... yeah... Indian-ish... kind of... but somehow still too ingredient-based elemental... not the real deal.
   THIS book -- written many years ago, and kept up to date to reflect current shopping opportunities -- is EXCELLENT. It taught me why and how certain things work together, when to use one or another form of a spice or an herb... And the variety of dishes covered in its chapters is encouraging.
   If you are a lover of Indian food, you will love this book.

5 comments about Madhur Jaffrey Indian Cooking.

1. Jaffrey makes it easy to make a great Indian meal. This is an excellent Indian cookbook. I have tried 3 recipes and all have been easy and delicious.



2. This was my first of Madhur Jaffreys cookbooks 14 years ago, I just bought a new copy of this book to give my Mom as a gift. Over the years I have acquired some of Madhurs Jaffreys other cook books as well. This one is excellent as are all of her cookbooks!! Her cookbooks are timeless and never get outdated. My husband never ate Indian food before I started cooking it for him and now he loves it as much as I do. Madhur Jaffrey is amusing and very clear in explaining how to create her dishes.
   
   Tip: Be sure to read the front section of the book before you begin trying to cook her recipes, don't skip over it unless you have had previous experience with cooking Indian food. The front section of the book explains what the different techniques, methods and ingredients are, which was invaluable when I first tried to create Indian food with the use of this book. If you read the beginning you will have a much better understanding and it will be easier to complete her recipes successfully. I had so much success when I first began using this book that I have been continuing to cook Indian food for years ever since, and have also gone on to explore many other world cuisines,Thai food for instance.
   
   If you are trying this book for the fist time, this is a good recipe from the book to start out with because it's an easy and simple one: 'Lentils with garlic and onion' it's delicious! 'Red split lentils with cumin seed'{Masoor dal} is another good one to start out with but it's a little bit more complex than the first recipe I suggested. If you make the 'Red split lentils with cumin seed' be sure to use plenty of chopped Cilantro leaves as a garnish on top!! They complete the dish, and make it even better!!! I serve both these dishes with Basmati rice. When you begin to get the hang of it, try 'Delicious cocktial koftas' {Chhote kpfte}. They are melt in your mouth, delicious lamb meatballs, YUM!!! Also try: 'Lemony chicken with fresh coriander' {Hare masale wali murgh} Too many great recipes to list. If I have one bit of advice when following her recipes it's this: Don't burn or over cook the spices when heating them in the 'Ghee'! When Madhur says cook them for a few seconds, she means it!! Happy Indian cooking to you!!



3. This is one of those cookbooks that I go to when I want to try something new and flavorful. Some of my favorite dishes have come from this book, and I honestly can't think of a single recipe that I have tried that I haven't liked. If you are interested in learning how to cook Indian food, I highly recommend this cookbook!! It is very accessible!!



4. This book is a wonderful introduction to Indian cooking. The first half of the book covers common ingredients in Indian cooking, which is very helpful and interestingly written. The recipes are easy to follow. The recipes require some prep, but if you have a kitchen buddy to help you was and chop your ingredients, it doesn't seem too bad. As the book suggests, a food processor is pretty much essential for many recipes. A spice grinder may also be helpful if you like buying your spices whole. We live in a fairly small, ethnically homogeneous area and we have not had too much trouble finding ingredients. The recipes sometimes offer substitutions if it's something the author feels difficult to find. I look forward to making more recipes from this book and will likely buy another book by this author!



5. The photo is the cook book I thought I ordered, but what came was something different. I don't mind, but I still need the one I thought I bought.