5 comments about Blue Ginger: East Meets West Cooking with Ming Tsai.

1. `Blue Ginger' is fusion celebrity chef Ming Tsai's first book and the name of his Cambridge, Massachusetts restaurant. It also happens to be a slang name for the Asian spice root, galangal. It has taken me a long time to get to this volume, in spite of the fact that Tsai's second book, `Simply Ming' was one of the first cookbooks I reviewed. But, since I have seen a number of new cookbooks from oriental / fusion chefs lately, I though it was time to catch up with one of my favorite Food Network chefs from the `golden age' when Ming was doing oriental and Mario Batali was doing real Italian cooking.
   
   To put it in a nutshell, this book is both better than many other recent Oriental celebrity chef cookbooks and it is even better than Tsai's second book, which is great if you are cooking for a large family, but less useful if you cook three times a week for only two or three people. Tsai's recipes in this book are, on average very easy for an amateur cook to accomplish and they do not require very many expensive or hard to find ingredients except for those few recipes in the chapter entitled `Over the Top'. What I like best about Tsai's recipes is that they generally use very familiar western cuisine dishes and techniques with Asian ingredients. There are a fair number of exceptions, especially in the `Dim Sum' chapter, but there are virtually no recipes which require a wok, especially since American kitchens are simply not set up to work effectively with a traditional round bottomed carbon steel wok.
   
   Tsai opens his book with a chapter on `East Meets West Pantry' that I find especially helpful and useful compared to similar sections in other books.
   
   His chapters of recipes are:
   
   Soups featuring an Asian gazpacho, a Chipotle Sweet Potato Soup, and a Corn Lemongrass Soup.
   Dim Sum with two spring roll recipes, two dumpling recipes, Shu Mai, wontons, oyster corn fritters, and even some sushi and sashimi.
   Rice and Noodles with the technique for doing sushi rice and a traditional fried rice recipe and maki rolls.
   Seafood with several shrimp recipes plus scallops, mussels, snapper, skate, and trout.
   Birds with braised and roasted chicken, quail, and duck.
   Meat with an excellent pork loin and tenderloin recipes plus beef, short ribs, and braised oxtail.
   Over The Top with caviar, foie gras, truffles, scallops, sea bass, and duck breasts.
   Sides with veggie dishes, especially cabbage and mushrooms.
   Oils, Dips, and Seasonings with oils, dips, and seasonings.
   Desserts, using green tea, glutinous rice, and jasmine rice.
   
   Where Tsai uses a specifically oriental technique, he typically provides a photographic walk-through for the entire method. These are good, but would have been better if the pics had been numbered and the instructions were keyed to the numbered pics.
   
   Otherwise, this is about as good as celebrity chef cookbooks get for amateur cooks who are looking for doable recipes with a new twist and some celebrity cachet.
   
   Very highly recommended.



2. I got this for my hubby (He Who Cooks), since he'd specifically requested a Blue Ginger cookbook after we'd spent an hour drooling over a recent "Simply Ming" episode on TV (and Ming, the rat bugger, doesn't have anything west of the Alleghanies, apparently). I'd seen the more negative reviews here, especially regarding the editing, but after looking at it in a brick-n-mortar store (and then purchased here, since it was cheaper...yay, discounts!), it occurred to me that Ming's editor may be British-trained, which could account for some differences in style.
   
   Since I'm not a cook/chef/etc., I can't really judge it comparatively to others in its field (hence, only 4 stars), but my husband definitely liked the Fusion style greatly, even the recipes in the back calling for really expensive ingredients. I look forward to delicious mysteries issuing forth from our kitchen!



3. We would sit and drool over Simply Ming every sat morning on PBS and we bought the books and love them! The recipies are sometimes a bit involved, but worth the investment of time and energy!



4. Not the best book for home cooking, If you decide to make more than one dish at a time, you will have two or more basic sauces in the fridge, these sauce last one to four weeks. wHAT A MESS. I cooked several of the recipes and made them with sauce ingredients, they were just OK.



5. I bought this book because I sampled some of the dishes at a friend's dinner party. The meal was so delicious that I had to purchase the book. Excellent! Not bad for a guy who started out as an engineer :)
   
   Charlotte Liu

5 comments about Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent.

1. The pictures and stories of the travels through the region are fabulous, but if you are looking for good instrutctions and pictures of the recipes, this is not the cookbook you are looking for.



2. I've had this book for about three months, and have flipped through it many times, but this weekend I finally bought the staple ingredients that many of the recipes needed, and tried out three of them. They all turned out delicious! Don't be put off by strange ingredients, they were all very cheap, and easy to cook with.



3. A beautiful book that can be a coffee table book, cookbook, and an adventurous travel read. It has gorgeous colorful pictures with short vignettes about the recipes and people of India. It will transport you to a different world and the cooks will not be disappointed with the unique recipes.



4. Plain and simple,..a must-have book. The recipes are well written and clear, the authors stories about their travels through the sub-continent are interesting and lend to their credibility, and they also have fantastic pictures, as well as information as to where to buy some of the more exotic ingredients...this book lacks nothing.



5. I thought about this book for a while before purchasing, and I wish I hadn't waited so long. This book is my absolute favorite, and I cook something new from this book 1-2 times a week. The pictures are beautiful, recipes easy to follow, and I love the stores intertwined with the recipes. It's really a beautiful coffee-table type book that lives in my kitchen. I highly recommend this book!

5 comments about Williams-Sonoma: Food Made Fast Asian (Food Made Fast).

1. This book is WONDERFUL. I'm a busy mom. The section of 20 minutes really take 20 minutes! The food tastes GREAT. My husband is shocked how many of the recipes we have already tried. We've made nearly 50% of all them now. To boot - the ingredients are genius - you invest really in a select 12-ish ingredients (like spices, oils, etc) and you can make so many dishes from them.
   
   We have cut out eating out by quite a bit, and I have now added several of these books in this series to my wish list based on this experience.
   
   Some cons -
   Dishes that use or you personally add veggies to. I find full sodium soy sauce a little salty. So I have on a couple of recipes written right in the book to use low sodium soy sauce instead.
   
   Likewise with oil. The shrimp recipes I cut the oil down, otherwise it's just a tad oily.
   
   Finally - last recommendation - the recipes that have you add the 1/4 tsp or 1/2 tsp of cornstarch - try making the sauce ahead of time. It's a matter of taste - but if you can let it sit 10 minutes - it thickens way more (like Chinese take out) than the 1 minute it calls for while cooking it. I just put it in the fridge until I'm ready. So so good.
   
   I can't wait to make some of these dishes for my mother-in law who really is carb conscience. She wouldn't eat any rice, so I will try to make more sauce and just add more veggies. Yum!



2. I purchased this book as a gift for my wife. I said I would cook recipes that she chooses. The two recipes I have cooked are fairly easy to make and have been a hit. Depending on your pantry, you may have to buy some Asian style spices and sauces, but after the purchase the same items are used in most recipes in different combinations.



3. This book has some of my favorite asian recipes and they are all so easy and very delicious! I highly recommend this book to anyone who likes asian food!



4. After looking for cookbooks on Asian food I found this one.
   Very interesting and easy to read and cook with.
   Will give you hours of good cooking if your looking for Chinese food.
   Happy cooking.
   Chinese cook.



5. Love this book, gave some great suggestions for Chinese cooking. With ingredients to use etc... I have tried many of the recipes, and they are great... It was a great beginer book for me, since I consider myself a great American cook, but have never ventured much into Asian cooking... learning about the spices and sauces, and veges to use has been helpful. Took the book w/ me to Whole Foods and purchased many of the spices and sauces there.. having fun w/ it...

5 comments about Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen.

1. I just finished devouring this book from cover to cover. What a lovely surprise! The introductions are helpful (particularly for this novice) and the personal anecdotes are absolutely delightful. I can't wait to try my first Indian recipe!



2. First, I must admit that the author is a friend, and that I worked with her on this book. But please don't let that make you think that any praise I give the book is unearned. Believe me, if this book had fallen out of the sky into my kitchen I would also love it.
   
   Why?
   
   Reason #1: The recipes WORK. I'm lucky enough to know that Monica tests her recipes, and has people with all different levels of cooking skill test them, too. And she won't let a recipe go until everyone can make it. So even if you are a novice cook, you *can* make these dishes. And if you are already skilled in Indian cooking, you just might find a simpler way to make something you love. Case in point: the recipe for Cream of Wheat and Paneer Pancakes (page 200). When I read it, I recognized it immediately as idli. But where is grinding the grains for it? Where is letting the batter sit overnight (or longer) to ferment? Gone! But what you get is a delicious pancake that works as a side, as a bread, as the basis for a meal.
   
   Reason #2: She is there to guide you through things that might be new to you. It might be a bit much to call this a "Mastering the Art of Indian Cooking," but there is very helpful information about ingredients and techniques that might be unfamiliar. And again, even if you think you know all about them, you just might learn something.
   
   Reason #3: This really is a book for *modern* cooks. Who has time to grind spices, and make complicated multi-day recipes? Very few of us. But even the simplest, quickest recipes are so full of flavor, you'll almost feel guilty at how easy they are. There is no such thing as a recipe that is too simple, as far as I'm concerned, not if the people I serve it to eat up every last bit! When I told the wife of one of my cousins about this -- she's an engineer who was born in the United States to parents from India who live now in North Carolina -- she exclaimed, "I would love that. And my mom would LOVE it, too!"
   
   Reason #4: This is more than "just" a cookbook. Monica writes beautiful essays that may touch your soul, or remind you to call a friend you haven't spoken to in too long, or make you forgive your spouse for a silly argument, or let you marvel at how wonderful simple cooking can be. Even if you never cook anything from this -- although I can't imagine not wanting to -- you can sit with it and have a glass of wine or a cup of tea and lose yourself in her writing.



3. I really enjoyed reading this cookbook and learned a lot from it. Monica Bhide is a delightful writer who shares many personal stories throughout the book, which I enjoyed as much as the recipes. I would love to meet her and cook with her!!
   
   She simplifies and demystifies Indian cooking and is not afraid to suggest using off-the-shelf ingredients to save time. The recipes are very doable and helped me to better understand HOW to use some of the spices -- like putting them in the hot oil to cook and release their flavors before adding the main ingredients. To me, this book serves as a very sound and educational primer in learning to cook Indian food. I feel my confidence level has increased tremendously as success with these recipes is so attainable. Plus, once you get the hang of how this works, you can learn to create your own combinations and recipes very easily. Monica encourages this over and over throughout the book which I think illustrates her creative, open and adventuresome style. She wants the reader to be successful and offers the tools to allow it to happen.
   
   My only complaint about this book is the lack of pictures (there are a few)! While I loved reading each recipe, I longed to see them made up and ready to serve. Pictures are so meaningful and helpful, especially when learning to cook a cuisine so different than my own American.
   
   Another great Asian cookbook I read recently is "The Spice Merchant's Daughter," which is also a jewel to check out if you are interested in learning to cook in this style.



4. When your doctor tells you that you better switch to a "heart healthy" diet, that is little or no saturated fat, cholesterol or sodium, you have a problem. Your food will taste terrible! You must throw many of your favorite recipes out of the window and you have to learn cooking all over again. A solution lies in the Indian Cuisine which uses little fat or the recipes are very easy to modify. An important added advantage is that because of of the liberal use of spices you will not miss the salt so much (or can do with substantially less).
   
   "Modern Spice" is a very attractive and practical introduction to Indian cooking. The recipes taste very good, are apparently adequately tested and are practical. You don't need to spend the entire day in the kitchen, many recipes require very little time.



5. First and foremost, this book is appropriate for any level of competency in the kitchen. And it's a fabulous addition for both lovers of Indian flavours and those wanting to experiment and learn. As both an experienced cook and lover of Indian flavours this has become my go to inspiration when I'm not sure what I'm craving. This is not a cookbook that requires huge amounts of prep time, or unusual ingredients. It's a modern take on Indian flavours, suitable for any kitchen. Indian dishes tend to be take away meals in our home, but I find myself turning to this book for new ideas, inspiration and shortcuts on weeknights when I don't have hours to get dinner on the table. As an addition Bhide's stories and memories are added throughout the book and make for lovely reading with a glass of wine. Highly recommend this, and I will definitely be picking up Bhide's other books.

5 comments about Beyond the Great Wall: Recipes and Travels in the Other China.

1. Aside from some pretty pictures, painstakingly taken by the authors, this so-called cookbook is just a pile of hypocritical ignorance.
   
   Since this is supposed to be a cookbook, I shall begin with the recipes. The authors was under the assumption that these recipes are very special and exotic, and Chinese censorship was the only reason they did not reach international prominence. This view is simply quite ignorant. As I flipped through the book I kept nodding my head and said to myself, "yup, I have seen this before." So somehow these foods (or people) must have managed to escape the thumb of Chinese oppression.
   
   But, in the mean time, there is something fishy about these recipes presented within. I was not aware that the Chinese and the Mexicans have been exchanging knowledge in salsa making, nor was I aware of any fish recipes in the mountainous regions of Tibet, or in the deserts of Xianxiang. Reading through their experience with "the other Chinese food", I couldn't help but to think that they just made up a lot of these supposedly exotic recipes, using whatever was available in their fridge at the moment.
   
   Now I shall move on to the other part. It is now very fashionable, in the current political climate, for us to perceive China as the big evil Socialist machine, in the same way we saw the USSR in the Cold War. True, many of these ethnic minorities in China featured in this book do not share the economic prosperity that the rest of the country has enjoyed over the last two decades. True, clashes take place (a la Rodney King) between the Han majority and the minorities. The authors, in their moral high-horse, often referred these problems as "ethnic representation" or "oppression", without having much understanding of the issues. To add insult to injury, they seem oblivious to their own ethnic problems (e.g., the Indians and the immigrants) back in Canada.
   
   To be quite honest, my problem with this book is not so much their "anti-mainstream-Chinese" sentiment; it is their opinion, and I cannot change it. I simply think they are shameless and opportunistic, in that they used their mere capacity as travelers and self-proclaimed food writers to assert their naive political views against China in a book that is meant to be a cookbook of "fringe" Chinese cuisine, while comfortably profiting off both sides. Lest we forget, this book was released only a few months before the Beijing Olympics, at a whooping cost of $70 apiece. If hypocrisy does not describe the spirit of this book, I don't know what will.



2. Beyond the Great Wall is a gorgeous volume. I can, without hesitation, give it a 4-star rating based solely on its photography and the foodie detail that it imparts. But if you're looking for a Chinese cookbook full of answers to "What should I make tonight?" -- this isn't the book you want. Beyond the Great Wall is a great book for your living room, but in the couple of months I've had it, it hasn't found its way into the kitchen once.
   
   The premise is marvelous: the food and culture of the "other" China, such as Tibet and Mongolia, the people who are not ethnically Chinese yet are part of the country's food heritage. Authors Alford and Duguid have traveled around these regions for decades, and the depth of their knowledge shines. The essays are outstanding. They tell wonderful stories about bus rides, about shopping in food markets, about the history of ingredients. The photography of these areas makes me want to book a trip to China immediately, and the food pictures are mouthwatering.
   
   But for recipes... these dishes obviously are authentic, but they don't thrill me. I haven't seen a single recipe that makes me say, "Wow, honey, let's make THAT for dinner!" Nothing here is a turnoff, and recipes like "chicken pulao with pumpkin" or "dai grilled fish" (something perch-like with a filling of scallions, cilantro, and red chili flakes) sound pretty good. Maybe I'll eventually try a few. But I'm happier looking at the photos; nothing makes me reach for my grocery list to ensure I buy all the ingredients. Moreover, the book isn't printed in such a way that I want to cook from it; the font size is small, and it'd be hard to glance at the instructions in the middle of a big wok-stirring session.
   
   Please don't let that dissuade you from buying the book. I just want you to buy it for the right purposes: armchair travel for foodies, where the recipes illustrate the text rather than dominate it. If you know someone who loves food, this would be an awesome holiday present.



3. What a great book! The photos are wonderful and the recipes make me want to start trying them out right away. I am so glad I got this book.



4. I really like this book. An impressive quality product. Very interesting, unique and usable recipes from parts of the world unknown to most people. I have cooked a few and am very happy with them. I suspect they are a little dumbed down to suit the western palate but easily adjusted if one likes a bit more spice and authentic flavours. As for the politics, I don't like mixing politics with food but the authors give us a feel for the identity of these otherwise forgotten peoples who are swallowed up by the enormity of China. I am a political realist and I believe Tibet will never be an independent nation again but support any effort to maintain identity and culture for all minorities wherever they may be. But I would not go as far to say the Hans are the bad guys. Ethnic tensions are the blight of all. I recall when in Yunnan I asked a Naxi lady who were the the people who lived and farmed high up in the mountain villages I could see from down below. She said they were Yi and added with a hint of contempt that they only ate buckwheat. Reminds me of how blacks in the USA once were called buckwheat.



5. My son and daughter-in-law especially love Mongolia, and have traveled extensively in that country. They especially enjoy relationships with tribal people there and experiencing what ordinary people eat. So I ordered this as a Christmas gift for them and they absolutely loved it. I also scanned as much of the book as I had time for myself, and found the cultural stories relating to the recipes as fascinating as the descriptions of foods. It is truly a lovely book, either for 'foodies' or for amatuer cultural anthropologists.

5 comments about 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices.

1. I kept looking at this cookbook everyday at the Peppercorn store in Boulder, CO... do I really need one more Indian cookbook? Answer: yes, this one. The premise is simple and the selection is small, but every recipe in here is a winner. There is a nice mix of usual and unusual dishes to try. The writing is charming and the photography is luscious. A worthwhile addition for the novice and connoisseur alike.



2. I forced myself to write this review because of the last review. To give a view from the other side.
   I own the book. I think the book format is clear, easy read; recipes simple enough for the novice. Not many choices for each chapter, if I may add. For instance, I think there are about 3 chicken recipes. Thus too much money for not much in return.
   
   I do think it's a crime to limit Indian cooking to 5 spices! Indian cuisine is so vast, the 5 spices did not include the aromatic spices (Cardamom, cloves, cinnamon, bayleaves, etc), which is found in EVERY SINGLE indian home. I teach Indian cooking classes and I've seen grownups can handle more than just 5 spices. Thus I feel it does not do Indian cuisine justice.
   As the author tried to limit some of the recipes to just 5 spices, it has DEFINITELY taken away from authenticity and true taste of certain dishes, such as the Lamb with Burnt Onions. Her writing about it with such excitement made me want to try it. I tried it a couple times and hated it every single time. I didn't feel this was true Indian fare.
   For a reader/cook who doesn't ever want to visit an Indian grocery store and just stick to 5 spices, maybe this is a good start as these spices can get quite expensive in a regular grocery store. But that's all it is, a start; well, not even quite.
   
   Another point I want to make is, almost every single recipe had ginger and garlic in it, and possibly cilantro. The title leads you to believe that once you're stocked with the 5 spices you're all set.



3. I know this is a great cookbook because I use it a lot. It makes indian cooking easy. Many of these recipes can just be simmered in one pot. Some need some more attention. My old coffee grinder has been put to good use blending peanuts and sesame seeds and spices.
   It is also great when entertaining vegetarians. This book has so many vegetarian options you will never have to fall back on stir fry again.



4. 4.5 stars for this book.
   
   I always appreciate foods and like Indian dishes a lot. They are very flavorful. However, like most people, I found Indian cuisine very intimating to learn. It is so different from other cuisines and frankly no other cuisines can match Indian foods in term of using spices. For a long time, I had been in this "reluctant" mode. I told myself that one day I will learn to cook Indian and of course this dragged on for a long time -- until this book. The title of this book completely grabbed my attention and the reviews convinced me to buy it.
   
   The recipes in this book are easy to follow and the ingredients are easy to find. I have cooked through about 70% of the recipes and many I have repeated 2-3 times. Truly, the five basic spices (grounded turmeric, grounded cayenne, cumin seeds, coriander seeds and mustard seeds) are the stars in this book, and they can help turn out some decent Indian foods. These are not elaborated restaurant Indian dishes. Rather, they are simple Indian home cooks. They are simple and yet tasty. The instructions are easy to follow and personal -- not too wordy but not too dry. What I also like about this book is that there is a wide variety of dishes: vegetables, dals, beef and lamb, chicken and eggs, seafood, salads... . About 1/3rd of the recipes have meats and seafoods. Granted the inclusion of so many meat dishes make this book less authentic, the recipes fit perfectly for most Americans. The photos are beautiful. Unfortunately, only about 2/3rd of the dishes have photos. Finally, I agree with some of the critics. The book is not well-bounded. Mine also fell apart in less than 6 months of use. Fortunately, the pages stick to each other well. It is the attachment to the book cover that is weak. This is an easy fix with a simple glue.



5. I am weak when it comes to cookbooks and buy far too many. I often use them as inspiration rather than cooking from them directly. So when I find a cookbook that I make multiple recipes from---and make them over and over again----then I know I've found a keeper. 5 Spices, 50 Dishes is certainly such a cookbook. While I'm not scared of a long list of ingredients---the simplicity of the ingredients in this cookbook means it is just as likely to be used for a weeknight dinner as a special event. The depth of flavor found using only the 5 spices is astounding and really taught me something about cooking.
   
   I also appreciate how clearly the recipes are written----you won't wonder about any of the techniques---exactly how long or to what color, etc. I find Marcella Hazan's recipes to be written this clearly but I'm amazed at how many cookbooks have good recipes but just aren't written well. This one is a winner.
   
   Very highly recommended. I was so happy with this cookbook that I bought a few others in the same series but they fell short compared to this one. This is the one to have.

5 comments about The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors.

1. bought as a Christmas present. My husband is an awesome chef and he is picky about the cook books he uses. This one is a keeper.



2. I have many vegan cookbooks, most American & most feature MANY MANY Mexican flavours. It is such a change to have such wonderful Asian flavours. The book is divided into countries India, Japan, China, Thailand, Vietnam, Burma, Indonesia, Malaysia & Korea, each offering starters, mains & desserts. Each dish has a little description & tells you how it is traditionally served. The only down side to the book is that, like most vegan cookbooks, it lacks photos of the dishes.



3. I was very happy to find this book in a library and decided I wanted my own copy and a few for gifts. The author gives a reasonable overview of several Asian cuisines, highlighting popular dishes and does a very nice job. Occasionally one wonders how big a half a cauliflower is to an Indian person who lives in Japan, but so far the recipes I have tried have worked for me. I've learned a number of new tricks. Flavors and textures are excellent. You don't have to be vegan to appreciate the recipes. I'm omnivorous; there was never a sense that a dish had anything (like meat or eggs) missing.



4. THE ASIAN VEGAN KITCHEN: AUTHENTIC AND APPETIZING DISHES FROM A CONTINENT OF RICH FLAVORS provides over 200 recipes from soups and side dishes to main dishes and noodle dishes, pairs these with over thirty pages of color photos, and includes highlights of each country's cuisine. Any interested in Asian vegan cuisine needs this: it covers a range of tastes and options in a fine, definitive guide.



5. I am pretty disappointed in this cookbook. I found the recipes to be ridiculously and unnecessarily complex. As an example, one recipe for Indian Vegetable Curry calls for 20 ingredients for the curry base alone.
   
   Another complaint is that many dishes have ingredients that are not readily accessible for the average person. Ingredients like castor sugar, tamerind juice, kenari nuts, and coriander roots with stems cannot usually be found at your local supermarket. At the very least, one would be running all over town just to find all the ingredients for one dish.

5 comments about Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia.

1. `Hot Sour Salty Sweet' by husband and wife team, Jeffrey Alford and Naomi Duguid is a troublesome book to evaluate. Its biggest problem is its relatively high list price ($45) for no more than average culinary content. Much of that inflated price is based on its oversized heft and the fact that it mixes cooking content with comments on culinary regionalism and pure travelogue in text and pictures.
   
   I confess that this is a very attractive book, very similar in appearance to their later volume, `Home Baking' that I enjoyed and very favorably reviewed. And, since the authors have just come out with a new book with similar heft, price, and subject, I figured it was time to attend to reviewing this volume.
   
   Aside from the price, I have one major problem with this book. While its focus is the culinary world of Southeast Asia, the text is far more anecdotal and personal than it is analytical. After reviewing many excellent books on the regional cooking of France, Italy, and other parts of the Mediterranean, I really find this book very thin on substance. Part of the problem for me may be that it tries to cover far too great an area. In 324 pages of material, they cover Thailand, Burma, Cambodia, Vietnam, Laos, and Yunnan Province of China. Thailand alone has required a 675 page book (`Thai Food') from David Thompson. And, on the ingredients of Asia, you can get a far more comprehensive coverage in Bruce Cost's classic `Asian Ingredients'.
   
   In contrast, the books on Italy's regions all include great insights on the origins of culinary mores in these relatively small venues. And, while Arthur Schwartz' book on Naples may include 50 detailed recipes for pasta in Campania, this book gives but 10 for a much larger region. On the other hand, I give the authors extra credit for providing a recipe for fresh, homemade rice noodles. You may have a bit of a problem wrangling this big book around your kitchen and making a decent photocopy of the oversized page, but it is still a good recipe.
   
   If you have no interest whatsoever in acquiring any OTHER books on Southeast Asian cuisine and you have the budget for it, this is a very nice book. I just think that if you are serious about learning about food, you look for books with greater depth and less fluff.
   
   I find it very interesting that none of the blurbs on the back of the book refer to this volume and none are from culinary notables. All refer to the authors' earlier book on flatbreads and most come from general publications such as `The New York Times' and `The Globe and Mail'.
   
   I can really appreciate all the nice things other reviewers have said about this book, as I was impressed with it when I first looked at it 300 cookbook recipes ago. Since then, I find it just a bit too light for the price.
   
   Recommended as a good coffee table book. Look for it at a steep discount!



2. Pondering on whether to return book or not. Purchased for Cambodian recipes, having a hard time finding a Cambodian cookbook, this was the best bet = and it does have dishes for things we ate like Khmer soup, pumpkin curry and a similar version to Amok. (oddly i have the amok recipe in my New York Cookbook, a favorite standby)
   
   But as an avid photographer and traveler and cookbook collector, i have to say the travel writing is amateurish, the photos are not great (a mini picture of Angkor wat and i don't think i saw many pictures of places i'd been to in thailand or vietnam - just street scenes - what kind of travelogue is this?) and never seem to match the right page (you would think there would be a photo of what you are reading about next to it) and the pictures of dishes are far and few between. For the huge irregular book format of the book there are not that many recipes. Compare for example "the Cook's Book" for the same heft has 685 recipes.. Compare with Nobu Now for the difference in food photography capability..
   
   if many of these reviews didn't say the recipes are good they are part of daily repetoire, i'm tempted to return. it really is way to big for the content inside.



3. This was given to me by a good friend. I love to cook, and over the years have struggled with South East asian, Thai in particular, cooking. But this book lays it all out in such a way, and has such clear instructions that, in combination with an asian grocery store, it is foolproof. As a bonus, the travelogues and side bars are wonderfully interesting. Even if you don't cook, you will be taken away on a wonderful culinary journey through the region.



4. Food is my biggest hobby. I've been cooking for 15 years, and this is one of my favorite books. Beautiful photos, interesting narrative, and most importantly, solid recipes. Highly recommended for learning about SE Asian food/cooking/culture.



5. As all the Alford-Daguid collaborative efforts, the book defies easy categorization--cookbook, travelogue, photojournalism. Recipes are authentic and delicious. Leafing through the book is almost as deeply satisfying as eating the meals.

5 comments about Classic Indian Vegetarian and Grain Cooking.

1. I can imagine becoming a vegetarian for reasons of social conscience, but it hasn't happened yet. I do, however, have vegetarian friends who tolerate my lack of enlightenment, and I do sometimes cook for them. On such occasions, if I feel like challenging myself, this is the cookbook to which I turn for inspiration.
   
   Julie Sahni offers clear enough descriptions of the tasks involved in classic Indian cooking so that anyone who's a halfway good cook in any other style can easily produce something delicious from her recipes. I never follow recipes exactly except when I use this book; I've learned from trial and error that whatever Julie says is right. The lessons she offers in nutrition - balancing grains with lentils and other pulses; using spices to AID digestion; conserving nutrients in the cooking process - are invariably worth learning.
   
   The cookbook begins with eighty pages of descriptions of the basic ingredients of Indian vegetarian cooking, especially the spices and spice blends. Julie tells us which spices can be ground or purchased ground in advance without sacrificing flavor, and which cannot. Lots of recipes in the newspapers, for instance, call for "garam masala" as if there were only one blend of spices under that name. Julie offers five quite different blends of aromatic and piquant spices, all regional garam masalas, and tells us when each is appropriate.
   
   Some of the best recipes in the book are for pilafs and hearty stews. Then there are clear instrutions for making two dozen sorts of Indian breads and dumplings. Home-made chutneys, I can tell you, are way tastier than gunk from jars. Cauliflower stuffed with nuts and greens is one of my favorite showy dishes for company. How about 'tiny new potatoes smothered in fenugreek leaves?' She includes instructions for growing a pot of fenugreek from seeds. Cardamom ice cream and rose petal rice pudding are always show-stopper desserts. There are also ideas for whole menus - combinations of dishes both for aesthetic and nutritioal balance.
   
   I have half a dozen Indian cookbooks - gifts from friends mostly - but Julie Sahni's is the only one that's speckled with food stains and oil smudges. Honorable decorations for a cookbook, indicating frequent use.



2. What a fantastic book -- I'm finally able to master the cuisine I could formerly only dine on in restaurants, and this way I can control things like spiciness and amount of oil.
   
   With the exception of some of the desserts (I don't know what milk fudge is or how I can whip up a vegan equivalent), I have not come across a single recipe that I was not able to make vegan. I was even able to enjoy saag paneer for the first time by using tofu in lieu of cheese. Ghee, milk, and cream can be replaced with vegetable oil or soy/rice milk.
   
   Almost every recipe I've tried has been a winner. There are several that I've made again and again, such as the saag paneer, roti, the black-lentil dal, the Tanjore three-bean salad, and the five-jewel creamed lentils. As a consequence the binding is starting to fall apart -- another reviewer mentioned poor-quality binding and that has been my experience as well.
   
   One warning: If you don't have an Indian market in your town, the ingredients for many of these recipes might be difficult to track down.



3. I would recommend this to someone new to Indian vegetarian cooking. None of the the recipes are amazing but they are all good. Julie Sahni's recipes are simple and her instructions are well written. After following a few of her recipes and directions, one picks up the pattern and method to Indian cooking.



4. Classic Indian Vegetarian and Grain Cooking
   I have so far cooked 9 recipes out of this book. Eight were superb & the other was quite good. (I feel that I can amend the quite good to make it superb, too.)
   
   Here are the names of the superb recipes:
   Sprouted Beans (how to make Indian-style)
   Hearty Blue Mountain Cabbage & Tomato Stew
   Jain Coriander-Scented Millet & Mung Bean Pilaf
   Bengali Green Beans & Potatoes Smothered in Mustard Oil
   Spicy Mushrooms with Ginger & Chilies
   Yellow Mung Beans Laced with Herbs
   Cabbage Salad Laced with Mustard & Coconut -- if you are only going to try one recipe from this book, this coconut cole slaw is the one to try!
   White Gram Beans (Urad Dal) Laced with Onion Butter



5. There are two things that can be called "filthy" in a nice way - an unhittable baseball pitcher and a really well-used cookbook. This is the dirtiest cookbook that I own - meaning, of course, that I cook from it all the time. I have had this book for years, and there's hardly a page without a fragrant fingerprint, a few oily drips, a dusting of spice, or a folded tab. Not to mention the pencilled in comments. I am not Indian but I cook more Indian dishes than most of my Indian friends. I have a lot of cookbooks, and many of them are Indian, and I've collected a lot of recipes from friends and the Internet too. But I still reach for my Julie Sahni all the time. The recipes in this book are easy to follow and generally have excellent results - obviously well tested - and well tasted too! The only real complaint I have is that the index is nearly useless, since it doesn't include the Indian names for the dishes. After all these years, I know where to find Idli or rasam or shokhto - but don't expect to look them up in the index. Once you find what you're looking for, the recipes are wonderful.

5 comments about Simply Ming: Easy Techniques for East-Meets-West Meals.

1. I bought this cookbook as a present for my fiance, and I was very happy with the style and clarity. I also approve of the "prepare it in advance" method which underlies this volume. Each section highlights a range of sauces, condiments, spices and rubs which can be used on the menu items demonstrated, or to spice up your own personal cooking. Because you can prepare so many different dishes with one or two pre-prepared sauces, this book is great for singles or small families who don't like to slave over the stove every night.
   
   The final star missing is because, as much as the book is good, he harps on seafood (particularly scallops) which is limiting, and he is uneven in his suggestions of substituting for rare or expensive menu items. With a little creativity, I'm sure we can figure it out, but he does list substitutions for some - just not many of his recipes.
   
   Overall, quite good, and much more accessible and direct than the earlier "Blue Ginger" cookbook, which I did NOT buy, as it was incomprehensible and the directions were badly flawed.



2. I am totally smitten by this man. I often joke to my family and friends saying, "Ming Tsai is my husband, he just doesn't know yet!"
   
   Ming Tsai totally knows what he's talking about. I love how he makes his large vats of dips and sauces---calling them "the master" sauce and applies them to different dishes.
   
   My favorite masters are his curry oil, black bean sauce, green curry, and sambal. I have not been disappointed with any of his dishes, they all come out perfect and tasty.
   
   I love how his book is easy to follow with tips and colorful pictures.
   
   BUY IT! IT'S A GREAT INVESTMENT!



3. My husband and I both love Asian food but some of it can be very hard for Americans to make. Had gotten Ming's book at the library and loved it so much had to buy it. Ming has a recipe for a "base" which is then incorporated into another recipe. I pick a few to make, cutting the recipe in half since we are only 2- then over the shelf life period make his different recipes. Would reccomend this book to anyone looking for new flavor in their mealsSimply Ming: Easy Techniques for East-Meets-West Meals



4. I think it's a fine cookbook. The crab cakes are so flavorful; some of the best I've ever had.



5. He is a wonderful cook. Several of ingredients are not readily available in my area. I didn't want to hassle to
   order on line.