5 comments about Real Vegetarian Thai.

1. To date, all of the reviews here grant four or five stars to this book - and I am no exception. This little red book contains the most delicious selection of vegetarian Thai recipes that I have encountered in my 15 years of cooking vegetarian meals. Not only are the recipes quite easy in preparation, but they also are based on easily available ingredients and are very quick to make. The outcome is almost always exceptional - both in taste and presentation. I can wholeheartedly recommend this book as a valuable addition to anyone's collection of cookbooks. As you can see from the other reviews, I am not alone. So, what are you waiting for? It's rare to find such a unanimously positive opinion about anything.



2. I have used many different recipes in this book and every one turns out consistently great. I definitely would recommend this cookbook.



3. This is a nice cookbook. All the recipes that I have tried have turned out exactly as I expected (not common for all cookbooks offered for sale). It is very handy that the author gives recipes for 4 different types of curry paste. I also appreciate the glossary of Thai terms.
   
   The Fried Cashews with Chilies and Green Onions is a particularly good recipe.
   
   If you like Thai food this is a nice cookbook to have in your library. Also, if you like spicy food or Chinese food, I suggest that you give this book a try.



4. I have tried about seventy percent of the recipes in this book - sometimes even substituting ingredients - and yet had success each and every single time. Friends and family think I took classes in Thai cooking - thanks to the authoress, for a truly wonderful book! Also I did not realise how much better the food tastes - I suspect most restaurants do use a 'tad-bit' of fish-sauce or oyster-sauce - because without these, I find my dishes turn out with richer flavours and taste.
   
   I do wish there were pictures in colour though, because after all, isn't half the fun in cookbooks about lusting at the beautifully laden dishes, having your mouth water and then rushing in a frenzy to cook 'em up and dig your hungry paws (um, I mean chopsticks) in 'em :)?



5. Like the review "Worth it for the Pad Thai recipe" - which is true - to me it could also be worth it for the Satay Peanut Sauce recipe. I have become obsessed with this sauce and add it to tofu and a large assortment of vegetables several times a week. It is absolutely delicious and satisfies me more than anything else; it is sweet, rich, spicy, salty, and tangy all at once! I have been eating it as part of the Schwarzbein Principle Program (low carb, high veg) and have been losing weight even using regular full-fat coconut milk. This satisfies my need for sweetness. The Paht Thai recipe is also superb. A really fun and delicious cookbook!

5 comments about Flavors of India: Vegetarian Indian Cuisine.

1. This cookbook is very easy to follow. After a chapter on vegetarian nutrition, we take a tour of the Indian pantry. The chief ingredients, spices, and cooking tools are described, with their background, history, description and uses. By reading up on spices and ingredients, along with their Indian names, one is able to go to an Indian grocery store and make the right choices. In addition, the author shows you how to roast and grind spices, and includes recipes for garam masala, chai masala, tamarind pastes, sauces, how to make your own ghee, paneer, yogurt.
   
   She then covers a variety of chutneys, pickles, snacks and appetizers. There is so much variety in this book, covering salads, vegetable dishes, beans, dals, rice, breads, sweets and even beverages. And it's not just how to cook them, but also she gives you cultural background, traditions, and how and where the item is served, and what significance it has in reference to the holidays. Even if you never cooked a single dish, you can learn a lot about Indian cuisine, culture, holidays and festivals from reading this book.
   
   The chapter on dals has more than enough variety for you to experiment, as it covers all sorts, chana, mung, urad, toor, masoor, and even pancha dal (combining all 5 dals). I have enjoyed several of these, and the only comment I have is that she does not tell you how much cayenne pepper to put in, so you can suit your tastes. The other thing I noticed is that if you use all of the water the recipe specifies, your dal will be too watery. For example, 5 cups of water for 1 cup of masoor dal is too much, turning it into a soup. She does a great job explaning the vaghar, which is a hot oil mixture that is added to the dal in the last minute to flavor it with spices.



2. I have just purchased my second and much newer copy of this extraordinary book. My first copy fell apart from use and age. Thirty years ago, when I bought the first edition, I was a neophyte in Indian cookery, vegetarian or otherwise. Thanks to Shanta Sacharoff, I have actually presented dinners to sophisticated Indian guests who literally raved about an American woman creating a 6-course mini-feast that reminded them of home (my greatest compliment). The book is comprehensive, richly but clearly written, bursting with beautiful and attainable recipes, history, lore, encouragement, and wise counsel. (Occasionally I would even take it to bed at night and read it like a novel). I have NEVER even come close to a disappointing result. Vegetarian or not, this is the one Indian cookbook that should be on everyone's shelf and used until it has worn itself out...then go buy another.



3. Every recipe I've made from this book has turned out beautifully. The flavours are complex and the ingredients are easily sourced from Asian grocery stores.
   
   This is one of the few Indian cookbooks that instructs you on making dosa and for this alone it is worth having.
   
   If you love Indian food I would highly recommend this book, even if you are not a vegetarian.



4. I could wish there were more illustrations, but overall, I have already recommended this book to others over other books with pretty pictures in them. This book gives explanations lacking in other books. The history behind the food speaks more than just a collection of recipes. I have already made two dishes from this book, and they have turned out well.



5. The book gave quite a bit of very useful background information about; indian food, the dishes in the book ,ingredients and other. I cant say much about the info because I did not read much and I dont remember a lot about what I did read. It was good information, but I wanted and was expecting many more recipes. If you add about 100 more recipes it would be an excellent book. There is about one recipe every two or three pages and there are about 175 pages but the first 35 pages have no recipes. Many of the recipes are similar. I know that there are many more indian dishes. peace out

5 comments about Pure and Simple: Homemade Indian Vegetarian Cuisine.

1. I have been cooking Indian food for years. However, Pure and Simple recipes make the same dishes taste better. There is something about the proportion of the ingredients that gives dishes distinct flavors. The book guides me through cooking new, simple and fun dishes with the ingredients already in the house.
   
   I find myself using the book a lot because for a working mom like me step by step direction are easy to follow and most of the dishes require minimum preparation time.



2. I am happy that a friend in Boston introduced me to this book recently- I am a strict vegetarian and do enjoy cooking as well. I must say that this is the best book for the Indian cooking I have seen so far- in terms of illustrations, simplified cooking methods and the overall presentation. I have been searching for a number of recipes and some fine details which I finally found in this book. It has enough info for a novice and also for the experienced cooks who like to try out things in a different way (e.g. cooking potato subzi with different spices). This book will be very helpful for people like us who live out of India and have to depend on a few vegetables most of the year and now I have a feeling that one can do wonders with whatever vegetables are available. Kudos to Mrs. Mittal for writing such an excellent book.
   
   However, I like to make a small suggestion- please provide cross reference (by page no.) to something which is served with a dish (e.g. chole bhature, idli with coconut chutney) etc.
   Thank you.



3. This cook book not only has fantastic recipes, it also contains a great reference section for Indian legumes, vegetables, spices, and more. It also has step by step pictures for various techniques commonly used in Indian cooking. I really enjoyed learning from it.



4. Great cook book for Indian vegetarian food, with easy to follow steps and simple but delicious recipes. Very good Presentation. I made two recipes for the first time and even my wife liked it.Proportion of ingredients in the recipes were perfect. Really helpful for novice cook like me.



5. This is a great addition to any kitchen. The pages are large and beautifully organized. The pictures are very very helpful and the instructions are simple. There are terrific reference pages in the book too, about vegetables, spices, legumes etc.
   
   Vegetarian Indian cooking is addictive because every recipe brings a new spice onto your spice rack.

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 Quick and Easy Korean Cooking (Gourmet Cook Book Club Selection).

1. Still not honestly a fan of Kim Chee (pickled and peppered cabbage or other vegetables). But a lot of the other stuff sounds rather interesting. Some of the exposition on Korea is rather interesting as well. Though I could have done with less Korea photography and a little more food photography. I guess I'd expect a cookbook to be about the food, for the most part. Perhaps it sounds a bit inhospitable to say that if I wanted to learn about Korean Culture and geography I'd find a book specifically on Korean history, and geography, but I guess it's true enough... Not that I have anything against Korean culture / history. It puts things in context a little bit. Guess I was just hoping for more pictures of the food itself. Though there are quite a few as it is.
   
   As to content, it has section on appetizers, drinks, desserts, soups / hot pots, side dishes, kimchi and other pickled things, rice and main dishes with seafood and other meats (chicken, beef and pork). While each section doesn't have a ton of recipes, there seems to be a moderate variety in each section. Enough to not get totally bored making something from this once a week fora few months, I'd think.
   
   The layout seems clean and the photos that are in the book look good and are in full color. It seems well enough organized.
   
   In all it seems like a pretty nice little Korean cookbook. I'd give it a nod for those looking to add an exotic taste to their diet.



2. I like Korean cuisine and have wanted to make it at home. I've tried several recipes in this book with great results. The recipes are simple-- relatively few ingredients and easy to follow. This recipe book was exactly what I was looking for-- quick and simple recipes.



3. I really enjoyed this book. It's well put together, the recipes are simple and quick to prepare, the photography is beautiful, and the dishes are quite tasty. Is this the definitive authority on Korean cuisine? Probably not. But if you'd like to get your feet wet working with Korean flavors, this might be a good choice for you.
   
   There's a nice variety of recipes here. The barbecued pork ribs are wonderful -- I served them with the green onion pancakes, also very tasty. I guess I'm lucky: I live in an area where there are a number of Asian markets, and most supermarkets have an excellent international foods section, so finding the ingredients for these dishes isn't an issue. You might find you need to substitute -- you won't get exactly the same flavors or results, but you'll probably come close enough.
   
   I'm giving this five stars because it succeeds at its intended purpose: a well presented collection of simple recipes that allow a home cook to experience Korean foods without heading for a Korean restaurant.



4. I don't eat Korean food, so I have no idea how the recipes in this book related to actual Korean food. I can say, however, that the recipes are all simple and to the point with short ingredient lists. This is a nicely bound and nicely formatted book, and overall a pleasure to read.
   
   In the section on meats, the author discusses the fact that most people are introduced to Korean food through a Korean BBQ restaurant, and they are led to believe that the Korean diet is meat heavy. The recipes definitely stick to the perception of Korean food being a meat-heavy cuisine, despite the authors claim that meat is something for special occasions or to be used as a condiment.
   
   One thing that springs immediately to mind when I think of Korea is kimchee. This has four different recipes for it, which is a good start for learning Kimchee I hope.
   
   Overall I'm quite happy with this as my first foray into Korean food.



5. As Cecilla Hae-Jin Lee says in her introduction, "The joy of cooking is sharing your results with your friends and family." That is so true and there are a lot of wonderful recipes in this book to share, plus a whole different kind of culinary experience to try if you're not familiar with Korean cooking.
   
   I have not eating Koren food before, so I was eager to try out some of the recipes in this book. The book opens with a glossary of Korean ingredients, many of which I was familiar with, but some which I was not. Most of what I didn't have I was able to get at my local supermarket, but I did have to make a trip to an Asian market to get some of the ingredients. I wanted them all, so that when I tried a recipe, I wouldn't be stymied because a lack of something essential.
   
   For my first foray into Koren dining I wanted to try something I'd never heard of, something I'd never dream of eating, so I made the Korean Leek Pancakes and they were very good. And to my surprise finding the leeks, wasn't all that hard. I've also tried the Seasoned Fried Chicken, which was very good and I've tried the Seasoned Tofu. I have not yet summed up the courage to try the Sauteed Octopus or the Stir-Fried Spicy Dried Squid or any of the Kimchi recipes. The octopus and the squid, I'll probably never do, but I'm looking forward to trying Kimchi.
   
   I'm glad I got this book. Cooking is fun for me and this book has made it more enjoyable.

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 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 Vij's: Elegant and Inspired Indian Cuisine.

1. I have never been to the restaurant so I was thrill to see this cookbook. I cooked many dishes from the cookbook for my 50th birthday party. I gave it one star because the book is beautiful, recipes (ingredient combination) enticing, and instruction clear. However, the recipes I tried didn't work. The worst one was the black chickpea curry. It was way too watery (9 cups of water for 1 cup of chickpeas!!). I wonder if he tested the recipes or not. If you are an experienced cook, the book might work for you because you need to make adjustment along the way. I collect cookbooks and this book is now in the basement, not in my kitchen.



2. This book was a gift from my in-laws (who live in Vancouver) to my wife with an invitation to come visit and go to the restaurant together. Since we have not been to Vij's, I cannot say how the recipes compare to the "real thing". But we have really liked everything we tried. Since we are vegetarians, much of the book is a quick flip through*. The roasted cashews have become a staple and many of the other Indian stable recipes are good (even the Chai recipe is worth a careful read). Sauteed Brussels sprouts are tasty (but have the same effects as other forms of Brussels sprouts). We loved the sauteed spinach, arugula with paneer & cashews. Many of the recipes are classic Indian ("North Indian"), some seem to be more Indian-Canadian fusion (i.e., Indian inspired). But not being Indian, I can only speculate -- until, that is, we go to the restaurant to ask the owners. And having tried the cookbook, that is definitely going to happen.
   
   * Unlike some reviewers, I do not penalize a cookbook for having recipes for things I would never eat.



3. Tried a couple of the recipies from this book, all very enjoyable. Really like the curry chicken and mango lassi. Also, I like the photos, make me want to cook each dish.
   
   The additional information on indian cuisine is very useful and interesting too.



4. This is a brilliant book. I have been cooking Indian food for over 30 years, and this book has totally changed the way I think about Indian cooking. Where many Indian cookbooks have a long list of ingredients, this one tends to have fewer ingredients, but they are absolutely the *right* ingredients, and not in stinting quantities. The result is flavors that are crisp and bright.
   
   Because of the clear instructions and illustrations, I am now making my own paneer (cheese) at home. It's far superior to anything available in the stores and is much cheaper (less than $2 a pound if you get milk on sale).
   
   I originally hesitated to buy this book because I'm vegetarian and many of the recipes are for meat and seafood, but I'm very glad I got it. The non vegetarian recipes can often easily be adapted for meatless use. And there are quite a few meatless recipes.
   
   There are some editorial anomalies. For example in the recipe titled "Sautéed Arugula and Spinach with Paneer and Roasted Cashews," the arugula and spinach is in fact never sautéed. It is added to the liquid curry at the very end and cooked until wilted and heated through. Go figure. (Great recipe by the way, but reduce water to one cup from three.)
   
   I also found that the authors tend to use more liquid than I would. If you are an experienced cook and you feel that a recipe calls for too much liquid, trust your instinct and go with less to start with. You can always add additional if you need it. The only time this was a problem for me was when I made a lentil rice pilaf, using the quantity called for - it was one of the first recipes I made. There was so much liquid I had to cook it down much longer than I would have liked and the result was mushy. The flavor, however, was superb. I'll make it again often, but with much less liquid. (In this recipe, the problem could simply be a difference in the rice and lentils these cooks use compared to what I'm using, although at least two other reviewers have mentioned the same problem.) I have often also significantly reduced the amount of salt called for.
   
   Despite these quirks I'm giving the book a full five stars. It's a beautiful book and the food is magnificent.



5. I have to say that I appreciate this book and that it's well done, however I find the dishes to be more eclectic and individualistic interpretations of this kind of cooking than things I find I'd rush to make at home. For example Vij's features very liberal use of ghee as opposed to moderate amounts of oil in the tadkas; homage to alu gobhi is a pate of the vegetables baked and pureed with heavy cream (similar to mashed potatoes); and so on. That said the recipes I've tried out have been very nice ("alu gobhi" pate included), and the information provided has been well presented, instructive and useful.
   
   One think I really like about this book: Paradoxically, their recipe for garam masala is a very usable blend that is very predominantly cumin seed, so it's not as wild-and-crazy shahi/restaurant-style a taste, but rather it lends itself to more liberal use and for a final product that is more reminiscent of homestyle flavors.
   
   Certainly this book fills a niche, and it is nice. It's just not the most home-cook-useful book I've ever used. I'm glad I have it, but I don't find myself relying on it often. I say this as one who has never had the opportunity to experience the Vij restaurants--I'm just examining the book on it's own merits. My 2 cents... hope it helps someone!

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 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...