No comments about Pueblo Indian Cookbook: Recipes from the Pueblos of the American Southwest.

1 comments about Indian Food & Cooking: A Step-By-Step Kitchen Handbook: 170 simple-to-make authentic dishes from the varied regions of India from curries to chutneys and ... with more than 920 color photographs.

1. An excellent publication, easy to follow, good illustrations and, above all, pretty authentic.It would have been nice if the Indian titles for the various dishes were included. The acid test for any Indian cookery book is the Chicken Curry, this one at P.57 passes with distinction. Rafi Fernandez with the assistance of her co-author, maintains the high standard she has built over the years and this reprint of the 'Indian Recipe Book' is a useful adjunct to any kitchen looking for a painless gastronomic tour of the Indian subcontinent.

2 comments about American Indian Food and Lore.

1. I've had this book in my library since it was first published. Carolyn herself autographed it for me in '82. In all the moves and changes over the years, I could never justify getting rid of it. It's the best, most usable book on desert edibles I've ever read or owned.
   
   Here's a breakdown:
   1. Cactus and cactuslike plants - agave, barrel, cholla, etc.
   2. Nuts and seeds - acorn, grass seed, jojoba, etc.
   3. Grapes, berries and cherries - chokecherry, wild currant, etc.
   4. Foods of the marsh and mesa - buffalo gourd, cattail, cota, etc.
   5. greens - Rocky Mountain Beeweed, Canaigre, Curly dock, etc.
   6. Agriculture - beans, chili, corn, etc.
   
   Let's take a look at page 10, Cholla. Wonderful, detailed illustration - if you can't find the plant by these pictures, you're not trying. Common name, scientific names, habitat and description. First Para.:
   "Indians sometimes called early spring - March - 'the cactus moon' because food was scarce, and this plant was often the only available vegetable food." Etc.
   
   Next page, she spells out how to harvest and clean the buds for food. Cholla buds - basic preparation. Next recipe: cholla buds and squash.
   
   One of my favorite recipe in the book is Prickly Pear jelly - oh, yum!!!
   
   This is the book for anyone who doesn't know a wild grape from a hackberry. It even has a recipe for Dandelion Wine. It's a wonderful blend of desert culture and how-tos. How can you go wrong with that?
   
   My old, tattered book is filled with specimens from my own desert excursions. It's been dog-eared, noted, dirtied and loved. It will be one book I'll never give up.



2. I was given this book as a gift in 1993 and since then I have given it to several Native American women as a gift and all were VERY impressed. It truly gives honor to all Native Women and the traditions and culture that makes them so rich and alive. AHO!

1 comments about Cooking the Indian Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks).

1. Cooking the Indian Way is simply the best introduction to Indian cooking for the novice.
   
   A nice bonus: an easy way to plan and serve well-coordinated dinners which include both vegetarian and non-vegetarian options.
   
   This delightful little gem will teach you how to make complete Indian dinners, including savory Indian breads, chutneys, yogurt dips, many vegetarian dishes, plus spicey fish, yogurt chicken, and several other treats. The tips will enable you to quickly discover how to use Indian spices to nice effect in creating your own dishes, including your own tea and signature spice blends.
   
   The recipes in Vijay Madavan's Cooking the Indian Way have been so popular with my family and friends that several recipes now number among their favorites. Given a choice, my family would have these dishes every night. Be sure to make large portions when you serve these to your guests -- although the dishes are quite filling, you will be astonished at how quickly they will disappear!
   
   Although we initially found this book in a children's section, it is actually the best of the Indian cookbooks we've seen. It includes a nice introduction to regional differences in Indian cooking, and provides some cultural information, as well.
   
   Easy, informative, and delicious, too.

2 comments about Hopi Cookery.

1. This is a GREAT recipe book. Not only are the instructions clear enough that anybody can follow, but the recipes are actually like the traditional food you find in the homes on the reservation.



2. This book is a real gem for those interested in a better diet and/or the culture of the Hopi. The book walks you through things such as, drying and storing corn, making hominy from dried corn, chilis, beans, frybread, piki making, and the virtues of blue corn.
   
   The book also contains many interesting facts about Hopi cultural traditions and what the recipes are often accompanied with.
   
   Excellent!

1 comments about Meena Pathak Celebrates Indian Cooking: 100 Delicious Recipes, 50 Years of Patak's.

1. Some interest recipes, but it is a real pity and a little unfair that many of the recipes require that you use Patak's (her late father in laws company) Curry pastes. I think the book should be clearly identified as a promo for Patak products.

5 comments about From Bangkok to Bali in 30 Minutes: 175 Fast and Easy Recipes with the Lush, Tropical Flavors of Southeast Asia.

1. From Bangkok To Bali In 30 Minutes: 175 Fast And Easy Recipes With The Lush, Tropical Flavors Of Southeast Asia is the collaborative effort of Theresa Volpe Laursen and Byron Laursen. This exciting compilation of exotic dishes ranges from Vietnamese-Style Iced Coffee; Balinese Star Fruit, Papaya, and Pink Grapefruit Salad with Avocado Dressing; and Fried Spring Rolls Filipino Style; to Bangkok-to-Bali Burgers with Grilled Onions; Laotian-Style Stir-Fried Shrimp with Crispy Lemon Grass; and Filipino-Style Potatoes Adobo. Exceptionally "kitchen cook friendly", From Bangkok To Bali In 30 Minutes is especially recommended for both its culinary diversity and ethnic meal-time authenticity.



2. This book is fantastic. It is practicle and easy to use. It convinced me to make my first attempt at homemade Thai and it was contagious. Our friends loved the recipes (they usually eat Mexican) and now love thai dishes. I need MORE receipes, please do another cookbook, and thanks!



3. I find myself reaching for this book quite a bit. I've made quite a few recipes from here with great success; the flavors are fresh, bright and bold, and many of the recipes are inherently healthy. There's great stuff here for weeknight meals, but some of them are still nice enough for casual company dinners. This is not an entirely authentic cookbook, but it's still all very tasty. If you don't have an Asian market locally (or large Asian section at your local mega-mart) you might find some of the ingredients hard to source, although that's not a problem for me being in the Seattle metropolitan area. Make sure you try their recipe for Saigon cinnamon ice cream - it's foolproof and to die for.



4. I have savored so many recipes from this book. I absolutely amaze my dinner guests with the recipes!



5. Have you ever purchased a colorful asian cook book from the discount bin at the local bookstore, to find it's all pretty photos, but otherwise filled with aimless, unremarkable yet needlessly complicated or unclear recipes? I have.. to the point that most of my cooking involves going online, to find at least 3 recipes for whatever I have in mind that evening, and to use the best parts of each found recipe to come up with my own.. Well, I need to do so no more so far as Southeast Asia is concerned, thanks to the Laursens wonderful, concise, yet roomy-enough-to-allow-me-to-experiment recipes. As my wife knows, i HATE following recipes, as most 'exotic' recipes usually call for at least ONE vital mystery ingredient I will never stock, so I usually end up chucking the recipe and instead blaze thru my own rebellious trail. Well, the Laursens allow me the breathing room to make substitutions, letting me know which ingredients are key, and why, and how to make do when you don't have them all, and it's all very reassuring, aiming primarily at providing a basic, straightforward foundation for south east Asian cooking. Food the locals eat, yet with just the right amount of westernization, this book was written for me.. No wild look-at-me recipes that you will either make once and never again or not dare to make at all.... I was such a geek I took the book to my local asian supermarket and was found in the sauces/spices aisle thumbing thru pages to make sure I knew which soy sauces/fish sauces/chilli pastes to weed thru... Enough of my quirks.. the recipes? I've had this book but two days, and have made 2 meals, that will make my local thai/vietnamese restaurants sadly miss a good chunk of my business, as they came out flawless; amazingly so, given the simplicity and conciseness of the recipes...Again, best $15 spent.

5 comments about Moghul Microwave: Cooking Indian Food the Modern Way.

1. This is the first time I've ever read a cook-book that actually gives you real step-by-step recipies that work really well. The directions are obvious, even for a initiate like myself, and at least 95% of the ingredients are the off-the-shelf variety. I also love the way Julie Sahni "narrates" her recipies, giving me just enough outside information to add some depth to the dish, and yet not so much as to detract from the recipies themselves. What else can I say except that my copy is used almost every weekend, and it's already dog-eared and well worn. I just hope she comes out with a follow-on at some point...



2. I tried several of her recipes after watching Ms. Sahni on the Frugal Gourmet a few years ago.
   The dishes I prepared were a hit with family and friends. I would especially recommend making the Indian sweets using her microwave methods. The results were quick and delicious!



3. Don't disdain this marvelous book. Julie Sahni teaches you how to cook Indian food in the microwave, with flair and flavor. In the process, you learn things about microwave cooking you never knew. The microwave really can make "real" food, and Julie Sahni shows you how. The recipes need the quantity of spices increased in some cases, but this book is an endless delight and resource. Wonderful for summer months when you crave the flavor of that luscious curry but want to beat the heat in the kitchen, or just for any time when speed and ease seem the way to go! I love this book. I own over 30 Indian cookbooks, but I return to this often.



4. I received this cookbook as a gift from a friend who had served me several delicious meals from it. I had the book probably two years before I was brave enough to try using it but once I did haven't stopped. The recipes are well written, easy to follow, and delicious; they keep, store and reheat well. Julie Sahni really demystifies the spices, ingredients and cooking methods. My copy of this book is falling apart, I've used it so much. I can't praise this book highly enough.



5. I just made the Rogan Josh for dinner tonight. It was outstanding. Amazing authentic tasting Indian food that is almost laughably easy to make. When I remember my Indian friends working for hours on what now takes 45 minutes, well, lets just say, these days we are eating a lot more Indian food. The caramelized rice pudding (Banrasi Kheer) is to die for. Remember that to make this the old fashioned way you had to cook it hours just below boiling to be careful not to burn the milk. Not so in a microwave! You just zap it for about 30 minutes (yes that is an insane length of time for microwave, but you need to just trust her).
   
   The only problem is that a lot of the recipies will boil over, so plan on setting aside some time to clean up the microwave.

No comments about Caribbean Cuisine.

5 comments about Cook By Numbers Indian: ...Real Cooking Made Easy.

1. This book tries to simplify Indian cooking, but it gets confusing with all the bowls and mixtures. I prefer traditional recipes.



2. Controversy rages now in my household I just couldn't believe the results I achieved
   
   You think I am exaggerating...try it for yourself and you will know what I now know
   My girlfriend was so amazed she said....."Wow Brian I did not think men could cook like this!! Are you sure you did not have help??" I thought about it and then admitted "Yes Mahboob (or Dr Spice as I like to call him) helped me a bit! His book is priceless!!"
   
   You really do get the insider secrets this time, and it's all laid out for you as if the table has already been laid.
   
   Cookbynumbers - Indian promises "An amazingly simple way to make authentic Indian dishes at home" and to my surprise that is exactly what it does. I have not ever cooked Indian food before; all I did was order this book on Amazon and the book made me do it....
   
   "being single All I wanted was an unfair cooking advantage to impress my friends and family"
   and now I have it thanks to cookbynumbers simple easy steps.
   
   I know, this time, I have cracked the secrets of Indian cooking and amazed myself in the process. I think this book teaches you so elegantly that I just want others to know you can cook these wonderful dishes too! It now feels like I have always known how to cook Indian food as if it were my own heritage
   
   My only real problem with this book is....
   
   If it tastes so good is it's a sin?
   To make exotic meals so easy for you to make at home
   
   At first I pondered on this one then I thought... NO!... it's not a sin to enjoy but it would be a sin to have this much enjoyment and not to tell anyone about it ......as Mahboob says "It's a bit like learning to paint by numbers as a child, only this time you cookbynumbers. By mixing the ingredients in the right way and in the right order, you will get a successful result every time."
   This book really does give you the insider secrets
   That the great Indian chefs did not want you to know...
   
   He says "Many people hold back from learning how to cook Indian...The key to success lies in the preparation"
   
   Do you know what Socrates chief characteristic was?. It was his curiosity, his desire to know the why and how of everything. Aren't you sometimes filled with curiosity, and desire, and really want to know something so much that you just have to have it? Well I was.... and that is why I went to by this book (to get the insider secrets of cooking Indian food) so easily on Amazon and made the most amazing dishes cooked by single man in over a thousand years.
   
   the old saying
   there is strength in numbers
   cookbynumbers simple step cooking process
   will give you the taste of success
   1st time every time 4 you
   2 enjoy!
   
   And I can only imagine the skeptical part that says "well there are all kinds of cook books out there already surely it cant be that amazing well what if your wrong and it is and you are missing out on something very special. Do you remember the patent officer who in 1886 resigned from patent office saying "everything has already been invented" well we have breaking news FOR YOU!........he was wrong - Cookbynumbers proves it!!
   
   I saw that cooking is not only fun when you get success so easily but it expanded my lifestyle; Cookbynumbers gives you "Instant Know how ability"
   
   Learning for myself was quick, easy and a fun process and my friends watched as I created a masterpiece. Can you imagine how that made me feel?
   
   And I thought to myself....
   
   "In this knowledge driven world - YOUR Know How Ability is your best currency"
   
   This book has taken selected specialized knowledge to provide us all with the insider secrets shrink wrapped for you to enjoy
   
   Mahboob's story is as succinct as his recipes as he says "I learned to cook from my grandmother. As a child I'd often sit in her kitchen, watching her take ordinary ingredients and turn them into extraordinary mouth-drooling curries. It seemed like magic. Her hands knew just how much spice to add at any given moment"
   
   This cooking methodology makes it so easy. It sets out so precisely nothing is left to chance. You will get a great result every time and as you do you will learn.
   
   They say that practice makes perfect well I say...
   
   They are almost right for it is...
   
   Perfect practice that makes perfection
   and with cookbynumbers you know how easily.
   You get perfect practice every time..
   
   Just imagine how easily things you don't know how can become things that you do know now
   
   So be in the know now and cookbynumbers.



3. I picked up this book amongst others in slightly casual way. I eventually got around to trying it out and it has revolutionised my Indian cooking!
   I am now able to produce great quality curries every time, amazing.
   This type of book is perfect as I am a complete moron when it comes to cooking.
   This is a first class book and I commend to anyone who wants to consistently make great indian food.



4. well i got this book because i liked the way it was organized but i have a couple of complaints. 1. the author has changed the names of some of the recipes. the true indian name of the recipe is not the same as the one stated in the book, which to me just killed the authencity. 2. some recipes were not that good (at all) while most of them turned out great. so i just don't understand what happened. i followed the directions exactly as said in the book, and being indian i kinda of understood what it was supposed to look like, but maybe i did go wrong somewhere.
   however, the book is well organized...he makes cooking indian food easy. i just wish he had more recipes and that ALL of them were good. generally though, my husband pretty much liked what came out of this book.



5. My co-worker came to work consistently with the most fragrant dishes. Upon approaching her I discovered this little gem. I have made 10+ recipes out of it and have not been disappointed yet. I even catered a graduation using this little guy and was able to assemble multiple dishes simultaneously w/o error (even though my bowl selection was spread fairly thin!).
   
   Great investment. If you have a local library check it out. You won't be disappointed.