No comments about Paruchurivari Pakasastram: A Master Piece in Indian Cooking with Miscellaneous Other Highly Useful Information.

2 comments about The Real Indian Cookery Course.

1. the author of this book intends to teach indian cooking by having the cook prepare 21 days of indian menus. there does not seem to me to be a progression from simple to complicated, or from one end of india to the other, but i may have missed something, since i have not taken up the suggestion and have merely used this book as a source for recipes.

   the recipes are arranged in a way i find annoying, and not just because of the american, british and metric measurements. this, of course, is a personal matter and others may find the recipes easy to use.

   this is a disappointing book. i kept it in my collection for the sake of one or two recipes i did not have duplicated in my other (too numerous to admit to) indian cookbooks.

   this would not be a book i would recommend to any level indian cook. there are many others in print that are more informative, have what i consider superior recipes, and are easier to use.




2. While I agree with the previous review that the arrangement of the book is a little odd, I would highly recommend this to anyone with little or no experience in cooking Indian food (like I was). The recipes are easy to follow and the food is excellent!
   
   The language is British English, so keep that in mind before purchasing. Ingredient amounts are listed in metric, Imperial, and American.
   
   There is a good index in the back where you can look up the English / Hindi names for things.

No comments about Now Youre Cooking Indian (Cookery).

No comments about The Art Of American Indian Cooking -.

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1 comments about Cooking of the Caribbean: Tropical Taste Sensations From the Islands in the Sun (Contemporary Kitchen).

1. I bought this cookbook on impulse (okay, because of the cover) and have used its recipes quite frequently since. First of all, since I mention its cover, I have to say that the photography is rich and beautiful and pays great homage to this cuisine. Each recipe has its corresponding photo plus step-by-step photographs of its preparation, which I felt might be overkill, but actually helpful when dealing with ingredients and techniques that I've never met before.

   I found unusual ingredients in this book such as ackee, cassava, chayote, taro, green bananas, and salt cod. I took this as an opportunity to try foods that I have never tried before. Such an opportunity is something that I expect from a cookbook and this one certainly delivers the goods! I also appreciate the unexpected combination of ingredients in each recipe. For example one of my favorites is the Caribbean Vegetable Soup with onion, garlic, thyme, carrots, celery, green bananas, taro, red lentils, chayote, macaroni, etc. I promise you will not be disappointed!

   Some other favorites are the Coconut Jumbo Shrimp, the Mango, Tomato & Red Onion Salad, the Creole Fish Stew, the Pork Roasted with Herbs, Spices & Rum (very rich!), BBQ Jerk Chicken, and last but not least, the Peanut Chicken.

   One more thing to add, if you are trying to incorporate more fish into your diet, this book is for you. Though the fish section is heavy on the shellfish, you will find 4 delicious recipes included for snapper, trout, and salmon.

   Enjoy!

No comments about Down to Earth Jamaican Cooking.

No comments about Navajo Food Practices, Customs, and Holidays (Ethnic and Regional Food Practices--a Series).

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No comments about Indian Cooking.