No comments about Latin & Caribbean Grocery Stores Demystified: A food lover's guide to the best ingredients in the traditional foods of Mexico, Peru, Chile, Argentina, ... Rico, & Jamaica (Take It with You Guides).

1 comments about American Indian Cooking: Recipes from the Southwest.

1. Based on wild/natural foods grown and gathered by Native Americans of the Southwest, American Indian Cooking presents a wealth of information on plants, uses and updated recipes for their consumption. Each plant is listed, described and illustrated painstakingly, followed by the plant's uses and recipes for serving. A great deal of Native American agrarian history is effortlessly presented in this attractive book. Some eye catching recipes are given for: Saguaro Cactus Jelly, Sweet Pumpkin Muffins, Walnut Corn Bread, Roasted Pumpkin Seeds, Blue Corn Mush with Onion Gravy, and Zuni Succotash. Take a walk in the desert and see what wonderful edible plants nature has provided.

4 comments about Cocina cubana: 350 recetas criollas (Vintage Espanol).

1. The book has simple but good traditional cuban recipes, the only bad thing is the lack of recipes pictures, easy to read and follow.
   El libro tiene recetas sencillas pero buenas de la cocina tradicional cubana, lo unico que le falta son fotos de los platos o de la comida, facil de leer y seguir



2. the most complete recipe book on cuban cooking i have found==
   very nostalgic--super cool pictures
   great for a gift for cubans and non cubans alike
   Una cubanita de Hialeah,Florida==recien llegada



3. It was a real pleasure to participate in this book! Raquel did an excellent job and so did the folks at Vintage. FELICIDADES.
   Padre Alberto
   Author of: AMA DE VERDAD, VIVE DE VERDAD (REAL LIFE, REAL LOVE)



4. Luego de haber comprado dos distintos libros supuestos de "Cocina Cubana" entre ellos los que dicen autonombrarse auténticos de la inconfundible Nitza Villapol y haber terminado en una completa decepción sin poder llevar a cabo ningún platillo; a la tercera y sin darme por vencida me arriesgue auto-regalarme este recetario de Cocina Cubana de Raquel Roque por el pasado Día de las Madres. No hubo regalo que pudiera comparase con el placer que me ha dado tener este libro hoy. Es mucho mas que un conjunto de buenas recetas, fáciles y rápidas de hacer. Tiene para todos los gustos, la idea de los cócteles de bebidas clásicas cubanas me pareció genial, algo que no había encontrado antes. Si extrañas la cocina cubana, no importa el plato que sea aquí de seguro lo encontraras. El arte de la cocina es mucho mas que un conjunto de especies sumadas a su ritmo y sazón. La escritora en cada platillo te lleva por las calles por su historia por los rincones de esa hermosa Cuba que hoy todos extrañamos. Es casi una novela medida en onzas, gramos, gotas y cucharadas.
   Si lo que buscas es cocina cubana de verdad no dejes de comprarlo, no te arrepentirás.

2 comments about India's Vegetarian Cooking: A Regional Guide.

1. I have tried a few recipes from this book (cauliflower, broccoli, yoghurt, rice & dal dishes) and so far they have been delicious, quick to make, and relatively original. (I have many indian cookbooks,they often repeat recipes from each other.) There is little information on timing, but it does not seem to matter. She is good at producing recipes which are easy, don't have too many ingredients & taste good.



2. This is a beautiful, well written book that would be beautiful on a coffee table even if you don't cook. The recipes seem to be well explained and she gives ideas of dishes that go well together. Lots of Indian history throughout.

1 comments about Cocina al Minuto.

1. This is a totally different book than the one of the same title that has a hourglass on the front, printed in Miami.
   
   It is poorly bound, printed in Spain, and has a compilation of the original TV chef's recipes edited by someone else, comparing recipes, not even similar ingredients are used.
   
   My wife almost returned it until she realized that the recipes probably reflected Castro's economy and the unavailability of some foodstuffs. She kept it as a curiosity

5 comments about The Best of Lord Krishna's Cuisine: Favorite Recipes from The Art of Indian Vegetarian Cooking.

1. I

   That book that:

   "A decade ago Yamuna Devi's Lord Krishna's Cuisine was named Cookbook of the Year by the International Association of Culinary Professionals "

   was given that award when it was practically the only indian cookbook on the shelf back in the late 70's. Back then people didn't know what real indian cuisine tasted like.

   As an indian I will tell you, these recipes are NOT authentic indian at all. Although they follow strict VEDIC indian food guidelines, in that there is no garlic, onion, meat, eggs etc., they could be much, much better.

   This is more like very bland (remember no onion etc.) AMERICAN FOOD that follows VEDIC indian GUIDLINES with a few indian spices thrown in. What a mess!

   Unless you are a really following vedic guildlines for religious reasons and have tried everything else, there are much better books to buy.

   If you ARE following vedic guidlines I would suggest you do a search on the internet for vedic indian cookbooks (from India) because this is the only one I've come across here and its really bad. I mean really bad :(.

   If you are just looking for indian cookbooks buy a Muthu Jaffrey's cookbook (indian)to get started or Neelam Batra's (fusion indian) are really delicious too!




2. If you are more concerned with adhering to Vedic principles than in creating interesting Indian food, then by golly, this is the cookbook for you. Probably you don't consider other Indian food to be authentic (just the way Texans don't consider Kansas City or Carolina barbeque to be REAL barbeque), but let's face it: most Indians no longer adhere strictly to the Vedic principles when it comes to food preparation. No onions, no garlic? I don't think so.

   This is a cookbook more concerned with Vedic hair-splitting than with creating decent recipes. I found that most of the recipes I tried were unnecessarily complicated, if not downright unworkable, and the results, more often than not, were totally bland and uninteresting. After several unsatisfying attempts, I abandoned this cookbook as a hopeless case, and it has gathered dust on my bookshelf for the last 7-8 years.

   Keep in mind that the author (the former Joan Campanella) is a convert to what we commonly define as the Hare Krishnas, and that the followers of this movement comprise a tiny fraction of India's population. They are like Vegans, as compared to your average Vegetarian, and their food cannot by any definition be called the food of the average Indian.

   It amazes me that the recipes of a western convert are called more authentic than the recipes of native Indians, but then again, it is most likely only other converts to the Krishna Consciousness movement saying that.

   If this belief system appeals to you, then by all means, use this cookbook with great relish. There is plenty of Vaishnava musing to be found within this book's pages. The rest of us prefer not to die of boredom or frustation from unworkable recipes.




3. This is not just a collection of recipes, it is a full-fledged education in the ways and means of indian cooking, replete with cultural background. The ancient and authentic recipes she shares are carefully detailed and easy to follow. Many are easy to prepare. It is a fascination and delight to read.



4. A couple of the reviewers who have said here that the recipes are not authentically Indian are completely misinformed about what authentic Indian food is like, and what Indians do and do not eat. The recipes in it come out great and are meticulously explained. As an Indian, I can assure you they are authentic. There are large numbers of Indians who do eat food like the recipes in this book. This is exactly what authentic Indian food was until even fifty years ago, across large parts of India.
   
   Unfortunately, Indian cuisine has become polluted by ideas on nutrition borrowed from the west - more sugar, onions, meat, eggs - and not by coincidence, this has been followed by the introduction of diseases that were absent in India till recently - diabetes, heart disease, obesity.
   
   Specifically about the recipes presented in this book: if you follow them, you will find the resultant food is bursting with flavor and health, but not with the oily, heavy, hyper-spicy fullness that characterises a lot of so-called Indian food in many restaurants and 'Indian' cookbooks across the world. You will not be disappointed if you buy this book or her larger, original cookbook.



5. While I can't judge the "authenticity" of Yamuna Devi's recipes, I can comment on their deliciousness. I've had her books since 1991 and they've been indispensable in my culinary education. As the years have passed I've found myself adapting favorite recipes -- adding onions and garlic, for example -- to my family's tastes. I did find some of her techniques intimidating back in 1991 when I was a newbie vegetarian cook. But honestly over the years I've discovered that they're incredibly useful not just for preparing these recipes, but in making other dishes as well. I've also discovered a lot of wonderful ingredients thanks to Devi's books -- asafoetida/hing is an incredible spice, for exanple! I highly recommend her work!

3 comments about Indian Cooking Without Fat: The Revolutionary New Way to Enjoy Healthy and Delicious Indian Food.

1. Recipes in this cookbook are straight-forward and produce great results. I particular recommend the fish in coconut and coriander sauce (mashli ghashi) and leaf-wrapped fish (patra-ni-machchi). Chicken in yogurt (dahi murgh) was also a big hit. The author is especially attentive to the use of spices and gives clear instructions to get the most from them. It takes time and attention to produce a main dish and vegetable, but it is worth the effort.



2. Two things sold me on this book - a limited number of spices/herbs to work with and the use of as little oil/fat as possible. All the recipes I've tried have been great and easily committed to memory after a few meals. I was able to find every ingredient I needed at Nashville's local Indian grocery. Hint - use fresh curry leaves. I looked at a good number of books before settling on this one and I'm glad I did.



3. I have already tried five recipes from this book and they were all amazing. I have quite a few other Indian cookbooks, and this one is by far my favorite. I will be giving this book as a gift to my friends and family.

5 comments about Eating Cuban: 120 Recipes from the Streets of Havana to American Shores.

1. EATING CUBAN:
   120 Authentic Recipes from the
   Streets of Havana to
   American Shores
   
   By Beverly Cos and Martin Jacobs
   Introduction by Ana Menendez
   
   
   Most of us can get our hands on a ticket and travel to just about any place in the world we wish. Not so with Cuba, and it's been so for a long time. Soon, however, we may get to go, enjoy the night beat, savory foods and fun things Latino. Here's a chance to bring your Cuban food expectations up to date.
   
   Cuba has a large uniqueness. She lives under strict restriction of goods. Yet, by calling upon their many ethnic backgrounds -- Spanish, African, Chinese, French and Native American - and sticking to Cuba's geographical restrictions, some pretty interesting recipes result. The cookbook, Eating Cuban, presents recipes in six parts: The Roots, Creole Classics, Street Food, New Wave Cooking and Beverages.
   
   Check these:
   
   * Galician White Bean Soup with white beans, chorizo onion, green pepper, garlic,ham hock, collards and potatoes.
   
   * Creamy Pumpkin Soup: olive oil, onion, garlic, cinnamon, nutmeg, cream, pumpkin Cuban bread croutons and parsley.
   
   * White Bean and Potato Salad: Red potatoes, white beans, onion, vinegar, cumin, garlic, olive oil parsley and lettuce leaves
   
   * Sweet Potato Pudding: sweet potatoes, sugar, lime zest, cinnamon, egg yolks, cinnamon, rum and whipped cream
   
   * Pickled Onions: red and white onions, vinegar, allspice, oregano, bay leaves, peppercorns, a jalapeno chile.
   
   * Avocado Gaspacho El Bambu: avocados, lime juice, cucumbers, onion, broth, yogurt, fresh cilantro, red radishes, bell pepper, green onion tops
   
   * Guava Barbecue Sauce: Guava paste, tomato paste, molasses, vinegar, brown sugar, garlic, cumin, dry mustard, chile-garlic sauce, dry sherry and cilantro
   
   * Cream Cheese Ice Cream: cream cheese, sugar, fresh lemon juice, vanilla, heavy cream and milk
   
   At the end of the book find a Glossary of Cuban Ingredients and Cooking Terms, Sources for Cuban Cooking Ingredients and a list of Some Favorite places for Eating Cuban both in Havana and in the U.S.



2. TAKE IT FROM A CUBAN..THIS BOOK IS A TOTAL WASTE OF MONEY IF YOU ARE WANTING TRUE CUBAN CULINARY RECIPES...NOW IF YOU WANT NICE SCENERY PHOTOGRAPHY OF CUBA..THEN GO FOR IT..BUT A NICE CUBA TRAVEL BOOK GUIDE WILL DO, I GREWUP WITH EXCELLENT COOKS FROM CUBA AND SPAIN ...THIS BOOK DOES NOT COME CLOSE TO A REAL CUBAN CULINARY EXPERIANCE..SAVE YOUR MONEY..I DID NOT , BUT I DID RESALE IT!



3. This is a great resource for Cuban recipes, both new and classics. We have made many of the recipes and all have been delicious and easy to follow. Our family is full of excellent Cuban cooks and these recipes rate high on our list. The photographs certainly enhance the whole Cuban cooking and eatingexperience. Highly recommend it.



4. Very authentic, these are the same recepies my cuban family has been using for years.



5. This book is filled with nostalgic old fotos of Cuba and famous dishes that we all adore. The book is sectioned off by Raices (Our Roots), Clasicos Creolos (Creole Classics), Comidas Ambulantes (Street Foods), Cocina Nueva Onda (New Wave Cooking), and Bebidas (Beverages). Try out the Classic Cuban-Style Black Beans, Poast Pork Loin and Cuban Cold Pumpkin Salad. Delicioso!!!

5 comments about A SPICY TOUCH Volume I.

1. This cookbook is truly one of the best. With its easy, step-by-step instructions of delicious recipes, it has been a pleasure to cook! A life saver for first time cooks, and a great addition for a chef's collection. Highly recommended!



2. I very highly recommend this book. Its got very good and easy to follow recipes.



3. Volume I is absolutely THE BEST Indian cookbook that I
   have come across. Although it does not contain pictures, the
   recipes are authentic. They have not been "Canadianized" or "Americanized". Your dishes will taste like the real thing.



4. Great recipes. We have used these books (both vol I and II) for over a decade and have used 80% of the recipes repeatedly. A novice cook can have great tasting dishes if the recipes are followed to the letter. Please note that the cooking style and flavors are very much as those used in East Africa by Indian cooks and not necessarily by those in India proper. All the same the end product is a mouth watering concotion that your family and guests will talk about for a long time.



5. I've been using the first two volumes for a while now and I have to say that there are some great recipes in them. I am from East Africa so I know the dishes that the author has recipes for, however, if you're looking for an Indian cookbook these books have a lot of recipes that aren't Indian at all.
   
   I would love to see more pictures and have some of the details fleshed out a little more. The first two volumes could also benefit from an experienced editor as there is a hodge podge of recipes from all over the place that seem completely out of place in an Indian cookbook.
   
   That said, most of the dishes that I've made have been very good. They all benefit from several tries as I find the masala takes a lot longer than most of her recipes state.
   
   One positive though is that for each recipe she has her own blend of spices as opposed to suggesting "curry powder" which many Indian cookbooks often suggest. The problem with using a blend of spices that is store bought is you have no idea what is in there and in what quantities which is the whole point of Indian cooking. Those books get scornfully shoved back on the bookstore shelf to wait for the poor unsuspecting aspiring Indian cook who will waste their money, perhaps seduced by beautiful images or an inspiring cover.

5 comments about Caribbean Cooking.

1. When I received this book as a gift, I couldn't wait to read through it and start cooking. The author, John DeMers, does an excellent job of explaining the basics of Caribbean cooking including a list (with explanation) of herbs & spices, seafood, meat & poultry, fruit & vegetables most commonly found throughout the Islands. The recipes are clear, concise and can be followed by novice cooks and professional chefs alike. Definately a good buy!



2. It is a must have book. It is filled with many delightful entrees that you will enjoy.



3. The other day I went through my cookbooks, to see if I could weed some out, because I have too many to mention. It's hard getting rid of a cookbook, especially one with a few recipes in it that you've come to love. But I've scanned the recipes I need to keep forever into my MacBook. However, there were an even dozen I couldn't part with. These are books I turn to time and time again, even though I consider myself somewhat of a gourmet chef.
   
   CARIBBEAN COOKING is one of the books I kept as it's chucky jammed full of wonderful recipes. I really like the "Roast Veal with Black Sauce" on page 12, though I must confess, I could never eat veal, so I sub a regular roast and the result is delicious, really.
   
   Everybody's heard of jerk chicken, but how many of you out there have ever had jerk pork. Get this book, try the jerk pork recipe, you'll be amazed. But for me the piece de resistance in this book is the "Snapper Santiago". It is simply to die for. This is one cookbook that will bring mouthwatering joy to many a meal.
   
   Review submitted by Captain Katie Osborne



4. This book has some wonderful recipes. I was looking for a book that would give me a different recipe for Rice and Peas, but discovered other interesting recipes. I'm glad I bought the book.



5. The book is great, but I was very unhappy when I opened it and noticed there were no pictures. That may not be a problem for some cooks, but it's a problem for me. I'm just warning those who like to see picutres in a cookbook.