No comments about Walkerswood Caribbean Kitchen.

3 comments about Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking.

1. This book is outstanding in both the quality of the recipes and the description of the background behind the recipes. Don't worry about having no connection to Lord Krishna, this book is a must-have for anyone who just wants to make wonderful dishes based on vegetables and legumes.



2. I grew up with a lot of Indian cookbooks in the house - none of which ever produced things that tasted like what we got in restaurants. This cookbook is fantastic - not only extremely extensive, but with totally delicious (and familiar) results. I really appreciated learning how to make flavorful charred vegetables (like Baingan Bartha), and having recipes for Lassi and Naan that came out just like I craved. I also appreciated the completeness - there are frequently several methods of preparation offered - for instance, there are instructions for wild yeast, commercial yeast, or sourdough Naan. Some of the recipes are a little on the salty side, but the only total disaster I encountered from this book was something where you steam and chill a cauliflower and then slather it in avocado spread. That was a little weird. That's just my palate, though. The only thing missing is a recipe for chai.



3. As an American who's lived in India and is married into an Indian family, I appreciate Indian recipes that actually taste authentic, but also recipes that are clearly written for non-Indian cooks. We don't all have access to an Indian grocery store around the corner. This cookbook often gives ideas for substitutions that are easy to come by, without lessening the quality or impact of the recipe. The recipes also don't assume you know something that possibly every Indian knows, but most non-Indians do not - the author is great at throwing light on different techniques.
   
   As a vegetarian, I find it indispensable for helping me figure out what to do when I open my refrigerator or pantry, find that I have only enough quantities of two random vegetables, I look in the index and BAM! there are 3 recipes using those two random vegetables, and each is fantastic. I can truly say I've never hit a bad recipe in the entire book, and I've tried very many of them. And her notes on each recipe, which follow her travels in India, are fascinating reading. A must have!

2 comments about Island Cooking: Recipes from the Caribbean.

1. the recipes in island cooking cookbook are great and easy to follow. it has allow me to keep in touch with my caribbean roots by trying out and tasting the delicious recipes. Bigup to Dunstan Harris for a job well done. I recently purchased the Island BBQ cookbook and look forward to trying the recipies. I would recommend this book to my family and friends.



2. My sister has this book and I was impressed by the range of recipes it carries. (see the Search Inside the Book for a sampling)
   The format is easy to use, with the list of ingredients down the side of the page next to the instructions. At a glance, you can see if you have on-hand what the recipe requires.
   Some ingredients are not on the average American's cupboard shelf, but the author tells where to search for them (Hispanic grocery stores) or suggests a substitution. The glossary goes into more detail on this, such as explaining the six forms of coconut (grated, shredded, coconut water, milk, cream & oil).
   Cook up an island feast for a party of friends or just treat yourself. This book makes it easy.

4 comments about The Book of Curries and Indian Foods (Book of...).

1. Terrific recipes. This is a fun and tasty introduction to Indian cookery! I've tried about 25 of the recipes with excellent results. The steps are clearly illustrated, easy to follow, and produce dishes that look like the picture, smell wonderful, and taste great.



2. This colorful indian cookbook has photos of every recipe with simple directions. A lot of basic recipes for spice mixes & coconut milk, chapati, naan, other breads are this book along with a section at the beginning explaining cultural influences. There are tasty desserts like "Cashew Nut Fudge," "Pistachio Halva," along with wonderfully refreshing drinks "Lime & Mint Drink," "Indian Summer Punch," and more! Tasty main dish recipes for "Creamy Saffron Fish Curry," "Lemon & Coriander Chicken," "Coriander Leaf Chutney" and lots more. One comment I will make is that most of the main dishes are meat or seafood so if you are a strict vegetarian this may not be the right cookbook for you. It's a good basics cookbook for someone not familiar with how to make indian foods.



3. In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.
   
   This installment, the Book of Curries and Indian Foods, presents recipe suggestions for all major courses, from meat dishes to pickles, accompaniments, breads and drinks. Special chapters are dedicated to poultry, vegetable dishes, fish and shellfish, and desserts. Classics such as yogurt dishes, tikkas, chutneys, curries, milkshakes, naan, spiced tea and tandoori chicken appear next to unique dishes such as cilantro and chile fish, coconut spiced cod, duck with honey and lime, pork in spinach sauce, rose water pudding, and shrimp and mustard seeds.
   
   From apricot and chicken curry to white and red radish salad, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Indian cuisine - and at a relative bargain price, to boot. Also recommended for fans of Asian cooking: this series' installments on Vietnamese, Thai, Japanese and Chinese Cooking and on Stir-Fries.
   
   Also recommended:
   Around the World Cookbook
   Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
   Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
   Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
   On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
   Joy of Cooking: 75th Anniversary Edition - 2006



4. A VERY nice collection of recipes that are fun and easy to cook (to say nothing of the tasty results!). I have never regretted that I bought this book. It's my most used book on the kitchen bookshelf!

   Our family's favourites are the meat dishes. Linda Fraser gives a good variety of meats to use: lamb, beef, pork, chicken, duck. So far, we have not been disappointed in any recipe (and we bought the book in 2000).

   Highly recommended if you like Indian cuisine, but do not feel like an expert in Indian cooking. All spices used in this book's recipes are easily available in grocery stores.

5 comments about The Sugar Mill Caribbean Cookbook: Casual and Elegan Recipes Inspired by the Islands.

1. My husband and I both love to cook and we picked up this cookbook shortly before our carribean cruise to introduce ourselves to the cuisine. We haven't stopped using the book since. The recipes are easy to follow and a great selection. The ingredients are for the most part easy to find or substitute for. I've won several cook-offs with recipes from this book, the rum glazed ribs and black bottom banana pie is to die for.



2. I had been eyeing this book for quite awhile, for more than a year actually, because my husband and I were going to the BVI for our honeymoon. When we finally went on our honeymoon, through dumb luck and fate, we got a room down the road from the Sugar Mill, and we decided to go to their famous restaurant for a night out. That night out turned into one of the most fantastic, memorable dining experiences we'd ever had... The night was like something out of a fancy movie. Blown away by the food, I bought the cookbook at the gift shop after dinner. Flipping through it in the hotel, I almost couldn't wait to go home and try out some of their recipes. I ended up scribbling down drink mixes we had when we went out and about town in the BVI, so this cookbook has turned into a honeymoon food scrapbook for me.
   
   Now, I know that back story makes me a little biased, but I have to say that even if I just bought it without going to the restaurant, I'd still think this cookbook is superb. It's so clearly written and each recipe has a little paragraph "bio" associated with it discussing either its creation, history, or interesting info on the ingredients or the tradition behind the food. That little paragraph adds to the local color and feel that resonates through this whole cookbook. You can almost taste and feel the Caribbean when you read this book. Another thing I really like is that this book will give you the recipe as it's served at their restaurant, adding to the authentic feel of the book... But the book also acknowledges that some of the ingredients easily available to them in the BVI might be hard to impossible to find on the mainland, so they give you feasible substitutions that don't hurt the taste or presentation at all. Also included are little blurbs on the various Caribbean islands, customs, or other interesting facts.
   
   I'd say most of these recipes are what I like to call "grown-up recipes." Meaning, not all of them you'll throw together in 30 minutes, that these recipes are sophisticated, adult foods that will probably require a little planning and time, perfect for special occasions (or a nice dinner you'd like to feel like a special occasion). I know this is a big negative for some people, but for me it's nice to own a recipe book that involves some serious cooking. I own far too many cookbooks with recipes that call for throwing together various canned soups and canned vegetables, or other processed foods like Bisquick or freezer rolls, and baking it for 30 minutes, and serving. It's nice to have a recipe book that doesn't include 45 different ways to use "cream of" Campbell's soups, and talks about cooking with things like star fruit and plantains and all sorts of exotic fruits and ingredients you see at the grocery store and wonder "I wonder what you use that for?" :D This is certainly a "from scratch" cookbook, not a "30 minute meals" sort of deal.
   
   The categories in this book are: Sunrise Specials (breakfast foods), Snacks, Nibbles, and Island Appetizers, Carnival of Soups, Calypso Salads and Side Dishes, Pastas Under the Palms, From the Fish Pot (seafood), Birds of Paradise (poultry), Tropical Meat Waves (all other meat), Sugar Island Sweets (desserts), and Trade Wind Cocktails (an essential for summer parties as it's the drink recipes... :D). Some of my favorite recipes are curried citrus rice, christophene and sausage filled flank steak, lime cream pasta, pina colada pancakes and cake (the latter being my husband's new favorite birthday cake), lobster chowder, and conch chowder. And I have a list of "need to try" recipes from this book as long as my arm.
   
   I love this cookbook. It's the BVI wrapped up in a 245 page book. There are only two downsides as far as I can see to this book... The first one being that it doesn't include this awesome drink recipe that we had while we were there and are just dying to have again but nobody knows how to make... And the second being that every time I cook something from it, my husband and I remember how much fun we had and how beautiful this restaurant was, and then we start missing Tortola terribly... :)



3. I live in the Florida keys and foods from the islands of the caribbean are all over the islands, however, this book of recipes by far expands ones selection of choices. The recipes are well written for following instructions easily. the added info in the side bars is interesting and easily put to use with other recipes in the book. If you like food from the islands, all the islands of the caribbean, this book is a source for a quick trip to the island of your choice.
   I lost my first copy to Wilma (the huricane). Had to buy another because this book is that good. But it, you'll love it! ;-)



4. It is awonderful book. I loved the recipes. GREAT BOOK TO GIVE AS A GIFT.



5. 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.
   
   THE SUGAR MILL CARIBBEAN COOKBOOK is one of the ones I just had to keep, if only for the "Beach Breakfast" recipe right at the beginning of the book on page 4. Ms. Jinx is oh so right when she says the "spicy combination of Caribbean black beans and eggs give any morning a zingy lift-off." But, of course, you don't keep a cookbook for only one recipe, but not to worry, there is plenty more in this wonderful cookbook, like the "Lobster or Crab Eggs Benedict". Now that's a wonderful menu for a Sunday brunch and it goes perfectly with a Bloody Mary.
   
   But please don't think this book is just about breakfast just because I chose to highlight a couple of good ones. If you want a satisfying, but not overfilling evening meal, try the "Fish with Coral Sunset Sauce" on page 122, it is simply divine. Then there is the "Pan-Seared Scallops with Tomato-Mango Salsa" on page 133, or the "Garden Patch Pasta" on page 102 and I better stop here, because I could go on and on, gushing about the wonderful recipes in this cookbook, but I think you have the picture by now. I really love this book, probably because every recipe in it is to die for.

No comments about Classic Tamil Brahmin Cuisine - Pure Vegetarian South Indian Samayal.

5 comments about Modern Indian Cooking.

1. Both as a professional chef, and as a avid home cook, I must admit, when I first flipped through the pages of this new book, I was a bit skeptical: I'm not a huge fan of classical Indian cuisine; never had much luck recreating many classical dishes due to the inavailability of, or excessively high priced ingredients (ever try to find Cardamom seeds or Kaffir Lime leaves in your local grocery store without having to spend an arm to get them, or having to track down an Asian Market?!); and most of all, much of the classical Indian dishes I've eaten in my career have often been over-poweringly spiced, or just not to my tastes.
   
   However, having said all that, this book and it's recipes have begun to change my mind. As a previous review had stated, yes, this book does not contain puritanic classical Indian recipes. But that's not what this book is about! As the title states, it's focus is on *MODERN* Indian cooking. Yes, this does mean that there is a lot of fusion cooking in this book. It also means that the recipes themselves are simpler, easier to produce, utilizing less exoctic ingridients, less prep time and less cooking time! Some would say that this could be a terrible thing, as it takes away from the millenia of refinement that Indian Cuisine has gone through. but in my earnest opinion, it's for the betterment of the cuisine, as it makes it far more accessible to the average *MODERN* American home cook!
   
   The recipes run the gamut here, from simple and quick to the flavorfully complex and not so quick. Each recipe is accompanied with BEAUTIFUL photographs; clear and implicit instructions; recipes that do not require you to run to an Asian Grocery store to find some obscure ingreident; and best of all, they're EASY to make! It took me 20 minutes of prep time, an hour to marinate the shrimp, and 10 minutes at the most to cook the Crispy Pan Fried Shrimp and Tamarind Glaze. And best of all, my fiance adored them!
   
   Hari and Vikas, I tip my toque to the two of you! Congratulations on your first book, and best of luck!



2. This is by far the best and most innovative Indian recipe book ever. Its also very foolproof - all the recipes work out awesome. I love how they've combined Indian ingredients with mainstream American herbs and foods. Very well done. The book is a delight to look at as well - very clean, beautiful and lovely looking pages. If this recipe book were a hotel, it would get a 7-star deluxe rating.



3. Personally, I wasn't holding out much hope for this book since I am not a fan of Indian cuisine. But Hari Nayak and Vikas Khanna make the mysteriousness of these recipes very mainstream by infusing common ingredients to formulate some really tasty dishes. In fact, many of these are quite suitable for people who are livin' la vida low-carb with very few substitutions required. For something a little different while still mouthwatering, the recipes in this book will do the trick.



4. Having tried many exquisite creations of Vikas Khanna's at Purnima in manhattan, I was already a fan of his and didnt hesitate for a second before ordering this cookbook. I can only say, I am already waiting for his next cookbook! This one has recipes full of spunk and sass, no doubt that these chefs are on top of their game. I have already gotten many compliments on the few that i have tried myself. It makes me want to quit my career to become a chef... amazing Indian food recipes with a twist! Two thumbs up!!



5. As a world traveler, international culinary afficionada, and avid cookbook collector with some 2000 volumes in my collection, many of them devoted to Indian cooking, I heartily recommend Modern Indian Cooking by Hari Nayak and Vikas Khanna. In addition to the book being beautifully designed and accompanied by mouthwatering photos, it introduces a wide selection of modern healthy recipes guaranteed to please the palate of even those who regard traditional Indian fare as too heavy on the use of exotic spices. All of the recipes are good, but be sure to try the Oven-Roasted Spicy Eggplant and the Cumin Coriander Beef Patties, although I modify the latter by adding soft bread crumbs to the mixture to make them extra moist and tender, although this can be done to any recipe for burgers, including the traditional American variety. In short, the volume is a fresh take on an ancient cuisine that is sure to win new converts to Indian cooking.

2 comments about Royal Caribbean International Cookbook.

1. The food in this cookbook by Chef Rudi Sodamin is totally delicious! I heard about this book from a friend who went on a Royal Caribbean cruise and thought the food was great. I'm not usually a big fan of carrots, but these baked carrots with olive oil, dill, and a little maple syrup were just fantastic. The Osso Buco was the best my family ever had. Other dishes my family loved were the Grilled Island Strip Steak with Caramelized Onion and Rum Glaze, the Pasta, Shrimp, and Salmon Salad, and the Rigatoni Pesto.

   Some other dishes I haven't tried yet but want to are the Chilled Roasted Peach Soup and Roasted Garlic Mashed Potatoes.

   We love desserts, and one of them is worth the price of the book alone - the Flourless Chocolate Cake, a decadent treat that's a chocoholic's dream

   Unlike some other cookbooks I've used, this is easy to cook from. The directions are simple and clear, and give you tips that make it foolproof.

   It's organized to help you put together a whole meal - it goes from appetizers, soups and salads and follows through with pastas, entrees, and desserts. There are some delicious-sounding recipes for people watching their weight, too - like a Crunchy Chicken Salad with Granny Smith Apples and Bulgur.

   For people looking for new ideas that are fun and so good your friends will ask for the recipe, this book really works!




2. This cookbook is fantastic! I was a little concerned when I got it that I wouldn't be able to prepare anything in it, but how wrong I was! The ingredients are fairly basic, and the instructions are simple enough that a supervised child could prepare some dishes.
   I HIGHLY reccomend this to anyone in search of a great cookbook!

No comments about Indian Every Day.

5 comments about Cuban Home Cooking: Favorite Recipes from a Cuban Home Kitchen.

1. Raised with typical Cuban dishes (both of my parents immigrated from Cuba to the US), I searched for a good, concise Cuban cookbook and found it! This it it! Sure, there aren't any fancy pictures but there are also no fancy ingredients or obscure dishes. The list of recipes covers all the basic dishes (I read the list to my mother and she agrees - it's all in there) and the recipes are so simple and easy (almost all are only a paragraph long).

   I've tried other Cuban recipe books and I still *always* come back to this one for dishes that turn out as close to Mom's as possible. Maybe I'll just toss the other books out... all I need is this one!




2. Hi there,
   I am half Cuban and was raised on the delicious cooking of my Cuban grandmother. The recipes in this book remind me of her cooking. They are easy to follow and tasty. I'm only an average cook with not much time and this was a good book to have. I once made six pounds of the black bean recipe for a family dinner and people where scraping the bottom of the pot for more! The picadillo is fast and yummy. As is the beef stew. Buy it and Enjoy!



3. Excellent book full of real authentic recipes! A must in any Cuban kitchen! I bought this for a friend and loved it so much that I didn't wanted to keep it. Best Cuban recipe book I've ever come across and I'm 1/2 Cuban so that's saying ALOT!



4. Good selection of Cuban dishes. A great book for those who like easy to follow directions.



5. Many books claim to give AUTHENTIC recipes with there Colorful Pictures and expensive price tag but most fail to claim. Having lived in South Florida and eating the foods on a regular basis I have to say that this little book is as Authentic as it gets from the ingredients of the black Beans to the secret ingredient in (Bistec Empanizado)Cracker Meal; which I could never figure out until reading this book,. A great book which I give five stars. If only they publish a greek cooking book as authentic as this one.