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From Publishers Weekly
Starred Review. With their most recent cookbook, Home Baking, the authors of Seductions of Rice and Hot Sour Salty Sweet strayed slightly from the kind of pungent Asian food that is their strength, but they're back on track with this paean to the subcontinent, which they've been visiting separately and together since the 1970s. The many dals, like soupy Easy Karnataka Chana with chickpeas and salads like Nepali Green Bean-Sesame Salad are simple and terrific. Entrees are often spicy and always authentic, like Goan Pork Vindaloo, made by rubbing a vinegar-spice paste into the meat. A chapter on street foods is full of promising tidbits, including the suggestion that readers make fried foods such as Mushroom Pakoras with Fresh Herb Chutney for guests (so long as they don't mind spending a whole lot of time in the kitchen). Reading Alford and Duguid's chatty text and headnotes is like receiving envy-inducing postcards from a college friend who never gave up backpacking—if you have the sort of friends who would be disposed to build a tandoor oven out of clay and manure or visit Arugam Bay in Sri Lanka based on a tip from a snake-bitten fellow traveler. This is a comprehensive book filled with compelling writing—a worthy addition to the couple's impressive body of work. Color and b&w photos. (On sale Nov. 20)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an alternate Hardcover edition.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an alternate Hardcover edition.
Review
“Random House Canada continues its impressive cookbook program with another lavish volume from world travelers Jeffrey Alford and Naomi Duguid.”
–Quill and Quire
“What is left to say about the astonishing husband-and-wife team Jeffrey Alford and Naomi Duguid?...This wonderful coffee table book is the result of multiple trips over three decades to the Indian subcontinent…Alford and Duguid have gathered a breathtaking range of recipes…The book’s gorgeous design is filled out with the authors’ own luminous travel photos…Mangoes and Curry Leaves is so fascinating it renders one virtually speechless.”
–Quill and Quire
–Quill and Quire
“What is left to say about the astonishing husband-and-wife team Jeffrey Alford and Naomi Duguid?...This wonderful coffee table book is the result of multiple trips over three decades to the Indian subcontinent…Alford and Duguid have gathered a breathtaking range of recipes…The book’s gorgeous design is filled out with the authors’ own luminous travel photos…Mangoes and Curry Leaves is so fascinating it renders one virtually speechless.”
–Quill and Quire
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Most helpful customer reviews
13 of 13 people found the following review helpful
5.0 out of 5 stars
Eye-opening and Mouth-watering!,
By A Customer
This review is from: Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent (Hardcover)
Mangoes and Curry Leaves is a beautiful combination of history, travelogue, culture and recipes. The first chapter alone, on chutneys and samobols, opened my eyes to this oft-overlooked area of Indian cuisine (or cuisine of the Subcontinent, as the authors describe it). The mark of a great food book is that it makes you want to run to the kitchen and try some of the recipes right away. This book succeeds. I can't wait to try so many of these recipes. Highly recommended.
1 of 1 people found the following review helpful
2.0 out of 5 stars
Serious 'foodies' will probably be disappointed,
By C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews (TOP 100 REVIEWER) (REAL NAME)
This review is from: Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent (Hardcover)
My review title is also the last line in my review of Beyond the Great Wall: Recipes and Travels in the Other China by the same authors and my comments about that book hold true here. While visually entertaining to browse through (nice pictures of Indian places and people), there is very little of substance for serious cooks. I'll stick to Madhur Jaffrey any day when it comes to Indian food.
1 of 1 people found the following review helpful
5.0 out of 5 stars
Best cookbook every bought,
By
This review is from: Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent (Hardcover)
Have cooked a number of recipes out of the book already and they were easy and fun to make and a real pleasure for the senses. Can't wait to try the next recipe.
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