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Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent [Hardcover]

Jeffrey Alford , Naomi Duguid
4.1 out of 5 stars  See all reviews (8 customer reviews)
List Price: CDN$ 70.00
Price: CDN$ 43.89 & FREE Shipping. Details
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Book Description

Nov. 15 2005
A roadmap, for cooks and armchair travellers alike, to one of the world’s richest and most diverse culinary regions, by the authors of Seductions of Rice and Hot Sour Salty Sweet.

From Sri Lanka to Pakistan, from the Himalayan foothills of Nepal and northern India to the lushness of Bangladesh and southern India, the Subcontinent has always been a source of wonder, and for people who love food and cooking, it has forever been a part of the world unlike any other.

Naomi Duguid and Jeffrey Alford have been making trips to the Subcontinent, separately and together, for over thirty years. As the couple says, “A trip to the Subcontinent has become a great gift; we come home feeling more alive, more connected.” On their frequent visits, they are continually reminded how good everyday food is, both street food and home cooking. Whether it’s a simple dish of rice and lentils, a masala dosa, or a tender grilled fish served with hot tandoor bread and fresh coriander chutney, food doesn’t have to be elaborate to be good, or to be special.

Jeffrey and Naomi explore the Subcontinent and its cuisines, seeking out authenticity as they go. Their stories, along with their breathtakingly diverse photographs of places, people and food, allow us to experience with them one of the most visually stunning places on earth. Their recipes are tailored for the North American home cook, and for every occasion. Mountain Dal with Bhutanese Red Rice makes a perfect last-minute weeknight supper, while Cashew-Coconut Meatballs, Goan Fish with Green Chutney, Banana Pachadi, and Bean Sprout Salad make a dazzling yet easy-to-prepare feast for a dinner party.

Mangoes and Curry Leaves is a very accessible and practical resource, and an intriguing introduction to one of the most extraordinary culinary regions of the world, served up with a little slice of life on the side.

Frequently Bought Together

Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent + Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia + Burma: Rivers of Flavor
Price For All Three: CDN$ 106.55


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Product Description

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.

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

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Customer Reviews

4.1 out of 5 stars
4.1 out of 5 stars
Most helpful customer reviews
13 of 13 people found the following review helpful
5.0 out of 5 stars Eye-opening and Mouth-watering! Nov. 27 2005
By A Customer
Format: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.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Best cookbook every bought March 4 2009
By E. Fehr
Format: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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5.0 out of 5 stars Most excellent cook book Feb. 11 2009
Format:Hardcover
Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent
This is an excellent collection of culture, food and pictorial insights of the "Great Subcontinent." I like when a cook book goes beyond recipies and this book has done a great job in adding to understanding a fascinating reagion of the world. I feel that this is one book to add to your collection.
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5.0 out of 5 stars Good for a western kitchen Feb. 16 2010
By susan
Format:Hardcover
My only problem with this beautiful book is that it takes up so much counter space there is hardly room for the ingredients and utensils.I live in a small town and have only noticed a couple of ingredients I might have a hard time finding.
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