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Mangoes and Curry Leaves: Culinary Travels through the Great Subcontinent

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Mangoes and Curry Leaves: Culinary Travels through the Great Subcontinent Cover

ISBN13: 9781579652524
ISBN10: 1579652522
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Synopses & Reviews

Publisher Comments:

For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors.

Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent.

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)" Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Review:

"What is it about the food of South Asia that grips the imagination of contemporary writers and scholars living in cities thousands of miles away?

Is it the lore and exotica that accompany the centuries and distance of those traditions? Or the appeal of dishes stoked over open fires or nurtured in home kitchens by cooks who never saw the inside of a supermarket?

Or could it be the... Washington Post Book Review (read the entire Washington Post review)

Synopsis:

For people who love food and cooking, the Indian Subcontinent is a source of infinite variety and eye-opening flavors. Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats, and the vegetarian cooking of the Hindus of southern India.

Synopsis:

From the Tibetan-influenced foods of Nepal to the Southeast Asian tastes of Sri Lanka to the vegetarian cooking of the Hindus of Southern India and clay-oven breads of the northwest frontier, the award-winning authors of "Hot Sour Salty" present a variety of wonderful recipes filled with the eye-opening flavors of the colorful and mysterious Subcontinent.

About the Author

Jeffrey Alford is a photographer, writer, world traveler, and great cook. His first book, Flatbreads and Flavors: A Baker's Atlas, won the 1996 James Beard Award for cookboook of the year and the IACP Julia Child Award for best first book. With Naomi Duguid, he is also the author of HomeBaking, Seductions of Rice, Hot Sour Salty Sweet, Mangoes and Curry Leaves, and Beyond the Great Wall. Alford's articles and photographs frequently appear in Food & Wine, Eating Well, and Gourmet magazines. He currently lives in Thailand when he is not on the road.Naomi Duguid is a photographer, writer, world traveler, and great cook. Her first book, Flatbreads and Flavors: A Baker's Atlas, won the 1996 James Beard Award for cookbook of the year and the IACP Julia Child Award for best first book. With Jeffrey Alford, she is the author of five subsequent well-received cookbooks: HomeBaking, Seductions of Rice, Hot Sour Salty Sweet, and Mangoes and Curry Leaves. Duguid's articles and photographs frequently appear in Food & Wine, Eating Well, and Gourmet magazines. Her stock photo agency, Asia Access, is based in Toronto, where she lives with her husband and partner, Jeffrey Alford, and their sons, Dominic and Tashi, when they are not on the road.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Kathleen Isaac, November 23, 2008 (view all comments by Kathleen Isaac)
MANGOES & CURRY LEAVES is a feast for the eyes as well as the palate. The pictures and texts of the people and places make you want to visit.

The recipes inspired me to go to my local co-op and buy some condiments and spices I had not even known existed -- tamarind pulp, black mustard seeds, fenugreek seeds. My family and I are going on an adventure through Quick Asparagus Stir Fry, Potato White Curry, Cashew Coconut Meatballs, and lots of others.

Many of the recipes are easy and often pictured. The text includes comments about how to make it milder (or not), suggestions on what to serve with it with the appropriate recipe page number included, different cooking methods (grilling or fried), etc.

All of us need something to keep us interested in creating healthful and nutritious meals that may become a new family favorite as well as spark an interest in another part of the world. This is an edibile feast and a delicious way to be part of that world.
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Product Details

ISBN:
9781579652524
Author:
Jeffrey Alford and Naomi Duguid
Publisher:
Artisan Publishers
Author:
Duguid, Naomi
Author:
Alford, Jeffrey
Subject:
Cookery
Subject:
Asian
Subject:
South asia
Subject:
Regional & Ethnic - Asian
Subject:
Regional & Ethnic - Indic
Subject:
COOKING / Essays
Subject:
Travel-Asia - General
Subject:
Regional & Ethnic - Indian & South Asian
Subject:
Cookery, asian
Subject:
Cookery - South Asia
Subject:
Cooking and Food-Indian
Subject:
COOKING / Essays & Narratives
Edition Description:
Hardback
Publication Date:
20051131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
416
Dimensions:
11 x 9.75 in

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Related Subjects


Cooking and Food » General
Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Regional and Ethnic » Indian

Mangoes and Curry Leaves: Culinary Travels through the Great Subcontinent New Hardcover
0 stars - 0 reviews
$45.00 In Stock
Product details 416 pages Artisan Publishers - English 9781579652524 Reviews:
"Publishers Weekly Review" by , "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)" Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Synopsis" by , For people who love food and cooking, the Indian Subcontinent is a source of infinite variety and eye-opening flavors. Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats, and the vegetarian cooking of the Hindus of southern India.
"Synopsis" by , From the Tibetan-influenced foods of Nepal to the Southeast Asian tastes of Sri Lanka to the vegetarian cooking of the Hindus of Southern India and clay-oven breads of the northwest frontier, the award-winning authors of "Hot Sour Salty" present a variety of wonderful recipes filled with the eye-opening flavors of the colorful and mysterious Subcontinent.
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