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Tangy Tart Hot and Sweet: A World of Recipes for Every Day Hardcover – October 2, 2007
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Top Customer Reviews
And then the recipe for Madras Curry, the instructions referred to sauteing the onions until they were glossy, but there were no onions listed, only shallots. Perhaps this is splitting hairs onions versus shallots.
I also would have liked to have the total time a recipe takes to have been listed.
The look of the book is great with beautiful, sort of rustic photos, and I love the concept itself. The recipes aren't overly complex or difficult, but include enough exotic ingredients and unusual ideas to make a home cook like me excited to explore them. The recipes I have tried so far have been good, if not quite great, surprisingly. (I'll keep testing, though!) But I can't get past the absolutely awful editing job! The explanatory text before one recipe suggests adding to the lemon juice in the recipe as a substitution for an obscure herb....except there IS no lemon juice in the recipe, only lime juice. A sublime sounding recipe for an exotic mac and cheese neglects to tell you whether to actually cook your pasta before adding it to the sauce. I see here that others are finding similar mistakes elsewhere.
I can't imagine writing a cookbook, and sending it out into the world without paying attention to something as essential as the recipes! I am taking more care with the editing of this review than the author and colleagues exerted on the book in question. I own a lot of cookbooks, and have never come across this before. The book is worth a look, and perhaps two, but it feels like less a serious cookbook, due to the carelessness with which it was created, than a dashed off vanity project. Too bad.
Of the dozen or so recipes I have tried, the only "repeaters" are a couple that are easy, quick, freeze well, or are a good use of ingredients I might have on hand (like herbaceous salad, curried squash soup, white bean & sage soup). I will probably cook another dozen recipes and then donate this one to my local public library. I would recommend that people borrow a copy if possible, then try a few recipes to see if this style resonates at your table.
This book contains 100s of great recipes that mix and match ethnicities and burst with flavor. I love that some recipes are short and sweet while others are more complicated for when I'm feeling adventurous. While I live in a city with ethnic groceries, I would imagine that some people may have trouble locating more exotic ingredients. Thankfully, Ms Lakshmi provides an online source for ordering hard-to-find ingredients.
She also provides great personal essays which reveal more about who she is than we see on Top Chef.
Most Recent Customer Reviews
Some recipes required too many special ingredients but others were quite normal and very, very yummy.Published 5 months ago by Kim62364
I love this book! I just got it and in one day I made the waffles, the braised lamb, the pita chips, and the rose ice cream. All amazing! Read morePublished 12 months ago by DuxMom
I own over 50 cookbooks, and this is one of my absolute favorites! Highly recommend for the more adventurous cook.Published 15 months ago by Marsha Mallouk
Nice picture book. I was looking for some inspiration for the tired old question "What should I make for dinner?" There were 2-3 things I may try. Read morePublished 16 months ago by a Smith
I purchased this book after flipping through the pages & the food photos called me. Poor reason to buy BUT, it is what it is. Read morePublished 23 months ago by Dallas P. Allbritton
Borrowed the book from the library initially, and liked it so much that we snagged a second-hand copy from Amazon. Read morePublished 24 months ago by Michael Taylor
There was a recipe featured on the Ellen Show that interested me, and I have made it repeatedly. I can't wait to try some of her others, great book for Diabetics, very healthy... Read morePublished on February 11, 2014 by sharon
Lot of errors in the recipe writing, many steps missing or skipped so you have to guess, cuts of meat not specified. It's all over. Read morePublished on December 20, 2013 by SensuousGourmet