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The Great Mango Book: A Guide with Recipes Paperback – September 19, 2001
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The brilliantly hued flesh of the mango no longer limits itself to fruit courses or to tropical drinks. Although the mango originally dominated Indian cooking, contemporary American chefs now produce mango-based salsas for almost every conceivable meat and fish dish. Chief among those trumpeting the mango's contribution to contemporary cuisine, Allen Susser has set out to identify and describe more than 50 different varieties of the fruit, classifying them in part by their shapes. After educating his charges to the subtle distinctions among the fruit's varieties, Book offers recipes for mixed drinks, entrees, and desserts featuring the fruit's opulently juicy flesh. There are also recipes for mango chutney, one of the earliest and most familiar uses for unripe mangos. Given the expansion of mango orchards in Florida, Americans' taste for this tropical delight will only increase. Mark Knoblauch
Copyright © American Library Association. All rights reserved
"Truly a book for the mango-obsessed, and the fine photography makes it a worthwhile edition for the rare-fruit enthusiast."ÄîFruit Gardener"There are a number of things to like about Allen Susser's THE GREAT MANGO BOOK. . . . evocative [tasting notes, and] "wonderful-sounding recipes." ÄîMiami Herald"This attractive paperback will thrill the mango fanatics on your list."ÄîFlorida Gardening
Top customer reviews
I've been awaiting this offering from "The Great" series published by TenSpeed Press, who have to be one of the greatest culinary publishers of our times. Their books are so well done, and this by Chef Susser is no exception.
It has fine photos of all the mango types, how to buy and store them, and recipes for their utilization.
Of special note from the recipes are such as: Mango Frappe (a delicious iced mango drink of Grand Mariner, lime, honey, ice cream and mangos), Crab and Mango Salad (pictured in gorgeous stack fashion), Lamb Chops with Dried Mango and Ginger, and one that is to die for: Roast Pork Loin with Mango Mojo and Yellow Plantains. His dessert creativity is exceptional, with such scrumptuous offerings as Mango, Banana and Pistachio Strudel, Mango Sour Cream Crumb Cake, and Country Mango Tarts. This section certainly is strong, and many will turn to it as a sure source of raves from dessert partakers.
A section on all kinds of condiments, salsa to ketchup to vinegar,etc. all with mangos. What an exceptional fruit, both in its fragrance, taste and visual appeal. When balanced with hot, spicy, this is a gourmet building block that is substantial as Susser so ably provides in this wonderful addition to mango lovers everywhere.