- Hardcover: 416 pages
- Publisher: Artisan; F First Edition edition (November 1, 2005)
- Language: English
- ISBN-10: 1579652522
- ISBN-13: 978-1579652524
- Product Dimensions: 10.1 x 1.3 x 11.4 inches
- Shipping Weight: 5.2 pounds
- Average Customer Review: 45 customer reviews
- Amazon Best Sellers Rank: #631,227 in Books (See Top 100 in Books)
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Mangoes & Curry Leaves Hardcover – November 1, 2005
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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)
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About the Author
Jeffrey Alford is a writer and photographer based primarily in northeast Thailand and Cambodia. He plants and harvests rice each year; helps raise frogs and several varieties of fish; and happily struggles along in three languages: Central Thai, Lao Isaan, and Northern Khmer. His forthcoming book, to be published in 2014, is tentatively titled How Pea Cooks: Food and Life in a Thai-Khmer Village. His earlier books, all co-written with Naomi Duguid, are Flatbreads and Flavors;HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves; and Beyond the Great Wall. Jeffrey is currently developing a series of intensive culinary tours through northeastern Thailand and western Cambodia (the Angkor Wat area) under the name of Heritage Food Thailand.
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- Shallot Sambhar p 187 with Coconut Sambol (Chutney) p 30
- Parsi Potatoes and Snow Peas p 153 = perfect for leftover boiled potatoes
- Beets with Tropical Flavors p. 166
- Sweet Yogurt Sundae with Saffron and Pistachios p 323
Fresh ingredients are used, instructions are easy to follow, and outcomes are consistently tasty. A big YES for this beautiful book!
I have already tried several recipes which also take me back in taste and unique flavor from the different regions.
The pictures are wonderful. The women in their Sari's are like flower blossoms lined up along the streets.
This is so much more than just a cookbook!