Vegetarian Cooking Around the World: To Include New Low-Fat Recipes (Easy Menu Ethnic Cookbooks) Review

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(More customer reviews)Now in a completely revised, expanded, and updated edition, Alison Behnke's Cooking Around The World is and international tour-de-force of delicious ethnic recipes, including wonderfully delicious low-fat dishes. After an informative introduction on vegetarianism around the world, vegetarian nutrition, holidays and festivals, and planning the menu, aspiring kitchen chefs are treated to sound advice about cooking safety, utensils, terms, special ingredients, low-fat cooking tips, and a metric conversion chart. From Stuffed Tomatoes with Feta Cheese, Potato-and-Leek Soup, and Curried Chickpeas, to Bulgur Salad, Mango with Cinnamon, and Passover Matzo Layer Cake, Vegetarian Cooking Around The World is a superb addition to any vegetarian kitchen cookbook collection -- especially for young cooks still learning their way around meal time preparations.

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Afghan Cuisine: Cooking for Life : A Collection of Afghan Recipes (And Other Favorites) for the Novice Afghan and Non-Afghan Cook Review

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(More customer reviews)I am married to an Afghan man and have had no prior experience to Afghan food before I had met him.Since then, he's tried to get me to learn to cook like his mother, however it's hard because I grew up on mac'n'cheese.But after a recent trip to Afghanistan, I felt that I should learn to cook because a) the food was delicious b) I respect his heritage and c) I don't want my kids to grow up on mac'n'cheese.This book made it really easy to follow and it included some non-afghan recipes which were a plus (I'm particularly fond of the macaroon squares!).Also, knowing that the proceeds give back to Afghanistan is important because having gone there, I know they need a lot of support to pick themselves up.It's great that this book helps to give back!

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Product Description:
Afghan Cuisine: Cooking for Life is a collection of traditional Afghan family recipes that have been gathered and translated to English for the novice Afghan and non-Afghan cook. The intention of the book is to help Afghans and non-Afghan learn to cook delicious Afghan food in easy to follow steps. The book is written from the Western perspective and directions are provided to easily locate the needed ingredients and short cuts included for the person that is on the go. This book is the result of many years of collecting, research, observation, and practice in regards to cooking Afghan cuisine. It is very different than traditional Afghan cookbooks in that it includes traditional Afghan recipes that are easy to follow as well as non-Afghan recipes. A portion of the proceeds of this book will be donated to the women and children living in Afghanistan.

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Flavors of India: Vegetarian Indian Cuisine Review

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(More customer reviews)Background: I grew up eating Indian vegetarian food.Sometimes it was good, sometimes mediocre, occassionally fantastic.I had kichadi for breakfast and dal-chawal-roti-sabji for dinner every day except festival days.

Bias:I will admit a bias that I actually met the author; I went to high school with her son and was lucky enough to have dinner at her house once.

Review: This is the absolute, number one, best Indian cookbook on the market today. I own most of the big ones and many little ones, and nothing else out there even approaches this book for utility and quality. Most cookbooks offer a good base for a recipe, but you have to make it once and then adjust and improve it. All the recipes in this book are excellent as written; I have not had to modify any of them! There's no padding in this book. She doesn't include every Indian recipe you've ever (and never) heard of, but she does include all the basics you need to eat well every day. This is the only time I have seen okra treated properly in a cookbook, and the recipe for pakora batter is phenomenal. Her style is authentic Gujarati-style cooking. Having spent some time in Gujarat and eaten at many Gujarati houses, I should know.

All in all, a highly recommended resource for any kitchen. Having eaten at the author's house, I can attest that her cooking is excellent, authentic Indian vegetarian cusine, and she used the same recipes included in the book. She is the real deal.

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Product Description:
Along with recipes for beverages, snacks, chutneys, dairy products, vegetable dishes, rice, dal (lentils, peas, and other legumes), breads, and sweets, you will find helpful information on the spices and other ingredients that are essential to authentic Indian cooking. Includes nutritional information on the healthful benefits of Indian vegetarian cuisine.

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Betty Crocker's Indian Home Cooking Review

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(More customer reviews)I was born in India and have a plethora of cookbooks dedicated to Indian cookery - my favourites are ones by Madhur Jaffrey. But this book by Raghavan Iyer is really very good. The photos are beautiful and make everything look just like it did on the table when I was growing up. Iyer's comments are interesting and helpful and the recipes are written with ingredients readily available in the U.S. I highly recommend this book to both people that are fmailiar with Indian cooking and to those that are experimenting.

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This unique cookbook takes you on a culinary journey of India -- the land of fragrant spices and savory dishes. Working in collaboration with Raghavan Iyer, a noted Indian culinary expert, Betty Crocker takes the mystery out of Indian cooking while keeping every dish authentic and truly satisfying.
The book includes delicious regional recipes from every area of India -- from hearty breads to spicy sauces, succulent main courses to sumptuous desserts -- all served up in Betty Crocker's signature style. It clearly explains the staples of the Indian kitchen, and offers buying tips as well as substitutions for hard-to-find ingredients.
But this is more than just a cookbook. Fascinating photos and information about Indian traditions, as well as Chef Iyer's own memories of life in India, immerse you in the richness of India's land and culture -- and make this a book to savor.

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Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes Review

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(More customer reviews)Originally recommended to me by my (ex-)brother-in-law, who was Lebanese, this book is the best cookbook for Lebanese cuisine.I have given copies of this book to many friends, and now that a new edition is available, I'll buy more copies for myself and others.
The recipes for Baked Kibbi (Kibbi bis-Sayniyyi) and Baqlawa are among my favorites (I prefer the rose water approach to Baqlawa to the cinnamon most commonly found in such recipes).
The author also presents the recipes with their Arabic names, as well as pronunciation rules, for more authenticity.

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Product Description:
As a young girl, Madelain Farah spent hours watching her mother cook. Capturing her mother's "a pinch of this" technique, she has re-created recipes for everything from Arabic Bread, Lentil Soup, and Eggplant Salad, to Baked Fish with Tahini Sauce, Supreme Lamb Stew with Kibbi, and the classic Cucumber Yogurt Salad.

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Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) Review

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(More customer reviews)so what the heck am I doing with a vegetarian cookbook?!??Well, I was given the book and some suggestions -- Sopa de Lima (from the Mexico section) and Saffron Butterflies.But it's a veggie cookbook, so it just sat on my shelf -- until I had dinner with the person who gave it to me.It wasn't until AFTER dinner, she told me it was recipes from this book -- the meal was so good, I didn't even notice it was meatless.
So, I tried them, and now I'm HOOKED!Sopa de Lima is great food for during halftime of basketball and football games -- and I later found out I can make it fast and easy with some simple substitutions (hint: use a jar of salsa instead of a bunch of other ingredients).Saffron Butterflies is SMOOOOOOOTH and good -- with or without some meatballs thrown in.These two were so good I've had to try others and now "Rumpledethumps" (silly name, but GREAT DISH) is a personal favorite -- I just use it as a side dish along with a London Broil.Okay, so I'm a carnivore -- these recipes are great standing alone, and most of them work well with meat added or on the side.
More than just the great recipes, this book is great for the stories, too.I never would have thought cookbooks make good reading, even when I'm not cooking, but this one is.

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