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by
Flor Arcaya de Deliot published by Aquamarine £15.99
A 128 page fully illustrated book based around one
of the world's oldest but most interesting cuisines. 65 recipes and
400 stunning photographs bring the dishes of this little known part
of the world in culinary terms to the reader.
What is particularly welcome in this book is that
it takes in the history and ethos of the cuisine, missed in so many
cookery books.
Dishes range from the simple such as Spiced potato
with tuna and egg and Potatoes in cheese and chilli sauce to Crayfish
and Potato Stew with fresh cheese not forgetting some stunning soups,
chowders and desserts.
A very good representation of a vibrant cuisine and
perfect for the enthusiastic cook to dip into and try out something new.
LEBANESE
FOOD & COOKING by Ghillie Basan published by Aquamarine £17.99
A 160 page beautifully illustrated work on a
cuisine that doesn't get the recognition it really deserves. As with
other focused Aquamarine works, there is a good background on the
geography and history of the area plus the customs, traditions and
foodstuffs. The Lebanon is the land of the mezze and this book offers
recipes galore from Fried halloumi with zahtar to Smoked aubergine
with walnuts and pomegranate seeds.
Try Chicken and saffron broth with noodles, Creamy
red lentil soup with cumin or perhaps Bulgur with lamb and chickpeas
or national dish Baked kibbeh with onions and pine nuts.
An excellent book clearing showcasing one of the
world's truly exciting cuisines and 80 classic recipes to satify even
the most demanding cook.
REGIONAL
COOKING OF INDIA by Mridula Baljekar published by Aquamarine an
imprint of Anness Publishing published May 2010 £19.99
A 160 page journey through
Indian cooking taking in classical local dishes and well-travelled
favourites, is the ultimate introduction to a world famous cuisine.
Among the 80 mouth-watering recipes, you'll find dishes ranging from
simple street foods to rich, roasted delights boasting colourful
marinades and classic spice combinations.
As with all Mridula's books,
this is a very competant presentation clearly showing her passion for
the subject. Over 300 illustrations support the recipes chosen to
represent each region and the book endeavours to give the reader an
overview of each region to help in the understanding of the those
behind the cuisine. Mridula's version of these regional dishes are
easy to follow and undoubtedly very tasty though, as a 'dhansak'
freak I must say I have always thought red pumpkin to be an essential
ingredient. But then again, what do I know compared with a veteran of
so many award-winning books? Another very good book in an exciting
series which make the reader want to rush into the kitchen. |
