 | Curried Favors: Family Recipes from South India
| Media: | Paperback | | Author: | Maya Kaimal Macmillan | | Publisher: | Abbeville Press | | Release date: | 01 March, 2000 | | List price: | $27.50 | | Our price: | $17.32 that is 37% off! |
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Curried Favors: Family Recipes from South India |
Average rating:  |
 | Easy to follow, delicious recipes |
| Though we love Indian food, we rarely cooked it at home before we bought this book. Too time consuming. Since we've had this book, we've made almost every recipe in the book and several have become favorites, easy to make even on a busy weeknight (nightly favorites include chole, green beans thoren, fish aviyal made with salmon). The recipes are easy to follow and come with accurate predictions of the amount of time needed. The outcome is delicious. We've even learned to make successful puri (after having tried disasterously before), dosa, good paneer, and other things we hadn't dared try before this cookbook convinced us that Indian cooking was completely manageable. |
| food on a par with the best Indian restaurants in NYC |
| Previous reviewers have covered most of the bases - the book is beautifully designed, has lovely pictures; the recipes call for easily obtainable ingredients, are carefully explained and straightforward to execute; the results are incredibly delicious! With most cookbooks, we eventually settle into a few favorite recipes. With this one, almost every time we try a new recipe, it is added to our list of favorites - stir-fried shrimp... spinach pachadi... cilantro & mint chutney... spicy tomato chutney... etc. etc. We've given this book to all our cooking friends, & they love it, too. Kudos & thanks to Maya Kaimal MacMillan & her father! |
 | One of the best books on Kerala cooking |
| I first read about it in LA Times Food section. Since we cook Indian food a lot, one of our favorite recipes is "Konju Pappas" - shrimp in a coconut milk broth from Kerala. When this book appeared, I bought it as a gift for my wife. She has cooked a number of recipes from this. All of them have turned out to be wonderful. Kerala is somewhat similar to Bengal in the orchestration of flavors in its recipes, so we find this book very useful. While the book does not have as many pictures as the standard cookbook, the recipes are very clearly laid out and easy to follow in a North American kitchen. I would recommend this book highly for people looking to explore the vegetarian cuisine of South India. |
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