Mangoes & Curry Leaves
Culinary Travels Through the Great Subcontinent
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- 12,99 €
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- 12,99 €
Beschreibung des Verlags
The award-winning authors take on Indian cuisine and more with “a breathtaking range of recipes . . . so fascinating it renders one virtually speechless” (Quill & Quire).
For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors.
Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent.
“Part travel essay, part recipe journal, and completely compelling.” —The Washington Post
“This is a comprehensive book filled with compelling writing—a worthy addition to the couple’s impressive body of work.” —Publishers Weekly (starred review)
“At the heart of Mangoes & Curry Leaves is the personal memoir of Alford and Duguid—their story of the Great Subcontinent, told through images and tastes, that is as colorful as it is moving.” —The FoodWine
PUBLISHERS WEEKLY
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)
