Carl and I have lived a life for the past twenty years “away from the things of man” and I am pleased that we are not particularly concerned about material possessions. It’s the freedom of self sufficiency and the luxury of time that we have chosen as our rewards for hard work. I am slightly embarrassed to say, however, that I have one major exception – and that is books. I have hundreds of cookbooks. It’s a way, I suppose, that I communicate with others interested in cuisine from the remoteness of my life. We always have a new cookbook or two to read in the kitchen and have something of our own little book club going on. We hope that you can join us.
50 Classic Curries by Manisha Kanani, Smithmark Publishing, 1996.
This is an interesting book because each recipe is shown step by step through photos. The recipes all look delicious. It’s helpful for identifying ingredients.
Savoring India by Julie Sahni, Williams Sonoma Time-Life Books, 2001
This was by far my favorite book for photographs and detailed recipes. “Savoring India” takes readers on a remarkable culinary adventure, from the foothills of the Himalayas to the dusty plains of Rajasthan, to the sultry forests and palm-lined coasts of Goa and Kerala. Included are 140 authentic recipes for some of India’s most-loved dishes, as well as fascinating sidebars on local festivals, ingredients, customs, and religions
A Taste of India by Madhur Jaffrey, IDG Books Worldwide Inc., 1985
Hundreds of color photographs and a lovely design make this one of the most beautiful cookbooks in my new collection, and the match of photos and picturesque prose is particularly effective. Jaffrey writes of traditions and lavish meals that are often beyond replication in the United States. Her recipes, which cover the spectrum of Indian cooking styles, are a practical and not over-demanding selection, and with a wealth of pictures of everyday life, market scenes, palaces and shrines, Jaffrey offers an intimate look at the India of her childhood and of her present. I love her writing style.
