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Learn to COOK - My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
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List Price: $27.50
Our Price: $18.15
Your Save: $ 9.35 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: University of California Press
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.5954
EAN: 9780520249608
ISBN: 0520249607
Label: University of California Press
Manufacturer: University of California Press
Number Of Items: 1
Number Of Pages: 355
Publication Date: 2007-06-18
Publisher: University of California Press
Studio: University of California Press
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Editorial Reviews:
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The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population--descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.
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Spotlight customer reviews:
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Customer Rating:
Summary: Delight!
Comment: This book is SUCH a delight! It brought back SO many memories along with all the subtle nuances of own mother's cooking! The 'Mamas Italian Eggs' recipe is a MUST try for any egg lover!( It's now a staple in my house!)
I love the author's attention to detail. Things like the correct order and time to add ingredients, even the amount of salt to add!
This book is scattered with personal stories which are quite fun to read, along with the evolution and adaptation of recipes.
Some of you might think there's more story telling than recipes, but trust me, each recipe is amazing. This book is great for any beginner or novice cook too, simply because it has such simple step by step instructions.
In short-my new favorite cookbook!
Customer Rating:
Summary: I'm happy !
Comment: This book is perfect for Indians who live abroad and really miss home cooked food. I grew up in Zoroastrian household and the few recipes I've tried from here came very close to the food I ate growing up.
The introduction to the book also makes it a great gift to non-Zoroastrians who are interested in the culture and the cuisine ! I bought a copy for myself and a few more to give away as gifts.
Customer Rating:
Summary: Wonderful cookbook (and more)
Comment: A wonderful cookbook that I've read cover to cover. My husband is Indian, I own a dozen Indian cookbooks and this is easily my favorite (and he and I love the results). In addition to My Bombay Kitchen's delicious recipes, fascinating history of Parsis, and friendly, accessible tone, I love that this cookbook dispenses with glossy photos and obsessively detailed instructions and instead teaches the reader to cook by using the seven senses (smell, sight, hearing, touch, taste, sixth, and common). The author is not just teaching me how to cook Parsi food, but how to use seasonal, fresh produce and techniques that will improve the taste and presentation of any dish.
Customer Rating:
Summary: Bombay Kitchen
Comment: Great book, I have tried a number of recipes and all have worked out very well
Customer Rating:
Summary: Read in bed, dream of mangoes
Comment: Some people use cookbooks, I read them. I believe a cookbook, especially an ethnic or exotic one, should be as entertaining as a novel, as detailed as a travel guide, and as warm and witty as a good neighbor's kitchen. It's rare to find a cookbook that fits the bill as completely--and cleverly--as this one. No tiresome list of esoteric ingredients and daunting prep, Niloufer's explanations of products, procedures and substitutions are clear and organized enough for newcomers to Middle- and Far-East cooking to march confidently, yet salted with options for more advanced cooks to flex their jazz and improv muscles. The obsessive attention to detail and organization presciently addresses issues like storage and substitution, often with memorable mirth. (In a description of a recipe that can be successfully "thawed": "Note, I didn't say 'frozen.' Anything can be successfully frozen.") Moreover, she provides a brief and eloquent history of the Parsi people, giving the reader a solid foundation to better appreciate this somewhat obscure culinary creole.
Of course, the deal breaker is, "How's the food?" Well, her Major Ordle's Chutney is the best mango chutney I've ever made (and she explains why), her Mother's Wobbly Cauliflower Custard slides into a pie shell to become God's own quiche, and her masur (without tongue, thank you) is itself worth the price of admission.
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