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Recipes: The Cooking of India (Foods of the World), by Time-Life Books & Santha Rama Rau
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Part of Foods of the World series. The contents include: Notes on Indian Cooking; Snacks and Light Meals; Vegetables; Rice; Fish; Poultry; Meat; Breads; Salades and Yoghurt Dishes; Chutneys; Sweets, Desserts; A Guide to Ingredients in Indian Cooking; English Index; Hindi Index.
- Sales Rank: #937138 in Books
- Published on: 1969
- Binding: Spiral-bound
- 128 pages
Most helpful customer reviews
0 of 0 people found the following review helpful.
I always get raves when I make recipes from this ...
By Amazon Customer
I always get raves when I make recipes from this book, especially the Tandori Chicken. I do adjust spicing for people's tastes who
are coming ...
2 of 2 people found the following review helpful.
One of the finest cookbook histories ever written
By Hui Shen ben Israel
FOODS OF THE WORLD: THE COOKING OF THE BRITISH ISLES (a/k/a THE COOKING OF THE BRITISH ISLES) by Adrian Bailey, Time-Life book series "Foods of the World", 1969 wirebound edition ~
This is absolutely a precious, must-have volume whether you be chef, foodie, Anglophile (I am guilty as charged on all three counts but I don't blog). Though it is a bit dated (1969), that makes it all the more valuable because in '69 lots of people still did things the old-fashioned way.
This big, heavier-than-it-looks volume will cover in a few neat, richly written chapters everything you need to know about English food, its origins and what they were doing in 1969. Bailey is a writer's writer, meaning he knows his craft, is a master of it, and he shares everything with the reader. The book, like all great books, is like a long letter to a dear friend ... but it never once loses its professionalism or its goal.
My favorite chapters deal with tea, breakfast (the two distinct types of bacon lovingly described) and oddly enough, cheese. Bailey has a personal adventure or a cracking good story to introduce each chapter and each section as well. In a few deft paragraphs he describes a typical northern town boy who is sent to the local fish-n-chips by his mum, to get four haddock and two shillings of what we call french fries ("chips"). Bailey's description of the typical shop is as good as anything by Dickens. His riproaring hilarious story of his pursuit of a blue cheese (Blue Vinny, which it was said didn't even exist) and the subsequent shock he gets from it all ... priceless.
Bailey has a story about an old general who stopped by his club for breakfast. The attendant asks him whether he'd care for Cornflakes. "Damn the Cornflakes! Bring me a plate of underdone cold roast beef and a pint of ale!" roars the general. Ah, John Bull in his twilight. Bailey's aim, of course, is to show us that John Bull loves England too much to disappear, as Bailey himself claims in this book. Damn the Cornflakes! - I roar now and my wife knows I want a traditional English breakfast with a side of cold roast beef. Hold the ale, but I need a gargantuan mug for my Twinings English breakfast tea.
The recipes at the end of each chapter are a delight, and I have learned the proper mindset for Yorkshire pudding and roast beef--also having learnt that only a Cornishwoman can make pasties correctly. Lest you think I wax insanely poetic about this seminal work which has yet to be matched, just have a look at the dreadfully mediocre, uncaring set as a whole, of which this is but one volume. The book about Provencal cooking, for example, is so dreary I threw mine into the recycling so many years ago I can't even remember. It wasn't even fit for wrapping some fish and chips.
You could spend the time and the cash to collect this set--I am happy with my decades-old copy of BRITISH ISLES and have loved rereading it perennially all that time. I own few books like that, and few books I love as fiercely. And as I said, as to its subject as well as the writing style, Bailey has yet to be matched by anyone. He will even teach you the proper meaning of "pudding" and how it has shaped the English approach to dining.
All pertinent recipes appear at the end of each chapter.
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4 of 5 people found the following review helpful.
Yum!
By Sue
Excellent, easy to follow recipes. My mom used this cookbook extensively when I was growing up, and swears by it.
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