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yodamom's review against another edition
4.0
There some fabulous recipes but the ingredients would be challenge to get. I decided against buying the book
lsparrow's review
4.0
a great collection of vegan and vegetarian recipes from very simple to complex.
it would be a fun book to cook through the recipes
it would be a fun book to cook through the recipes
elmarjansen's review against another edition
Fantastisch kookboek.
Wel een opmerking over de Nederlandse vertaling (hopelijk helpt dit andere kokers): waar in het kookboek wordt gevraagd om "raapzaadolie", blijkt in het Engelse origineel canola oil te staan. Dat is doodgewone koolzaadolie, geen (nogal ongebruikelijke) raapolie. Scheelt een hoop gedoe! :)
Zie hier bijv. de Engelse versie van de Gesmoorde Tahoe op pagina 175:
https://www.splendidtable.org/story/2020/11/04/honey-soy-and-ginger-braised-tofu
Wel een opmerking over de Nederlandse vertaling (hopelijk helpt dit andere kokers): waar in het kookboek wordt gevraagd om "raapzaadolie", blijkt in het Engelse origineel canola oil te staan. Dat is doodgewone koolzaadolie, geen (nogal ongebruikelijke) raapolie. Scheelt een hoop gedoe! :)
Zie hier bijv. de Engelse versie van de Gesmoorde Tahoe op pagina 175:
https://www.splendidtable.org/story/2020/11/04/honey-soy-and-ginger-braised-tofu
nakedsushi's review
2.0
This book looked right up my alley, but after perusing the recipes, it's not for me. Some of the ingredient substitutions in recipes are odd choices and I question the reasoning behind it.
I'm not one of those people who care about recipes being super authentic to the region or whatever (most of the time), considering I hardly ever follow recipes anyway, but I do care that dishes should taste like what they're known for. I can't speak to the Indian recipes here, but for some of the Chinese and Vietnamese recipes, the omission or substitution of some ingredients would change the flavor profile completely.
For example, in the recipe for dan dan mian (which she calls ben ben noodles because she based the recipe off of a chef friend -- who is *not* Chinese BTW), she lists amongst the ingredients Sichuan peppercorn and Shaoxing rice wine, which is good! But then for the sauce, she lists tahini, and *not* Chinese sesame paste. I would imagine someone who has Sichuan peppercorn and Shaoxing wine in their kitchen would probably care to have Chinese sesame paste. It actually tastes quite different than tahini and is a pretty important element to the sauce.
My biggest problem is in the titling of the book, which may be more the fault of the publisher than the author, but if the book is "recipes from Bangalore to Beijing" then I would expect the recipes to come from there, and not be an altered or second-hand version coming from a restaurant in the UK that serves that type of food.
I'm not one of those people who care about recipes being super authentic to the region or whatever (most of the time), considering I hardly ever follow recipes anyway, but I do care that dishes should taste like what they're known for. I can't speak to the Indian recipes here, but for some of the Chinese and Vietnamese recipes, the omission or substitution of some ingredients would change the flavor profile completely.
For example, in the recipe for dan dan mian (which she calls ben ben noodles because she based the recipe off of a chef friend -- who is *not* Chinese BTW), she lists amongst the ingredients Sichuan peppercorn and Shaoxing rice wine, which is good! But then for the sauce, she lists tahini, and *not* Chinese sesame paste. I would imagine someone who has Sichuan peppercorn and Shaoxing wine in their kitchen would probably care to have Chinese sesame paste. It actually tastes quite different than tahini and is a pretty important element to the sauce.
My biggest problem is in the titling of the book, which may be more the fault of the publisher than the author, but if the book is "recipes from Bangalore to Beijing" then I would expect the recipes to come from there, and not be an altered or second-hand version coming from a restaurant in the UK that serves that type of food.
notbucket24's review
5.0
This HAS to be the best cookbook out there (at least for now) that I've ever tried. Wow! And I'm not a vegan or vegetarian. I've tried so many of the recipes and they are pretty much all exceptional or stellar. We like Asian food so much in our house, and what really impresses me is how relatively easy the recipes are compared to other Asian cookbooks, and there aren't (comparatively) that many ingredients that you can't find at a regular grocery store. I work at a library, and really don't ever buy books, but am considering buying this one once I have to return it, because I don't want to wait for it again. It's hard to pick a standout, but the sweet potato cakes with kimchi mayo (I made extra and put that stuff on so many things) and the Napa cabbage okonomiyaki were 2 that I had to turn around and make again within a few days. And I put the gochujang sauce from the bibimbap recipe on just about everything that isn't dessert.
christinalucia's review
5.0
Interesting, straightforward and delicious recipes.
Rutabaga Laksa is a must try.
Rutabaga Laksa is a must try.