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Cookbook Reviews

Cookbook Review: “Anglo-Indian Cookery” by Errol Anderson

Anglo-Indians are either a mix of British and Indian ancestry, or of British descent and born in India. This cultural group has developed its own cuisine, fusing both British and Indian cooking techniques and flavors. Anglo-Indian Cookery shares a selection of well-known dishes from this culture.

Cookbook Review: "Anglo-Indian Cookery" by Errol Anderson

Summary of Anglo-Indian Cookery

The author immigrated from India to the U.K. and found himself missing the foods he had grown up with. So he learned from his mother how to cook them himself and gathered the best into this cookbook.

The book is organized into the following categories:

  • Soups
  • Fries
  • Curries
  • Sundries (sides)
  • Desserts
  • Homemade Wines

What Worked for Me

  • There is a nice variety of recipes and the photography is not intrusive.
  • There are guidelines and charts to help you understand the basics of Anglo-Indian cooking.
  • The book stays open for most pages, so it is easy to use while making a specific dish.
  • The recipes are laid out nicely and easy to follow.

What Didn’t Work for Me

The introduction and non-recipe text are very poorly written. I had to read them a few times to understand what Errol was trying to communicate. That said, that’s not why you’d buy this cookbook, so it shouldn’t make too much of a difference.

What I’d Love to See in the Second Edition

I would love to see the book professionally edited and the introductory text massaged so that it read well. The author has an interesting story to share, but the current writing just doesn’t do it justice.

Recommendation for Anglo-Indian Cookery

If you like Anglo-Indian food this might be a good addition to your cookbook library.

Rating for Anglo-Indian Cookery

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs down [/one_fifth]

[one_fifth_last] thumbs down [/one_fifth_last]

[one_half]

Specs

Full Title: Anglo-Indian Cookery – A Selection of well-known dishes
Author: Errol Anderson
Format: Paperback, 108 pages
Publisher: Grosvenor House Publishing Limited
Language: English
ISBN-10: 178148970X
ISBN-13: 978-1781489703 [/one_half]
[one_half_last] Anglo-Indian Cookery cover [/one_half_last]

Pick up your copy on Amazon.com here.

NOTE: I received a free copy of this book in exchange for an honest review. If you’ve read past book reviews, you’ll know that I don’t pull my punches when I believe they are warranted. I also try to provide balanced information so you can make your own decision to read or not read the book, even if you disagree with my opinion.

Categories
Recipes

Brazi Bites Jalapeño Poppers

Recipe from Brazilian Flair in the USA

Ingredients:

Brazi Bites Jalapeño Poppers

  • 1 bag Brazi Bites, thawed
  • 4 ea. large jalapeños
  • 2 oz. shredded mozzarella
  • 1 oz. cream cheese
  • 1 T. green onions, diced

Directions:

  1. Cut the ends off of the jalapeños and slice down the middle. Clean out seeds and place flat side down onto a sheet pan.
  2. Brush lightly with oil and broil in oven until skin blisters.
  3. Peel the skin off of the jalapeños and dice small.
  4. In a medium bowl, mix diced jalapeños, mozzarella, cream cheese and green onions until combined.
  5. Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.
  6. Place 1/2 tsp. of the jalapeño mix into the indentation.
  7. Place in a 400 degree F oven and bake for 15-20 minutes until deep golden brown.
  8. Serve warm.
Categories
Recipes

German Pancakes

The German pancake, also called a Dutch Baby, Bismarck, or Dutch puff is derived from the German pfannkuchen. It is a sweet popover that is usually served for breakfast. My aunt first introduced them to me and I’ve been a fan ever since. I usually serve it with butter and maple syrup, but I’ve also seen it served with fruit preserves or compotes. This is a pretty simple recipe that makes fancy results worth of company.

Dutch Baby Photo by Brianna Privett via Flickr
Photo by Brianna Privett via Flickr

Ingredients:

  • 6 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted

Directions:

  1. Preheat oven to 400°F.
  2. Combine eggs, milk, flour, and salt in a blender. Cover and process until smooth.
  3. Pour the butter into an un-greased 13″ x 9″ baking dish. Pour in the batter. Bake, uncovered, for 20 minutes.
Categories
Recipes

Italy and Pasta

home made pasta
Photo Public Domain via pixabay.com
Did you know that Italians are probably the world’s most prominent pasta eaters? Many of today’s pasta recipes, such as spaghetti and lasagna, were originally developed in Italy.

Did you know that Italian lasagna looks different from American? In the U.S., we tend to use lasagna noodles with ripples in the end. Whereas in Italy, lasagna noodles are usually un-rippled.

Did you know that the two main ingredients — tomatoes and pasta — of much of Italian cuisine are not native to Italy? Noodles were imported from Asia and tomatoes from the New World. But, they embraced those ingredients and made them their own.

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