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Reviews of: Indian Food Made Easyby Anjum Anand
Product Description One of the reasons for the great success of the television series Indian Food Made Easy is Anjum Anand’s clear and straightforward presentation, rendering these recipes manageable (or least convincing us that they are within our own particular range). There is also a commendable avoidance of gimmicks -- particularly welcome in an era when TV chefs feel obliged to adopt unusual or eccentric personae to grab attention. And it's particularly pleasing to note that all of these qualities are in evidence in this book of the series: straightforward, concise recipes (illustrated only with tempting pictures of the food itself, rather than the presenter striking various telegenic poses -- she is to be seen on the cover only, admittedly looking Nigella Lawson-like). And given that Indian food is noted more for its delicious taste than its healthy properties, Anjum Anand takes on the negative reputation that the cuisine has in this regard, and comes up with alternatives to the standard high-fat ingredients (that's not to say that she doesn't unashamedly tackle such things where necessary -- taste is definitely the overriding consideration in this book). And with such recipes as Mangalorean chicken (with its mouth-watering combination of coconut, coriander and large fat red chillies) and wild mushroom and pilaff -- all presented in the most accessible and uncomplicated fashion -- this book is likely to accelerate the already considerable acceptance of Indian cookery for non-Indian aspirants. --Barry Forshaw Reviews Straightforward Simple Nice Food We went to the East Midland Food show this year where Anjum was doing cookery demonstrations. She is passionate about her cooking and explains her methods and ingredients simply and effectively. I've made a few of the dishes in here and found inspiration for some of my own based around the core recipes in this book. I'd recommend the yogurt based curry - very healthy with little fat or oil and very tasty. A winner with all the family. 2008-12-01 CAN COOK, WILL COOK This book has made me start to enjoy cooking! No longer the look of bewilderment when trying to cook a decent meal. The instructions are easy to follow, the pictures are a boost! I have her other book, Indian every day which does not have as many photos of the final result. I have also had great service from shopping with the online retailers for all the ingredients. So simple. The resulting food is truly delicious. Such delicate and yet again tasteful flavours. I can not recommend enough 2008-10-27 Dissapointed too I bought this book after watching a couple of shows on television. This book is not inspiring, it is westernized Indian food at best. I read the other reviews and disregarded the negative ones, this was a mistake. I hope whom ever buys this at the charity shop likes it better than I. 2008-08-24 Disappointing I was disappointed by this book, after catching and enjoying a couple of episodes of the television programme. I don't know about Indian Food "Made Easy" as I found many of the recipes really fiddly and time consuming. I planned on hosting an Indian Dinner Party, but after spending all weekend in the kitchen on the practice run the weekend before, I simply couldn't face it! Plus, although good, the food isn't GREAT, which is what you'd hope for when it's taken several hours to prepare. Think this will just live on my shelf gathering dust. 2008-08-14 Indian Cooking...not quite; authentic...not very As a cookery book, with recipes and methodology, this book delivers but it is not representative of authentic Indian cooking such as that which I may eat at home. Nope. Not very much. This is a shame but not surprising as there are many who claim to present Indian cooking but few who present authentic Indian cooking. In my opinion, this book allows those unfamiliar with Indian cooking, (eating in Indian restaurants is not familiarity)to sample food that can be labeled as being of Indian origin. Overall, many of the dishes have been altered and adapted. One of the problems is that the same dish can have so many regional variations, and any one of these variations can be deemed authentic to that region of India. A Gujerati daal is quite different from a Punjabi version and both are very different from those available in the South. Only those dishes that are unique to a particular region can now truly be identified as being from that region, for example, the 'dosa' dishes of the South. The book falls far short of explaining the above and really only presents Anjum's versions of the dishes. If you don't mind this then please enjoy the book and the series. However, to really eat food that actual Indians with a decent grasp of their heritage might eat, readers will have to look elsewhere. Like perhaps their Indian friend who actually cooks from fresh ingredients in a style passed down through generations. So make a friend...or two or more, preferably from different communities of India so that you can really enjoy the variations I mention above! Better still, learn cooking by traveling around India (not living out of 5 star hotels but actually trying places the locals visit). It will be a great life! 2008-08-11 |
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