The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes Review

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(More customer reviews)I have been waiting forever for someone to write a wonderful collection of Indian recipes for the slow cooker and my prayers have been answered! Anupy Singla has put together some lovely easy Indian recipes - where all you do is throw a bunch of easy-to-find ingredients in the slow cooker, set it and forget it for several hours! The recipes mainly focus on vegetarian ingredients but there are some lovely meat curries (with notes on how to make many of them vegetarian with soy crumbles or seitan).
The fact that she has figured out how to make kheema (a ground beef and peas comfort-food dish) in the slow cooker (genius!) is worth the price of this book! I can't wait to make every recipe and will probably be making a batch of the "Wet Curry" every week to freeze and use for quick weeknight meals.
Overall, I am thrilled with this book - it will let our family eat delicious and healthy Indian meals more often than we were able to before. Yippee!

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This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-color photography throughout. These great recipes take advantage of the slow cooker's ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes. Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among her 50 recipes are all the classics — specialties like dal, palak paneer, and gobi aloo — and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavorful Indian food using the simplicity and convenience of the slow cooker.

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Quick & Easy Korean Cooking for Everyone (Quick & Easy (Japan Publications)) Review

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(More customer reviews)I've been looking for a good Korean cookbook for ages and have already purchased 8 of them through various sources (Amazon being one of the main ones) and been disappointed almost every time. Not so with this one. I assumed from the somewhat cheesy cover that this book would be fairly Americanized and a gamble at best, but it's proven to be one of the most comprehensive Korean cookbooks out there. There are several sections which deal with things like table settings, manners, customs, and recipes for the most basic of sauces and dips that you will use over and over again. The back has a nice little index of useful information and illustrations that demonstrate various techniques in the cooking process. Also, the recipes are quite authentic and don't leave out important steps. The author tells you how to press the Dubu before cutting and frying it...which I know seems fairly simplistic...but you don't know how many countless cookbooks have left out that most important step when making fried tofu. I've tried several of the sauces and have been very satisfied with the flavors. The only downside is that I wish the author would have included useful substitutions when it came to the cuts of meat. Some of the pork and beef sections used were unclear on which cuts were used and were simply referred to as "pork" or "beef" even when you knew a specific cut was probably used.
Overall it's one of the best tools in my kimchee making kitchen. Another I recommend is Duk Suni's cookbook. Please avoid the Kimchee Cookbook and Flavors of Korea though, as the recipes in them are vague, missing steps, and or just not authentic.

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This book will enable anyone to start cooking Korean cuisine, even beginners.

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From Bangkok to Bali in 30 Minutes: 175 Fast and Easy Recipes with the Lush, Tropical Flavors of Southeast Asia Review

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(More customer reviews)Have you ever purchased a colorful asian cook book from the discount bin at the local bookstore, to find it's all pretty photos, but otherwise filled with aimless, unremarkable yet needlessly complicated or unclear recipes? I have.. to the point that most of my cooking involves going online, to find at least 3 recipes for whatever I have in mind that evening, and to use the best parts of each found recipe to come up with my own.. Well, I need to do so no more so far as Southeast Asia is concerned, thanks to the Laursens wonderful, concise, yet roomy-enough-to-allow-me-to-experiment recipes. As my wife knows, i HATE following recipes, as most 'exotic' recipes usually call for at least ONE vital mystery ingredient I will never stock, so I usually end up chucking the recipe and instead blaze thru my own rebellious trail. Well, the Laursens allow me the breathing room to make substitutions, letting me know which ingredients are key, and why, and how to make do when you don't have them all, and it's all very reassuring, aiming primarily at providing a basic, straightforward foundation for south east Asian cooking. Food the locals eat, yet with just the right amount of westernization, this book was written for me.. No wild look-at-me recipes that you will either make once and never again or not dare to make at all.... I was such a geek I took the book to my local asian supermarket and was found in the sauces/spices aisle thumbing thru pages to make sure I knew which soy sauces/fish sauces/chilli pastes to weed thru... Enough of my quirks.. the recipes? I've had this book but two days, and have made 2 meals, that will make my local thai/vietnamese restaurants sadly miss a good chunk of my business, as they came out flawless; amazingly so, given the simplicity and conciseness of the recipes...Again, best $15 spent.


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The authors present 165 fabulous recipes that use ingredients now found in supermarkets everywhere to create home-cooked southeast Asian meals in less than half an hour.

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