Corinne Trang

This book will be a treasure. Luscious photographs, easy to follow instructions in the recipes and most of the ingredients are easy to find. For those which are not, there are many mail and online sources listed in the back of the book. I have tried several of the recipes with great success. I love the introductions to each culture's cuisine. Full of historical tidbits of food origins and cooking techniques as well as the way the culture itself shaped the cuisine. Each recipe is introduced as well. There is much here to enjoy for both the reader and the cook. It is a wonderful introduction to the world of curry.… (altro)

I borrowed this book from my local library, hoping to find a good recipe for oxtail broth and found so much more than just a good recipe for soup.

The author is very clear and concise in her explanation of cooking techniques and ingredients, and livens each recipe with a bit of personal flair -- detailing how the food is presented, her memories of it, or special information about the ingredients used. Each recipe fits on one or two pages and is easy to understand. I have tried several thus far and have been very pleased with all of them.

My one complaint about the book is the lack of pictures -- there are a few pictures of ingredients and a handful of the dishes, but all are in black and white. It would be nice to see more colour images, providing insight in how to best plate the foods and present them as part of a full meal.… (altro)