"Coconut-infused curries, brilliant vegetable dishes... What could be complex becomes relatively simple in Vairavan's approach..."
—Los Angeles Times
"Besides 100 feast-worthy vegetarian recipes, [Vairavan] and Marquadt explain how the spices that make Indian cuisine so fragrant and flavorful also pack a whallop of nutrients and disease-fighting phytochemicals."
—Wisconsin State Journal
alpatel
Posted November 8, 2011
I have been checking this book out at the library for the last 5 months. I renew and renew and then take it back wait a day and get it again. But, here I thought I would get it on the nook and that would be that. But, here we are and there is no Nook version. What is the good of getting a Nook if you still have to buy the hard copy!
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.I served soft shell crab instead of the shrimp with eggplant sauce [p.243]. Recipes interchange nicely with what you may have on hand or what is in season. The dish was a BIG hit with my family. The Vairavan/Marquardt team has found a way to incorporate the wonderful flavors of Indian cuisine into the busy everyday lives of anyone who has the slighted fancy for exotic food. This book will give any cook the confidence to whip up a beautiful dish that looks and tastes terrific. I was pleased to see at least six recipes with Brussels sprouts. Brussels sprouts have always been a challenge to prepare during Thanksgiving. Brussels sprouts have never tasted this good. The book also shows how to pair the food with other foods to create a buffet or banquet fit for royalty. 'Vegetarians' in your family, who don't like vegetables, will be surprised and enjoy the many flavors and consistency of these preparations. Bravo!
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Overview
"Coconut-infused curries, brilliant vegetable dishes... What could be complex becomes relatively simple in Vairavan's approach..."
—Los Angeles Times
"Besides 100 feast-worthy vegetarian recipes, [Vairavan] and Marquadt explain how the spices that make Indian cuisine so fragrant and flavorful also pack a whallop of nutrients and disease-fighting phytochemicals."
—Wisconsin State Journal