Indian Every Day: Light, Healthy Indian Food by Anjum Anand

Indian Every Day: Light, Healthy Indian Food by Anjum Anand lands on the shelves of my shop.

London: Headline, 2003, Hardback in dust wrapper.

Illustrated by way of: Colour Photographs;

From the cover: ANJUM ANAND has given the Indian food we love a mouth-watering new taste, drawing inspiration from the cooking very few of us have had the good fortune to try homemade food fresher, healthier and simpler fare that is worlds away from oily curries and flock wallpaper. Using all the exotic traditional ingredients and fragrant spices she fuses them into contemporary, holistic dishes that sing with the home-style flavours she adores.

Anjum learned her craft at home and in trend-setting restaurants around the world. She appreciates the struggle to find light and healthy Indian food and so has packed her first book with recipes for delicious balanced meals we can indulge in every day, such as Spiced Colocasia, Creamy Lentil Risotto, and Luscious Lamb Brochettes.

This is authentic Indian food with a modern touch, created for people with busy lives who want to cook both for everyday meals and for special occasions. Indian Every Day will spice up your cooking and give you a new perspective on the unique taste of Indian food.

Very Good+ in Very Good+ Dust Wrapper.

Matching Pictorial boards. 224 pages. Index. 10″ x 7¾”.

Of course, if you don’t like this one there are plenty more available here!

Cretan Cooking by Maria & Nikos Psilakis

Cretan Cooking by Maria & Nikos Psilakis lands on the shelves of my shop.

Karmanor, 2000, Paperback.

New edition. Illustrated by way of: Colour Photographs;

From the cover: The international scientific researches have proved that Cretan cooking offers people good health and long life. It is based more on the consumption of plenty of olive oil, vegetables, wild greens, pulses and cereals and less on the consumption of meat. Nevertheless, this does not mean that it is lacking in taste. Cretan dishes send forth fine flavours and tastes which can still be felt in the villages of the island.

It should be noted that, although in past years, the Cretans ate meat once a week (or even more rarely) and fish a little more often, they still knew how to prepare both meat and fish in many ways, usually combined with vegetables or pulses.

Likewise, they know numerous recipes for the preparation of the snails, since snails are among the most favourite dishes of the Cretans.

In this book you will find the main recipes which have been preserved on Crete for centuries, and which, together with the way of life, constitute what is called today the miracle of the Cretan diet”.

Introduction by: Antonis Kafatos, Kostas Komninos & Nikos Skoulas

Very Good. Gently rubbed at the edges of the spine and wrappers. Text complete, clean and tight but with a tiny tear to the leading edge of the first blank.

207 pages. 9½” x 6½”.

Of course, if you don’t like this one there are plenty more available here!