Dec 28 2008

Gorton’s of Gloucester Chrissi’s Fish Tales Cookbook

Published by at 2:54 am under Greek

Gorton's of Gloucester Chrissi's Fish Tales Cookbook

This cookbook combines author Chrissi Pappas’ Greek heritage with her experiences living and working in New England, where seafood is an integral part of the region’s heritage. A blend of basic and advanced recipes, Chrissi’s Fish Tales gives lots of information about how fish comes to the marketplace, explains popular cooking methods, provides nutritional information, gives pointers about how to choose the best quality fish from your local market and includes a bit of local lore. More than anything this book is a celebration of seafood through which the author’s love for cooking shines through. Chrissi’s Fish Tales makes a great gift for the seafood lovers in your life. cookbook , seafood recipes ,

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2 responses so far

2 Responses to “Gorton’s of Gloucester Chrissi’s Fish Tales Cookbook”

  1. Geneton 05 Dec 2012 at 3:37 am

    I had heard about this book on and was very excetid about it because I love Pushpesh Pant’s food oriented work. I own another of his books, food Path: Grand Trunk Road from Kabul to Kolkota, which I love and have cooked from a lot. India: The Cookbook is excellent. The recipes are very authentic, homemade type stuff, and they look very good. I love it and can’t wait to try out a few recipes. I am so sick of books which claim to be real-deal Indian cooking but the recipes are very restaurantish and not really what Indian food is like in people’s homes, or books which claim to represent Indian cuisine, but it is clear that the recipes are very specific to how dishes are made in the author’s region, yet this is never mentioned. The only way to really learn the myriad of Indian cuisines is by understanding regionality, and differences in cuisine within regions based on ethnolinguistic or religious community. India: The Cookbook doesn’t really delve into ethnicity/religion in cuisine much, though is occasionally mentioned. But India: The Cookbook contains many, many recipes from all of India’s major regions. Among the specific regions included in the book are Jammu-Kashmir, Punjab, Delhi, Awadh, Coastal (Pant lumps together the Western Coast states, occasionally specifying which), Andhra Pradesh, Hyderabad, Bengal, and a few others. I am not Asian, but my husband’s family is from Pakistan (originally from Northern India), so getting good, authentic recipes is very important to me, as I cook South Asian cuisine at least a few times each week and like to cook a large range of dishes rather than eating the same thing all of the time. I would recommend this book to anyone who wants to learn Pakistani recipes as well, since the Northern cuisine recipes of India: The Cookbook’s often overlap with Pakistani recipes due to the obvious historical and cultural connections. As a matter of fact, my husband’s parents hail from Delhi area and Awadh (Lucknow), and the recipes in the book are pretty much just like what is made in my inlaw’s home. This is really extra special for a book, because often North Indian Muslim cuisine is represented in cookbooks as fakey creamy Mughlai-inspired recipes that look nothing like what is actually made by the living inheritors of Mughal and Nawaabi cooking traditions. Also, many books only give fancy meaty Awadhi type recipes, but the region has gorgeous daily vegetable and lentil dishes, too, and these are included in this cookbook. I am only superficially familiar with South Indian cooking, but I am very pleased to get to know more Southern recipes from India: The Cookbook, which has a large number of Tamil recipes, as well as recipes from other Southern states. Often, Indian cookbooks throw in a few Southern recipes for good measure, but India: The Cookbook is much more balanced in its representation of Southern cuisines, although it is heavily focused on Tamil dishes. I am also pleased to see many Hyderabadi dishes, since this is a favorite cuisine of mine. There are a couple of negative points to this book. For one, the paper is very thin, it feels like it doesn’t have the highest quality printing or paper. That is a flaw of the publishing house, I suppose. India: The Cookbook has a glossary of ingredients with good descriptions, but to really be considered THE COOKBOOK, one must have pictures of the ingredients! There are no pics of ingredients! That is a major flaw. I know Indian cooking very well and am fluent in Urdu/Hindi, so I know what many ingredients are, but what about a neophyte Indian cook? Some of the ingredients are new to me (like Cambodge petals???) and I will have to use Google to assist me. Also, I prefer when books give the names in Indian languages next to the English name so I can be sure I know what the item is instead, in India:The Cookbook some items are named in English, others in Hindi, and others in Tamil if they are for South Indian ingredients. That is the biggest flaw of the book, the glossary of ingredients. That can be gotten around if you already know a bit of Indian cooking, or if you are willing to use other resources for ingredients you don’t know. If this book is ever updated, to really be a comprehensive tool to for Indian cooking, there must be pictures of ingredients in the ingredients glossary. This is not a book for beginners for this reason. The recipes are easy to follow and given simply. One could complain that some of the recipes have a very long list of ingredients, but that is truthfully how a lot of Indian food is made, there is no getting around that. The introduction is very simple, and contains a bit of info on each major region. The book’s worth is in its diverse recipes. There isn’t in deep background given for each region, or thorough explanation about the cuisines. The book has gorgeous pictures, though only for a selective number of recipes. I

  2. Justin Sweeneyon 14 Apr 2013 at 3:33 pm

    I’m glad you took the time to comment on the post regarding this fish book, it is a great read with many amazingly easy and tasty recipes.

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