Theme of this selection – Mesmerizing
I get at least twenty cookbooks a month from publishers. Many are good, some are mediocre and most elicit a reaction of “Oh, how nice.” And then, there are a few that I know will give me years of enjoyment. These are books that speak the language of food as few others can – they give you an appetite, you open them and you are instantly transported into the world the author is trying to create, you are with them as they roam spice markets, drink beer at the Hofbrau House or sit by a fireplace and reminisce about the world that was. I am so happy that I have with me three such books to tell you about –
1. Turquoise – A chef’s travels in Turkey by Greg and Lucy Malouf (Chronicle Books, $50) – A couple of years ago, I read Orhan Pamuk’s book on Istanbul and I think I sighed longingly on each page. I so badly wanted to visit Turkey after reading that book, so I knew as soon as I got this cookbook that I would be insanely jealous of this writer’s travels. And I was and am and continue to will be forever! What a spectacular book and I don’t say this lightly. There are gorgeous photographs depicting the food and people of Turkey, the colors, the landscapes, the selection is all, yes, mesmerizing. I learned about the man who has served over a 1000 dishes in his restaurants and has rarely repeated a dish, I learnt about Turkey’s fish doctor, I learnt about fairy chimneys and all this before even getting to the recipes. 
Recipes like Hot yogurt soup with chicken threads and corn, Large Mushrooms baked with smoky chile, Pistachio pilaf with spinach and herbs and Pomegranate and Vodka sorbet adorn the pages. A wonderful read, fun recipes and a book that is a keeper – what else could I want?
2. The Bali Cookbook By Lonny Gerungan ( Kyle Books, $19.95) – I remember watching an episode of No Reservations when Tony Bourdain went to Bali. He said something to the effect of wanting to live there forever. I recall the customs, the landscape, the food.. all appearing to have such richness and such depth. I have always wanted to go to Bali and I know someday I will but for now I am happy with one of the newest cookbooks on my shelf authored by one of Bali’s most famous chef’s Lonny Gerungan. This book tells tales – what do Balienese women crave that tells their neighbors that they are pregnant? How do fishermen’s wives please Baruna, the Goddess of the sea? The secrets of braising banana flowers? This book shares all. I loved the recipes that range from a very simple corn rice to a very complicated steamed jackfruit. My family loved the pork satay with tamarind. 
The chef does mention substitutes for ingredients in many cases. While the glossary does provide details on some of the exotic ingredients used in a few of the recipes, I kept wishing they would tell us where to find them …. but in a some cases (pig’s blood? Salam leaves? Beef rind? Pindang water) the ingredients, I think, may be hard to source easily in the US. I think this is actually a good thing – it forced me to go outside my comfort zone and research what salam leaves are and I learnt a thing or two!
3. The Big Book of Thai Curries by Vatcharin Bhumichitr (Kyle Books, $29.95) – I visited Bangkok a lifetime ago. The food was nothing short of amazing – every corner offered a different taste – noodles, coconut flavored curries, and the spectacular fish preparations. I lost my heart in that city. Vatcharin’s book has revived my memories of Bangkok with its vivid pictures and elegant recipes. 
I loved the simplicity of the recipes like the one for pickled ginger. The curry paste recipes (which form the foundation of many curries in this cuisine) are simple and easy to make. I loved the Stir-fried Shrimp curry and am looking forward to making the Massaman Lamb Curry and the Grilled Beef Curry with Figs (yum). Beautiful and useful book – a clear must have.
