CURRIES & BUGLES (PB)

Well written. A wellcrafted book that is a pleasure to read.

This edition of the book is without the sketches and images of the earlier editions . Makes the book dull and uninteresting .

Amazing!

Really liked childhood anecdotes sprinkled with recipes.

What a treasure of a book, combining stories about daily life and travel during the Raj with authentic Anglo-English recipes of the period. Learn the origin, and how to cook, such dishes as 'quoorma' from the Madras Club: North West frontier 'jalfaraizi' and a 'bhuna chicken' required after a railway journey into the Nilgiris. Stories of eating and cooking at home, in 'dak bungalows' along the Grand Trunk Road, on long train journeys, or dining in the regimental mess. Breakfasts, tiffin, tea, suppers and grand garden party recipes. Historians learn never to judge people from the past by modern standards - and whatever you think of the Raj, this is a fascinating book evoking a period that is still resonating in modern India.

Ms. Brennan puts you right there in the British Raj, not as historians do, but with the tactility of her and her forebears having been in the thick of it; and not in long dreary narratives but in vignettes related to the cuisine of the Raj. Being a professional chef and restaurateur(se), she can do that well. She has great knowledge of cooking, of India and its spices. But perhaps the greatest thing she conveys is contagious enthusiasm and genuine joie de vivre.

I primarily bought this book because I thought it might have an interesting take on some old British and Indian Classics. So far have made the Eshepherd's Pie (Basically a spiced Shepherd's Pie), which was delicious and relatively easy to prepare, as are most of the other recipes. There are other more impressive dishes on offer, such as the Bloody Mary Shellfish Mould. This is consists of pieces of lobster (or for the less overpriced version, prawns) locked in a Tomato and vodka jelly. Again this is a very easy dish but looks impressive on any table and is very tasty. A worthwhile buy, although not as stuffed with recipes as you might think

This cookbook is a fascinating historical artifact. The recipes are not always very exact but so much the better - it leaves room for some creativity in reconstructing them. The menus in particular reflect the time at which they were composed. Could you manage to eat a "hunt breakfast"? Probably not. But if you enjoyed the exotic hotel marigold - this is an earlier version, without the charming cookboy to be sure, tho "cookboys" are definitely used.

If you are interested in India during the time of the British Raj then this is a book for you. Jennifer Brennan weaves a wonderful picture of colonial life during her childhood in India and this portion of the book leaves you with a kind of "rosy glow." The recipes are many and varied and include drink, both soft and alcholic. Curry lovers will also appreciate this book as it goes into great detail regading the different spices, sauces and methods of making really authentic curries. Al in all a very satisfying read.