Mangoes and curry leaves

I am in love.
Again.





I have just finished reading Jeffrey Alford and Naomi Duguid's latest book, Mangoes and curry leaves and once again, I am fascinated, enthused and excited. I have read all of their books (and own all but one, Flatbreads and Flavours) and have come to use their books as a standard for how I view cookbooks. Their books are not only filled with great recipes, but personal anecdotes about each dish which lend a greater character and strength to each recipe. Alford and Duguid not only tell you how to make the dish, but why.

Why should I make pork in an aromatic broth? Because the scent of lemongrass and ginger and onions will deliver you to sri lanka. What would go well with it? Simple basmati rice and a sambhal (a sri lankan salsa). What is it like to trek across the subcontinent? To be lost in a monsoon? To make a tandoori oven? They will tell you. Other cookbooks won't.

This is why I love these books. Not only will they tell you, teach you, help you understand the subtleties of the foods contained therein, but it's as if they are right there beside you, old friends telling you how and why you should go to where they have been.