Books
Feeding the family
"Before I learned to cook I thought it was the most difficult thing to do. Now I know cooking is not the most difficult thing. The most difficult thing is what to cook,” pointed out reputed recipe cook book author Jeroo Mehta at the launch of her latest book Cooking for the Family, at the Crossword book shop on the evening of December 6, 2012.
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"If you ask the family what to cook, they’ll reply, ‘Oh anything.’ To alleviate this problem I devoted a whole chapter as to what to cook and how to cook. The recipes are simple, uncomplicated, tried and tasted… You are out of the kitchen at top speed,” noted the congenial octogenarian. The 144-page, soft cover, smartly turned out book contains 280 recipes and is priced at Rs 275.
"I love publishing books on food,” said Harsha Bhatkal, the publisher of Popular Prakashan who has brought out the book as well as some years ago a new edition of Mehta’s 101 Parsi Recipes. "I am overawed to be surrounded by all these great cooks,” he added referring to the galaxy of cook book authors and critics present at the launch.
"Jeroo Mehta has empathy for the learner. The book contains very, very thoughtful tips,” stated well known author and food critic Rashmi Uday Singh who compered the event. Aside from tips on health, there is a chapter on "leftovers,” added Singh noting the book covered a range of dishes "from hamburgers to soufflé.”
Asha Khatau, who was described by Singh as "the queen of vegetarian cooking,” stated a recipe book "has to be authentic… thorough. No secrets should be left behind. The dish should turn out the way it should be.” Traveling around the world Khatau observed "people want something new” and are discovering Indian cuisines. That morning she had tried a Parsi ravo from Mehta’s book. It turned out "lovely using (Mehta’s) recipe… No matter how much you know there is always so much more to learn.”
Tinu Sanghvi, co-author of the book The Don’t Diet Diet said that she likes a cook book "to be simple.” The ingredients should be such that the dishes can be made from "the stuff in the kitchen/pantry… One need not go to the bazaar.”
Actor and diction expert Sabira Merchant said she liked the mixture of Indian and foreign dishes in the book such as "cauliflower with white sauce and chutney.” Mehta has made cooking "so easy for us.”
In her Introduction to the book Mehta observes, "The kitchen is, of course, the nucleus from which good cheer and happiness emanates. Feed the family well and half the battle is won. But that’s easier said than done, unless you really know how…
"I find the pressure cooker indispensable, and the microwave oven a great boon. Use them to considerably reduce the cooking time. Ready masalas are also available to help out...
"This book tells you how organized planning can do away with the chore of dull, daily cooking so that you have enough time to enjoy the company of your family and friends, entertain at leisure and without fuss, try out new and exciting recipes, and not look harassed and tired even at the end of a hot summer’s day!”
Mehta said she "takes a long time to plan out a book,” but finds the process "enjoyable.” When the 85-year-old was asked at the launch whether the secret of her spriteliness lay in dieting and exercise, she replied, "No exercise, no dieting, but lots of cooking.”
"I love publishing books on food,” said Harsha Bhatkal, the publisher of Popular Prakashan who has brought out the book as well as some years ago a new edition of Mehta’s 101 Parsi Recipes. "I am overawed to be surrounded by all these great cooks,” he added referring to the galaxy of cook book authors and critics present at the launch.
"Jeroo Mehta has empathy for the learner. The book contains very, very thoughtful tips,” stated well known author and food critic Rashmi Uday Singh who compered the event. Aside from tips on health, there is a chapter on "leftovers,” added Singh noting the book covered a range of dishes "from hamburgers to soufflé.”
Asha Khatau, who was described by Singh as "the queen of vegetarian cooking,” stated a recipe book "has to be authentic… thorough. No secrets should be left behind. The dish should turn out the way it should be.” Traveling around the world Khatau observed "people want something new” and are discovering Indian cuisines. That morning she had tried a Parsi ravo from Mehta’s book. It turned out "lovely using (Mehta’s) recipe… No matter how much you know there is always so much more to learn.”
Tinu Sanghvi, co-author of the book The Don’t Diet Diet said that she likes a cook book "to be simple.” The ingredients should be such that the dishes can be made from "the stuff in the kitchen/pantry… One need not go to the bazaar.”
Actor and diction expert Sabira Merchant said she liked the mixture of Indian and foreign dishes in the book such as "cauliflower with white sauce and chutney.” Mehta has made cooking "so easy for us.”
In her Introduction to the book Mehta observes, "The kitchen is, of course, the nucleus from which good cheer and happiness emanates. Feed the family well and half the battle is won. But that’s easier said than done, unless you really know how…
"I find the pressure cooker indispensable, and the microwave oven a great boon. Use them to considerably reduce the cooking time. Ready masalas are also available to help out...
"This book tells you how organized planning can do away with the chore of dull, daily cooking so that you have enough time to enjoy the company of your family and friends, entertain at leisure and without fuss, try out new and exciting recipes, and not look harassed and tired even at the end of a hot summer’s day!”
Mehta said she "takes a long time to plan out a book,” but finds the process "enjoyable.” When the 85-year-old was asked at the launch whether the secret of her spriteliness lay in dieting and exercise, she replied, "No exercise, no dieting, but lots of cooking.”
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