Originally Posted by DC Sunshine
I enjoy Charmaine Solomon too - she has a great love of cookery in its classic sense, especially to the original location of a dish... I've learnt things in there I wouldn't have imagined.
If I may be allowed an anecdote: In '84 I was touring a show in Europe, & when we lit in Geneva I stayed with I stayed with with a Suisse friend from the conservatory program we'd both recently done in CA. He & his partner invited me to dinner with some friends of theirs, some high panjandrum in the WHO, I think, & his Indian wife, who taught Indian cooking in the area & was apparently very highly regarded for it.
, I didn't want to hang out & have an apertif, I wanted to be in the kitchen, where she was making Swiss food, alas (not that it wasn't excellent, but I'd been eating European food for a while at that point & had been hoping for some Indian food).
I mentioned that I cooked Indian food myself. Oh? & where did you learn how to cook Indian food?
From a cookbook. Ah. Which one?
The Complete Asian Cookbook, by Charmaine Solomon. Ah. That must be very nice
And I can tell that she thinks I'm some American boy who thinks curry powder is ground-up seeds from the curry bush, or something - she's very polite & nice, but is more or less reeking skepticism...
A few minutes later - Oh, wait
, this Charmaine Solomon?
And she pulls out a well-worn copy of CS's The Complete Curry Cookbook
Turns out when she had first started teaching Indian cooking in CH, she realized she really only knew her particular region (Delhi, iirc), & didn't know all that much about other parts, which she was getting asked about. So she checked out some of the books available, thought that CS was spot-on with the stuff from her region, & trusted her ever after about stuff she was less familiar with.
I think some of these books are out of print; get 'em if you can. I will always carry a culinary torch for Charmaine Solomon.
ty for your indulgence.