The British Empire Library


Goan Cookery Book

By Elsie Antonette Maciel


Courtesy of OSPA


Review by D.F.
As a lover of traditional dishes it was most refreshing to read “Goan Cookery Book” by Elsie Antonette Maciel. The writer skillfully demonstrates how a traditional dish can become not only an experiment on the family ‘guinea pigs’, but an exercise in culinary expertise.

The reader discovers, for example, that the simple boiling of rice, Goan style, involves the addition of sugar and vegetable oil whereas normal curries omit this variation of taste. Again, Goan dishes tend to be somewhat sweeter than those of Burma and Malaysia, the latter carrying a hint of garlic and lemon juice. Indian curry dishes on the other hand sometimes include sultanas, raisins.

The section dealing with Goan fish dishes was particularly interesting. The description of stuffed mackerel, for example, together with accompaniments and a glass of FENI added a stimulating touch of local colour to our ordinary English fare.

Maciel’s book will, I am sure, be read with interest by all those who strive to introduce a touch of imagination to the dinner table.

British Empire Book
Author
Elsie Antonette Maciel
Published
1984
Pages
192
Publisher
Merlin Books Ltd.,
ISBN
0951335901
Availability
Abebooks
Amazon


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