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Penzler Pick, May 2001: This is Tom Corcoran's third Alex Rutledge mystery, in a series set in the Key West tourists rarely see. Rutledge, a forensic photographer, lives among the eccentrics who make Key West their year-round home. He has made his share of enemies on the island and has romanced many of the women, so there is a feeling of family about this series--with all the dysfunction that word can imply.
Rutledge is photographing a construction project when he is approached by two women, both of whom have ties to the construction project (and apparently to everything else of importance in Key West). Within minutes Rutledge is set upon by two young men who definitely mean him harm. He fights them off. Within hours, Rutledge is called out to photograph two murders--a man dressed in women's clothes and a headless corpse lying on a bench. Rutledge finds himself trying to make sense of the two murders and how they are connected with the attack on him, while also butting heads with some important locals, including Butler Dunwoody, a project developer new to town.
Rutledge can't help feeling suspicious of Dexter Hayes, the watch commander who calls him to photograph the first body. The son of a disgraced cop, Hayes makes no effort to keep the integrity of the crime scene intact and dismisses Rutledge from the scene soon after he starts photographing. Then ex-sheriff Tommy Tucker, another disgraced officer, asks Rutledge to meet with Mercer Holloway, a more entrenched island property developer.
Soon Rutledge is up to his neck in murder and intrigue, and the worst part is trying to tell the good guys from the bad. Corcoran writes in a concise and breezy style, and Alex Rutledge should be attracting more fans to his laid-back lifestyle, which always includes a murder or two. --Otto Penzler
Book Description
A pleasant Key West Sunday in January turns into a tropical nightmare.It's early.The tourists are still asleep.Freelance and part-time crime photographer Alex Rutledge bicycles near-vacant streets, taking pictures for his own enjoyment.But he's challenged at a restoration district construction site, accused by a developer of snapping photos for an expose.An hour later, the city police request Rutledge's forensic photo expertise.A murder victim has been found - at the same work site.Detective Dexter Hayes, Jr., is caustic and inept, and Rutledge is dismissed before he completes his work.An hour later, the county sheriff, Chicken Neck Liska, asks Alex to photograph another murder victim, this time on nearby Stock Island.Rutledge soon suspects that the murders are linked - illogically, through him.He can't divulge the link to his lover, Teresa Barga, for fear of compromising her police media liaison job.Alex questions the detective's blundering, while the cops begin to link him to the crimes.A powerful real estate broker offers Rutledge an odd, lucrative job.Friends are threatened.He and Teresa dodge gunshots.Yet there is no identifiable antagonist, no motive, no reason for Rutledge to be a hub for evil.To protect himself and his friends, to avoid arrest - unsuccessfully, at first - he must scratch for information on an island where few tell the truth.At the core of Bone Island Mambo is betrayal, retribution, and revenge. The plot twists in surprising directions, and Corcoran's characters are true characters, never as laid-back as they first appear.Visit Key West, and hang on for dear life.
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A January Sunday morning in Key West, hours before tourists will stagger from their motels to swarm the island. Freelance photographer Alex Rutledge enjoys the near-vacant streets, taking pictures for his own enjoyment. Within minutes, Rutledge is jumped by thugs with knives, but smarts and luck allow his escape. Two hours later the city police request Rutledge's forensic photo expertise when a murder victim has been found-at the same construction site. An hour later, the new county sheriff, Chicken Neck Liska, asks Rutledge to photograph another murder victim in a remote area of Stock Island. A pleasant Sunday in the Keys has turned into a nightmare. During the next 24 hours, Rutledge will suspect that the two murders are linked -through him. There is no identifiable antagonist, no motive, no reason for Rutledge to be a hub for evil. Rutledge must gather information to protect himself and others, to avoid arrest, and to trace a possible motive for the killings. As Alex tells his woman friend, Teresa Barga, "Finding information on this island is like pushing a yacht to the top of a lighthouse."
Customer Reviews:
Bone Island Mambo rocks.......2005-08-15
Alex Rutledge isn't Travis McGee, but he's getting there! Well worth a read.
Enjoyable with a couple missed twists.......2004-07-29
I thought Tom Corcoran did a fine job with this Alex Rutledge Mystery. A good story, clever dialogue and a somewhat angled climax. I did think he missed a couple of opportunities to add in a needed twist, however it was still worth the read.
Dry, Flat, and Boring.......2002-08-23
This author can write, so it is hard to believe that he could take a number of murders, attacks, shootings, and a car chase and chew them and chew them and chew them until there was no "juice" left. I got so impatient with the illogical fretting of the "hero" - that I skipped the last third of the book and went to the end to see who dunnit and why. Wish I had skipped that too since there was no satisfaction in it. I am greatful, however, to realize that this book was only one of a series and I have managed NOT to read the others. I congratulate myself for that!
Tom Corcoran Does It Again!.......2002-05-16
Tom Corcoran treats us to another look at the life of Alex Rutledge. It is filled with his trademark wit, grit and "Key Westicisms" that can only come from the man that photographed Jimmy Buffett in his early days. I'm dying for the next one, Tom!
Flamboyant Novel.......2001-06-08
Tom Corcoran's steamy depiction of the Flordia Keys and their colorful denziens will stir up ghosts for anyone who has spent time there. This Alex Rutledge mystery explores a series of murders as the bodies pile up in this tranquil resort town. Rutledge realizes that there is a connection between the murders and that he is the common denominator--then this book really picks up steam!
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Gong Hee Fot Choy Book of Dreams: A Book of Numerology, Prophecy, a Planetary Guide, and the Chinese Horoscope
Margarete Ward
Manufacturer: Celestial Arts
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Binding: Paperback
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Dreamer's Dictionary
ASIN: 1587610922 |
Book Description
You just dreamed you were line dancing in a department store in Cleveland wearing a giant pineapple suit. You've never been to Cleveland, you can't dance, and you don't like pineapple. So, what could it possibly mean? Open the GONG HEE FOT CHOY BOOK OF DREAMS and embark on a journey into your subconscious. First published in 1948 as a companion to GONG HEE FOT CHOY BOOK OF FORTUNE, the Celestial Arts classic BOOK OF DREAMS is back, offering a fascinating interpretation of more than 600 symbols commonly appearing in dreams. For instance, if you dream you are knitting, it's best to avoid workplace gossip. If you dream about your grandparents, someone of the opposite sex loves you. If you dream about an elephant, you'll have good health and a long life. Drawing on traditional Chinese wisdom for its detailed analysis, the BOOK OF DREAMS is the perfect addition to your bedside table.
Customer Reviews:
Ancient knowledge.......2007-05-21
This is one of the best books to describe your dreams and explain their meanings. Very easy to understand. It has eased a lot of concerns.
Scary!.......2007-01-16
My sister gave me a copy of this book several years ago because I have complained so often about my bizarre and vivid dreams. A week after I received the book, I had an unusual dream that my next door neighbor was in my house while I was sleeping. The dream seemed so real that I wasn't sure if it actually happened, or if I dreamed it! The next morning I looked up "neighbor" in the Gong Hee Fot Choy Book of Dreams. It stated that a dream about a neighbor indicated that the dreamer would soon receive flowers. I thought that was ridiculous, as I was not in a relationship at that time, and there was no reason for me to receive flowers. But later that day when I arrived at my office, there were a dozen red roses on my desk. I couldn't make out the name on the card, but after a little investigating with the florist, I discovered that they had been sent by a fan of a reality show that I was on the year before. Wow! I love this book and sleep with it next to my bed!
Customer Reviews:
What a waste.......2006-12-17
Readers can approach this book in two ways: as a work of fiction or as a forum for Hayes to discuss his educational philosophy. As fiction, this is one of the worst books I have ever read. The dialogue is contrived (if I ever read the word "amigo" again I'll puke), there are so many characters who add nothing to the plot, and speaking of plot Hayes destroys what could have been an interesting one. The only reason I gave this book a star at all was because of Hayes' expanation of his thoughts on self-education. He has some insights on classical fiction which spurs further thought. The problem is that he has embedded this in the form of lectures which he tries to pass off as character dialogue. If you like to get preached to, this is the book for you. It's ironic that Hayes endorses self-education yet comes off as a college professor, and a boring one at that.
Great Story Telling.......2003-11-17
Portals In A Northern Sky is a fresh and new concept on time travel that rivals Michael Creitons wonderful "Timeline" at it presents a mystery adventure of a family migration across the continent from the east to the west where several of its characters find common threads in their genealogy just like many of us might do if we had the ability to see all of the events of the past. The book begins in Alaska and after many twist and turns has its surprising and complex climatic end in Alaska. It is like reading three novels in one with lots of philosophy, history, intrigue, a journey back and forth in time.
For Science Fiction lovers it has an examination of the ramifications for governments to no longer have secrets, for Mystery lovers it has crime and murder, for Adventure lovers it has searching for gold in Alaska, for Classic lovers it has several summaries of some American classic literature with various philosophical ideas in interpretations and for History lovers it has many of the great events in American history mentioned.
The novel is a puzzle where in the end all of the pieces fit together to form a very large picture of past and present letting know that know one can foresee the future. This is a must read for anyone who is interested in creative three-dimensional plots and interesting characters.
Thought stimulus.......2003-10-11
Portals is one of those books that stimulates the mind in an enjoyable way. Hayes has managed to once again present mind expanding ideas that forces one to question, or at least examine, traditional thought patterns.
Thoughtful and Stimulating!.......2003-09-01
This is a great book for skeptics, but is bound to be disturbing to true believers. You aren't likley to find a copy of this book on a WalMart shelf and it is likely to make the Tim Lahaye (Left Behind) crowd break out in hives. I agree that for free thinkers this book may become a classic.
zero.......2003-08-17
In a nutshell, the prose and dialogue in this book is pat, formulaic, disjointed, incohesive, and forced. The literary masterworks the writer repeatedly alludes to only serve to cast his piece into further aprobation. The rare moments of lucidity never quite make up for the rest. The writer (an ex-cop! Imagine.) should stick to what he knows: apparently nothing.
A thesaurus was not consulted during the writing of this review.
Book Description
A new classic on adapting authentic Indian seasonings and techniques to today’s American kitchen
Indian cuisine has finally come into its own in the United States, as evidenced by the opening of numerous stylish, upscale Indian restaurants. The "dance of spices" refers to the complex, subtle layering of flavors that is at the base of all Indian cooking. This definitive cookbook showcases the wonderful diversity of new Indian cuisine with 238 recipes: fragrant basmatis and rice pilafs; rich, soothing dishes like Chicken Korma; exotic dishes like Fennel-Scented Kashmir Lamb; tongue-teasing chutneys and relishes; side dishes like Velvety Mango Paneer; and sweet confections, all of which can be made with ease at home. Special chapters are devoted to subjects not fully explored in other books, such as tandoor barbecue, chaats–the savory street snacks of India–and popular flatbreads.
Laxmi Hiremath (San Ramon, CA), born in the South of India, has taught Indian cooking in the United States for more than a decade and is one of the San Francisco Chronicle’s most popular food writers. Her articles and recipes have appeared in such publications as Gourmet, Bon Appétit, and Fine Cooking.
Customer Reviews:
A staple for food lovers!.......2005-12-02
I was always on the look-out for recipes that covered Indian cooking methods from the basic foundation of making your own spices to elegant pairings of traditional Indian and Western ingredients. When my husband came home with 'The Dance of Spices', given to him as a gift at a seminar, I was surprised by the level of detail, care, and passion. Things that my mother cannot explain to me because of the miles between us, Laxmi has done comprehensively in her new cookbook. I have learned simple techniques like how to make my own ghee at home, understand the marriage of spices, and most importantly, how to make finger-licking Indian food in a San Francisco home. I hope you all enjoy this book as much as I have.
a must have .......2005-12-01
All the recipes that I have tried from this book have turned out to be excellent. The book is very fun to read, with some interesting childhood stories from the author. The dishes are very easy to make and all of them are extremely delicious. This book is meant for anyone who enjoys cooking a wonderful meal for their family.
very helpful for Indian cooking.......2005-09-21
I am relatively new to Indian cooking but this book provided easy-to-make recipes that were quite appetizing; each recipe has the author's own personal story, making it an interesting read as well.
great book.......2005-09-21
This is an excellent cook book and a must-have for every kitchen; each dish is very tasty and delicious.
Excellent.......2005-03-05
I have made several dishes and they have turned out very well. The books is fun to read since it talks about techniques and ingredients. This is a very comprehensive recipe book covering most all of India. If you need an easy to follow book that has a bit of nouveau along with the traditional Indian food, then this is a great book to buy.
Customer Reviews:
A good (but too short) beginner's overview on working with Indian spices.......2007-08-20
If you're a spice hound, and/or you enjoy Indian curry, this is the book for you, because it's one of the few books available that focuses primarily on spices.
STRENGTHS:
* Lots of interesting photos.
* Varied recipes.
* A wonderful assortment of exotic flavors.
* A decent introduction to working with spices, and making your own blends.
WEAKNESSES:
* Spice Blend Deficiencies: The authoress only covered some of the most well known "marsala" spice blends. There are plenty more that she omitted. Also, she typically only provides one recipe for each blend, which is a vast oversimplification of reality, in which each region has it's own style, and even each household has it's own version of (for example, Garam masala). Most home cooks won't mind the lack of depth, and will find this book to be an excellent introduction ... but intermediate and advanced cooks who are more serious in their quest to learn more about the cuisine are apt to be somewhat disappointed.
* Recipe Selection: it appears that some recipes were selected NOT because the specific spice in question is the star player, but merely because the recipe has a tiny quantity of it. Just to provide a non-indian example to illustrate what I'm talking about - if I were, say, writing a chapter to explain the use of limes and showcase a few recipes, I'd probably include recipes in which lime is the key player (like limeade, mojitos, keylime pie, ceviche, chilean seabass with lime-infused buerre-blanc sauce, etc) and omit recipes in which lime plays a relatively minor role (like guacamole). The author too often resorted to the latter, when she should have looked harder and provided the former.
* Not enough recipes: I'm sorry, but a mere 200 recipes is NOT NEARLY enough to cover a topic of such great breadth.
Bottom line: This is a great introductory book for people who are new to the cuisine ... but more experienced cooks will be disappointed by the lack of depth and selection. It covers a lot of ground, but not in very much depth. This book could, and should, have been at least 2-4x longer than it is.
The Spices just Wrap Around You.......2006-10-13
The Indian Spice Kitchen is one of my favorite cookbooks and I have scores of Indian cookbooks, as I'm sort of a gourmet chef. I wrote a cooking column for a sailing magazine for a couple years and one of my favorite articles was my "Two Ways to Tandoori" which you can read in one of my "Amazon So You'd Like to Guides," if you want. Tandoori chicken is just delicious. Anyway, while I was making the guide, I listed fifty cookbooks from my collection. I have more. I know, I know, one would think a couple books would be enough, but it's sort of an obsession with me, making food taste great and I just love to see how others have done it.
While I was doing the guide, I pulled out all my Indian Cookbooks, had them all stacked around me. Then I decided to pull out all the ones I didn't think I could live without. It came to an even dozen and The Indian Spice Kitchen was one of the books. The recipes are just divine. I've never been to India, been a lot of places, but never there. Delhi, Bombay, Ganges, names that just ring with adventure. I imagine I'm there every time I cook up something Indian. I can feel the smells as they wrap their delicious flavors all around the kitchen, or galley, if I'm cooking on board the sailboat my husband Dub and I live on half the year. You won't go wrong with this book. Check it out. Check out my other eleven too. Cook up something from India tonight, taste the adventure.
Review submitted by Captain Katie Osborne
Great! Much better than it looks.......2006-02-16
This book looked as if it was going to emphasize the glossy photos, but in fact it is very heavy with valuable information. It is very thorough and exhaustive about most every spice, presenting alternate names and usages. The recipes are also quite wonderful and, as far as I am able to judge, fairly authentic -- the real value of the recipes is to hilight typical usages of featured spices.
Excellent Survey of Indian Ingredients not covered elsewhere.......2005-03-15
`The Indian Spice Kitchen' by Monisha Bharadwaj is an earnest, ethnic, informative coverage of Indian spice ingredients, mixes, herbs, fruits and vegetables, nuts, dals and pulses, cereals and flours, and miscellaneous ingredients. While the advocates of most cuisines, especially the Italian, French, Chinese, and Japanese rhapsodize about how important food is to their respective cultures, the Indian culture outdoes all of the others with the depth to which religion and culture affects the food mores of the Indian subcontinent. In fact, if I am to believe this author, food choices are even more important to the Hindu than it is to followers of Jewish holiday and kosher traditions. The best known and deepest strictures are those which encourage vegetarianism, based on the Hindu doctrine of reincarnation, where it is believed that animals contain souls of past or future humans. In addition to this doctrine, there are associations of particular foods with various Hindu deities, such as the devotion of Lord Krishna with milk, butter, and yogurt. These traditions are not unlike the associations of the ancient Greeks who, for example, linked Athena with olives. On top of the religious connections, there is the Ayurvedic system of nutrition that has the weight of both religion and `science'.
I have reviewed many books on Asian ingredients covering Japan, China, and Southeast Asia, including the Philippines, Indonesia, Malaysia, Thailand, and Burma, but virtually none of them include specifically India. Even Bruce Cost's classic `Asian Ingredients' stops at the border between Thailand and Bangla Desh. Therefore, this book is a great addition to a culinary library that aims to cover the world.
While the book is not quite as detailed as Cost's book on linguistic and scientific matters, this volume does include the very important scientific names of plants which yield the herbs, spices, vegetables, fruits, grains, legumes, and other products featured in the book. This may not seem like much to the casual reader until they try to match up European and Indian ingredients. The very first item, dill, it turns out, has both a European and an Asian species. Fortunately, unlike basil, the differences between European and Indian dill are small, so one can easily be substituted for the other. The scientific name is essential when comparing items in this book to similar books on Western produce.
Each section devoted to a particular plant has the following items:
How it Grows: geographical distribution, size, harvesting, and whether it is an annual, biennial or perennial
Appearance and Taste: Weight, aroma, and important components
Buying and Storing: How and what to select and how to store in the pantry.
Medicinal and Other Uses: Folk remedies and non-culinary uses. It is probably worth warning the reader at this point that the virtues attributed to many of these herbs are probably as much due to a placebo effect as to any genuine pharmacological efficacy. I suggest you do not take these suggestions at face value and only rely on suggestions that are corroborated from a more scientifically oriented source.
Culinary Uses: What kinds of recipes use these ingredients.
Each section also offers one or more recipes in which the highlighted ingredient is used. Each recipe is introduced with a brief headnote on the recipe's source region. Each section also has at least one or more good photographs of the product.
By far the most useful chapter of this book is the second that deals with the famous Indian spice mixes. There are many more named combinations than the simple `curry powder' rubric. There is garam masala from Northern India, Sambhar powder from Tamil Nadu, Goda Masala from Bombay, tandoori masala from the Punjab, panch phoron from Bengal and Kholombo powder from the southwestern coast. Aside from its regional specialities, each mixture has a speciality. Few of these mixtures are `hot' in the way chili powder is hot from dried capsicum.
The first item which gave me the sense that this was a useful and accurate source of information was when I saw the treatment of cinnamon and cassia as two different spices, in spite of the fact that practically everything labeled cinnamon in the United States is actually ground cassia.
Next to the spice mixes, the most interesting chapter is the last, dealing with miscellaneous products. While I know little in detail about Indian cuisine, I was surprised at the number of items I found where of which I had never heard. Among these are the little crackers named appadams, sago, a starch similar to tapioca made from tree sap and subja seeds from a plant in the basil family. I was also surprised to find edible silver foil. This was a surprise not because I had not heard of it before, but because there was no section on edible gold foil, as gold has an enormous role in Indian culture.
Possibly my only disappointment from this book is that unlike the spice mixes, there was no chapter dedicated to chutney recipes. There are several in the book, but they are distributed across sections for various different ingredients.
As this is the very first book on Indian cuisine I have reviewed, I recommend it with the caveat that while I am sure this is better than many, there may be others that are as good or better. But, this is an attractive, high quality trade paperback that is worth the money if you are really interested in Indian ingredients.
Spices, Recipes, Beautiful Photos: All in One.......2004-08-29
I too am another satisfied reader of this wonderful book. It has so many appealing features. First of all, the book is worth the price just for the information it contains not only on spices but also on rices, legumes, flours, etc. But in addition it gives you many outstanding recipes that are well thought out, easy to make, and most importantly, achieve the desired results: delicious Indian food.
I am a Novice Indian cook with a capital N and yet I have succeeded in turning out great-tasting dishes one after the other. I have tried 8 so far and I am pleaseed with them all. I will definitely try many more.
Now on top of all this, the book is filled with mouth-watering and artfully presented color photos that are in themselves a treat for your eyes. All in all I can recommend this book as a valuable addition to any cookbook collection.
Product Description
This book contains fifty recipes introducing Indian spices and aromatic seeds. Madhur Jaffrey, one of the best-loved Indian chefs in the world, has selected 50 recipes, many of them simple to prepare, that highlight 22 different spices. The recipes can be used together to create a meal or combined with Western dishes. "Madhur Jaffrey is, in my opinion, the finest authority on Indian cooking in America." - Craig Claiborne
Customer Reviews:
Madhur Jaffrey's Spice Kitchen, Fifty recipies introducing.......2000-04-07
I received this book in a East Indian spice kit almost 8 yrs. ago. Since then, I have accumulated 6 more books on Indian cuisine...my favorite still continues to be 'M.J.'s the Spice Kitchen'. The recipes take longer that the average american cook likes to spend but these are mouth watering...and remember this is the way cooking is done in India (I've tryed the shortcuts with the pressure cooker,etc. results shift to just good) I beleive the spice interplays need the long cook time...there is just no comparison using the faster cooking methods. Also Madhur Jaffrey is sensitive to the american palatte regarding heat. But do be aware that any recipe that uses raw chilis and cayenne will be hot! A good recipe from the book is the Lamb in Tomato sauce as the heat comes mostly from the black pepper and is added at the end. Enjoy!
Gorgous little book, scrummy recipes.......1997-08-24
This little book is a wonderful introduction to Indian spices. Some of the ingredients will be difficult to locate, but Jaffrey takes the time to explain the origin and uses of everything in detail. Most recipes are not quick, but the ones I've tried are scrummy. It's illustrated by the author throughout, and is beautifully designed. A great gift for someone interested in Indian cooking
Book Description
This digital document is an article from The Register-Guard (Eugene, OR), published by The Register Guard on April 7, 2004. The length of the article is 1226 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Authentic Indian meal spices up Eugene kitchen.(Food)(Recipe)
Publication:
The Register-Guard (Eugene, OR) (Newspaper)
Date: April 7, 2004
Publisher: The Register Guard
Page: E1
Article Type: Recipe
Distributed by Thomson Gale
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Madhur Jaffrey's Indian Spice Kitchen
Madhur Jaffrey
Manufacturer: Pavilion Books
ProductGroup: Book
Binding: Hardcover
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ASIN: 185793640X |
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Key West Connection
