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|SteveAUS, on 13/11/2008 02:13am|
Hi - does anyone have a copy of this book? If so is it a good read? Reason Im asking is a work colleague here is the authors grand daughter. It came up in an indian food cooking conversation. Apparently her mum (when she was little, 8 or 9 yrs old) helped him proof read the first issue and was given a rupee every time she found a mistake or typo. I was thinking about buying a copy.
|Mamta, on 13/11/2008 10:27am|
It is a Goan cook book, looks good. I have a Goan cook book at home (I am in london today, staying with my younger daughter). I got it in India a few years back, it is lying around somewhere. I will look for it and see if it is the same. I have a feeling that the one I have is by a woman, not sure of the name. I don't cook Goan food very often, but should, because I like the few things that I have made/eaten. I don't have any Goan friends to learn from first hand!
I will try to remember to look it up, and get it if I like it, on my next visit to India in a few month's time.
|Lorraine, on 22/2/2010 07:34pm|
I have a very old copy of The Chef by Isidore Coelho. Unfortunately it is tattered and torn - I am therefore looking for a newer version of the book.
|Llamabasil, on 22/3/2014 07:28pm|
Hello. The Chef, by Isidore Coelho, is a wildly popular cookbook in the Indian community and overseas. It is especially popular among the Goan and Mangalorean Catholic communities. The author is a Mangalorean, so the recipes are mostly from that region, but Goan cuisine is quite similar to Mangalorean cuisine.
You can purchase this book on Printsasia.com. Another good URL is mountainpeakbiz.com
|Nisha, on 1/3/2017 03:51pm|
Hi all ,
thanks all ,i was checking for this so long its noty available anywhere ...My mom had the book in the Konkani version..i was looking for the english version..
finally found in the http://www.printsasia.com/...
thanks a lot
|Nisha, on 1/3/2017 04:04pm|
thanks a lot ... i tried everywhere for a version of this book.. my mom had an orginal in konkani language but i was looking for the English version
Finally got one in the printasia
|monica, on 13/12/2017 08:42am|
I want to know if anyone of you have tried the recipes from The chef cookbook. Please give me your views. I will then decide.
|Mary, on 21/12/2017 09:36pm|
Recipes are very good, spice mixes (example: curry powder) are great. This is NOT a picture book however (have a really OLD copy). So don't expect visuals.
|Nikitha, on 27/4/2018 03:52pm|
Regarding the book I have a question. It says spice mix in many meat recipes . What is the spice mix here
|Mamta, on 29/4/2018 05:48am|
I don't have the book, but it may be a Mangalorean Curry Spice Mix called Bafat/Bafad Masala.
|Kris, on 9/11/2018 12:29am|
I am one of Isidore Coelho's grandchildren and currently working on his biography. Indeed I am privileged to be in possession of his diaries which among other matters enabled me to trace Isidore Coelho's and also my own ancestry to 1750.
Besides compiling and publishing in 1935 his cookery book ”The Chef” which is now regarded as probably the first Indian Cook Book, Isidore also published a series of articles on household affairs, Women’s Domain and other stories in Konkani and in English in the then well known Konkani Dirvem, the Rakno, Mangaluru the Anglo-Lusitano and the Mangalorean, Mumbai.
In 1939 he went on to publish in Konkani his cookery book The Randpi which was greatly valued by the people of the Konkan region. He also published a booklet called “Konkani Bhasha Nagiri Lipi” which is arguably the earliest introduction of the Nagari script to the Konkani language.
Isidore's book The Chef is written in a very basic and simplistic style by an individual who had to give up his education at an early age in order to support his mother and siblings in Mangalore following the death of his father. He developed a love for cooking while serving in The Indian Defence Force during The First World War. Some of the recipes in his book especially the pickles and chutneys were inspired by my angelic grandmother. Anyone using this book would have to use some of their own discretion simply because ingredients tend to differ, as we know for example there is a wide variety of green chillies available today and sizes of potatoes may vary etc. In my teens I have watched my grandpa cook and was amazed to see him use his bare hands as a measure when tossing in the salt, sugar or spices. I guess most experienced chefs would smile and say this comes with a bit of expertise. Sometimes cooking can be a case of trial and error and tastes differ too but in general it is creative and a culinary art. Mistakes will be made and lessons learnt like when I used Castor sugar instead of salt or when I heated up the cold salad! Good luck with the book and eat well for we are what we eat and if you don't believe me speak to your friendly bacteria!!!!
|Mamta, on 9/11/2018 07:06am|
Thank you Kris for that insight into your grandmothers story, how wonderful :).
I don't have this book. I looked it up for current availability on Amzon/web, it is currently unavailable.
I know what you mean by your grandfather using his hands to throw in ingredients. No one that I know in India measures amounts. I too had to measure spices and all the ingredients for each recipe, when I started writing recipes for this. It was a big task, but I enjoyed it.
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