Monday, August 6, 2018

Book Review - Asian Herbs & Culinary Herbs by Sudhir Ahluwalia

Sudhir Ahluwalia has a unique style of writing, You will never know when he will be switching between storytelling to botany. A moment back you are reading fact-filled narration of ancient/current incidents & importance of herbs. And the next moment you are reading references for botanical studies.





Asian herbs like Holy Herbs started with the importance of herbs in history. How silk route or any other sea routes were explored in search of herb trades. As the name suggests herbs discussed in this book are from two major subcontinents of Asia i.e. India and China. Flow goes like this: the author will pick up a herb; will talk about the historic/religious importance of it. Then come some botanical part, followed by herb usage in the kitchen of the region. The last would be medicinal importance with articles/research background. Last 50 pages are just bibliography of references used in this book.

It is a semi-technical and semi non-fiction book for people who would like to know more about various herbs and plants.

Book can be found at Amazon
Review from other readers can be found at GoodReads




This is my third book by Sudhir Ahluwalia and his books have a different style. Just one complaint, all three books have almost 90% commonalities in beginning, for me, it was repetition for the first-time reader it is required. The herbs discussed are used commonly in culinary throughout the globe.

Around 11 herbs with usage and botanical background are discussed. The flow is the same, the herb will start with historical and religious importance. Then other parts of the plant that are used for culinary. Then come benefits. Not to forget botanical facts.

Removing initial repetition, this book I liked the most among 3 books by Sudhir Ahluwalia.

Book can be found at Amazon
Review from other readers can be found at GoodReads
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