The Great Mango Book

Rating:
Summary: In one word -WOW
Review: As the title suggests this is THE great Mango Book of the decade. If you've been looking forward to an updated mango digest after the classic 1930's 'Mango Encyclopedia/Dictionary then this is the book for you. However as a small footnote those of you with no prior experiance of mango jargo will better stay clear or buy the Junior Mango Encyclopedia before moving onto this heavier, more advanced and comprohensive account of the history of the Mango.

Rating:
Summary: Who doesn't like mangos? Here's more reasons to Love!
Review: I am nuts about mangos, they are one of my favorites, besides pineapple, cashews, and all fruits.

I've been awaiting this offering from "The Great" series published by TenSpeed Press, who have to be one of the greatest culinary publishers of our times. Their books are so well done, and this by Chef Susser is no exception.

It has fine photos of all the mango types, how to buy and store them, and recipes for their utilization.

Of special note from the recipes are such as: Mango Frappe (a delicious iced mango drink of Grand Mariner, lime, honey, ice cream and mangos), Crab and Mango Salad (pictured in gorgeous stack fashion), Lamb Chops with Dried Mango and Ginger, and one that is to die for: Roast Pork Loin with Mango Mojo and Yellow Plantains. His dessert creativity is exceptional, with such scrumptuous offerings as Mango, Banana and Pistachio Strudel, Mango Sour Cream Crumb Cake, and Country Mango Tarts. This section certainly is strong, and many will turn to it as a sure source of raves from dessert partakers.

A section on all kinds of condiments, salsa to ketchup to vinegar,etc. all with mangos. What an exceptional fruit, both in its fragrance, taste and visual appeal. When balanced with hot, spicy, this is a gourmet building block that is substantial as Susser so ably provides in this wonderful addition to mango lovers everywhere.

Rating:
Summary: In one word -WOW
Review: I am nuts about mangos, they are one of my favorites, besides pineapple, cashews, and all fruits.

I've been awaiting this offering from "The Great" series published by TenSpeed Press, who have to be one of the greatest culinary publishers of our times. Their books are so well done, and this by Chef Susser is no exception.

It has fine photos of all the mango types, how to buy and store them, and recipes for their utilization.

Of special note from the recipes are such as: Mango Frappe (a delicious iced mango drink of Grand Mariner, lime, honey, ice cream and mangos), Crab and Mango Salad (pictured in gorgeous stack fashion), Lamb Chops with Dried Mango and Ginger, and one that is to die for: Roast Pork Loin with Mango Mojo and Yellow Plantains. His dessert creativity is exceptional, with such scrumptuous offerings as Mango, Banana and Pistachio Strudel, Mango Sour Cream Crumb Cake, and Country Mango Tarts. This section certainly is strong, and many will turn to it as a sure source of raves from dessert partakers.

A section on all kinds of condiments, salsa to ketchup to vinegar,etc. all with mangos. What an exceptional fruit, both in its fragrance, taste and visual appeal. When balanced with hot, spicy, this is a gourmet building block that is substantial as Susser so ably provides in this wonderful addition to mango lovers everywhere.