BOOKLIST June 27, 2017

In between her secrets (e.g., read labels carefully; maple syrup, for instance, might include sugar) and educational asides (did you know that mace is ground-up nutmeg shells?), she helps readers learn a new culinary language, with such choices as a masala omelet, ginger cabbage slaw, crackling okra, and aromatic fish in parchment.

—Barbara Jacobs



Indian food without fragrant basmati or fresh-from-the-tandoor naan? Thomas had an epiphany about the role these sources of simple carbohydrates played in her husband’s diabetes after a doctor recommended that he adopt a low-carb diet, and she shares that epiphany and the recipes it prompted in this solid, informative cookbook. The results of Thomas and her husband’s dietary changes came quickly: the couple lost more than 20 pounds each in the first six months of their new “non-diet,” and eventually her husband no longer needed to take insulin. Thomas suggests grains, such a gingered faro with dried fruit and nuts, and eggs, as in a tofu and asparagus scramble. Recipes are fresh and simple, showing the influence of the subcontinent and California. Spicy keema beef, a holdover go-to from the couple’s Stanford student days, is a standout: ground beef and a mix of fresh vegetables and 14 spices are served with an Italian-inspired “New Indian Gremolata,” a versatile flavor bomb of chopped cilantro, mint, garlic, and jalapeño peppers. Engaging personal stories combined with artfully scattered notes and hints make this book reminiscent of the earliest Moosewood Cookbook in its tone and inviting narrative.