660 Curries

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Overview


Curry is the gateway to Indian cooking. It is the backbone of Indian cooking, it's the glory of Indian cooking. Curry has nothing to do with powder in a can and everything to do with amazing flavors. Curry is the dazzling layering of spices and ingredients, the familiar made new and the exotic made accessible. Not to mention all that tasty sauce to mop up with rice or bread.

660 Curries is Salmon with Garlic and Turmeric, Grilled Chicken with Cashew-Tomato Sauce, Lamb Shanks Braised in a Fennel and Cumin-Kissed Broth, Toasted Tamarind-Rubbed Shrimp, Pork Ribs with a Sweet-Sour Glaze. 660 Curries is traditional, contemporary, extraordinary, and it's ...

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More About This Book

Overview


Curry is the gateway to Indian cooking. It is the backbone of Indian cooking, it's the glory of Indian cooking. Curry has nothing to do with powder in a can and everything to do with amazing flavors. Curry is the dazzling layering of spices and ingredients, the familiar made new and the exotic made accessible. Not to mention all that tasty sauce to mop up with rice or bread.

660 Curries is Salmon with Garlic and Turmeric, Grilled Chicken with Cashew-Tomato Sauce, Lamb Shanks Braised in a Fennel and Cumin-Kissed Broth, Toasted Tamarind-Rubbed Shrimp, Pork Ribs with a Sweet-Sour Glaze. 660 Curries is traditional, contemporary, extraordinary, and it's jam-packed with easy one-dish dinners that dance on the palate, in recipes created for the home kitchen.

Editorial Reviews

Publishers Weekly

Iyer (The Turmeric Trail) makes the enormous spectrum of Indian curry dishes enticing and accessible in this hefty tome, bound to be a must-have for lovers of Indian cuisine. Cooks already familiar with this food will be inspired as they cook through its pages. The term "curry" encompasses a vast range of dishes, and Iyer has uncovered the best from the subcontinent's many regions and cultures, working his way from Goa (chicken in coconut milk sauce) to Kashmir (hearty braised lamb shanks in broth), Calcutta (tilapia in yogurt sauce), Kerala (spinach in pigeon pea-coconut sauce), and everywhere between. The largest chapter features an extraordinary selection of curries using India's rainbow of legumes, but Iyer includes meat, cheese, fish and vegetable curries, plus appetizers and snacks, biryanis and elegant rice variations and breads. Access to a well-stocked Indian grocery is vital, but past that hurdle Iyer makes the recipes quite approachable thanks to his chatty introductions, many thoughtful preparation tips and helpful ingredient glossary. (May)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

Iyer grew up in Mumbai (Bombay), but he has lived in the United States for most of his adult life. He's an acclaimed cooking teacher and the author of several other cookbooks, and his impressive new title is a wide-ranging guide to the curries of the Indian subcontinent, including Pakistan, Nepal, and Sri Lanka. Iyer explains that Indian curries are not based on a can of curry powder and that the term "curry" refers to any dish simmered in or covered with a fragrant, spicy (though not necessarily hot) sauce or gravy. The hundreds of recipes include appetizer curries such as Skewered Chicken with Creamy Fenugreek Sauce, main-course curries like Yogurt-Marinated Lamb with Ginger and Garlic, and "contemporary curries" such as Wild Salmon with Chiles, Scallions, and Tomato; there are also recipes for "curry cohorts"-rice, bread, and other accompaniments. Highly recommended.
—Judith Sutton

Product Details

  • ISBN-13: 9780761137870
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 5/1/2008
  • Pages: 809
  • Sales rank: 81,921
  • Product dimensions: 7.98 (w) x 9.08 (h) x 1.66 (d)

Meet the Author

Raghavan Iyer
Raghavan Iyer
Raghavan Iyer is the author of Betty Crocker's Indian Home Cooking and The Turmeric Trail: Recipes and Memories from an Indian Childhood. In 2004, he won the IACP Award of Excellence for Cooking Teacher of the Year. Mr. Iyer teaches, cooks, writes, and lives with his family in Minneapolis, Minnesota.

Table of Contents

The Curry Quest

Spice Blends and Pastes

Appetizer Curries

Poultry, Game & Egg Curries

Beef, Lamb & Pork Curries

Fish & Seafood Curries

Paneer Curries

Legume Curries

Vegetable Curries

Contemporary Curries

Biryani Curries

Curry Cohorts

Metric Conversion Charts

Glossary of Ingredients

The Elements of a Curry

Mail-order sources for spices and legumes

Bibliography

Index

Customer Reviews

Average Rating 4.5
( 8 )

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Sort by: Showing all of 8 Customer Reviews

  • Posted November 7, 2008

    I Also Recommend:

    9789625935270

    660 curries is invaluable!!

    This is a wonderfully comprehensive book detailing 660 vegetarian and non-vegetarian recipes from all parts of India. I'd recommend this to a native Indian!

    1 out of 2 people found this review helpful.

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  • Posted February 22, 2011

    Best cookbook I've ever bought

    I love this cookbook. Everything I've made has worked perfectly and tastes terrific. The recipes are easy to follow. There is a tremendous variety and I am vegan and gluten intollerant, I've never had so many choices in one place. I have made about 10 dishes so far and have 3 more marked for the rest of this week. I would definitely entertain using these recipes too.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

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