Curry Cuisine: Fragrant Dishes from India, Thailand, Malaysia and Indonesia
  • Curry Cuisine: Fragrant Dishes from India, Thailand, Malaysia and Indonesia
  • Curry Cuisine: Fragrant Dishes from India, Thailand, Malaysia and Indonesia
  • Curry Cuisine: Fragrant Dishes from India, Thailand, Malaysia and Indonesia
<Previous >Next

Curry Cuisine: Fragrant Dishes from India, Thailand, Malaysia and Indonesia

4.2 4
by Corinne Trang
     
 

Originating in India, curries have been traveling across the world for thousands of years. Curry Cuisine follows this journey, exploring how immigrants adapted their cooking skills, accommodated new ingredients, and borrowed from existing native cuisines to create an astonishing cornucopia of hybrid curries.

The book traces the migration of curries from

…  See more details below

Overview

Originating in India, curries have been traveling across the world for thousands of years. Curry Cuisine follows this journey, exploring how immigrants adapted their cooking skills, accommodated new ingredients, and borrowed from existing native cuisines to create an astonishing cornucopia of hybrid curries.

The book traces the migration of curries from India to countries in all four corners of the globe. An expert explores each of the regions, describing local ingredients, cooking techniques, and favorite combinations. The resulting recipes explode with exotic aromas and tastes.

Every recipe in Curry Cuisine is both authentic and user-friendly. Tried and tested by experts using widely available ingredients, exquisite flavors and successful results are guaranteed every time.

 

Curry Cuisine is a must for every curry lover eager to create authentic recipes at home.

Editorial Reviews

Library Journal
This inviting collection of international curry dishes actually offers more than its subtitle indicates, as Pakistan, Laos, Cambodia, and "outposts" such as Africa and the Caribbean are also represented. The various regions are covered by a panoply of culinary authorities, from Thai food expert David Thompson to well-known authors Trang and Sri Owen. Each section opens with a brief history followed by an illustrated glossary of ingredients. The dozens of well-spiced (but not always chile-hot) recipes are identified with individual personality profiles-"sharp, hot, and rich," "deliciously perfumed," etc.-and there are full-page color photographs throughout. A good companion to Nancie McDermott's Curry Book, this is recommended for most collections. Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9781435113930
Publisher:
Sterling
Publication date:
05/11/2009
Pages:
352
Product dimensions:
8.12(w) x 9.48(h) x 1.21(d)

Related Subjects

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

Curry Cuisine: Fragrant Dishes from India, Thailand, Malaysia and Indonesia 4.2 out of 5 based on 0 ratings. 5 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago