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

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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 ...

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More About This Book

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: 5/11/2009
  • Pages: 352
  • Sales rank: 226,982
  • Product dimensions: 8.12 (w) x 9.48 (h) x 1.21 (d)

Customer Reviews

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