660 Curries

660 Curries

Book - 2008
Average Rating:
4
Rate this:
Workman Press.
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.

Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.

curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.


Baker & Taylor
Presented by an award-winning cooking instructor and author of "Betty Crockers Indian Home Cooking," this collection is the gateway to the world of Indian curries.

Baker
& Taylor

Presents a food lover's collection of more than six hundred curry recipes, including appetizers, main courses, vegetable dishes, breads, sauces, and spice rubs, featuring both traditional, regional curries from around the subcontinent and innovative contemporary dishes.
An IACP award-winning Cooking Teacher of the Year presents a food lover's collection of more than six hundred tempting curry recipes, including appetizers, main courses, vegetable dishes, breads, sauces, and spice rubs, featuring both traditional, regional curries from around the subcontinent and innovative contemporary dishes. Simultaneous.

Publisher: New York : Workman Pub., 2008
ISBN: 9780761137870
0761137874
9780761148555
0761148558
Branch Call Number: 641.5954 Iy1s 2008
Characteristics: vi, 809 p. : ill. (chiefly col.) ; 24 cm

Opinion

From the critics


Community Activity

Comment

Add a Comment

v
vrunka
Jul 05, 2017

This is one of my all time favorite cookbooks. I learned so much about Indian food from this book -- and about herbs, spices, and cooking techniques in general!

biblioanna Feb 23, 2017

This is the most thorough book of Indian cooking I've ever checked out.

c
carolannbagan
Feb 01, 2010

just started it last night.haven't got past the sauces and pastes chapter yet. but so far so good. really nice very colourful photos in it as well. must be something about the light in india .

s
ssteinwedel
Sep 18, 2009

Minneapolis chef Iyer is also the author of Betty Crocker's Indian Home Cooking and The Turmeric Trail.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Recommendations

Subject Headings

  Loading...

Find it at PCPL

  Loading...
[]
[]
To Top