Ebook 660 Curries, by Raghavan Iyer
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660 Curries, by Raghavan Iyer
Ebook 660 Curries, by Raghavan Iyer
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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.
- Sales Rank: #81063 in Books
- Brand: Workman Publishing Company
- Published on: 2008-03-27
- Original language: English
- Number of items: 1
- Dimensions: 9.06" h x 1.69" w x 7.94" l, 3.33 pounds
- Binding: Paperback
- 809 pages
- 660 Curries
From 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.
Review
"What a wonderful book! I would shovel my way through a blizzard for Raghavan Iyer's cooking and 660 of his recipes will hold me for a while."—Lynne Rossetto Kasper, Host of public radio's national food show The Splendid Table, from American Public Media
From the Author
Listed among the best of 2008 --National Public Radio, NY Times, Boston Globe, Food and Wine Magazine, Serious Eats
Most helpful customer reviews
1 of 1 people found the following review helpful.
The Only Indian Cookbook You'll Need
By Jessica
I have made about a dozen recipes so far and every one of them has earned my own and my friend's and family's rave reviews. Yes, the recipes are exacting and particular and require an entirely new array of spices and much time spent preparing pastes, spice blends. They also demand lots of marinating. infusing, blending, chopping, and braising but what a payoff. The complex and subtle flavor and texture cannot be had any other way. If you enjoy the pleasures of working in a fragrant kitchen and adore Indian cuisine this is the only Indian cookbook you will ever need to purchase. I came across this book when I took Mr Iyer's Craftsy online class and tried his rice dish. When the platter of fragrant vegetarian rice disappeared within minutes of cooling from oven heat, I tried the next and the next recipes, ones I would not usually find interesting - and not a single flop among them. Fabulous vegetarian recipes as well as meat and any & all side dishes.
A nice bonus is that Iyer often includes a short description of the history or some other anecdote about the dish - truly a labor of delicious love.
3 of 3 people found the following review helpful.
Fantastic!
By Lucky Clucker
This is an intimidating cookbook just because of the sheer size. Once you determine what you want and pick a recipe, the book becomes a lot less mystifying. Iyer has dozens of hints and shortcuts designed for people who don't have unlimited time and access to Indian markets.
I made the saag paneer. I made my own paneer and it was so easy it's shocking. The bad part is that I've made it 3 times and can't stop eating the stuff. The recipe used two different types of garam masala and tells you how to make both.
Very nicely written and easy to understand.
1 of 1 people found the following review helpful.
Probably two of the best things I've ever made at home
By Espresso only
At first I was intimidated by the size of the book and the enormous variety. I finally took it off the shelf and selected a chicken curry to try and then picked a recipe for a cauliflower curry as well since i had some on hand. Wow. Probably two of the best things I've ever made at home. I had the two dishes with a nan from the local indian grocery and was very satisfied. i like the way he is precise about identifying the result you want... "until the edges of the onions are brown and the pepper is starting to turn black" or ... " until it starts to stick then add water" ... practical points i can watch for in the cooking of it. Recommended.
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