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660 Curries

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660 Curries Cover

ISBN13: 9780761137870
ISBN10: 0761137874
Condition: Standard
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Synopses & Reviews

Publisher Comments:

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.

Review:

"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." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

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.

About the Author

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

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 3 comments:

Annie Wright, October 12, 2009 (view all comments by Annie Wright)
I am relatively new to Indian cooking and past attempts to make it myself have resulted in food that tastes vaguely Indian but doesn't look or taste like the stuff you get at a restaurant. My boyfriend and I gave this book a shot one night for our anniversary dinner, and all we can say is, wow! The dal and saag dishes we made were absolutely incredible, and the few other dishes we've picked from the book look and taste like the real thing.
Was this comment helpful? | Yes | No
(5 of 9 readers found this comment helpful)
Adeline, June 11, 2009 (view all comments by Adeline)
If you are going to have only one cookbook, this is not the book for you. On the other hand, if you are going to own two or more cookbooks, this certainly should be in your collection. A virtual treasure trove of information, using easy to follow methods and ingredients that are easy to find with just a little imagination. This book will pay for itself with one recipe alone. Homemade coconut milk, a snap to whip up. Now I know what all the unsweetened coconut at my local Indian store is used for. I absolutely love this book.
Was this comment helpful? | Yes | No
(6 of 11 readers found this comment helpful)
Josh Hyrkas, June 30, 2008 (view all comments by Josh Hyrkas)
Raghavan has done it again! This book is a must have for any serious home cook. If you like Indian food, this is a great companion book to The Turmeric Trail!
Was this comment helpful? | Yes | No
(5 of 10 readers found this comment helpful)
View all 3 comments

Product Details

ISBN:
9780761137870
Author:
Iyer, Raghavan
Publisher:
Workman Publishing
Subject:
Specific Ingredients - Herbs, Spices, Condiments
Subject:
Regional & Ethnic - Indic
Subject:
Indic
Subject:
Cooking-Specific Ingredients - Herbs, Spices, Condiments
Subject:
Cookery, indic
Subject:
Regional & Ethnic - Indian & South Asian
Subject:
Cooking and Food-Indian
Copyright:
Edition Description:
Trade Paperback
Publication Date:
20080531
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
809
Dimensions:
10.0 x 8.0 in

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Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Regional and Ethnic » Indian

660 Curries Used Trade Paper
0 stars - 0 reviews
$17.95 In Stock
Product details 809 pages Workman Publishing - English 9780761137870 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by ,
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.

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