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Workman Publishing Company
April 2008
On Sale: March 27, 2008
809 pages ISBN: 0761137874 EAN: 9780761137870 Paperback
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Cookbooks
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.
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