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660 Curries [Paperback]

Raghavan Iyer
4.3 out of 5 stars  See all reviews (7 customer reviews)
List Price: CDN$ 30.50
Price: CDN$ 19.12 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

May 1 2008
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.

Frequently Bought Together

Customers buy this book with Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less CDN$ 15.99

660 Curries + Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less
Price For Both: CDN$ 35.11

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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

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Customer Reviews

4.3 out of 5 stars
4.3 out of 5 stars
Most helpful customer reviews
1 of 1 people found the following review helpful
2.0 out of 5 stars ZERO illustrations :( Jan. 27 2014
By RMG
Format:Paperback|Verified Purchase
I known I am being a little harsh with a 2 star rating, but the lack of illustrations in this one hammers it down to 2 stars in my books... if you are not familiar with the curries, you have NO CLUE (unless you do prior research) what to expect and I find this rather annoying and not enticing to this one as a reference. Not my recommendation for the curry beginner.
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Format:Paperback|Verified Purchase
This book is a great value. I've had so much fun making delicious recipes. I have many food restrictions, and having everything, especially the masalas, spelled out, allows me to make substitutions/leave things out and still have great dishes.
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5.0 out of 5 stars Your guide to delicious dishes every time! May 27 2013
By kodama
Format:Paperback
I absolutely love Indian food, but I've never been able to find any good recipes from all my other traditional Indian cookbooks... until I found this book. Every single dish I've tried out of this book has not only been good, but absolutely fantastic! I cannot recommend this book enough! I am vegan myself, so I love the HUGE variety of fully vegetarian curries (and just sub olive oil for the ghee), but there are also a lot of fish and meat recipes in here too. If I ever need to use up a vegetable or bean or lentils, I just look up in the index which of the 660 recipes uses it, and bam, I'm set! That's how I discovered cabbage curry. Delicious! You get huge textbook of recipes for so cheap! What's not to love?
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4.0 out of 5 stars I like it;but... May 22 2013
Format:Paperback|Verified Purchase
Good recipes,the only criticism being ingredients very consistent with only one facet of a varied and diverse cuisine. Would have liked to see more diversity,use of more ingredients;curry leaf,fenugreek,galangal,saffron,tamarind,all of which are integral to Indian cuisine.
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