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660 Curries [Paperback]

Raghavan Iyer
4.0 out of 5 stars  See all reviews (9 customer reviews)
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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.

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660 Curries + The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes
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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.

From the Back Cover

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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Customer Reviews

Most helpful customer reviews
5.0 out of 5 stars Haven't been let down yet April 15 2010
By M. Pham
Format:Paperback|Verified Purchase
Excellent, excellent cookbook. I've made around 10 recipes from it so far and haven't been disappointed with any of them. Don't be discouraged by the long ingredient lists -- most will be spices and a lot of the recipes are actually quite simple. This book's definitely a keeper.
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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
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 Very Comprehensive - Great Recipes March 29 2013
By A. Soares TOP 500 REVIEWER
Format:Paperback|Verified Purchase
This book is almost overwhelming. Thicker than some of my uni text books (but perhaps more read).

I will not lie to you - these recipes are not quick by any means. Indian cooking takes time, effort and a multitude of spices to get the flavouring just right. For vegetarians, there is a huge volume of options (for meat eaters there is a ton too). Every "curry" recipe that I can think of is here... and more - much, much more....

This is a great book to have for figuring out what to do with almost every vegetable and meat (and many options for each). For those of you who like pictures, there are none so be warned, this may not be the book for you... If you do not have Indian spices you will need to find a good Asian store to stock up.

660 curries is a lot of material and the recipes we've tried so far have been great. Warning: if you are not big on heat, adjust the curries for some of the recipes here...
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5.0 out of 5 stars Fabulous Jan. 9 2013
Format:Paperback|Verified Purchase
Recipes are fairly easy to follow and the food comes out beautifully. Wonderful instructions and tips for beginners such as how to create ingredients from scratch as opposed to purchasing them. Love it.
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