From Rajasthan in the north of India to Kerala in the south, from Thailand to Vietnam to Africa, Britain, and the Caribbean, this global exploration of curries is authoritative, invitingly illustrated, and completely hands-on. Expert, simple cooking methods and tips from some of the world's most celebrated chefs make the delectable flavors of curry easily accessible to American home cooks.
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First Sentence
The cooking of northern India has its roots in Persia, where the tandoor originated. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The cooking of northern India has its roots in Persia, where the tandoor originated. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most helpful customer reviews
3 of 3 people found the following review helpful
Format:Hardcover
When I ordered Curry Cuisine, I was looking for a couple of decent curry and rice meals that I could make periodically for my family. I assumed that the majority of the recipes in this book would include hard to find ingredients that would make cooking these dishes only useful as a special treat every now and again. As is often true with the most flavorful foods, I also thought that I'd be looking at long cooking times.
Was I ever surprised when I actually opened up the Curry Cuisine. In preparation, I wrote down a list of herbs and spices that I needed at the store (the meat and vegetables required were all items I'd normally get anyway). I was completely shocked when I managed to fill my entire list at my local grocery store.
The first night, I planned a few dishes to make for supper. As often happens, I was in a bit of a rush so I had no time to prepare the meat and vegetables beforehand. That's when I realized a few very important things about this type of cuisine. Using these great recipes I could create a complete, tasty, and healthy meal in about the time it takes for rice to cook. Moreover, these recipes were written intuitively. I found myself putting on the rice and then cutting up meat for one meal. While that was cooking, I was cutting up, starting something else, and then going back to the first dish to add spices or other needed ingredients. Then, all the dishes were completed at the same time, like I had actually planned it.
Was I ever surprised when I actually opened up the Curry Cuisine. In preparation, I wrote down a list of herbs and spices that I needed at the store (the meat and vegetables required were all items I'd normally get anyway). I was completely shocked when I managed to fill my entire list at my local grocery store.
The first night, I planned a few dishes to make for supper. As often happens, I was in a bit of a rush so I had no time to prepare the meat and vegetables beforehand. That's when I realized a few very important things about this type of cuisine. Using these great recipes I could create a complete, tasty, and healthy meal in about the time it takes for rice to cook. Moreover, these recipes were written intuitively. I found myself putting on the rice and then cutting up meat for one meal. While that was cooking, I was cutting up, starting something else, and then going back to the first dish to add spices or other needed ingredients. Then, all the dishes were completed at the same time, like I had actually planned it.
By Ope
Format:Paperback
I generally check cookbooks out from the library, keep them for three weeks and copy the recipes I like best. I find that most cookbooks have around two to five recipes that I really like and want to make again. This book was one of the exceptions, there are so many good recipes in here I had to have the book. It has every kind of curry imaginable with every kind of ingredient. Very mild to very hot, this book really covers curry in every way. If you like curry this is an amazing cookbook.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.5 out of 5 stars
12 reviews
11 of 12 people found the following review helpful
5.0 out of 5 stars
Excellent so far
Feb 4 2007
By Demosthenes Pasadis
- Published on Amazon.com
Format:Hardcover
I don't usually buy cookbooks that cover many cuisines because they usually do a lousy job of everything, but when I picked up this book at a local Borders, it looked good, so I bought it. I know a little about Thai and Indian cooking, so I knew what to look for.
I've tried 3 recipes so far and they've all been excellent. They were from Rajasthan, Pakistan and Africa. I'm going to try more.
So if you are an adventurous cook that likes fully flavored food and you want to expand your horizons, I recommend this book. The only advice I'd give you is to always carefully reduce the sauces and correct the seasonings at the end. Many people spend hours cooking a dish and they don't finish it off right.
The book has beautiful pictures of many of the dishes.
I've tried 3 recipes so far and they've all been excellent. They were from Rajasthan, Pakistan and Africa. I'm going to try more.
So if you are an adventurous cook that likes fully flavored food and you want to expand your horizons, I recommend this book. The only advice I'd give you is to always carefully reduce the sauces and correct the seasonings at the end. Many people spend hours cooking a dish and they don't finish it off right.
The book has beautiful pictures of many of the dishes.
7 of 7 people found the following review helpful
4.0 out of 5 stars
Great for experienced cooks
Sep 27 2007
By C. Chua
- Published on Amazon.com
Format:Hardcover
I've cooked a handful of recipes in this book: the Filipino Chicken Adobo, a Mutter Pilau rice dish, a thai red curry beef dish, and a Japanese curry rice dish. The Adobo was excellent, my husband thought it was just as good as his mother's (he grew up in the Philippines). The others I altered depending on what was around the house and were mostly very good. I particularly liked the rice dish. Though I altered the recipe to use a rice cooker instead. Great flavors.
Though the book explains the exotic ingredients very well, unless you have easy access to Asian markets, using this book regularly will be difficult. Unless you are a more experienced cooks who will be able to substitute and use the cookbook for great ideas.
Though the book explains the exotic ingredients very well, unless you have easy access to Asian markets, using this book regularly will be difficult. Unless you are a more experienced cooks who will be able to substitute and use the cookbook for great ideas.
7 of 7 people found the following review helpful
5.0 out of 5 stars
Exceptional
July 26 2007
By Midwest Book Review
- Published on Amazon.com
Format:Hardcover
So many books have been written about curries around the world that one might wonder at the need for yet another, but several attributes keep CURRY CUISINE: FRAGRANT DISHES FROM INDIA, THAILAND, VIETNAM, AND INDONESIA exceptional. For one, it provides a pictorial journey exploring curry cuisine from around the world - and adding regional recipes, such as an Alloo Curry from Pakistan or a Burmese Pork Curry with Mango. The focus on spice combinations unique to reach region helps reinforce differences in curry choices between them all, making for an outstanding addition to any lending library strong in Southeast Asian cookbooks.
Diane C. Donovan
California Bookwatch
Diane C. Donovan
California Bookwatch
›
Go to Amazon.com to see all 12 reviews
4.5 out of 5 stars
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- Books > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments
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