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660 Curries Paperback – May 1 2008
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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)
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From the Back Cover
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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Top Customer Reviews
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...
1. Large selection of recipes including many vegetarian recipes.
2. Recipes are easy to follow
3. Many recipes are fairly fast to prepare compared to others I have done.
4. The flavors are spot on, often better than simply using spice pastes from the store
5. There are some simple background paragraphs on the recipes that add life to the book
1. No pictures for those that like pictures. This isn't a show stopper for me.
Most recent customer reviews
We have made many curries from this book in the short time we've had it and found them all to be very good. Read morePublished 10 months ago by Jim Brennan
Great recepies, little unfriendly to find particular dishes.Published 24 months ago by Frans and Helen van der Loop
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... Read morePublished on Jan. 27 2014 by RMG