Download Ebook 660 Curries, by Raghavan Iyer
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660 Curries, by Raghavan Iyer
Download Ebook 660 Curries, by Raghavan Iyer
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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.
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From the Author
Listed among the best of 2008 --National Public Radio, NY Times, Boston Globe, Food and Wine Magazine, Serious Eats
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Product details
Paperback: 809 pages
Publisher: Workman Publishing Company (March 27, 2008)
Language: English
ISBN-10: 0761137874
ISBN-13: 978-0761137870
Product Dimensions:
7.9 x 1.7 x 9.1 inches
Shipping Weight: 3.5 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
245 customer reviews
Amazon Best Sellers Rank:
#85,175 in Books (See Top 100 in Books)
This book is massive with tons and tons of recipes. I bought it because I really like Indian food and thought it might be nice to try to make some dishes at home. The book is divided into sections (appetizer curries, ones that use only poultry or pork, etc...). I especially like the section that uses potatoes in lots of different ways. I belong to a food co-op and always end up with a ton of potatoes that I try to find different uses for- so finding a bunch of recipes that highlight potatoes in a different way that I would normally use them is great. I will say that many of the recipes seem to require many ingredients - many of which seem to be different seasonings. This is fine as long as you plan ahead- some of the seasonings have their own recipe in the book somewhere. Other seasonings are not typical things you will find at your neighborhood grocery. Luckily I live in a town that has lots of international grocery stores- so this isn't such a big deal for me, but it could be if you live in a smaller town. The recipes seem to have clear instructions, but are typically not completed in less than three steps. I think this could be intimidating to a novice cook. I cook often - sometimes elaborately- but I have never attempted Indian food and therefore am a bit intimidated myself. However, with that said you should be able to find recipes in this book that are of interest to you and some do appear to be more simple than others. I have marked lots of recipes to try in this book and am hoping to be able to replicate the wonderful foods I have had at the Indian restaurants in town.
I love this book, I love this book, I love this book. The recipes are fantastic and turn out well every time, and Mr. Iyer's commentary is light and amusing. He is great and describing techniques in terms an inexperienced person can understand (like "let the rice bubble until craters form") and explains why you cook things a certain way - how toasting affects spices, how fat carries flavor, how braising affects texture, etc. I got a copy years ago when I first started cooking for myself and although I don't cook Indian food often, the techniques and approaches he described have had an invaluable impact on my own approach to cooking. I've also explored "The Art of French Cooking" and have to say this is equally useful for teaching technique and probably more practical for everyday dishes. I've given this book as gifts and loaned out my copy countless times. It's simply wonderful and one of my favorite books - not just favorite cook book or favorite Indian cook book. Fantastic resource.
I have made about a dozen recipes so far and every one of them has earned my own and my friend's and family's rave reviews. Yes, the recipes are exacting and particular and require an entirely new array of spices and much time spent preparing pastes, spice blends. They also demand lots of marinating. infusing, blending, chopping, and braising but what a payoff. The complex and subtle flavor and texture cannot be had any other way. If you enjoy the pleasures of working in a fragrant kitchen and adore Indian cuisine this is the only Indian cookbook you will ever need to purchase. I came across this book when I took Mr Iyer's Craftsy online class and tried his rice dish. When the platter of fragrant vegetarian rice disappeared within minutes of cooling from oven heat, I tried the next and the next recipes, ones I would not usually find interesting - and not a single flop among them. Fabulous vegetarian recipes as well as meat and any & all side dishes.A nice bonus is that Iyer often includes a short description of the history or some other anecdote about the dish - truly a labor of delicious love.
At first I was intimidated by the size of the book and the enormous variety. I finally took it off the shelf and selected a chicken curry to try and then picked a recipe for a cauliflower curry as well since i had some on hand. Wow. Probably two of the best things I've ever made at home. I had the two dishes with a nan from the local indian grocery and was very satisfied. i like the way he is precise about identifying the result you want... "until the edges of the onions are brown and the pepper is starting to turn black" or ... " until it starts to stick then add water" ... practical points i can watch for in the cooking of it. Recommended.
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