660 curries

by Raghavan Iyer

Paper Book, 2008




New York : Workman Pub., 2008.


Presented by an award-winning cooking instructor and author of "Betty Crockers Indian Home Cooking," this collection is the gateway to the world of Indian curries.

User reviews

LibraryThing member lorax
This is rapidly becoming one of my favorite cookbooks -- after owning it for two weeks I've already made three dishes. The variety of dishes is astonishing both in region and in complexity, and Iyer's personality and the tone of the book makes it a joy to flip through. The book is not just curries; the final chapter, "curry cohorts", includes breads, rice dishes, and other accompaniments to make a complete meal. Ingredients that are likely to be unfamiliar are all described in a glossary in the back, which is not uncommon; what sets this book apart for me is the simple fact that Iyer references the glossary each time the ingredients are mentioned, for ease of flipping.… (more)
LibraryThing member bruce_krafft
In the front cover of the book it gives a definition of curry -"any dish that consisits 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."

I bought this book because it was recommended on one of the blogs that I read, and was one of the books that was on the top of our very long wish list, so when I saw it at the book store I had to get it. All I can way is WOW.

It is nicely organized with a paragragh before each recipe with a bit of background on the recipe. The begining of the book is devoted to spice blends and pastes which are the foundations of many of the curries. There are 24 curries for paneer (a type of homemade cheese), there are almost 150 pages of legume curries and almost 200 pages of vegetable curries, and this is not counting the recipes that can be found in the appetizer or other sections. There is a section called "curry cohorts" which has recipes for rices dishes, noodles, breads, and other things to make to accompany your curries, including a recipe for Mango Cadamom Cheesecake which I can't wait to try. There is glossary of ingredients at the back of the book, including a very helpful 'shopping Cheat Sheet' which gives the English name and then the Hindi name which is helpful when shopping at the ethnic grocery. There is a small bibliography and what looks to be a very thorough index which I like a lot in a cookbook since often am looking in the index for a recipe with a certain ingredient.

Oh, yeah and the receipes that I have tried were really good and there are about 40 more recipes that ijust HAVE to try.
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LibraryThing member mlcastle
If you can follow directions, you can make good, flavorful food using this cookbook. That's really all there is to say.

While some of the recipes require a lot of ingredients, many of which you may not already own, the directions are all clear and largely unambiguous: you may not need to read the author's advice on how to clean lentils every time you cook with them, but they're in each of the dozens of recipes that uses them, so no cross-referencing is needed and you can easily skip over the redundant parts in future readings. Since buying this book and starting to make some of the recipes in it, the guy at the Indian grocery shop around the corner has started to recognize me: there is always another recipe that I want to try and some new spice that I need to have to put in it.

The only flaw I've found is that in some of the recipes the timing is a bit off: I managed to burn some onions by paying too much attention to the timer and not enough attention to the onions themselves. Also, the book emphasizes making things from scratch, which is nice, but you might want to cheat a bit and use prepackaged spice blends or whatever in some circumstances.

I'm a vegetarian, so I've ignored the sections in the book dealing with meat and fish. The book is comprehensive enough that even ignoring a large portion of the book leaves a ton of things that I want to make. And I guess that's sufficiently high praise that I might as well stop at that.
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LibraryThing member jjlangel
For a cookbook, a great read. I found an Indian grocery store, bought a bunch of interesting looking ingredients (fenugreek anyone?) and made my first curry. I scaled the chili waaaayyyy back, and had a marvelous dinner. All of the recipes I've tried so far have been marvelous!
LibraryThing member loveradiator
One of the great things about having so many recipes is that you can look through the book to see what new and interesting things you can do with whatever ingredients you happen to have on hand at home. Some of the supplies can be hard to find, and the store that he recommends in the book has gone out of business. Maybe there is a good mail-order supplier that someone could share?… (more)



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