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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.… (more)
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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.
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
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.