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660 Curries
by Raghavan Iyer and Ben Fink


Overview - 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.  Read more...

 
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More About 660 Curries by Raghavan Iyer; Ben Fink
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9780761137870
  • ISBN-10: 0761137874
  • Publisher: Workman Publishing
  • Publish Date: May 2008
  • Page Count: 809
  • Dimensions: 9.18 x 8.03 x 1.66 inches
  • Shipping Weight: 3.33 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Indian & South Asian
Books > Cooking > Specific Ingredients - Herbs, Spices, Condiments

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page 51.
  • Review Date: 2008-04-21
  • Reviewer: Staff

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)

 
BookPage Reviews

Some like it hot

The word curry doesn't exist in any of India's 23 official languages and 1,600 dialects. But the hundreds, if not thousands, of sensational, spice-laden, sauce-based dishes that do exist in all their regional splendor make the combined cuisines of the subcontinent one of the culinary wonders of the world. Raghavan Iyer's exciting, revelatory new cookbook, 660 Curries, offers an introduction to the salty, sour, sweet, pungent and bitter building blocks of Indian flavors and a glorious in-depth tour of India's vibrant, redolent curries—contemporary and traditional—plus biryanis, breads, pilafs, pickles, relishes, raitas and a trio of desserts. They come from all over, Kashmir, Kerala, Bengal, Assam, Rajasthan and Goa to name a few, and feature spinach, squash and scallops, chickpeas, chicken and chiles, lentils, lamb, lotus root and much more. Raghavan's enthusiasm and love for all Indian edibles infuses these recipes; he's added excellent headnotes, helpful tips on techniques, ingredients and serving suggestions and advice on how to buy, store, grind and blend spices into an awesome array of pastes and powders. Contrary to popular belief, it does not take a village to make authentic Indian food—it only takes Raghavan Iyer's clear instructions and inspiring insights.

 
BAM Customer Reviews