- 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
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)
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 curriescontemporary and traditionalplus 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 foodit only takes Raghavan Iyer's clear instructions and inspiring insights.