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 award8211;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 flavors8212;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 appetizers8212;Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce8212;and main courses8212;Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes8212;Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes8212;Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes8212;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.8212;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.
Hundreds of toothsome recipes are included in this far-reaching cookbook, involving curries of all stripes, foods that go well with them, and a host of other delicacies. Beginning with an extensive chapter on spices, Raghavan Iyer continues with a wealth of wonderful foods and techniques. Recipes include Kerala-Style Avocado Relish with Tamarind and Chiles, Yogurt Chicken with Spinach Sauce, Fennel-Kissed Chicken Simmered in Ginger-Poppy Seed Sauce, Black Chickpeas with Coconut-Chile Sauce, and Mango Cardamom Cheesecake with Pistachio Crust. With photographs.
- Cooking + Food + Wine
- Specific Ingredients / Herbs + Spices + Condiments, Regional + Ethnic / Indic
- Workman Pub Co
- May 1, 2008
- May 1, 2008
- Raghavan Iyer