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660 Curries by Raghavan Iyer (2008, Trade Paperback)

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Informazioni su questo prodotto

Product Identifiers

PublisherWorkman Publishing Company, Incorporated

ISBN-100761137874

ISBN-139780761137870

eBay Product ID (ePID)59067812

Product Key Features

Book Title660 Curries

Number of Pages809 Pages

LanguageEnglish

TopicSpecific Ingredients / Herbs, Spices, Condiments, Regional & Ethnic / Indian & South Asian

Publication Year2008

IllustratorYes

GenreCooking

AuthorRaghavan Iyer

FormatTrade Paperback

Dimensions

Item Height1.8 in

Item Weight53.1 Oz

Item Length9.1 in

Item Width8 in

Additional Product Features

Intended AudienceTrade

LCCN2008-001288

Dewey Edition22

Dewey Decimal641.5954

Table Of ContentThe Curry Quest Spice Blends and Pastes Appetizer Curries Poultry, Game & Egg Curries Beef, Lamb & Pork Curries Fish & Seafood Curries Paneer Curries Legume Curries Vegetable Curries Contemporary Curries Biryani Curries Curry Cohorts Metric Conversion Charts Glossary of Ingredients The Elements of a Curry Mail-order sources for spices and legumes Bibliography Index

SynopsisCurry 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.

LC Classification NumberTX724.5.I4I937 2008