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660 Curries Paperback – March 27, 2008
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More About the Author
He is the author of Betty Crocker's Indian Home Cooking (Wiley, 2001), The Turmeric Trail: Recipes and Memories from an Indian Childhood (St. Martin's Press, 2002) - 2003 James Beard Awards Finalist: Best International Cookbook, and the just-published 660 Curries (April 2008, Workman Publishing, New York). 660 Curries has been shortlisted among the top cookbooks for 2008 by National Public Radio, the New York Times, Boston Globe, and Food and Wine Magazine (among many others). The book has been named 2008 Best Asian Cookbook in the USA by World Gourmand Awards. His fourth book Indian Cooking Unfolded (Summer 2013, Workman Publishing, New York) is due for release July 2013. He was a contributor to a historical book with recipes for the Minnesota Historical Press Asian Flavors (Fall 2012) as well as host for its PBS-affiliate produced documentary based on that book. His app for ipad with video, Raghavan's Indian Flavors, is available through ITunes. He received the highly coveted 2004 International Association of Culinary Professional's Award of Excellence (formerly the Julia Child Awards) for Cooking Teacher of the Year, and was a Finalist for a 2005 James Beard Journalism Award as a contributing writer for EatingWell Magazine. His numerous articles have appeared in national food publications and online media like Zester Daily, Cooking Light, Fine Cooking, Saveur, Weight Watchers Magazine, Cooking Pleasures, and the internationally renowned literary food magazine Gastronomica.
Iyer is co-founder of the Asian Culinary Arts Institutes, Ltd. (www.asianculinaryarts.com), an organization dedicated to the preservation, understanding, and enjoyment of the culinary arts of Asia. He is a member of the Board of Directors for the International Association of Culinary Professionals and also a frequent judge for the cookbook awards for the prestigious James Beard Foundation.
An accomplished and prolific culinary instructor at many international, national, and local venues, including the International Association of Culinary Professionals' Annual Conferences in Phoenix, Minneapolis/St. Paul, Montreal, Dallas, Seattle, and Chicago. With over 24 years of experience in the hospitality industry, Iyer is also fluent in more than six languages. Annually, he leads food and cultural tours to India.
He has appeared in numerous radio and television shows across the United States and Canada including Martha Stewart Radio, The Splendid Table (national public radio show with Lynne Rossetto Kasper), WGN Morning News (WGN Chicago), Good Day Atlanta (WAGA TV - Fox Affiliate), Good Day Tampa (Fox Affiliate Tampa), The Morning Show (KARE 11 - NBC Affiliate in Minneapolis/St. Paul), and the Vicki Gabereau Show (national Canadian television talk show).
Top Customer Reviews
While I'm not new to Indian cooking (I've worked through cookbooks like Padmanabhan's exquisite Dakshin: Vegetarian Cuisine from Southern India), this book has certainly added to my repertoire. I'm especially pleased with the scope of the recipes. Not only are the cuisines of India, Pakistan, Bangladesh, Nepal and Sri Lanka represented, but also included are recipes for several of the more "common" everyday dishes you might find at roadside food stands (e.g. a simple and delicious recipe for spiced mustard and fenugreek greens).
NOTE: The first chapter, "The Curry Quest," is perhaps the most important and should not be skipped -- especially by someone new to Indian cooking. In it Iyer describes what he calls the different "elements" of a curry (bitter, sour, salty, sweet, umami, pungent, astringent and aromatic). He then uses his background as a chemist to describe the processes of "building" the recipes using those elements. Perhaps it is Iyer's ability to simplify the "how" of the chemistry of Indian cooking that make the recipes work so well at home!
Then along comes this huge book of curries. Not only do the recipes sound mouthwatering, but the whole thing is written in a friendly, often downright impish manner, AND it includes a list of resources to help me find all the ingredients. Sold!
That was about four months ago. Since then, I have cooked exclusively from this book with excellent results. Rice with Yogurt and Mustard Seeds has become a staple, along with Chowli Nu Dal, Garlicky Gourd and several others. A friend who knows from Indian food gave high marks to the Adrak Lasson Waale Chana Masala I made for her. I have found an Indian grocery store and learned my way around it.
Some of the ingredient lists may be long and contain unfamiliar items, but don't let that scare you. The techniques are explained carefully and easy to learn. Sometimes I scale back a little on the amounts of oil and salt called for - that's just my personal preference. There is really no great trick to much of this stuff - heck, they cook it every day in India, right? Do follow Iyer's advice to have all the ingredients prepped before you start cooking, as some of the steps take only seconds to complete, and you won't have time for grinding and chopping while you cook. When you've got everything ready beforehand, the cooking is a happy experience.Read more ›
I lower the heat in most of the recipes by reducing the amount of chili peppers.
I just made the Spicy Potatoes and Spinach with Blackened Chilis and Coconut Milk. Superb! My husband loved it! I served it along side crispy fried chicken(it's the 4th of July weekend so I needed something with lots of deep fried goodness.) Indian food goes very well with fried chicken or roasted chicken. Try it, you'll be hooked.
This potato recipe called for a special spice blend called Panch Phoron. The dish(including the spice blend) was extremely easy to make.
I get all my spices and dried chilies from Penzey Spices. I buy the tiny fresh Thai peppers from a local Asian market. They are sold in a small bag by the produce section(tiny red and green ones in the same bag.) When I don't have any fresh chili peppers on hand, I just use some cayenne pepper.
What I love so much about this book is that no two curries taste the same. It's all about the use of spices and herbs. Once you get the hang of grinding and blending the whole spices, the curries come together in a flash. You will be so happy with the results! Penzey's makes it easy to make these flavorful spice blends. They even have hard-to-find spices like Nigella seeds and white poppy seeds.
I must say that have blended and grinded my own spices for years, using recipes from other Indian cookbooks. But, Raghavan is "spot-on" with all his spice blends.Read more ›
Most Recent Customer Reviews
Returned the next day as it contains no pics . How would you how it looks when there are no picsPublished 11 days ago by suajy
This is an intimidating cookbook just because of the sheer size. Once you determine what you want and pick a recipe, the book becomes a lot less mystifying. Read morePublished 12 days ago by Lucky Clucker
Can't say enough good about this book - great info, fun stories, excellent recipes - it's got it all.Published 13 days ago by A guy in WNY
I love this book. Cooking these recipes is like learning to cook from scratch in a way. I feel like I'm building layers of tastes and flavors as I'm using the basics and the... Read morePublished 23 days ago by SF Zoe
I have quite a few cookbooks, and several ones on Indian cooking. This one is my favorite! I've had it a few years and have used it many times. Read morePublished 24 days ago by SU
LOVE, LOVE LOVE this cookbook! Got it as a gift last year and have been having so much fun cooking through it! Amazon is a great source for the more exotic ingredients. Read morePublished 27 days ago by Moxiegal
This book is massive with tons and tons of recipes. I bought it because I really like Indian food and thought it might be nice to try to make some dishes at home. Read morePublished 1 month ago by Jess
it's nice - it has lots of recipes. I just wish it had color picture inside - it's all black and white and no photographs, so it is really a cookbook to get recipes from, not that... Read morePublished 1 month ago by Natalia