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Complete Curry Cookbook
 
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Complete Curry Cookbook [Paperback]

Byron Ayanoglu (Author), Jennifer MacKenzie (Author)
4.0 out of 5 stars  See all reviews (2 customer reviews)

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Book Description

April 11, 2008

Authentic curries made easy.

Curry is enjoyed throughout the world. This wonderful selection of curry recipes draws its inspiration from India, Thailand, China, England, Indonesia and the Caribbean.

These quick, easy and tantalizing recipes feature ingredients found in supermarkets, yet the dishes maintain authentic tastes and flavors.

Some of the creative curry recipes include:

  • Vegetables masala (mixed vegetables, tomato, gravy, curry leaf); chicken and wild mushroom curry with saffron; Indian-style butter chicken; Kashmiri-style lamb with root vegetables
  • Thai beef-tamarind curry with potato; braised beef with chililime and lemongrass; Caribbean coconut lime braised pork; grilled fish tikka
  • Shrimp curry, Calcutta style; Caribbean-spiced tilapia; calamari curry
  • Dansak (lentils with vegetables); eggs sambal goreng; chili coconut dal.

Among the accompaniments and side dishes:

  • Tomato onion rice pilau; spicy Singapore noodles; zucchini pancake
  • Caramelized mango relish; spicy pickled green beans; fresh mint raita.

These and other authentic recipes will allow home cooks to experience international curry cuisine at its most tantalizing.


Frequently Bought Together

Complete Curry Cookbook + The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World + 660 Curries
Price For All Three: $46.49

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  • The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World $12.13

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Editorial Reviews

Review

this cookbook will be a revelation -- it opens the doors to a global taste experience. (James A. Cox The Midwest Book Revieq )

If you are a home cook who wants to experience international curry cuisine at its most tantalizing, these recipes will put you on that road. (CookingNook.com )

About the Author

Byron Ayanoglu is a chef whose celebrity clients have included Robert De Niro and Mick Jagger. A restaurant reviewer and cookbook author, he lives in Montreal. He is author of Simply Thai Cooking (with Wandee Young) and 125 Best Vegetarian Recipes.

Jennifer MacKenzie is a food writer and columnist, recipe developer and tester, cooking instructor and cooking consultant. She lives in Lakefield, Ontario.

(20110131)

Product Details

  • Paperback: 312 pages
  • Publisher: Robert Rose (April 11, 2008)
  • Language: English
  • ISBN-10: 0778801845
  • ISBN-13: 978-0778801849
  • Product Dimensions: 10 x 7.1 x 0.8 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #922,730 in Books (See Top 100 in Books)

More About the Author

Byron Ayanoglu, known as "food-god" among his Hollywood fans, has written fifteen food-related books, including cookbooks, novels and memoirs. He has worked as food-journalist (restaurant reviewer/cuisine commentator/culinary traveling) for thirty years, and eaten his way around the globe. He has always shared his prandial pleasures with his readers if not necessarily his food. He has worked as private chef to the famous (Mick Jagger; Robert De Niro) and the powerful (the Annenberg family) and has been set-caterer to great films (Sergio Leoni's Once Upon A Time in America). Born in Istanbul he grew up in Canada but never quite got used to the winters of his adopted land.

 

Customer Reviews

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Average Customer Review
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2 of 2 people found the following review helpful:
4.0 out of 5 stars Great!, February 8, 2011
By 
C. Hing (Boston, MA USA) - See all my reviews
(REAL NAME)   
This review is from: Complete Curry Cookbook (Paperback)
I like cooking saucy, meaty foods, and curries fit the bill. This is one of the easier curry books I've come across. Three main reasons:

1. It caters to the accessible-to-non-city-dweller ingredients without sacrificing spices I've found in other curry books. I honestly believe the Lamb Korma is really Lamb Korma. Besides, it included Filipino Adobo Chicken and Filipino Adobo Pork recipes, and it was very accurate - I grew up making those in Ohio.

2. Easy instructions for the slightly clueless cook. For example: "Use your food processor to blend the ingredients. If you don't have one, use your blender, but add a little more of the tomato liquid."

3. Full of useful easy-to-understand tips on what I could and shouldn't substitute, and how to prepare the ingredients. For example: "We recommend using full-fat yogurts, but if you use reduced-fat yogurts, make sure it does not contain gelatin, as it will create a curdled texture to the curry." And, "Make sure the yogurt is at room temperature before you add it, or it will also curdle. If you forgot to leave it out to warm up, give it..." Well, I forgot, I'm too lazy to wait any longer for the yogurt to warm up, and I don't mind curdled! Yum anyway, and not too curdled. Also - the recommendation to peel the gingerroot was inspirational. I grew up in a household where we gave 1-2 rough chops to large chunks of hastily washed ginger and called it good. This. Is. Much. Better.

Plus the tips are neatly organized in the beginning, the appendix in the back, and on the sides of the pages. The font is pretty without being pretentious, and its size is perfect. There's something to be said for a beautifully laid out page - and each page is beautifully laid out!
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4.0 out of 5 stars worth having it at home, February 17, 2010
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This review is from: Complete Curry Cookbook (Paperback)
I make atleast 4-5 recipes regularly out of this book. I even presented it to another cooking expert. He loved it too.
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