Customer Reviews

Complete Curry Cookbook

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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!

I make atleast 4-5 recipes regularly out of this book. I even presented it to another cooking expert. He loved it too.