Few cooks know their subject as personally as Maya Kaimal MacMillan who in Curried Favors
focuses on the less familiar cooking of Southern India, particularly the province of Kerala, her family's original home. "Curry," she informs us, correctly refers to a range of dishes calling for differing blends of spices known as "masalas." Coconut, curry leaves, and mustard seeds are particularly key in the wet masalas often used by her aunt and others in Southern India. MacMillan offers intelligent substitutions, where necessary. Curried Favors
provides detailed directions so you can comfortably try dishes such as Idli, Yogurt, Aviyals, Kichadis, and Pachadis as well as more familiar northern favorites such as Khormas and Biriyanis. Something of a mini-coffee table book, Curried Favors
would be a good gift, thanks to its handsome presentation and MacMillan's conversational commentary.
--This text refers to an out of print or unavailable edition of this title.
"Looking for a great cookbook?Not only is it a beautifully bound bookbut its offerings are delicious alternatives to now mundane dishes like curry chicken and rice." -- Redbook