The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World [Paperback]

Nancie McDermott (Author)

Book Description

Publication Date: October 14, 1999

Drawing inspiration from the rich curry traditions around the world, Nancie McDermott provides more than 100 intriguing recipes from Thailand, India, Malaysia, Jamaica, Africa, and the United States. Every recipe can be as easy or complexly flavored as you want, for each can be made with convenient store-bought curry powder or with authentic homemade herb and spice blends. Includes: Cheddar Curry Bites • Spicy Peanut Chicken Soup West African Style • Thai Grilled Chicken with Sweet and Spicy Garlic Sauce • Singapore Curry Noodles with Green Peppers and Shrimp • Green Pea Curry with Fresh Paneer Cheese • Indonesian-Style Rice Pilaf • Ginger Pear Chutney

Editorial Reviews

Review

"Nancie McDermott blends exotic seasonings, clear directions and precise kitchen techniques for all of us who enjoy enticing curries and curry-spiced dishes from around the world." -- James McNair, author of James McNair’s Favorites

About the Author

Nancie McDermott is the author of Real Thai. She lives in Chapel Hill, North Carolina.

Product Details

• Paperback: 272 pages
• Publisher: Houghton Mifflin Harcourt; None edition (October 14, 1999)
• Language: English
• ISBN-10: 0618002022
• ISBN-13: 978-0618002023
• Product Dimensions: 8.2 x 8.4 x 0.8 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (14 customer reviews)
• Amazon Best Sellers Rank: #69,418 in Books (See Top 100 in Books)
  • #32 in Books > Cookbooks, Food & Wine > Regional & International > International
  • #32 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments

More About the Author

Nancie McDermott is a North Carolina native, born in Burlington, raised in High Point, and educated at the University of North Carolina at Chapel Hill. Her three years as a Peace Corps volunteer in Thailand gave her a lifelong love for the cuisines, history and cultures of Asia, and she has spent the last twenty years cooking, reading, traveling, writing, and teaching about Asian food. Her ten cookbooks focus on Asian kitchens, but since moving back home to North Carolina in 1999, she has taken time to look at the foods of the American South, the place she fell in love with cooking in her grandmother's dairy farm kitchen. Now living with her family in Chapel Hill, NC, she writes, researches, and teaches about both her beats, while serving as a contributing editor for Edible Piedmont magazine. Visit her blog at: nanciemcdermott.wordpress.com, to keep track of it pie by pie.

Customer Reviews

Most Helpful Customer Reviews

27 of 27 people found the following review helpful:

5.0 out of 5 stars Easy and authentic, March 20, 2002

By 

Angelique Bamberg (Pittsburgh, PA United States) - See all my reviews

This review is from: The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World (Paperback)

This book should be subtitled "Authentic curries made easy as spaghetti and meatballs." I spent two years living and traveling in Asia, and am a longtime curry aficionado. Of all the homemade curry recipes I have tried, the ones in this book are the closest to the authentic dishes I had in Thailand, Malaysia, and Indonesia. And they're almost all quick and easy enough to serve as low-fuss weeknight dinners! The secret to the wonderful flavors is in the traditional ingredients. We have found that by simply adding a supply of curry paste, keffir lime leaves, and a few other formerly-esoteric ingredients to our list of staples, we can whip up a quick and delicious curry with ingredients we keep on hand and no extra trip to the store. The author tells you where to mail-order these items if they are not available locally. In addition, there is a great glossary of ingredients, and the recipes are easy to follow, with good tips from the author's own experience. I'm already looking forward to Volume Two!

35 of 37 people found the following review helpful:

4.0 out of 5 stars A World of Exciting Flavors, January 22, 2000

By 

D. Russell (Grass Valley, CA USA) - See all my reviews
(REAL NAME)   

This review is from: The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World (Paperback)

Although I've often enjoyed curries in restaurants, this is my first attempt at cooking them myself. I've found the recipes fairly simple and easy to follow. I ordinarily enjoy spicy foods, and my husband loves his extra hot. So without a warning from a cooking instructor, I would have put the entire three tablespoons of Thai Green Curry Paste (from a jar) into the Thai Green Curry with Snow Peas and Shrimp. It would have been inedible. One and a half TEASPOONS made a wonderful, moderately spicy curry that we enjoyed immensely. Even if you love spicy food, I suggest that you reduce the amounts of curry paste suggested by McDermott. That said, the recipes are otherwise wonderful!

21 of 21 people found the following review helpful:

5.0 out of 5 stars Just a fabulous cookbook, January 5, 2000

By 

[e-mail] - See all my reviews

This review is from: The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World (Paperback)

Everything I've made from this has been excellent, and quite a number of the recipes are fairly simple. In particular, I like the thai grilled chicken with sweet and spicy garlic sauce and the burmese pork, which starts out great and actually improves as a leftover. This is definitely a book to have if you've ever liked a curry.