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Curry Cuisine Hardcover – October 16, 2006


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Hardcover, October 16, 2006
$49.86 $4.17

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Product Details

  • Hardcover: 352 pages
  • Publisher: DK ADULT (October 16, 2006)
  • Language: English
  • ISBN-10: 0756620783
  • ISBN-13: 978-0756620783
  • Product Dimensions: 9.3 x 7.6 x 1.1 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #1,174,675 in Books (See Top 100 in Books)

Editorial Reviews

Review

"...a lively, fascinating look at curries from all over...the photography will make your senses reel." -- Chicago Tribune

"[An] Inviting collection of international curry dishes..." -- Library Journal

More About the Author

"My deepest commitment is to exploring the relationship between culture and food. With this goal in mind, my books are loaded with information and tips that will give you insight onto the varied and colorful foods Asia has to offer. They are written with you in mind and focus on simple, authentic, and quick-to-prepare recipes, supported by beautiful photography to whet your appetite. Enjoy!"

Corinne Trang is an award-winning cookbook author, expert on Asian cuisines and cultures, beverage and food consultant, brands and commodities spokesperson, lecturer (NYU, Syracuse, University of Texas, etc...), and chef. A frequent radio and television guest (NPR, Business Talk Radio, Bloomberg, Martha Stewart Living Radio, CBS's "The Early Morning Show," ABC's "View From the Bay with Spencer Christian," NBC's "Today Show," FOX News, Discovery, Lifetime, TV Food Network, and more), she is the Chief East Coast Correspondent for America's Dining and Travel Guide (Business Talk Radio). For the latest on her current book tour please visit http://www.corinnetrang.com/schedule, and for up-to-the-minute info, follow her on http://twitter.com/corinnetrang.

Customer Reviews

4.5 out of 5 stars
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See all 16 customer reviews
Love the recipes, very straightforward directions.
Recipe Diva
So if you are an adventurous cook that likes fully flavored food and you want to expand your horizons, I recommend this book.
Demosthenes Pasadis
I have tried several of the recipes with great success.
MrsLee

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Midwest Book Review on July 26, 2007
Format: Hardcover
So many books have been written about curries around the world that one might wonder at the need for yet another, but several attributes keep CURRY CUISINE: FRAGRANT DISHES FROM INDIA, THAILAND, VIETNAM, AND INDONESIA exceptional. For one, it provides a pictorial journey exploring curry cuisine from around the world - and adding regional recipes, such as an Alloo Curry from Pakistan or a Burmese Pork Curry with Mango. The focus on spice combinations unique to reach region helps reinforce differences in curry choices between them all, making for an outstanding addition to any lending library strong in Southeast Asian cookbooks.

Diane C. Donovan
California Bookwatch
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13 of 14 people found the following review helpful By Demosthenes Pasadis on February 4, 2007
Format: Hardcover
I don't usually buy cookbooks that cover many cuisines because they usually do a lousy job of everything, but when I picked up this book at a local Borders, it looked good, so I bought it. I know a little about Thai and Indian cooking, so I knew what to look for.

I've tried 3 recipes so far and they've all been excellent. They were from Rajasthan, Pakistan and Africa. I'm going to try more.

So if you are an adventurous cook that likes fully flavored food and you want to expand your horizons, I recommend this book. The only advice I'd give you is to always carefully reduce the sauces and correct the seasonings at the end. Many people spend hours cooking a dish and they don't finish it off right.

The book has beautiful pictures of many of the dishes.
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7 of 7 people found the following review helpful By C. Chua on September 27, 2007
Format: Hardcover
I've cooked a handful of recipes in this book: the Filipino Chicken Adobo, a Mutter Pilau rice dish, a thai red curry beef dish, and a Japanese curry rice dish. The Adobo was excellent, my husband thought it was just as good as his mother's (he grew up in the Philippines). The others I altered depending on what was around the house and were mostly very good. I particularly liked the rice dish. Though I altered the recipe to use a rice cooker instead. Great flavors.

Though the book explains the exotic ingredients very well, unless you have easy access to Asian markets, using this book regularly will be difficult. Unless you are a more experienced cooks who will be able to substitute and use the cookbook for great ideas.
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5 of 5 people found the following review helpful By Hestia on September 9, 2007
Format: Hardcover
I bought this book in Australia and tried an Indian chicken dish which won rave reviews from my friends. I found that for an Indian palate or for those who prefer their curries spicy, its worthwhile adding extra chillies or peppercorns than stated in the recipe. Otherwise, it would be a milder version more suited to the general palate. Taste wise though, this book lives up to its expectations, and the variety of cusines delights the wannabe chef's heart.
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3 of 3 people found the following review helpful By Pamela Robinson on August 22, 2010
Format: Paperback
There's something for everyone who wants to try the wide-ranging choice of curry dishes in "Curry Cuisine: Fragrant Dishes from India, Thailand, Malaysia and Indonesia."

In these pages, you'll learn how dishes differ from culture to culture, how to use such ingredients as lemongrass, chilis, cilantro root or rock salt, among many others, and how to make scores of different meals. These are not real simple, two-ingredient/three-step meals but rather more complex dishes. But the results are worth the extra effort and several dishes could be adapted for easier recipes.

Here's a sampling of dishes: Kzhangu payaru stew (South India); daging masak merah (Malaysia); tamatar gosht (Pakistan); ngob pla dtaa dtiaw (Thailand); banh mi (Vietnam) and curry nanaban soba (Japan). Vegetarians and meat eaters can both enjoy the recipes.
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1 of 1 people found the following review helpful By McMonsterize on April 5, 2011
Format: Paperback
This is the perfect book for me. It takes a regional approach to curries, discussing the food styles of each region, the geographical and cultural influences on that food, and then seriously tasty recipes from each area.

I'm making the curries in order, so that I can really learn about each of the different areas. I haven't even gotten out of India yet, and I still have all of Southeast Asia as well as Japan, Africa, etc.

The recipes are incredible. I love Indian food at restaurants. But the recipes here are so much better and more unique than any restaurant menu I have found (I live in the United States).

I'm not a great good, but all of the curries turn out really well on the first try, so they must be simple. I do have trouble making any of the non-curry recipes (breads, etc.). Those must be a little more advanced. I suppose that gives me something to aspire to!
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Format: Hardcover Verified Purchase
I have the paperback version and the ingredients are listed in grams and ounces - which covers all countries. I own many curry and Asian cookbooks, but this one is a must for all collections and use in the kitchen! Yes, the ingredients are available at Asian markets and many at the local supermarket. The recipes - I love the few outside of the square that uses rabbit, lamb kidneys, etc. Ingredients not often mentioned in Asian cookbooks. There are ample photos for recipes. And being a DK book, it is organized superbly, in this case according to countries. Also, the team of very talented international chefs with very inspiring histories all in one book makes this a treasure.
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2 of 3 people found the following review helpful By Eileen Westgate on February 7, 2009
Format: Hardcover
I just saw this book at a bargain price. I immediately snapped it up because of its gorgeous photos and the authors. You can not go wrong with David Thompson and Sri Owen. The book is very well organized by region, with each having an intro which includes a list of the area's ingredients with explanations. I can tell by reading the recipes that they will be easy to make and will be delicious. I can't wait to start cooking some curries!
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