A World of Curries: From Bombay to Bangkok, Java to Jamaica, Exciting Cookery Featuring Fresh and Exotic Spices [Paperback]

Dave Dewitt (Author), Arthur J. Pais (Author)

Book Description

Publication Date: March 1994

A collection of recipes that represent the full range of curry dishes features recipes from Sri Lanka, Thailand, Sumatra, Africa, Punjab, the West Indies, and elsewhere that are interwoven with local curry lore and traditions.

Editorial Reviews

From Publishers Weekly

Is a cookbook devoted exclusively to curry really needed? Yes; and this one convinces in many different respects. Taking a historical look at the genre, for example, DeWitt ( The Whole Chile Pepper Book ) and New York Newsday writer Pais note that St. Thomas made what was to be a brief stop on the Malabar Coast of Kerala, but the local curries (shrimp) detained him. The book will also detain. Its range is adventurous, seeking out diverse specialties of the subcontinent ("India is like Europe multiplied several times") and also researching what became of curries that wandered and transmuted in Burma, Thailand, Malaysia, Africa, Hawaii, Australia, Jamaica and elsewhere. The authors clarify rumor and myth concerning curry, explain basic foodstuffs and their uses (e.g., ghee), and then launch into the recipes, which include dishes meant to accompany curries (breads, chutneys, salads) as well as the main event. The result is a curried geography, with many standouts, including shrimp with cardamon and almonds from Fiji, sosaties (kebab) and bobotie (casserole) from South Africa, and Burmese pumpkin curry. Not all will inflame, and not all are meant to. Photos not seen by PW.
Copyright 1994 Reed Business Information, Inc.

From Library Journal

DeWitt, editor of Chile Pepper magazine, is the author of numerous books on hot and spicy food, including The Whole Chile Pepper Book ( LJ 11/15/91); Pais, who grew up in India, is a writer and contributor to Chile Pepper. Together, they have pooled their knowledge to write an authoritative and mouth-watering guide to curries of all sorts from around the world. They begin, of course, with India and the history of curries there. Then, traveling from Southeast Asia and the Spice Islands to Africa to the Caribbean, they present more curries and curry lore, along with an assortment of accompaniments and other spiced dishes. With a readable, informative text and dozens of recipes for sophisticated dishes as well as everyday fare, this is highly recommended.
Copyright 1994 Reed Business Information, Inc.

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Product Details

• Paperback: 241 pages
• Publisher: Little Brown & Co (P); 1st edition (March 1994)
• Language: English
• ISBN-10: 0316182249
• ISBN-13: 978-0316182249
• Product Dimensions: 9.1 x 7.3 x 0.7 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,454,907 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

4.0 out of 5 stars I like this book., May 23, 2011

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J. Wang "jyswang" (Southern California, USA) - See all my reviews
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This review is from: A World of Curries: From Bombay to Bangkok, Java to Jamaica, Exciting Cookery Featuring Fresh and Exotic Spices (Paperback)

I enjoy Thai curries, Japanese curries, Malaysian curries, and this book delivers. There are many recipes from all over the world, each country adapting curry to their own tastes. The recipes are tasty and easy to follow. The one drawback is I wish there were photos of each curry dish, so took off 1 star.