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

by Nancie McDermott (Author)
Key Phrases: wonton ribbons, mussamun curry, atta flour, Ginger Pear Chutney, Apple Raisin Chutney, Curried Avocado Aioli (more...)

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

Product Description
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

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Product Details Paperback: 272 pages Publisher: Houghton Mifflin Harcourt (October 14, 1999) Language: English ISBN-10: 0618002022 ISBN-13: 978-0618002023 Product Dimensions: 8.2 x 8.1 x 0.6 inches Shipping Weight: 14.4 ounces (View shipping rates and policies) Average Customer Review: 4.2 out of 5 stars See all reviews (10 customer reviews) Amazon.com Sales Rank: #173,684 in Books (See Bestsellers in Books) Popular in this category: (What's this?) #63 in  Books > Cooking, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments

Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!

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Inside This Book (learn more)

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
wonton ribbons, mussamun curry, atta flour, green pea curry, active simmer, tamarind liquid, cashew milk, garlic sizzles, paneer cheese, curry vinaigrette, rolling boil over high heat, yellow curry paste, wild lime, chili garlic sauce, medium frying pan, vegetable ravioli, seal airtight, dry frying pan, tamarind chutney, curry puffs, toast the spices, remaining coconut milk, cup unsweetened coconut milk, grind everything, mini food processor

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Ginger Pear Chutney, Apple Raisin Chutney, Curried Avocado Aioli, Southeast Asian, Curried Fresh Corn Fritters, Fresh Fig Chutney, Fresh Mango Chutney, Cilantro Mint Chutney, Crispy Lamb Wontons, Curried Couscous, Golden Onions, Shrimp Satay, Singapore Curry Noodles, Burmese-Style Pork Curry, Cucumber Raita, Curried Black-Eyed Peas, Curried Scallops, Fresh Green Curry, Grilled Swordfish Steaks, New Delhi Garbanzos, Tandoori Chicken Homestyle, Tomato Cucumber Relish, Cilantro-Ginger Pesto, Curried Barbecued Chicken Salad, Curried Cherry Tomato Dressing

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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!

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Citations (learn more)

This book cites 35 books:

• Indian Cooking (Best of) by First Glance Books in Back Matter (1), and Back Matter (2)
• The Spice Trail by Sandeep Chatterjee in Back Matter
• Vegetarian Cooking (Exciting Ideas for Delicious Meals) by Jillian Stewart in Back Matter
• Sky Juice and Flying Fish: Traditional Caribbean Cooking by Jessica B. Harris in Back Matter
• The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds by Jill Norman in Back Matter

See all 35 books this book cites

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Books on Related Topics (learn more)

Quick & Easy Thai by Nancie McDermott

Discusses:

• mussamun curry
• tamarind liquid
• garlic sizzles

Real Vegetarian Thai by Nancie McDermott

Discusses:

• mussamun curry
• active simmer
• tamarind liquid

The Garden of Vegan by Tanya Barnard

Discusses:

• medium frying pan
• dry frying pan
• remaining coconut milk

The Appetizer Atlas by Arthur L. Meyer

Discusses:

• tamarind liquid
• wild lime
• seal airtight

The Professional Chef by The Culinary Institute of America

Discusses:

• curry vinaigrette
• yellow curry paste
• wild lime

The Book Club Cookbook by Judy Gelman

Discusses:

• paneer cheese
• toast the spices
• remaining coconut milk

Quick & Easy Thai by Nancie McDermott Discusses: mussamun curry tamarind liquid garlic sizzles Real Vegetarian Thai by Nancie McDermott Discusses: mussamun curry active simmer tamarind liquid The Garden of Vegan by Tanya Barnard Discusses: medium frying pan dry frying pan remaining coconut milk The Appetizer Atlas by Arthur L. Meyer Discusses: tamarind liquid wild lime seal airtight Loading...

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What Do Customers Ultimately Buy After Viewing This Item?

	58% buy the item featured on this page: The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World 4.2 out of 5 stars (10) $12.21
	18% buy Quick & Easy Thai: 70 Everyday Recipes 4.4 out of 5 stars (39) $12.89
	10% buy 50 Great Curries of India, Tenth Anniversary Edition 4.8 out of 5 stars (20) $10.17
	7% buy 660 Curries 4.6 out of 5 stars (40) $21.45

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Customer Reviews

10 Reviews 5 star:  (6) 4 star:  (2) 3 star:  (1) 2 star:    (0) 1 star:  (1)           Average Customer Review 4.2 out of 5 stars (10 customer reviews)		Share your thoughts with other customers:
Most Helpful Customer Reviews 34 of 36 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)    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 Easy and authentic, March 20, 2002 By  Angelique Bamberg (Pittsburgh, PA United States) - See all my reviews 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! 20 of 20 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 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.		Ad feedback   Most Recent Customer Reviews 1.0 out of 5 stars boring This book does not do it for me. I own 3 of Nancie's books but I haven't been able to find one tasty recipe out of the whole book. Published 5 months ago by D. Downie 5.0 out of 5 stars Favorite cookbook This cookbook is my favorite cookbook, hands down. Bought it several years ago, and every recipe I have tried in it is outstanding. Read more Published 6 months ago by Sue S. 4.0 out of 5 stars excellent book with delicious recipes Coincidentally I made the Thai Green Curry with Shrimp and Snow Peas last night. The recipe was easy to follow and the only change I made was to use one less tablespoon of curry... Read more Published 15 months ago by Susan W. Shepard 5.0 out of 5 stars Yummy! Bought two of these for family members...going to buy more!!! A+++ and highly recommended! Published 17 months ago by M. Vitek 3.0 out of 5 stars Good recipes for indian and thai This is a reasonably good recipe book for Indian and Thai cuisine. It is easy to follow. It has a nice variety of choices to cook. Read more Published on January 9, 2007 by D. Murphey 5.0 out of 5 stars A great easy-to-use cookbook I have tried 5 recipes from this book, and they all turned out great. I don't know very much about cooking this type of food, so it's because it's a great, easy to follow... Read more Published on October 17, 2005 by E. Suslow 5.0 out of 5 stars Intro and Tour Book to the World of Currys Remembering my intro to the curry world, the tears and gasping didn't keep me away from exploring this rather Asian specialty more. This book is great aid. Read more Published on January 3, 2002 by rodboomboom Search Customer Reviews Only search this product's reviews

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Product Details

• Paperback: 272 pages
• Publisher: Houghton Mifflin Harcourt (October 14, 1999)
• Language: English
• ISBN-10: 0618002022
• ISBN-13: 978-0618002023
• Product Dimensions: 8.2 x 8.1 x 0.6 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #173,684 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #63 in

  Books > Cooking, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments

Customer Reviews

Most Helpful Customer Reviews

34 of 36 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)

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 Easy and authentic, March 20, 2002

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

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!

20 of 20 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

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.