Curry Cuisine (Hardcover)

~ (Author), David Thompson (Author), Sri Owen (Author), Vivek Singh (Author), DK Publishing (Author) "The cooking of northern India has its roots in Persia, where the tandoor originated..." (more)
Key Phrases: cracked coconut cream, chopped red shallots, chopped turmeric root, North India, South India, Southeast Asian (more...)

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

Product Description

From Rajasthan in the north of India to Kerala in the south, from Thailand to Vietnam to Africa, Britain, and the Caribbean, this global exploration of curries is authoritative, invitingly illustrated, and completely hands-on. Expert, simple cooking methods and tips from some of the world's most celebrated chefs make the delectable flavors of curry easily accessible to American home cooks.

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: 4.7 out of 5 stars  See all reviews (9 customer reviews)
• Amazon.com Sales Rank: #144,679 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #43 in	Books > Cooking, Food & Wine > Regional & International > Asian > Indian
  #67 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments

Customer Reviews

Most Helpful Customer Reviews

8 of 9 people found the following review helpful:

5.0 out of 5 stars Excellent so far, February 4, 2007

By	Demosthenes Pasadis "Demosthenes" (Glen Ellen, CA) - See all my reviews (REAL NAME)

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.

4 of 4 people found the following review helpful:

5.0 out of 5 stars A cook's pleasure.., September 9, 2007

By	Hestia - See all my reviews

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.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Exceptional, July 26, 2007

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

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