ISBN : 9780761148555
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Presented by the IACP awardâ€“winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavorsâ€”the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizersâ€”Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauceâ€”and main coursesâ€”Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishesâ€”Pan-Fried Cheese with Cauliflower and Cilantro; bean dishesâ€”Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishesâ€”Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.
curry, n.â€”any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.
Specification of 660 Curries
|Publisher||Workman Publishing Company|
|Weight||3.8 pounds pounds.|
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