Title
660 Curries,Used
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Curry Is Salmon With Garlic And Turmeric. Curry Is Grilled Chicken With Cashewtomato Sauce. Curry Is Asparagus With Tomato And Crumbled Paneer. Curry Is Lamb With Yellow Split Peas, Chunky Potatoes With Spinach, Tamarind Shrimp With Coconut Milk, Baby Back Ribs With A Sweetsour Glaze And Vinegar Sauce, Basmati Rice With Fragrant Curry Leaves. Curry Is Vivid Flavors, Seasonal Ingredients, A Kaleidoscope Of Spices And Unexpected Combinations. And 660 Curries Is The Gateway To The World Of Indian Cooking, Demystifying One Of The World'S Great Cuisines.Presented By The Iacp Awardwinning Cooking Teacher Of The Year (2004), Raghavan Iyer, 660 Curries Is A Joyous Foodlover'S Extravaganza. Mr. Iyer First Grounds Us In The Building Blocks Of Indian Flavorsthe 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 Appetizersspinach Fritters, Lentil Dumplings In A Buttermilk Coconut Sauceand Main Courseschicken With Lemongrass And Kaffirlime Leaves, Lamb Loin Chops With An Apricot Sauce. Cheese Dishespanfried Cheese With Cauliflower And Cilantro; Bean Disheslentil Stew With Cumin And Cayenne. And Hundreds Of Vegetable Dishessweet 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.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.
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
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- Q: What types of curries can I expect to find in '660 Curries'? A: '660 Curries' features a diverse range of curries, including traditional and contemporary recipes from various regions of India. Expect to find curries with meat, fish, vegetables, and legumes, along with unique combinations such as Salmon with Garlic and Turmeric, Lamb with Yellow Split Peas, and Tamarind Shrimp with Coconut Milk.
- Q: Who is the author of '660 Curries'? A: The author of '660 Curries' is Raghavan Iyer, an IACP award-winning cooking teacher recognized for his expertise in Indian cuisine.
- Q: Is '660 Curries' suitable for beginners in Indian cooking? A: '660 Curries' is suitable for both beginners and experienced cooks. Raghavan Iyer provides foundational knowledge on Indian flavors and cooking techniques, making it accessible for those new to Indian cuisine.
- Q: What is the binding type of '660 Curries'? A: '660 Curries' is available in paperback binding, making it easy to handle and store in your kitchen.
- Q: How many pages are in '660 Curries'? A: '660 Curries' contains a total of 809 pages, providing a comprehensive collection of recipes and culinary insights.
- Q: Can I find vegetarian recipes in '660 Curries'? A: Yes, '660 Curries' includes numerous vegetarian recipes, such as Spinach Fritters, Lentil Dumplings, and various vegetable dishes, ensuring that there are options for everyone.
- Q: What are some example ingredients used in the recipes? A: The recipes in '660 Curries' utilize a variety of ingredients, including fresh vegetables, legumes, spices like cumin and turmeric, and proteins such as chicken and lamb, reflecting the richness of Indian cooking.
- Q: When was '660 Curries' published? A: '660 Curries' was published on March 27, 2008.
- Q: Does '660 Curries' include any tips for spice blends? A: Yes, the book provides insights on making spice pastes and blends, which are essential for authentic Indian curries and enhance the overall flavor of the dishes.
- Q: What category does '660 Curries' fall under? A: '660 Curries' is categorized under Herbs, Spices & Condiments, focusing on the essential ingredients that make Indian cooking unique.