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Curry Cuisine

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Authors: Corinne Trang, David Thompson, Sri Owen, Vivek Singh, Dk Publishing
Publisher: DK ADULT
Category: Book

List Price: ~~$25.00~~
Buy New: $16.49
You Save: $8.51 (34%)

New (2) Used (5) from $14.37

Rating: 4.5 out of 5 stars

7 reviews
Sales Rank: 127738

Media: Hardcover
Pages: 352
Number Of Items: 1
Shipping Weight (lbs): 2.8
Dimensions (in): 9.3 x 7.6 x 1.1

ISBN: 0756620783
Dewey Decimal Number: 641.6384
EAN: 9780756620783
ASIN: 0756620783

Publication Date: October 16, 2006
Availability: Usually ships in 1-2 business days

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Editorial Reviews:

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.

Customer Reviews: Read 2 more reviews...

5 out of 5 stars

Its like food fantasy June 22, 2008
0 out of 1 found this review helpful

I like food recipes or videos where they give the real stuff, any improvisations should be left for those who are making it so that at least we have a good idea what a food should taste like. This book is great as it gives you the real stuff, not the quick fix generic stuff, the stuff fantasies are made of. It brings you voyeur pleasure to read this book. Really good.

5 out of 5 stars

Curry Cuisine May 16, 2008
Dr. Tami Brady (Calgary, Canada)
1 out of 2 found this review helpful

When I ordered Curry Cuisine, I was looking for a couple of decent curry and rice meals that I could make periodically for my family. I assumed that the majority of the recipes in this book would include hard to find ingredients that would make cooking these dishes only useful as a special treat every now and again. As is often true with the most flavorful foods, I also thought that I'd be looking at long cooking times.

Was I ever surprised when I actually opened up the Curry Cuisine. In preparation, I wrote down a list of herbs and spices that I needed at the store (the meat and vegetables required were all items I'd normally get anyway). I was completely shocked when I managed to fill my entire list at my local grocery store.

The first night, I planned a few dishes to make for supper. As often happens, I was in a bit of a rush so I had no time to prepare the meat and vegetables beforehand. That's when I realized a few very important things about this type of cuisine. Using these great recipes I could create a complete, tasty, and healthy meal in about the time it takes for rice to cook. Moreover, these recipes were written intuitively. I found myself putting on the rice and then cutting up meat for one meal. While that was cooking, I was cutting up, starting something else, and then going back to the first dish to add spices or other needed ingredients. Then, all the dishes were completed at the same time, like I had actually planned it.

4 out of 5 stars

Great for experienced cooks September 27, 2007
C. Chua (Glendale, CA United States)
1 out of 1 found this review helpful

I've cooked a handful of recipes in this book: the Filipino Chicken Adobo, a Mutter Pilau rice dish, a thai red curry beef dish, and a Japanese curry rice dish. The Adobo was excellent, my husband thought it was just as good as his mother's (he grew up in the Philippines). The others I altered depending on what was around the house and were mostly very good. I particularly liked the rice dish. Though I altered the recipe to use a rice cooker instead. Great flavors.

Though the book explains the exotic ingredients very well, unless you have easy access to Asian markets, using this book regularly will be difficult. Unless you are a more experienced cooks who will be able to substitute and use the cookbook for great ideas.

5 out of 5 stars

A cook's pleasure.. September 9, 2007
Hestia
2 out of 2 found this review helpful

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.

5 out of 5 stars

Exceptional July 27, 2007
Midwest Book Review (Oregon, WI USA)
2 out of 2 found this review helpful

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

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