Product Description
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato 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 Sweet-Sour 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 award–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 flavors—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 appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—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.—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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660 Curries
- Paperback: 809 pages
- Publisher: Workman Publishing Company; 2008-03-27
- Label: Workman Publishing Company
- Studio: Workman Publishing Company
- ISBN: 0761137874
- Average Customer Review:
 based on 26 reviews
- Sales Rank in Books: #20207
Avg. Customer Review:
0 of 0 people found the following review helpful:
Customer Rating: 
Summary: Not impressed with this book 2008-12-31
Comment: I'll just be the lone person amongst the throng of people who "love" this book.
I tried several recipes in this book. They're just "meh", and pretty similar to each other. My husband is from Great Britain and considers himself a "curry expert" and he hated the recipes in this book. Apologies to the fans of this book!
We are gourmet at-home cooks who subscribe to Cooks Illustrated, have just about every kitchen appliance known to man, shop at gourmet shops like Whole Foods, eat locally, etc. So we're foodies.
I saw it at Costco and thought I would pick it up. I've already given it away.
A much BETTER book in our opinion is Curry Cuisine Every single recipe in that book has come out great.
1 of 1 people found the following review helpful:
Customer Rating: 
Summary: The last Indian cookbook you'll ever buy! 2008-12-15
Comment: I checked this book out of the library and after making 3 recipes that night immediately ordered my own copy. 660 Curries is an astounding compendium of curries. It's not a comprehensive book on Indian cooking, the focus is on curries plus a section on rice, breads and a few salads and desserts. I'm primarily vegetarian so I have not tried any of the meat, poultry fish recipes, but the vegetable, legume and paneer (cheese) curries I have made have all uniformly turned out delicious. Approximately half the recipes are vegetarian as written. There's a wonderful section on making your own spice blends, as well as a section on contemporary curries. I have barely scratched the surface of this cookbook and I already know that it'll keep me enthralled for months to come. You won't be disappointed with this book.
0 of 0 people found the following review helpful:
Customer Rating:
Summary: What an AWESOME cookbook 2008-11-11
Comment: If you like Indian food and you like cooking, I highly recommend this book.
I am very new to Indian cooking, I have only started experimenting and attempting cooking this year (only about 7-8 months) and started off with 5 spices, 50 dishes, which was a great introduction into cooking tadka style and using (and finding) Indian spices. But I got through that one very quickly and was left with a craving for more.
I found my "fix" in this book! I have not tried any of red meat recipes, as I tend to keep to chicken and fish only for my meats, but what I have tried so far has been fantastic, delicious, and easy to make!
I have cooked about 15 recipes so far (and OH how many to go still!) and I have not yet been disappointed. Most recipes have taken me about 1.5 hrs to make, but some have taken less than an hour, which I have found surprising considering the spices and mixes and marinating some of the dishes require.
All in all, this has become my kitchen bible and I absolutely love it!!
0 of 0 people found the following review helpful:
Customer Rating:
Summary: Fabulous 2008-10-21
Comment: Great selection. All the curries that I have made (about 8 so far)came out wonderful.
1 of 1 people found the following review helpful:
Customer Rating: 
Summary: Excellent ! 2008-10-19
Comment: I am of Indian origin and have been dabbling in cooking for a few years now. Most cook books that I have tried seem to have ornately complex recipes or belong to the other end of the spectrum. Everything I have tried from this book has been very good and relatively quick to implement. My wife is finally impressed with "my" cooking.
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660 Curries
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