50 Classic Curries

by Manisha Kanani

Book Overview

An illustrated collection of 50 recipes for curry dishes, which provides a range of recipes for meat, poultry, fish, seafood and vegetable curries, including Beef Madras, Coconut Chicken, Fish Stew,... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0831756772
• ISBN13: 9780831756772
• Release Date: January 1996
• Publisher: Smithmark Publishers
• Length: 96 Pages
• Weight: 1.65 lbs.
• Dimensions: 0.5" x 10.3" x 10.3"

Customer Reviews

Mmmm...good!

I just made the Egg and Lentil Curry; I have no words to describe how good it is! The recipes in this book are all easy to read and VERY easy to eat! Some of the spices I can only get at my local natural foods store, but since that's where I shop anyway, it's not a big deal. I'm a vegetarian and have found that Indian food is one of the easiest types of food that will accomodate my needs. Although not all of these recipes are vegetarian, the ones that aren't make it easy to substitute tofu or beans or veggies or whatever you want. I HIGHLY recommend this book!

Excellent dishes, easy to prepare -outstanding amateur chef

The curry recipes in this book are simply exquisite. My favorite is the Tikka masala, which is a rich and creamy suace with a little bite. My fiance was absolutely blown away by it and asked me to cook it twice in the same week. If you have a food processor and a store near you, these recipes will all be easy to prepare. This is one of my two cooking bibles along with Thai Home Cooking by Robert Carmack. If you have any inclination of making Indian curries, and want to do so as good or better than a gourmet chef, this is the perfect book for you.

The most awesome curry book you will find

I've always been a fan of curries, but have never been able to cook a really good curry. I've had this book for two years now and can say that since using it I've never had a failure. The recipes are very clearly laid out and easy to follow. The instructions and ingredients are sufficient without being over done. The book is extremely well illustrated with many bright and attractive photos of ingredients, cooking steps and finished meals.As for the acid test. The food tastes and looks great. I am now asked to cook curries by friends and family, and have had several requests for recipes. This book is now my favorite cooking book, and I believe should be on the shelves of any would be curry cook. I recommend it highly