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660 Curries | 
| Author: Raghavan Iyer
Publisher: Workman Publishing Company
Category: Book
List Price: $22.95
Buy New: $11.50
You Save: $11.45 (50%)
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Avg. Customer Rating:  21 reviews
Sales Rank: 11746
Media: Paperback
Number Of Items: 1
Pages: 809
Shipping Weight (lbs): 3.3
Dimensions (in): 9.2 x 7.9 x 1.7
ISBN: 0761137874
Dewey Decimal Number: 641.5954
EAN: 9780761137870
ASIN: 0761137874
Publication Date: March 27, 2008
Availability: Usually ships in 1-2 business days
Condition: A nice clean paperback of the 2008 Workman Pub. Co. edition (as pictured). No marks to text. Ready to ship (please contact us for expedited or international shipping options/rates).
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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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| Customer Reviews: Read 16 more reviews...
 Best Indian cookbook ever! Buy the hardback... October 3, 2008
1 out of 1 found this review helpful
I love this cookbook! I have made about 2 dozen or more recipes out of it and they have ALL been delicious! I love Indian food, but I never thought I would be able to cook it at home. I have been told that my dishes are better than what you can get out! My only recommendation is buy the hardback copy instead of the paperback. I bought paperback and I have used it so much it is falling apart.
Over the top October 2, 2008
1 out of 1 found this review helpful
Brilliant, authentic and full of helpful information! 660 Curries is one of the best ever Indian cookbooks. I am new to Indian cooking, having gone gluten free two years ago after the diagnosis of celiac disease, Indian curries are naturally gluten free for the most part (don't use hing). Raghavan Iyer has managed to create a masterpiece in this sensational book. I have all three of his cookbooks and appreciate all of them for very different reasons. In particular I love the detailed descriptions in 660 Curries that proceed each recipe, which provides history, context and helpful tips. I like having the traditional names of each dish translated into English. I also appreciate alternative suggestions for hard to find ingredients. While I have made a number of the dishes a few favorites include the chicken tikka masala, tandoori mignon and salmon with holy basil in a tamarind honey sauce. The chapter on spices and pastes. should not be overlooked, it provides a wealth of practical information essential to successful indian cooking. While it may seem overwhelming to spend time blending your own spice mixes, the result is remarkable. I planned fall spice blending day with a friend. We combined ingredients and resources and made over 10 different blends and pastes and split our jewels at the end of the day. It was fun, economical and only took half a day. My only frustration is the loose description of amounts, a medium onion, large red pepper . . . That being said, Indian food is very forgiving and can tolerate the nuances in my idea of large, small and medium! I highly recommend 600 Curries. I have given over three copies as gifts. It is a real keeper.660 Curries
My new favorite cookbook September 12, 2008
3 out of 3 found this review helpful
I love Indian food, and when I began to crave nothing else earlier this year, I decided it was time to learn how to cook it myself. After all, eating out several times a week is expensive, and the nearest decent Indian restaurant is an hour's drive from where I live. My copy of Madhur Jaffrey's World Vegetarian came to the rescue and served me well, but soon I wanted - needed! - more recipes.
Then along comes this huge book of curries. Not only do the recipes sound mouthwatering, but the whole thing is written in a friendly, often downright impish manner, AND it includes a list of resources to help me find all the ingredients. Sold!
That was about four months ago. Since then, I have cooked exclusively from this book with excellent results. Rice with Yogurt and Mustard Seeds has become a staple, along with Chowli Nu Dal, Garlicky Gourd and several others. A friend who knows from Indian food gave high marks to the Adrak Lasson Waale Chana Masala I made for her. I have found an Indian grocery store and learned my way around it.
Some of the ingredient lists may be long and contain unfamiliar items, but don't let that scare you. The techniques are explained carefully and easy to learn. Sometimes I scale back a little on the amounts of oil and salt called for - that's just my personal preference. There is really no great trick to much of this stuff - heck, they cook it every day in India, right? Do follow Iyer's advice to have all the ingredients prepped before you start cooking, as some of the steps take only seconds to complete, and you won't have time for grinding and chopping while you cook. When you've got everything ready beforehand, the cooking is a happy experience.
Because I don't cook meat, I can't vouch for any of the meat dishes, but I don't doubt that they are just as good as the vegetable/paneer/legume recipes I've tried. Which leads me to the economic bonus that comes with this book: dried legumes (and just about everything else at the Indian store I shop at) are inexpensive. If you can find spices in bulk, that saves a lot of cash, too, as long as you're not using saffron. Since I got this book, I have been eating better than I ever have - and for less money. The vegetarians are nodding their heads in agreement; you omnivores who are looking to expand your gastronomic horizons without breaking the bank may want to take note.
Every week I choose another recipe or two to try, and each time I get excited about it. When you can have this kind of food whenever you want, it's like Christmas every day. Seriously, if you love Indian food you need this book.
One last word: You MUST make the Pineapple Chutney and have it warm, over vanilla ice cream. It is heaven.
A great cookbook September 11, 2008
1 out of 1 found this review helpful
This is an excellent book. The recipes are exciting and original. We have learned many delicious ways to use spices, techniques, and ingredients that we never did before. It is a very good "how to" explaining the concepts of Indian cooking, in a very interesting format. A+++
Another excellent book by Iyer September 8, 2008
1 out of 1 found this review helpful
This is the third Iyer book that I have acquired. All of them are gems. This book is best suited to someone with previous experience cooking Indian food. This is an amazing compendium of recipes, a must for cooks who are dedicated to expanding their repertoire of Indian recipes. (Iyer's Betty Crocker Indian cook book is the best intro to Indian cooking that I have ever seen. His Turmeric Trail is also excellent.) It would have been best if this book had been offered in hard binding (perhaps in two volumes?) as I am confident that 666 Curries will see hard use in the kitchen of Indian foodies.
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