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Bezig met laden... 660 Curries (2008)door Raghavan Iyer
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 Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek.   ) loveradiator | Oct 6, 2010 |  I find this cookbook absolutely amazing, though. There are enough recipes here to try something new every night if you want! The recipes give very clear, specific instructions for working with types of ingredients you may not be familiar with. Iyer tells you the history of the recipes, describes unusual ingredients, and tells you where to find them and what will work as a substitute (or in some cases, what won't). Many of the spice blends you'll use, you will have to make yourself. Although the spice blends are always delicious and pungent, be prepared that some are time-consuming to make. Don't try to make them without a spice blender - we didn't have one at first, but hand-grinding these spices in a mortar is NOT a good use of your time. You can get a decent spice grinder at most kitchen stores for $15-$20. You also generally won't need to make the whole spice blend recipe - he often gives recipes for creating 1-2 cups of a spice blend, when most recipes call for 1-2 tbsps at most. Obviously you can save the blend and use it later, so how much you make should be determined in part by just how much Indian food you plan to cook. On the other hand, it's worth making plenty of ghee and garlic paste from the outset, as both can be saved (in the fridge or your freezer) for use later, and they are time-consuming to make. We've also found that Iyer goes pretty heavy on the salt. After the first few overly-salty meals, we've adopted the habit of always using between 1/2 and 2/3 the amount of salt he calls for. This seems to work great, making the dishes less obviously salty, and a good bit more heart-healthy. He also calls for fresh coconut frequently. We've found that the effort in using fresh coconut is not worth the pay-off. Substitute dried coconut (from the baking aisle) or for sauces, unsweetened canned coconut milk, and the recipes still come out great. The book is broken down by the primary ingredient in each recipe (poultry vs. beef vs. vegetables vs. legumes). With a vegetarian in our house, we've so far found that most of the meat recipes are amenable to substitution with veggies or else meat replacement products (i.e. Quorn, Morningstar, seitan) and come out just as yummy. Many of the chicken recipes call for a whole bird, but I've also found that pre-packaged skinless, boneless chicken breast will work well in most cases - just reduce the cooking time appropriately. Although we've enjoyed every recipe we've made out of this book, some are more worth the time than others. Most of the recipes are fairly time consuming, so an otherwise tasty meal can disappoint if you've spent an hour or two in the kitchen. Some of our favorites are the Bolly Colly, the Garlic Infused Split Black Lentils, and the Coconut Chicken with Potatoes. On the other hand, we found the Stuffed Anaheim Peppers and the Spicy Banana Peppers to be tasty, but not worth the time and effort we had to put in. On average, you can expect each recipe here to take ~45 minutes combined prep/cook time. With two cooks in our kitchen, we can generally make two recipes from this book simultaneously in about an hour or so. ( )1  philosojerk | Sep 1, 2010 |  ) jjlangel | Aug 4, 2010 | While some of the recipes require a lot of ingredients, many of which you may not already own, the directions are all clear and largely unambiguous: you may not need to read the author's advice on how to clean lentils every time you cook with them, but they're in each of the dozens of recipes that uses them, so no cross-referencing is needed and you can easily skip over the redundant parts in future readings. Since buying this book and starting to make some of the recipes in it, the guy at the Indian grocery shop around the corner has started to recognize me: there is always another recipe that I want to try and some new spice that I need to have to put in it. The only flaw I've found is that in some of the recipes the timing is a bit off: I managed to burn some onions by paying too much attention to the timer and not enough attention to the onions themselves. Also, the book emphasizes making things from scratch, which is nice, but you might want to cheat a bit and use prepackaged spice blends or whatever in some circumstances. I'm a vegetarian, so I've ignored the sections in the book dealing with meat and fish. The book is comprehensive enough that even ignoring a large portion of the book leaves a ton of things that I want to make. And I guess that's sufficiently high praise that I might as well stop at that. ( )2 mlcastle | Oct 15, 2009 | I bought this book because it was recommended on one of the blogs that I read, and was one of the books that was on the top of our very long wish list, so when I saw it at the book store I had to get it. All I can way is WOW. It is nicely organized with a paragragh before each recipe with a bit of background on the recipe. The begining of the book is devoted to spice blends and pastes which are the foundations of many of the curries. There are 24 curries for paneer (a type of homemade cheese), there are almost 150 pages of legume curries and almost 200 pages of vegetable curries, and this is not counting the recipes that can be found in the appetizer or other sections. There is a section called "curry cohorts" which has recipes for rices dishes, noodles, breads, and other things to make to accompany your curries, including a recipe for Mango Cadamom Cheesecake which I can't wait to try. There is glossary of ingredients at the back of the book, including a very helpful 'shopping Cheat Sheet' which gives the English name and then the Hindi name which is helpful when shopping at the ethnic grocery. There is a small bibliography and what looks to be a very thorough index which I like a lot in a cookbook since often am looking in the index for a recipe with a certain ingredient. Oh, yeah and the receipes that I have tried were really good and there are about 40 more recipes that ijust HAVE to try. ( )2 bruce_krafft | Oct 26, 2008 | geen besprekingen | voeg een bespreking toe
OnderscheidingenErelijsten
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. Raghavan Iyer, an IACP Award-winning Teacher of the Year, is the author of Indian Cooking Unfolded, 660 Curries, Betty Crocker's Indian Home Cooking, and the James Beard Award Finalist for The Turmeric Trail: Recipes and Memories from an Indian Childhood. He is a spokesperson and recipe consultant to General Mills, Target, and Canola, among others. Mr. Iyer is also host of the Emmy-winning documentary Asian Flavors. His articles have appeared in print and online in Eating Well, Cooking Light, Fine Cooking, Saveur, and Gastronomica, among others. Born in Mumbai, Mr. Iyer lives with his family outside of Minneapolis, Minnesota. Curry is the gateway to Indian cooking. It is the backbone of Indian cooking, it's the glory of Indian cooking. Curry has nothing to do with powder in a can and everything to do with amazing flavors. Curry is the dazzling layering of spices and ingredients, the familiar made new and the exotic made accessible. Not to mention all that tasty sauce to mop up with rice or bread. 660 Curries is Salmon with Garlic and Turmeric, Grilled Chicken with Cashew-Tomato Sauce, Lamb Shanks Braised in a Fennel and Cumin-Kissed Broth, Toasted Tamarind-Rubbed Shrimp, Pork Ribs with a Sweet-Sour Glaze. 660 Curries is traditional, contemporary, extraordinary, and it's jam-packed with easy one-dish dinners that dance on the palate, in recipes created for the home kitchen. The Curry Quest Spice Blends and Pastes Appetizer Curries Poultry, Game & Egg Curries Beef, Lamb & Pork Curries Fish & Seafood Curries Paneer Curries Legume Curries Vegetable Curries Contemporary Curries Biryani Curries Curry Cohorts Metric Conversion Charts Glossary of Ingredients The Elements of a Curry Mail-order sources for spices and legumes Bibliography Index Geen bibliotheekbeschrijvingen gevonden. |
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 Google Books — Bezig met laden...GenresDewey Decimale Classificatie (DDC)641.5954Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Asia IndiaLC-classificatieWaarderingGemiddelde: (4.49)
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