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100 Great Curries [Paperback]

By Keith Floyd & Neil Barclay (Photographer)
Our Price $ 15.26  
Retail Value $ 17.95  
You Save $ 2.69  (15%)  
Item Number 337873  
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Item Specifications...

Pages   144
Est. Packaging Dimensions:   Length: 0.5" Width: 9.5" Height: 9"
Weight:   1.4 lbs.
Binding  Softcover
Release Date   Sep 1, 2004
Publisher   Cassell Illustrated
ISBN  1844032752  
EAN  9781844032754  

Availability  0 units.

Item Description...
The follow-up to 100 Great Risottos presents delicious and quick-to-prepare curry recipes from around the world.

Creamy kormas and fragrant masalas from India, cool green and red hot versions from Thailand, and spicy curries with real bite from China. Savor mouthwatering dishes such as Burmese Prawn Curry, Ginger Chicken, Lamb and Spicy Carrot, and Prawn Soup. If you're just beginning to experiment with curries, a handy spice chart lays out spices of the world and their uses. And, for the faint-of-stomach, each recipe comes with a heat guide with rankings that range from mild to seriously hot. With recipes for rice, breads, chutneys, and pickles, you'll be well-equipped to create a delectable curry showcase for family, friends, or a late-night feast.

Buy 100 Great Curries by Keith Floyd & Neil Barclay from our Christian Books store - isbn: 9781844032754 & 1844032752

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Product Categories
1Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments   [111  similar products]
2Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]

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Reviews - What do our customers think?
100 Great Curries  Jul 22, 2007
A good book but surprised at the number of spelling mistakes in the text.
Tried a few recipes and found some measurements a bit confusing - for instance 2 and a half cups of lemon juice as stated was totally over the top for the dish, so I am guessing at the quantity I should be using.
Springboard to a lifetime of cooking  Jul 15, 2006
Once you've cooked a few "curries" (Eastern-derived vegetable or protein stews with spice-based sauces), you will be familiar with the basic process; this will open you up to create your own endless varieties of dishes. The ingeredients listed herein are characteristic mainly of South Asia and Southeast Asia, with a few notable additions from North Africa and East Asia. However, you can successfully adapt any of Floyd's (very simple; very user-friendly) recipes to any region of the world. For example, if you take one of his potato and cauliflower curries (of South Asian derivation) and substitute, say, unripe plantain and a few different spices, you will have made a typical East African dish. You can incorporate flavors from any region of the world; spiced stews are loved the world over.

I like how Floyd included multiple methods of prep, from sauteing wet curry paste before adding veggies-meat, to dry-toasting ground spices, to boiling unspiced meat in liquid first, to starting on stove and finishing up in oven. If there's a method you particularly like from one recipe, but ingredients from another recipe which you prefer, combine method A with ingredients B.

Beware, because Floyd is a great lover of spiciness, and almost every single recipe--even the cooling yogurt raita!--calls for literal handfuls of fresh hot chilies. I am of North African extraction, and that region's cuisine (except for Tunisia) generally favors spice (aromatic, fragrant, musky) over spiciness. There's no way I'm putting in all the fresh chilies Floyd calls for; one will do me fine.

The recipes are superbly easy and require no special equipment except for the odd one calling for a steamer. Essentially, the minimum you need is a wardrobe of good spices (which every cook should have anyway), protein (either flesh, beans, or eggs), garlic, onions and tomato paste/tomatoes. Optional items but items I highly recommend you stock always are: coconut milk (my addiction--Cook's Illustrated taste-tested several and found that my fave brands Chaokoh and Kame are the best); fresh cilantro by the bunches; honey; heavy or light cream to thicken before serving.

Note: almost every single ingredient in the book--from red/green Thai curry paste in a jar, to dried Asian mushrooms-- is available in both the Midwestern suburb and the Southern small town I have lived in. The few I have had trouble finding--dried shrimp, fresh frog legs--are not required, anyway.

This book is very resonably priced and includes many lovely photos. Try to get over Floyd's constant references to food-processing as "whizzing." The tribute to his mother is suitable and predisposed me to like him. The man likes good food, made simply, and he's not afraid of flavor experimentation. I'd buy another book by him.

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