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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, Child 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 globe of Indian cooking, demystifying one particular of the world\'s excellent cuisines. Presented by the IACP award–winning Cooking Instructor of the 12 months (2004), Raghavan Iyer, 660 Curries is a joyous meals-lover\'s extravaganza. Mr. Iyer initial grounds us in the constructing 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 simple palette, he unveils an infinite artwork. 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, Infant Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from about the subcontinent and modern curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.curry, n.—any dish that consists of both 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 extremely fragrant spices and/or herbs.
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