The Resource 660 curries, Raghavan Iyer, (electronic resource)

660 curries, Raghavan Iyer, (electronic resource)

Label
660 curries
Title
660 curries
Statement of responsibility
Raghavan Iyer
Title variation
  • Six hundred sixty curries
  • Six hundred and sixty curries
Creator
Subject
Language
eng
Summary
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
Member of
Cataloging source
CtWfDGI
Dewey number
641.5954
Index
no index present
LC call number
TX724.5.I4
Literary form
non fiction
Nature of contents
dictionaries
Series statement
Freading eBooks
Target audience
adult
660 curries, Raghavan Iyer, (electronic resource)
Label
660 curries, Raghavan Iyer, (electronic resource)
Link
https://epl.freading.com/ebooks/details/r:download/OTc4MDc2MTE4NzQ2Mg==
Publication
Copyright
Related Contributor
Related Location
Related Agents
Related Authorities
Related Subjects
Related Items
Antecedent source
unknown
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
frd00009530
http://library.link/vocab/cover_art
https://secure.syndetics.com/index.aspx?isbn=9780761187462/LC.GIF&client=780-496-1833&type=xw12&upc=9780761187462&oclc=%28Sirsi%29%20frd00009530
Dimensions
unknown
http://library.link/vocab/discovery_link
{'EPLMNA': 'https://epl.bibliocommons.com/item/show/1800787005'}
Extent
1 online resource (809 pages).
File format
one file format
Form of item
online
Governing access note
Access limited to subscribing institutions
Isbn
9780761187462
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
9780761187462
Quality assurance targets
not applicable
Reformatting quality
unknown
Specific material designation
remote
System control number
  • (Sirsi) frd00009530
  • (CaAE) frd00009530
System details
System requirements: Adobe Digital editions

Library Locations

    • Stanley A. Milner (Downtown)Borrow it
      7 Sir Winston Churchill Square, Edmonton, AB, T5J 2V4, CA
      53.542897 -113.48975860000002
Processing Feedback ...