Cooking Curries
Cooking Curries by Margaret Malone, published by Allen & Unwin in 2005, is a comprehensive guide that delves into the diverse world of curries. This edition, written in English and spanning 191 pages, categorizes a wide range of curries based on their dominant flavors, including sweet, aromatic, hot and sour, and earthy or rich. The book features both beloved traditional recipes and innovative twists, showcasing vegetarian options as well as meat-based dishes from various global cuisines.
Readers will find detailed explorations of essential curry ingredients such as curry leaves, turmeric, and coconut milk, enhancing their understanding of flavor profiles. Additionally, Cooking Curries includes special sections on accompaniments like chutneys, breads, and rices, providing a well-rounded approach to curry preparation. This book serves as a valuable resource for anyone looking to expand their culinary repertoire with regional and ethnic cooking techniques.
Official synopsis Publisher
Cooking Curries focuses on flavour by categorising a wide range of curries according to the dominant taste: sweet, aromatic, hot and sour, earthy or rich. From vegetarian hot and sour dishes to earthy lamb curries, and from all corners of the globe, Cooking Curries contains favourite curries and new, inspired twists on the classics. Alongside the recipes, Cooking Curries also highlights and explores vital curry ingredients, such as curry leaves, turmeric and coconut milk. Special ‘three-way’ spreads focus on accompaniments to curries, such as chutneys, breads and rices.
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