85 Classic RecipesBook - 2008
Extraordinarily versatile, curry was initially considered an Indian dish. Over the centuries, the spicy concoction has been adapted and specialized by almost every region in Asia. There are classic Thai, Vietnamese, Japanese, Indonesian and Indian versions that all bear their own characteristics--from the fiery taste of a classic red Thai curry, to the lighter, fresher dishes served in Vietnam. All it takes is a good balance of spices like turmeric, coriander, cumin, cloves, black pepper and cardamom and you can create a fabulous dish with an unbeatable depth and texture. With the stylishly designed Curry, you can bring a vast range of curries into your kitchen. Sections on chicken and duck, pork, lamb and beef, fish and seafood and vegetables present dishes from all over Asia with easy-to-follow instructions. Sink your teeth into dishes like: Duck with Lychees Pork Satay ChuChi Scallop and Fish Curry Sour Vegetable and Egg Curry. Let your dinner transport you to Asia. Jody Vassallo has been writing since she was 12 years old. Her passion for cooking and travel has taken her to every continent. She is also the author of Salt and Pepper.