100 Essential Curries

May 1, 2013

Iyer, winner of the IACP Cooking Teacher of the Year Award, moved to Minnesota from Mumbai as a student. Here he shares his hard-won knowledge about creating the flavors of India from the supermarkets of the Midwest. Every ingredient called for will be available in a medium-sized supermarket, no specialty shops required. The book is structured as a series of lessons beginning with basics (e.g., Steamed White Rice, Garam Masala) and progressing through starters; breads and relishes; salads; soups; meat, seafood, and vegetarian main dishes; side dishes; desserts; and beverages. The skills developed in earlier lessons will be employed later on. One recipe in each section (e.g., Ultimate Chicken Curry, Sweet-Scented Pilaf, Funnel Cakes in Saffron Syrup) features a foldout section with step-by-step photos. Iyer's voice is authoritative but friendly and encouraging. VERDICT Packed with tips and information, this book is a treasure for anyone interested in basic Indian cooking.--Stephanie Klose, Library Journal

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