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Curried Favors: Family Recipes from South India |
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Curried Favors: Family Recipes from South India |
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Dewey Decimal Number: 641.59548 EAN: 9780789200556 Edition: 1st ISBN: 0789200554 Label: Abbeville Press Languages: Manufacturer: Abbeville Press Number Of Items: 1 Number Of Pages: 180 Publication Date: 1996-10 Publisher: Abbeville Press Studio: Abbeville Press Editorial Review: Product Description: Published to critical acclaim, this engaging award-winning cookbook introduces the light, tropical cuisine of South India, combining more than 100 recipes with gorgeous photographs of the food and the region. An abundance of coconut and seafood, as well as a host of exotic fruits and vegetables, including fresh hot chilies, distinguishes South Indian curries from those of the North. And southern cooking techniquespopping mustard seeds in oil, using legumes to add crunch to a dish, creating unique spice blendsexplode the myths that Indian cooking must be heavy, difficult to prepare, or made with hard-to-find ingredients. In Curried Favors, Maya Kaimal MacMillan has fine-tuned her family's recipes to give us an inspired array of dishes, from appetizers to desserts. Although the book focuses on the traditional home cooking of southern India, it also includes such northern classics as Lamb Korma, Tandoori Chicken, and Spinach Paneer. Ideal for anyone who appreciates Indian food, this award-winning book is an excellent introduction for the novice, as well as an essential resource of lesser-known specialties for the more sophisticated cook. 60 full-color illustrations Amazon.com Review: Few cooks know their subject as personally as Maya Kaimal MacMillan who in Curried Favors focuses on the less familiar cooking of Southern India, particularly the province of Kerala, her family's original home. "Curry," she informs us, correctly refers to a range of dishes calling for differing blends of spices known as "masalas." Coconut, curry leaves, and mustard seeds are particularly key in the wet masalas often used by her aunt and others in Southern India. MacMillan offers intelligent substitutions, where necessary. Curried Favors provides detailed directions so you can comfortably try dishes such as Idli, Yogurt, Aviyals, Kichadis, and Pachadis as well as more familiar northern favorites such as Khormas and Biriyanis. Something of a mini-coffee table book, Curried Favors would be a good gift, thanks to its handsome presentation and MacMillan's conversational commentary. Related Items:
Average Rating:
 Rating:  - Great Indian CookbookI recently hosted a dinner party with an Indian food theme. The friends that helped me with the dishes used this cookbook. Everything was fabulous, looked good and tasted even better. The dishes we made were every bit as good as any Indian restaurant I've ever been to which for me is the mark of a terrific cookbook. I highly recommend this book. Rating: - Modern takes on classic Indian quisineSince we received this book as a gift (recommended by a native expert), it has become our default source for special event menus. The Biryani is to die for. Rating:  - A great introduction to South Indian cookingCurried Favors is a smallish softcover cookbook for people in North America wanting to learn how to cook South Indian food. If you've never cooked any Indian recipes at all this cookbook will be the one to get you started off on a solid footing. The ingredients don't get too exotic. Most things you'll be able to find at a regular shop or maybe a community market. Only a few ingredients will cause you to visit an Indian market or order via the Internet such as: atta flour, curry leaves, tamarind concentrate, and asafetida. Required equipment is fairly common as well. You may want a wok for deep frying, cheesecloth for making paneer, and if you plan to make idli, you'll need an idli stand for steaming, a mortar and pestle is highly recommended, and I also suggest having one of those small food processors like the Cuisinart Mini Prep. Indian cooks frequently use a blender to make batters and chutneys but the recipes are often too small for Western sized blenders, which is when that mini prep will come in handy. There is no pressure cooking in this cookbook - one difference that you'll find between this book and other Indian cookbooks. That and all the measurements are US standard, not metric :) So how are the recipes? They're pretty good. I've not made everything from cover to cover, but I have made Sambar, Coconut Chutney, Raita, Cilantro and Mint Chutney, Dhal with Coconut, Stir Fried Okra, Eggplant and Tomatoes, and Coconut Rice. You'll notice that I've used the English translations for the recipes because that is how they are presented in the cookbook, which is fine except if you're trying to make something you ate at a restaurant you'll need a general idea of what was in it. If you cook a lot you'll have no problem with that. But if you're a novice you might find that frustrating. There are many recipes with fish and shrimp, eggs and chicken, and some beef and lamb recipes, too. If you think of Southern India as solely vegetarian, well that isn't exactly the case. Personally though, I think these recipes were included to make the book more American friendly. I'm all for it, I'll eat just about anything. I simply haven't gotten around to those recipes...yet. If you buy this book but need a little inspiration before making something new I'd like to recommend a YouTube channel I found called ShowMeTheCurry. Some of my friends from work are from India and they recommended this to me and it was great to see some of the cooking methods before I got started. It really helped with the flow of things on the first couple recipes. Have fun cooking and enjoy! Rating: - Great recipes and presentationI am really enjoying this book. The recipes I've tried have been easy to follow, as well as looking and tasting great. I also appreciated the shopping advice. I have tried other books on Indian cuisine from the library but this was by far the best. I'm glad I purchased it.
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