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50 Great Curries of India (Anglais) Broché – Illustré, 29 octobre 2004

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Descriptions du produit

Revue de presse

'The best ever Indian cookery book - and the bestselling one in the world...Camellia Panjabi's 50 Great Curries of India has delectable, completely authentic recipes.' Paul Levy, The Observer

'The introduction guides you through the philosophy and history of Indian cooking, the roles of spices and ingredients, and even helps you to decide which curry to cook. The recipes are simply written and the photography is tantalising.'
Jamie Magazine

'Alongside curry recipes (all the classics) are bread and rice dishes to make the complete Indian meal.' The Independent

'By a leading expert on Indian cuisine, it's good to see how she teaches you to add taste, aroma and colour to your dishes. Lots of tips and valuable short cuts.'
Yes Chef!

'When it comes to Indian cookbooks, there is apparently only one read in town.' --The Times Magazine

Présentation de l'éditeur

The secret to creating authentic Indian curries at home lies within these fabulous pages. A feast for the senses, this mini format of 50 Great Curries of India is the world's best-selling curry book. It explains how to add taste, aroma and colour to create that perfect curry. Dishes are collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry and all are accompanied by tantalising photography to inspire and excite. Other features of the book include: The philosophy of Indian food, What exactly is a curry? Using spices, herbs and chillies, and Planning an Indian meal and suggested menus. This revised edition comes with more recipes than ever and full colour photography throughout.

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Format: Broché Achat vérifié
Ayant fait de nombreux voyages en Inde , ce livre rescelle plein de recettes goûtées là-bas et très bien expliquées
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Amazon.com: HASH(0x91591b7c) étoiles sur 5 66 commentaires
58 internautes sur 59 ont trouvé ce commentaire utile 
HASH(0x9161e6c0) étoiles sur 5 Excellent selection of curries from many regions 14 octobre 2007
Par Esther Schindler - Publié sur Amazon.com
Format: Broché
I own at least ten Indian cookbooks, so you wouldn't expect that I needed to add another to the collection. But I'm extremely glad that I bought 50 Curries of India. It has many recipes that I haven't previously encountered... and which, so far, are really wonderful.

As the title promises, the book has 50 curry recipes... as well as several accompaniments (such as bread, rice, and raita) and a 60 page introductory section on ingredients. There's quite a selection here, in main ingredient (lamb, fish, chicken, vegetables), region, spiciness, etc. Twenty of the recipes call for lamb, 11 for chicken, 9 fish and shellfish, 12 vegetarian (from potato curry to, of all things, watermelon and mango curries).

Nothing calls for beef or pork, but I think most of the lamb dishes could be prepared with them. We dislike lamb, so at our house the lamb and apricot curry is more likely to use inauthentic pork, and bori curry (with nuts, sesame seeds, tamarind and potatoes) will probably be made with beef.

Every dish has an attractive photo, so you have some idea what you'll end up with. While many recipes have a long list of ingredients, none is particularly hard -- assuming that you can get your hands on the spices. If you have a spice shop or Internet store from which you can buy black mustard seeds, curry leaves, and tamarind you'll be set. But there's plenty to cook if you're stuck with the selection in your local grocery store. Most are strongly spiced, but not all are exceptionally "hot." These aren't fast recipes, but *darn* they're good -- and most curries reheat very well; they're stews, after all.

The curries in this book are from the British Indian community rather than an American idea of Indian food. I've found that most U.S. Indian restaurants are surprisingly limited in the list of dishes offered, rather distressingly so. I suspect that our cultural relationship to Indian food is like the Italian-American restaurant experience of the 1950s (meatballs and spaghetti, pizza, and not much else). But India is a huge country with distinct regional differences, and this book really shows both breadth and depth. Several recipes incorporate coconut, for example, or mustard seeds or curry leaves. You'll find the "expected" chicken tikka masala, or something very like it, but among the things I appreciate about this book is that it has plenty of recipes that aren't in the rest of my Indian cookbook collection.

So far, I've made a curry of chicken and cashew nuts in black spices (with ginger, coriander seeds, cumin, cloves, and cinnamon), and a marvelous lemon rice. I'll probably make green chicken korma (wih coriander leaves, mint, and green chili) this week... or maybe it'll be prawns in sweet and hot curry (with tamarind, garlic, cumin, curry leaves and jaggery). I can't decide.
29 internautes sur 29 ont trouvé ce commentaire utile 
HASH(0x9161e108) étoiles sur 5 Good but annoying when first starting 12 juin 2008
Par dave - Publié sur Amazon.com
Format: Broché
I almost gave up on making curries mainly in part to this book. I only kept it for the rice and accompaniments section at the back of the book. My major gripes were

1. this book says to whisk natural yogurt, natural yoghurt never works just whisked (I use greek yoghurt instead), and many indian chefs add flour or for a more authentic taste powdered dhal to the yoghurt to when whisking to assure that it does not split when cooking (greek yoghurt can split too!), at first I used cornflour to whisk into the yoghurt after many failed splitting curries and it worked every time but now I use gram flour to eleviate glugginess.

2. when the book says to add water at the end of the cooking of onions and spices, the amounts made for a very watery weak flavoured gravy as liquid was also being added from the meat, so halving or even thirding this makes it work much better and provides a fuller flavoured gravy

If you address these 2 areas you can end up with a very nice book, the madras style curry and the meat cooked with cardamon being standouts.

Oct 2011 update: i have recently got the 2004 reissue of this book with 10 extra curries and is can say it worth getting. It is smaller than my 1994 edition (which this review was based on) and not as pretty but the extras are well worht it.
14 internautes sur 14 ont trouvé ce commentaire utile 
HASH(0x917a16b4) étoiles sur 5 V good but some recipe discrepancies 19 décembre 2010
Par Rhyder S. - Publié sur Amazon.com
Format: Broché
An excellent book if you need an introduction to curry, its heritage and the basic principles of preparation. I enjoyed reading the introductory chapters and have reread it a few times because it makes more sense once you've tried some of the recipes. My book came with a useful DVD as well.

The major problem with the book is that the recipes are not proofread properly. In the introduction, the author waxes lyrical about a bright red curry that one of her schoolfriends used to eat, she then includes this "Parsee red chicken curry" recipe in the book but the ingredients don't tie up with the instructions and some of the errors are material. For example, the recipe instructions call for you to prepare 400ml of Coconut milk and then you are instructed to use "800ml of the coconut milk" in the cooking process. The amount of fresh coconut also does not add up and you'll have some left over if you follow the instructions. Other readers of this book have also noted that there are other recipes which have similar problems. Obviously one can use judgement but this book is in its umpteenth printing and one would think they'd have ironed out the errors by now.

I have made the garam masala and what the author refers to as "Daag" (although I haven't seen this term used elsewhere). I freeze the Daag and use it as a base for a basic curry or an improvised variation. I also use the garam masala as per Camellia's instructions and it is very fragrant and much better than anything I've ever bought.

The recipe for Vindaloo is excellent and I also had high praise from my family for the Goa Fish Curry. The main issue I have with the recipes in general is the amount of liquid is often wrong and you have to use your own judgement. Also, its hard to get the colours right without genuine Kashmiri Chillies which are a deep red but not too hot. I've tried other dried red chilies and the results are good but the bright red colour is often lacking.

I've also been using Ghee in preference to oil because it has the most wonderful consistency and flavour - some claim it is less healthy but I think the latest research suggests its no worse than oil and may even have health benefits - its highly praised in Ayurvedic texts.

A worthwhile purchase albeit not perfect.
11 internautes sur 11 ont trouvé ce commentaire utile 
HASH(0x9174bdf8) étoiles sur 5 Excellent with a few oddities 24 février 2009
Par A. Martin - Publié sur Amazon.com
Format: Broché
This book has been a great introduction to Indian cooking for me. I would certainly recommend it. There are a few quirks though- some of the recipes mix extremely detailed instructions with quite vague ones like "add 1 teaspoon of coriander powder and saute for 2 minutes, then add a half teaspoon of cumin powder and cook for 10 seconds, then add some water and let the spices cook". So there's extremely accurate (10 seconds) verses 'some' water and 'let the spices cook' (but for how long?). It's not too bad- I just try to use some judgement and it works out ok, but it is a bit weird to go from extremely accurate to quite vague.

I have two pieces of advice if you use this book. The first one is obvious and that is to read through the recipes beforehand. A bit of planning can really speed things up. The second is to avoid the 'beginner's curry' at the start; it is not particularly nice and the other curries in the book are not so madly complex that you'd need to work up to them!
14 internautes sur 16 ont trouvé ce commentaire utile 
HASH(0x917bae40) étoiles sur 5 "They're more like guidelines": Numerous problems in recipes 17 septembre 2011
Par v_o - Publié sur Amazon.com
Format: Broché Achat vérifié
I've tried cooking three recipes out of this book, and they were all unsuccessful. There is a Simple Homestyle Curry (p. 65) that the author suggests learning first before making the rest of the recipes in the book, and based on my results, I need to go back to remedial Indian cooking school, because the curry took hours to cook and tasted inedible.

The red Parsee chicken curry (p. 24) instructs you to soak 10 chiles in a little water, and then the rest of the recipe neglects what to do with them afterward (they ought to be drained and blended with the spices in step 2). Speaking of Step 2, when I put all the spices in the food processor as directed, no matter how many times I scraped down the sides of the bowl and how long I ran the processor, I ended up with whole or half-sized chunks of coriander seeds in the final curry. I suggest grinding all the spices in a coffee grinder without any added water, and then blending them in a food processor with the chopped onions to get maximum flavor out of the spices without having chunks of spices floating around the curry.

The meat curry with cumin-flavored potatoes (p. 80) has an incomplete list of ingredients; step 5 asks you to put cinnamon and cloves in the pot, but the ingredient list doesn't mention any. I guessed based on other recipes and used 1" of cinnamon and 3 cloves. The recipe also suggests cooking the lamb for a total of 45 minutes while also calling for stewing lamb, which is tough and needs at least an hour and a half of braising time, probably two hours. At 45 minutes, my teeth bounced off the lamb rather than sinking into tender, falling-off-the-bone meat. Additionally, using 3 1/2 cups of water as directed gave me a thin soup with lamb and potatoes floating in it rather than the medium-thick sauce pictured in the book. I've been reducing the curry at a brisk simmer for 10 minutes now; I hope I'll get to eat this curry tonight.

If you view recipes more as suggestions to spark your culinary imagination, by all means, get this book. If you want to be able to rely on a recipe to steer you right, get one of Madhur Jaffrey's books, which I've cooked from with great success.
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