660 Curries
By Raghavan Iyer
Binding: Identical books with identical cover art available in both hardcover and paperback
Type of Cookbook: Indian
Photography: Limited photography, only a handful of color food photography at the begining
Level of Cooking skills required: basic to intermediate
Contents: 660 recipes — most recipes offer regional information, cooking tips and serving suggestions
Pros: This book offers a seemingly endless source for authentic curry recipes with some biryanis, pickles, relishes and raitas. The recipes possess layers of flavor with the use of pre-mixed regional spice blends. And, many unique ways to incorporate those blends to make an array of curries.
Cons: The scope of this cookbook is limited to curries only. For a book offering such an array of delicious curries, you’d think they would offer many ways to sop them up. But, there is a very limited number of recipes for bread… less than 10 flatbreads and 1 steamed bun recipe. AND There are only 2 dessert recipes. One cheesecake… and one custard. That is so sad. Why bother offering any when it is clearly such an afterthought?
Verdict: As the name suggests, this is really just a CURRY cookbook. It is a very good curry cookbook, but, you will need other resources to fill in the voids. If you plan to make your own flatbreads, pooris, and papads you will need another cookbook. There is no recipe for dosai and only one for vadai. And, the 2 dessert recipes appear to be an afterthought. Another resource is needed for sweets, pastries, and other desserts.
