The curry book : memorable flavors and irresistible recipes from around the world / Nancie McDermott ; illustrations by Pauline Cilmi Speers.

Format:

• Book

Author/Creator:

• McDermott, Nancie.

Contributor:

• Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)
• Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

• Cooking (Curry).
• Curry powder.

Penn Provenance:

• Blank, Fritz (bookplate) (donor) (inscription)
• McDermott, Nancie (autograph)

Physical Description:

272 pages : illustrations ; 21 cm

Place of Publication:

Boston : Houghton Mifflin Co., [1999]

Summary:

Drawing inspiration from the rich curry traditions around the world, Nancie McDermott provides more than 100 intriguing recipes from Thailand, India, Malaysia, Jamaica, Africa, and the United States. Every recipe can be as easy or complexly flavored as you want, for each can be made with convenient store-bought curry powder or with authentic homemade herb and spice blends. Includes: Cheddar Curry Bites - Spicy Peanut Chicken Soup West African Style - Thai Grilled Chicken with Sweet and Spicy Garlic Sauce - Singapore Curry Noodles with Green Peppers and Shrimp - Green Pea Curry with Fresh Paneer Cheese - Indonesian-Style Rice Pilaf - Ginger Pear Chutney

Contents:

• Asian Curry Buffet for a Crowd
• Crispy Lamb Wontons 32
• Cilantro Mint Chutney 189
• Singapore Curry Noodles with Green Peppers and Shrimp 114
• Tandoori Chicken Homestyle 98
• New Delhi Garbanzos 156
• Jasmine Rice 165
• Lemon Sorbet with Ginger Cookies
• Orange Sections
• Indian Curry Dinner
• Cucumber Raita 197
• Chicken Curry 94
• Fresh Mango Chutney 196
• Basmati Rice 163
• Green Salad with Vinaigrette
• Indian Vegetarian Curry Dinner
• Danana Tamarind Chutney 188
• Green Pea Curry with Fresh Paneer Cheese 150
• Dal 146
• Yellow Rice Pilaf with Whole Spices or Pooris 168
• Thai Curry Dinner
• Shrimp Satay with Thai-Style Peanut Sauce 38
• Sweet and Sour Cucumber Salad 202
• Thai Red Curry with Beef, Eggplant and Red Bell Pepper 132
• Thai Vegetarian Curry Dinner
• Carrot, Zucchini and Green Pepper Sticks with Thai-Style Peanut Sauce 38
• New Potatoes and Red Bell Peppers in Fresh Green Curry 142
• Fresh Fig Chutney 190
• Jasmine or Basmati Rice 165
• Vegetarian Luncheon for a Winter Day
• Cheddar Curry Bites 26
• Curried Cream of Mushroom Soup 52
• Tossed Green Salad with Toasted Pine Nuts, Red Bell Pepper and Sunflower Sprouts
• Apple Crisp
• Vegetarian Dinner
• Cream Cheese and Crackers with Ginger Pear Chutney 191
• Curried Kabocha Pumpkin Soup 50
• Vegetable Ravioli with Toasted Walnuts in Curry Cream Sauce 144
• Butter Lettuce with Tomato Cucumber Relish 201
• Fresh Fruit Tart
• Vegan Feast
• Curried Fresh Corn Fritters 28
• Savory Curried Nuts 41
• Roots and Wings 148
• Indonesian-Style Rice Pilaf 164
• Baked Apples
• Bridge Party Luncheon
• Warm Brie with Apple Raisin Chutney 194
• Curried Barbecued Chicken Salad with Rainbow Coleslaw and Crispy Wonton Ribbons 82
• Curry Corn Bread Southern-Style 180
• Summer Berries with Creme Fraiche or Lemon Tart
• Summertime Barbecue Feast
• Curry Dip with Crudites 23
• Fresh Spinach Salad with Chutney Dressing 68
• Grilled Swordfish Steaks in Cilantro-Ginger Pesto 120
• Curried Couscous with Tomatoes and Zucchini 174
• Ice Cream Sundaes
• Curried Picnic for a Crowd
• Deviled Eggs with Cilantro and Curry 36
• Tortilla Chips with Tomato Cucumber Relish 201
• Honey-Curried Chicken Wings 27
• Shrimp and Sweet Corn Salad with Curried Avocado Aioli 74
• New Potato Salad with Curry and Peas 66
• Fresh Lemongrass Cooler 204
• Elegant Dinner
• Couscous-Stuffed Mushrooms 24
• Curried Scallops in Parchment Packages 122
• Rice Pilaf with Golden Onions, Cashews and Peas 172
• Steamed Asparagus with Lemon-Dill Butter
• Chocolate Mousse
• Cozy Winter Supper
• Burmese-Style Pork Curry with Fresh Ginger 126
• Rice and Red Lentil Pilaf 170
• Chapatis 176
• Steamed Broccoli Florets
• Fruit-Filled Turnovers.

Notes:

Includes bibliographical references (pages 261-263) and index.

Local Notes:

• Blank Collection copy has bookplate of Chef Fritz Blank.
• Blank Collection copy inscribed to Chef Fritz Blank by the author, March 2004.

ISBN:

• 0618002022 :
• 9780618002023

OCLC:

42729843