The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World

There are sections to meet your needs and tastes: from standard dinner fare designation (Appetizer, Soup, Main Course, etc.)
Neat feature of this particular book is the upfront section I've found so useful: Suggested Menus for Curry Aficionados. The Elegant Dinner with Curried Scallopsin Parchment with accompaniments was perfectly matched and easy to prepare and scrumptuous.

Suggest too as fellow reviewer that you experiment with varying amounts of powder mixutures before following recipe amounts, matching with diners' curry abilities.

Mail Order Sources and even drink ideas are included in this fine, inexpensive goldmine for Thai and Indian cookery.


A World of Exciting Flavors   January 22, 2000
 29 out of 31 found this review helpful

Although I've often enjoyed curries in restaurants, this is my first attempt at cooking them myself. I've found the recipes fairly simple and easy to follow. I ordinarily enjoy spicy foods, and my husband loves his extra hot. So without a warning from a cooking instructor, I would have put the entire three tablespoons of Thai Green Curry Paste (from a jar) into the Thai Green Curry with Snow Peas and Shrimp. It would have been inedible. One and a half TEASPOONS made a wonderful, moderately spicy curry that we enjoyed immensely. Even if you love spicy food, I suggest that you reduce the amounts of curry paste suggested by McDermott. That said, the recipes are otherwise wonderful!


Just a fabulous cookbook   January 6, 2000
 18 out of 18 found this review helpful

Everything I've made from this has been excellent, and quite a number of the recipes are fairly simple. In particular, I like the thai grilled chicken with sweet and spicy garlic sauce and the burmese pork, which starts out great and actually improves as a leftover. This is definitely a book to have if you've ever liked a curry.