Curry
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Curry: A Western Trio
By Max BrandWhen a shot kills his father, Jim Curry the younger has no alternative but to run and become an outlaw as well.This trio of stories about the life and destiny of Jim Curry, is vintage Max Brand!
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Curry: A Tale of Cooks and Conquerors
By Elizabeth M. Collingham, Lizzie CollinghamIn the early nineteenth century, Thomas Williamson warned that only those with strong stomachs should investigate the cookroom. The sight of the cook basting the chicken with a bunch of its own feathers was likely to turn “delicate ...
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Curry: Eating, Reading, and Race
By Naben RuthnumWith the sardonic wit of Gita Mehta's Karma Cola and the refined, obsessive palette of Bill Buford's Heat, Ruthnum sinks his teeth into the story of how the beloved flavour calcified into an aesthetic genre that limits the imaginations of ...
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Curry: A Global History
By Colleen Taylor SenCurry is one of the most widely used—and misused—terms in the culinary lexicon.
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Curry: Fragrant Dishes from India, Thailand, Vietnam and Indonesia
By DKYou'll discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear. This updated edition comes with 20 brand new recipes with new step-by-step sequences.
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Curry: A Tale of Cooks and Conquerors
By Lizzie CollinghamIn this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions.
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Curry: Authentic flavours from the world of spice for the modern cook
By Vivek SinghEmbark on a global curry adventure! Top chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean - and anywhere with a curry tradition - share their recipes with you.
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Curry: A Tale of Cooks and Conquerors
By Lizzie CollinghamIn this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions.