Amazon.com Review
The Curry Book serves purists and as well as those who enjoy dishes made with the yellow, store-bought curry powder that purists scorn. Nancie McDermott, who is a diligent researcher with an exceptional palate, lived in Thailand for three years. In this book, she goes beyond the more specialized work of her earlier books, Real Thai and Real Vegetarian Thai. The Curry Book provides recipes for authentic curry pastes and powders from India, Sri Lanka, and Thailand. Tandoori Chicken and Rogan Josh, and the food equivalent of elevator music, such as dip, tuna salad, and roasted nuts are comfortingly familiar. Aficionados of Asian flavor and heat will appreciate McDermott's authentic versions of Mussamun, Penaeng, and Vindaloo Curry. She also gives clear guidance on what to buy and how to use ingredients; for example, if you mostly broil and roast simple dishes, the chapters on chutneys and raitas provide condiments and side dishes to add spark to meals.