Books: Cooking by Cuisine -> Cooking Indian
Curried Favors: Family Recipes from South India
Macmillan, Maya Kaimal
Published: March 1, 2000
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Few cooks know their subject as personally as Maya Kaimal MacMillan who in Curried Favors focuses on the less familiar cooking of Southern India, particularly the province of Kerala, her family's original home. "Curry," she informs us,
correctly refers to a range of dishes calling for differing blends of spices known as "masalas." Coconut, curry leaves, and mustard seeds are particularly key in the wet masalas often used by her aunt and others in Southern India. MacMillan offers
intelligent substitutions, where necessary. Curried Favors provides detailed directions so you can comfortably try dishes such as Idli, Yogurt, Aviyals, Kichadis, and Pachadis as well as more familiar northern favorites such as Khormas and Biriyanis.
Something of a mini-coffee table book, Curried Favors would be a good gift, thanks to its handsome presentation and MacMillan's conversational commentary.--This text refers to the
critical acclaim, this engaging award-winning cookbook introduces the light, tropical cuisine of South India, combining more than 100 recipes with gorgeous photographs of the food and the region.
An abundance of coconut and seafood, as well as a
host of exotic fruits and vegetables, including fresh hot chilies, distinguishes South Indian curries from those of the North. And southern cooking techniquespopping mustard seeds in oil, using legumes to add crunch to a dish, creating unique spice
blendsexplode the myths that Indian cooking must be heavy, difficult to prepare, or made with hard-to-find ingredients.
In Curried Favors, Maya Kaimal MacMillan has fine-tuned her family's recipes to give us an inspired array of dishes, from
appetizers to desserts. Although the book focuses on the traditional home cooking of southern India, it also includes such northern classics as Lamb Korma, Tandoori Chicken, and Spinach Paneer. Ideal for anyone who appreciates Indian food, this
award-winning book is an excellent introduction for the novice, as well as an essential resource of lesser-known specialties for the more sophisticated cook.
60 full-color illustrations
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