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Curry Books
Showing 1-50 of 52
50 Great Curries of India (Paperback)
by (shelved 3 times as curry)
avg rating 4.20 — 387 ratings — published 1994
Stephen Curry: The Inspirational Story of Basketball Superstar Stephen Curry (Stephen Curry Unauthorized Biography, Golden State Warriors, NBA Books)
by (shelved 3 times as curry)
avg rating 4.53 — 201 ratings — published 2013
Stephen Curry: The Inspiring Story of One of Basketball's Sharpest Shooters (Basketball Biography Books)
by (shelved 2 times as curry)
avg rating 4.29 — 608 ratings — published 2014
660 Curries (Paperback)
by (shelved 2 times as curry)
avg rating 4.17 — 1,269 ratings — published 2008
The Curry Kitchen (150 Great Recipes)
by (shelved 1 time as curry)
avg rating 4.00 — 4 ratings — published
A Wolf in the Kitchen: Easy Food for Hungry People (Paperback)
by (shelved 1 time as curry)
avg rating 4.57 — 7 ratings — published
Balti Curry Cookbook (Paperback)
by (shelved 1 time as curry)
avg rating 3.46 — 13 ratings — published
Concerning Tongues (Paperback)
by (shelved 1 time as curry)
avg rating 4.59 — 17 ratings — published
Curry Compendium: Recreate superb British Indian Restaurant food at home with the works of Misty Ricardo's Curry Kitchen (ebook)
by (shelved 1 time as curry)
avg rating 4.46 — 48 ratings — published
Currying Favor Cookbook: Authentic Japanese Curry at Home | From Scratch, Traditional and Regional like Hokkaido, Kanto, Kyushu Recipes for Comfort Food Lovers (Kindle Edition)
by (shelved 1 time as curry)
avg rating 0.0 — 0 ratings — published
Currying Favor Cookbook: Authentic Homemade Indian Recipes from North and South for Beginners | Easy Seafood, Meat, Vegetarian, Vegan, and Spice Blends for Comfort Food Lovers (Paperback)
by (shelved 1 time as curry)
avg rating 0.0 — 0 ratings — published
Currying Favor Cookbook: Unique Curry Techniques || Baking, Sweet Side of Curry, Global Fusion Recipes, and Unexpected Ingredient Pairings for Indian Cuisine Lovers (Kindle Edition)
by (shelved 1 time as curry)
avg rating 0.0 — 0 ratings — published
The Philosophy of Curry (Hardcover)
by (shelved 1 time as curry)
avg rating 3.84 — 113 ratings — published
The God of Small Things (Paperback)
by (shelved 1 time as curry)
avg rating 3.96 — 345,047 ratings — published 1997
A Fine Balance (Paperback)
by (shelved 1 time as curry)
avg rating 4.38 — 166,241 ratings — published 1995
A Guardian and a Thief (Hardcover)
by (shelved 1 time as curry)
avg rating 3.73 — 43,770 ratings — published 2025
Interpreter of Maladies (Hardcover)
by (shelved 1 time as curry)
avg rating 4.18 — 212,457 ratings — published 1999
Cutting for Stone (Hardcover)
by (shelved 1 time as curry)
avg rating 4.34 — 441,222 ratings — published 2009
Rockhouses and Rhodoendron BOTH VOLUMES 1 and 2 SIGNED BY AUTHOR!!! (Hardcover)
by (shelved 1 time as curry)
avg rating 5.00 — 1 rating — published
Sea of Poppies (Ibis Trilogy, #1)
by (shelved 1 time as curry)
avg rating 3.98 — 31,183 ratings — published 2008
The Covenant of Water (Paperback)
by (shelved 1 time as curry)
avg rating 4.40 — 357,831 ratings — published 2023
Malgudi Days (Paperback)
by (shelved 1 time as curry)
avg rating 4.21 — 19,498 ratings — published 1943
The White Tiger (Hardcover)
by (shelved 1 time as curry)
avg rating 3.77 — 207,512 ratings — published 2008
A Suitable Boy (A Bridge of Leaves, #1)
by (shelved 1 time as curry)
avg rating 4.11 — 51,130 ratings — published 1993
The Namesake (Paperback)
by (shelved 1 time as curry)
avg rating 4.02 — 290,319 ratings — published 2003
Murder in Doubt (Hitchhiker #3)
by (shelved 1 time as curry)
avg rating 4.75 — 48 ratings — published
Curry: A Tale of Cooks and Conquerors (Hardcover)
by (shelved 1 time as curry)
avg rating 3.92 — 1,275 ratings — published 2005
The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home (Kindle Edition)
by (shelved 1 time as curry)
avg rating 4.41 — 135 ratings — published
500 Easy, Delicious, Healthy Recipes: Simple Tricks for Stress-Free Cooking (Kindle Edition)
by (shelved 1 time as curry)
avg rating 4.69 — 13 ratings — published
Curry: The Story of the Nation's Favourite Dish (Hardcover)
by (shelved 1 time as curry)
avg rating 3.40 — 20 ratings — published 1999
The Indian Vegetarian Cookbook (Hardcover)
by (shelved 1 time as curry)
avg rating 3.82 — 34 ratings — published
Fish Curry and Rice ; A Source Book on Goa, Its Ecology and Life-style (Paperback)
by (shelved 1 time as curry)
avg rating 4.38 — 13 ratings — published
Every Last Secret (Kindle Edition)
by (shelved 1 time as curry)
avg rating 3.92 — 154,138 ratings — published 2020
42 Is Not Just a Number: The Odyssey of Jackie Robinson, American Hero (Hardcover)
by (shelved 1 time as curry)
avg rating 3.98 — 797 ratings — published 2017
Before Familiar Woods (Hardcover)
by (shelved 1 time as curry)
avg rating 3.69 — 1,861 ratings — published 2020
Nowhere but Here (Kindle Edition)
by (shelved 1 time as curry)
avg rating 3.90 — 10,200 ratings — published 2014
Mine Completely (The Billionaire's Obsession, #1D)
by (shelved 1 time as curry)
avg rating 4.00 — 4,961 ratings — published 2013
Mine Forever (The Billionaire's Obsession, #1C)
by (shelved 1 time as curry)
avg rating 4.00 — 6,266 ratings — published 2012
Mine for Now (The Billionaire's Obsession, #1B)
by (shelved 1 time as curry)
avg rating 4.00 — 6,646 ratings — published 2012
The Kama Sutra of Vatsyayana (Paperback)
by (shelved 1 time as curry)
avg rating 3.41 — 5,659 ratings — published 300
The Memoirs of Sherlock Holmes (Sherlock Holmes, #4)
by (shelved 1 time as curry)
avg rating 4.29 — 108,812 ratings — published 1893
Return of the King: LeBron James, The Cleveland Cavaliers and the Greatest Comeback in NBA History (Hardcover)
by (shelved 1 time as curry)
avg rating 4.13 — 2,368 ratings — published 2017
The Last Shot: City Streets, Basketball Dreams (Paperback)
by (shelved 1 time as curry)
avg rating 4.20 — 6,094 ratings — published 1994
Harry Potter and the Philosopher's Stone (Harry Potter, #1)
by (shelved 1 time as curry)
avg rating 4.47 — 11,896,937 ratings — published 1997
Simple Indian (Paperback)
by (shelved 1 time as curry)
avg rating 4.32 — 31 ratings — published 2005
Complete Curry Cookbook (Paperback)
by (shelved 1 time as curry)
avg rating 3.82 — 22 ratings — published 2008
It Must've Been Something I Ate: The Return of the Man Who Ate Everything (Paperback)
by (shelved 1 time as curry)
avg rating 4.08 — 3,818 ratings — published 2002
He Rode with Butch and Sundance: The Story of Harvey "Kid Curry" Logan (Volume 13) (A.C. Greene Series)
by (shelved 1 time as curry)
avg rating 3.71 — 14 ratings — published 2012
“I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce?
The noodles look similar to fettuccini."
"Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was...
... the impact of this one's a lot more bland and boring..."
W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain!
"Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!"
"For extra flavor is that... soy sauce?"
"No, it's tamari soy sauce!
Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. "
"That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?"
"Allow me to tell you, sir. First, look at the short edge of a noodle, please."
?! What on earth?!
This noodle's got three layers!"
"For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!"
"I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!"
"Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?"
No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out!
The deep, rich curry sauce, underscored with the flavor of tamari soy sauce...
... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite!
Many people are familiar with the idea of coating cream cheese in soy sauce...
... but who would have thought parmesan cheese would match this well with tamari soy sauce! ”
― 食戟のソーマ 7 [Shokugeki no Souma 7]
The noodles look similar to fettuccini."
"Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was...
... the impact of this one's a lot more bland and boring..."
W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain!
"Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!"
"For extra flavor is that... soy sauce?"
"No, it's tamari soy sauce!
Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. "
"That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?"
"Allow me to tell you, sir. First, look at the short edge of a noodle, please."
?! What on earth?!
This noodle's got three layers!"
"For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!"
"I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!"
"Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?"
No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out!
The deep, rich curry sauce, underscored with the flavor of tamari soy sauce...
... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite!
Many people are familiar with the idea of coating cream cheese in soy sauce...
... but who would have thought parmesan cheese would match this well with tamari soy sauce! ”
― 食戟のソーマ 7 [Shokugeki no Souma 7]
“Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese!
Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!"
VICHYSSOISE
Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled.
Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917.
"Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!"
"The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter!
Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance.
AAAH!
It's immensely satisfying!"
"I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux."
"Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles.
What an amazing concept to arrive at from a century-old French soup recipe!”
― 食戟のソーマ 7 [Shokugeki no Souma 7]
Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!"
VICHYSSOISE
Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled.
Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917.
"Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!"
"The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter!
Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance.
AAAH!
It's immensely satisfying!"
"I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux."
"Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles.
What an amazing concept to arrive at from a century-old French soup recipe!”
― 食戟のソーマ 7 [Shokugeki no Souma 7]