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54 books
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7 voters
Curry Books
Showing 1-49 of 49
Stephen Curry: The Inspirational Story of Basketball Superstar Stephen Curry (Stephen Curry Unauthorized Biography, Golden State Warriors, NBA Books)
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avg rating 4.53 — 201 ratings — published 2013
Stephen Curry: The Inspiring Story of One of Basketball's Sharpest Shooters (Basketball Biography Books)
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avg rating 4.28 — 603 ratings — published 2014
50 Great Curries of India (Paperback)
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avg rating 4.20 — 386 ratings — published 1994
660 Curries (Paperback)
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avg rating 4.17 — 1,270 ratings — published 2008
Concerning Tongues (Paperback)
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avg rating 4.56 — 16 ratings — published
Curry Compendium: Recreate superb British Indian Restaurant food at home with the works of Misty Ricardo's Curry Kitchen (ebook)
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avg rating 4.50 — 46 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)
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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)
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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)
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avg rating 0.0 — 0 ratings — published
The Philosophy of Curry (Hardcover)
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avg rating 3.85 — 109 ratings — published
The God of Small Things (Paperback)
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avg rating 3.96 — 337,773 ratings — published 1997
A Fine Balance (Paperback)
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avg rating 4.38 — 163,649 ratings — published 1995
A Guardian and a Thief (Hardcover)
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avg rating 3.75 — 36,928 ratings — published 2025
Interpreter of Maladies (Hardcover)
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avg rating 4.18 — 210,185 ratings — published 1999
Cutting for Stone (Hardcover)
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avg rating 4.34 — 436,525 ratings — published 2009
Rockhouses and Rhodoendron BOTH VOLUMES 1 and 2 SIGNED BY AUTHOR!!! (Hardcover)
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avg rating 5.00 — 1 rating — published
Sea of Poppies (Ibis Trilogy, #1)
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avg rating 3.98 — 30,728 ratings — published 2008
The Covenant of Water (Paperback)
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avg rating 4.40 — 343,794 ratings — published 2023
Malgudi Days (Paperback)
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avg rating 4.21 — 19,363 ratings — published 1943
The White Tiger (Hardcover)
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avg rating 3.77 — 205,910 ratings — published 2008
A Suitable Boy (A Bridge of Leaves, #1)
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avg rating 4.11 — 50,738 ratings — published 1993
The Namesake (Paperback)
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avg rating 4.02 — 288,169 ratings — published 2003
Murder in Doubt (Hitchhiker #3)
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avg rating 4.76 — 49 ratings — published
Curry: A Tale of Cooks and Conquerors (Hardcover)
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avg rating 3.92 — 1,268 ratings — published 2005
The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home (Kindle Edition)
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avg rating 4.42 — 132 ratings — published
500 Easy, Delicious, Healthy Recipes: Simple Tricks for Stress-Free Cooking (Kindle Edition)
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avg rating 4.69 — 13 ratings — published
Curry: The Story of the Nation's Favourite Dish (Hardcover)
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avg rating 3.40 — 20 ratings — published 1999
The Indian Vegetarian Cookbook (Hardcover)
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avg rating 3.82 — 34 ratings — published
Fish Curry and Rice ; A Source Book on Goa, Its Ecology and Life-style (Paperback)
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avg rating 4.38 — 13 ratings — published
Every Last Secret (Kindle Edition)
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avg rating 3.93 — 151,221 ratings — published 2020
42 Is Not Just a Number: The Odyssey of Jackie Robinson, American Hero (Hardcover)
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avg rating 3.98 — 793 ratings — published 2017
Before Familiar Woods (Hardcover)
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avg rating 3.69 — 1,856 ratings — published 2020
Nowhere but Here (Kindle Edition)
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avg rating 3.90 — 10,186 ratings — published 2014
Mine Completely (The Billionaire's Obsession, #1D)
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avg rating 4.00 — 4,960 ratings — published 2013
Mine Forever (The Billionaire's Obsession, #1C)
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avg rating 4.00 — 6,266 ratings — published 2012
Mine for Now (The Billionaire's Obsession, #1B)
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avg rating 4.00 — 6,647 ratings — published 2012
The Kama Sutra of Vatsyayana (Paperback)
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avg rating 3.45 — 7,014 ratings — published 300
The Memoirs of Sherlock Holmes (Sherlock Holmes, #4)
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avg rating 4.29 — 107,742 ratings — published 1893
Return of the King: LeBron James, The Cleveland Cavaliers and the Greatest Comeback in NBA History (Hardcover)
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avg rating 4.13 — 2,345 ratings — published 2017
The Last Shot: City Streets, Basketball Dreams (Paperback)
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avg rating 4.20 — 6,076 ratings — published 1994
Harry Potter and the Philosopher's Stone (Harry Potter, #1)
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avg rating 4.47 — 11,718,171 ratings — published 1997
Simple Indian (Paperback)
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avg rating 4.32 — 31 ratings — published 2005
Complete Curry Cookbook (Paperback)
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avg rating 3.82 — 22 ratings — published 2008
It Must've Been Something I Ate: The Return of the Man Who Ate Everything (Paperback)
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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)
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avg rating 3.67 — 12 ratings — published 2012
Classic Indian Cooking: Master Moghul Cuisine with Simple Techniques, Essential Spices, and Traditional Recipes (Hardcover)
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avg rating 4.20 — 1,191 ratings — published 1980
Forbidden Fruit: A Novel (Paperback)
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avg rating 3.52 — 790 ratings — published 2008
“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]
“A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice!
The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!"
"The clincher appears to be this sauce.
Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!"
"I see! While Hayama's dish was a bomb going from no aroma to powerful aroma...
... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!"
But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?!
Wait, it's...
... mango.
"Mango chutney."
"Chutney?! Is that all it took to give this dish such a deep flavor?!"
CHUTNEY
Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty.
"I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it.
The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry."
"Huh!"
"Oh, wow."
"It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..."
"... he massively improved the flavor and richness of the overall dish...
... without resorting to using an excess of oils or animal products!”
― 食戟のソーマ 8 [Shokugeki no Souma 8]
The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!"
"The clincher appears to be this sauce.
Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!"
"I see! While Hayama's dish was a bomb going from no aroma to powerful aroma...
... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!"
But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?!
Wait, it's...
... mango.
"Mango chutney."
"Chutney?! Is that all it took to give this dish such a deep flavor?!"
CHUTNEY
Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty.
"I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it.
The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry."
"Huh!"
"Oh, wow."
"It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..."
"... he massively improved the flavor and richness of the overall dish...
... without resorting to using an excess of oils or animal products!”
― 食戟のソーマ 8 [Shokugeki no Souma 8]