Baljekar, Mridula. Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia. Anness Publishing, London 2001
I love curry. It really is one of my favorite types of food to make. I love it especially on weeknights in the winter, when what I mostly want is something that cooks up quickly and warms me up a bit. Curry, of course, covers a multitude of dishes. Very often we think of India when we think of curry, but the cuisine of much of South-East Asia offers a number of dishes that also fit the bill. Part of what makes this particular book so great is that it explores the curries of multiple areas and provides relatively easy directions for preparing them.
This is another book from the Hermes House imprint of Anness Publishing, and as such it follows a pretty standard format. The pantry and equipment sections are helpful and the sections on culture are informative. What makes this book different from most of the other publications in this series is that there are two distinct parts: one for Indian curries and one for South-East Asian curries. Each part, in turn, provides a sampling of recipes from different regions in its particular geography. India is divided along the lines of the compass, and South-East Asia is split into Thailand, Burma and Vietnam, Malaysia, Indonesia, and The Philippines. Both halves contain a section on things to serve alongside curries, such as rice, bread and noodles. Measurements are given as usual in both US and metric units. Each small section offers a variety of types of dish, including vegetarian, poultry, meat and fish.
I could certainly wish that this book were more exhaustive, and I'm not in a position to determine the authenticity of any of the dishes. That said, I have made a number of dishes from this book and I found it very easy to use. The recipes came out well and were enjoyed by all who ate them. I can confidently recommend this book to anyone with an interest in learning a bit more about curry or to a novice cook looking to expand her weeknight repertoire.