Hot sauce isn’t the only thing you can use to make your food spicy. Take curry, for example. If you have ever had a good one that’s nice & spicy, then you know what we mean. We’ve been fortunate enough to try some really good ones, having lived in several U.S. states and even overseas for a short period of time. We don’t normally suggest too many cookbooks to our readers, but this one certainly caught our eye. We would like to try to make more south Asian foods at home (as evidenced by our foray with the Tarka Masala), and are always looking for good, simple recipes we can try for ourselves.

The editorial description of this book from Amazon.com reads something like this:

From Rajasthan in the north of India to Kerala in the south, from Thailand to Vietnam to Africa, Britain, and the Caribbean, this global exploration of curries is authoritative, invitingly illustrated, and completely hands-on. Expert, simple cooking methods and tips from some of the world’s most celebrated chefs make the delectable flavors of curry easily accessible to American home cooks.

An even better article from thestar.com Online about this book:

Spicy servings

Review by BOEY PING PING

IF you’re Malaysian and you can’t eat hot chillies or spicy curries, don’t be too eager to admit it. Enjoying curries is the essence of being Malaysian. You won’t know what you’re missing until you’re abroad and begin to crave for prawn sambal and laksa.

Essentially, any fish, meat or vegetable cooked with spices and liquid is a curry. What makes each nation’s curry different is the spice combinations and the cooking methods, which vary from simmering to frying, boiling and braising.

Click here to read the rest of this article.

We might very well have to pick up a copy of this book. If anyone has seen or read it and cares to comment on it, please do!