The Curry Book: Memorable Flavors and Irresistibly Simple Recipes from Around the World

Drawing inspiration from various Asian cuisines (and a handful of Caribbean and New World sources, too), McDermott (Real Thai) serves as a congenial guide for cooks looking to spice up their daily fare. Some offerings, such as her version of India's mattar paneer (Green Pea Curry with Fresh Paneer Cheese), stay close to traditional recipes. Others, such as Curried Barbecued Chicken Salad with Rainbow Coleslaw and Crispy Wonton Ribbons, which she describes as being ""a cross between Chinese Chicken Salad and down-home Southern barbecue,"" are all her own. All recipes--whether for appetizers, soups, main dishes, condiments or specially tailored spice blends--are well written and user-friendly. Many include suggestions for advance preparation: Thai Curry Puffs appetizers can be frozen and later baked without thawing; the dressing for Curried Broccoli Slaw with Bacon and Cashews can be prepared up to 24 hours in advance. McDermott knows that not everyone views spice the same way. Although to purists a dish isn't vindaloo if it doesn't leave scorch marks in your mouth, McDermott's Pork Vindaloo Goa-Style makes a tasty dinner even when prepared with less than the modest dose of red pepper she specifies. Rounded out by some menu suggestions, a brief glossary, a bibliography and a list of mail-order suppliers, this encouraging guide is bound to curry favor with readers. (June)