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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 — 337,785 ratings — published 1997
A Fine Balance (Paperback)
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avg rating 4.38 — 163,652 ratings — published 1995
A Guardian and a Thief (Hardcover)
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avg rating 3.75 — 36,944 ratings — published 2025
Interpreter of Maladies (Hardcover)
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avg rating 4.18 — 210,186 ratings — published 1999
Cutting for Stone (Hardcover)
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avg rating 4.34 — 436,531 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 — 343,822 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 — 205,911 ratings — published 2008
A Suitable Boy (A Bridge of Leaves, #1)
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avg rating 4.11 — 50,739 ratings — published 1993
The Namesake (Paperback)
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avg rating 4.02 — 288,175 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 — 151,228 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 — 4,961 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 — 11,718,452 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
“Um, i-it's Monkfish-Dobujiru Curry."
DOBUJIRO
A hot stew with monkfish as the main ingredient...
it's a recipe that has its roots in the fishing towns of Japan's northern prefectures of Ibaraki and Fukushima.
Curry and monkfish? What a strange pairing.
What on earth is she thinking?
AAAH...
"Now I see! This is why she used monkfish!
The most unique part of Dobujiru is how it is made by first simmering a monkfish liver- the foie gras of the sea- until it dissolves. Miso paste and sake are then added to stretch the liver and form the base of the broth.
But she added curry spices to that...
... to make a "Monkfish-Liver-Curry Miso" base!"
"Who would've dreamed that the deep, sticky richness of the liver would meld so well with curry spices! Mmm! I can feel the warmth seeping through my whole body!”
― 食戟のソーマ 7 [Shokugeki no Souma 7]
DOBUJIRO
A hot stew with monkfish as the main ingredient...
it's a recipe that has its roots in the fishing towns of Japan's northern prefectures of Ibaraki and Fukushima.
Curry and monkfish? What a strange pairing.
What on earth is she thinking?
AAAH...
"Now I see! This is why she used monkfish!
The most unique part of Dobujiru is how it is made by first simmering a monkfish liver- the foie gras of the sea- until it dissolves. Miso paste and sake are then added to stretch the liver and form the base of the broth.
But she added curry spices to that...
... to make a "Monkfish-Liver-Curry Miso" base!"
"Who would've dreamed that the deep, sticky richness of the liver would meld so well with curry spices! Mmm! I can feel the warmth seeping through my whole body!”
― 食戟のソーマ 7 [Shokugeki no Souma 7]
“Otoha picked up her spoon and took a bite. It was typical curry and tasted good. At first it seemed mild, but then it got spicier, with a unique aroma. I could really get to like this, she thought.
"It's good, isn't it?" Miami whispered.
"Sure is."
The carrots and onions cut in small cubes she recognized, but there was another vegetable, likewise stewed to translucency, she didn't. When she tasted it, it felt like it would easily fall apart.
"What is this?" Otoha asked. "This vegetable is so soft and fresh..."
She'd never seen this sort of vegetable in curry before.
"That's daikon radish."
"Seriously? Daikon?"
Daikon in curry--- now that was a first. It worked, surprisingly.
"When Mr. Kinoshita was scouted for this job, the owner made it a condition that he re-create and serve several recipes from novels and essays the owner chose. Since Mr. Kinoshita's an excellent cook as well as barista."
"What else is in this?" Otoha asked. "It's savory, as if there's meat, but I don't see any."
The small cubes of vegetables were front and center, with torn-off scraps of some kind of meat hidden beneath. But this, too, must lend the curry its unique flavor. She raised her spoon and stared at it intently. "Ah---!"
"You get it?"
"It's corned beef!" Otoha exclaimed.”
― Dinner at the Night Library
"It's good, isn't it?" Miami whispered.
"Sure is."
The carrots and onions cut in small cubes she recognized, but there was another vegetable, likewise stewed to translucency, she didn't. When she tasted it, it felt like it would easily fall apart.
"What is this?" Otoha asked. "This vegetable is so soft and fresh..."
She'd never seen this sort of vegetable in curry before.
"That's daikon radish."
"Seriously? Daikon?"
Daikon in curry--- now that was a first. It worked, surprisingly.
"When Mr. Kinoshita was scouted for this job, the owner made it a condition that he re-create and serve several recipes from novels and essays the owner chose. Since Mr. Kinoshita's an excellent cook as well as barista."
"What else is in this?" Otoha asked. "It's savory, as if there's meat, but I don't see any."
The small cubes of vegetables were front and center, with torn-off scraps of some kind of meat hidden beneath. But this, too, must lend the curry its unique flavor. She raised her spoon and stared at it intently. "Ah---!"
"You get it?"
"It's corned beef!" Otoha exclaimed.”
― Dinner at the Night Library