I’m a huge fan of curry in all its forms and regional specialties, from Indian chana masala to Japanese curry rice, Vietnamese Bun Cari Ga, and German currywurst. I enjoy making curry-oriented dishes at home, although it’s not a part of my culinary or cultural heritage, so I rely heavily on recipes. It’s definitely something I’d like to learn more about, so I was really excited to pick up this issue of Magazine F recently.
The magazine gives an amazingly comprehensive historic and academic treatment, interviews, examples of high and low cuisine, and lab-style analysis of different cooking techniques. Plus ample tantalizing color photography and illustrations. I’m excited to refer to this bookish magazine as I continue to explore and bend the many varieties of curry.
Camille Hartsell 