<DIV><DIV><P style="MARGIN: 0in 0in 0pt; mso-layout-grid-align: none">Curry is one of the most widely used—and misused—terms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. <I>Curry </I>answers the question, “What is curry?” by giving a lively historical and descriptive account of a dish that has many incarnations.</P><P style="MARGIN: 0in 0in 0pt; mso-layout-grid-align: none"> </P><P style="MARGIN: 0in 0in 0pt; mso-layout-grid-align: none">In this global history, food writer Colleen Taylor Sen describes in detail the Anglo-Indian origins of curry and how this widely used spice has been adapted throughout the world. Exploring the curry universe beyond India and Great Britain, her chronicles include the elegant, complex curries of Thailand; the exuberant curry/rotis of the Caribbean; <I>kari</I>/<I>raisu</I>, Japan's favorite comfort food; Indonesian <I>gulais </I>and <I>rendang</I>; Malaysia's delicious <I>Nonya </I>cuisine; and exotic Western hybrids such as American curried chicken salad, German currywurst, and Punjabi-Mexican-Hindu pizza. Along the way, Sen unravels common myths about curry and Indian food and illuminates the world of curry with excerpts from popular songs, literary works, historical and modern recipes, and illustrations depicting curry dishes and their preparations.</P><P style="MARGIN: 0in 0in 0pt; mso-layout-grid-align: none"> </P><P style="MARGIN: 0in 0in 0pt; mso-layout-grid-align: none">A vibrant, flavorful book about an increasingly popular food, <I>Curry </I>will find a wide audience of cooking enthusiasts and hungry fans of Indian food.</P><P style="MARGIN: 0in 0in 0pt; mso-layout-grid-align: none"> </P><P style="MARGIN: 0in 0in 0pt"> </P></DIV></DIV>