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Curry Club Favourite Restaur Paperback – 12 Jul 1989


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Paperback, 12 Jul 1989
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Product details

  • Paperback: 160 pages
  • Publisher: Piatkus; New edition edition (12 July 1989)
  • Language: English
  • ISBN-10: 0861888685
  • ISBN-13: 978-0861888689
  • Product Dimensions: 23 x 15.6 x 1.6 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 326,974 in Books (See Top 100 in Books)

Product Description

The Curry Club's Favourite Restaurant Curries

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Customer Reviews

4.3 out of 5 stars
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Most Helpful Customer Reviews

8 of 8 people found the following review helpful By Sally Loren on 6 Mar. 2004
When I first came to live in Germany curry restaurants simply didn't exist. The solution was of course to start making my own. I now have numerous curry cookbooks but by far and away the best are the books Pat Chapman has produced with Madhur Jaffrey coming a close second. The results are delicious and the dishes taste authentic. This book is easy to follow and has a lot of tips for time-saving steps you can do in advance. I particularly like the recipe for chicken jalfrezi and chicken korma - both a family favourite. It's a pity that the book is now so hard to obtain.
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1 of 1 people found the following review helpful By J. Robinson on 19 Oct. 2010
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I've owned this book for more than 20 years and have replaced my well worn copy of this book and it's partner the Indian Restaurant Cook Book after giving them to a fellow curry lover now living in Brazil.

This is a fantastic book, the rice by absorption recipe on page 150 gives perfect restaurant style pillao rice every time.
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When I started cooking curries nearly 10 years ago, it was this book that was used to produce restaurant style curries in my home. I went mad on it, cooking a new curry almost every day :) Pat Chapman has a good way to explain the cooking process of restaurant quality curry in the average home. It is easy to follow and the results are worth all the effort.

The reason I have not given this 5 stars is because most of the recipes in the book involve pre making a gravy which takes time. Don't misunderstand me, its worth it but until you make the gravy lots, knocking up a curry in a hurry is not feasible but if you want to impress your friends this is the book to buy.
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By DC Magpie on 12 Feb. 2014
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Pat has done it again , great recipes, easy to do once you buy your initial batch of spice and store cupboard ingredients you will not look back. You will be surprised at the tastes and authenticity you can achieve.
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By Ruby10 on 13 Mar. 2013
I have cooked several of the recipes from this book and they are all delicious and just as good, if not better, than restaurant curries. A great buy for anyone who loves cooking Indian food.
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