- Paperback: 176 pages
- Publisher: Piatkus Books; illustrated edition edition (28 Aug 1997)
- Language English
- ISBN-10: 0749917423
- ISBN-13: 978-0749917425
- Product Dimensions: 19.6 x 13 x 1.5 cm
- Average Customer Review: 3.5 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 657,987 in Books (See Top 100 in Books)
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Product Description
Product Description
Includes over 100 of the author's favourite recipes from the world's top curry restaurants. Each recipe is prefaced with background information, and sections cover techniques, starters, exotics, seafood, rice and bread, and desserts. The author also shows how to use spices to best advantage.
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Customer Reviews
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
3.0 out of 5 stars
Good, does require alot of pre-preparation and average skill,
By A Customer
This review is from: Curry Club Favourite Restaurant Curries (Paperback)
A well planned and thougtout guide to all things Curry. Taking the experienced cook through all aspects and steps to preparing "authentic" Restaurant fare. All recipes, are tried and tested, the author includes the name and location of the recipe source. The only gripe that I have, is that most recipes require the prior preparation of basic ingredients, stocks, purees and spices, not a huge problem, but time consuming and much easier if you have already done this in advance and also in large quantities. I would still recomend this guide to the more experienced home curry magician, or to those wishing to learn more than just the "basics". As with all the "Curry Club" books an excellent addition to a home collection.
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Curry a go-go,
By Toby Hart (Harleston, Norfolk United Kingdom) - See all my reviews
This review is from: Curry Club Favourite Restaurant Curries (Paperback)
Bizarrely, the UK now exports "Indian" cooks, methods and recipes to India.. to the extent that the curry you get in Bolton or Bristol is identical to that in Bombay or Bangalore.... and that's why this book is so great. What it gives you is the curry that you're expecting; Chana Chat made with Heinz Tomato soup is a fantastic dish; but authentic? Who cares? Most of the dishes are preparable hours or days in advance if you're showing off to a dinner party, and eating for the family the recipes can be easy and quick. Pat Chapman seems to be just the kind of cove you wouldn't mind having round for a tikka - genuinely enthusiastic about the food whilst realistic about our expectations and abilities to cook. I wonder if there's an affiliated lager club?
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.5 out of 5 stars (2 customer reviews) 2 of 2 people found the following review helpful:
4.0 out of 5 stars
A pretty cool collection of hot recipes....,
By Peter.eaton@port.ac.uk - Published on Amazon.com
This review is from: Curry Club Favourite Restaurant Curries (Paperback)
Like quite a few of Pat Chapmans other books, this one concentrates mostly on recipes, with a fairly sparse section on ingredients and methods. However, this is A Good Thing, if you already own one of the definative works such as the authors The Curry Bible. The work, therefore, stands on the strength of it's recipes. And it stands pretty tall on those. From the standards ( Chicken Madras ) to the downright yucky ( lambs brain curry ), the recipes are easy to follow, and as expected from this source, extremely tasty. Each recipe comes from a well-known curry house, mostly in the UK, but a few from the sub-continent, and the USA. Each is also accompanied with Pats' anecdote about the restaurant, which are frankly pretty tedious. Overall, an excellent, and pretty inexpensive collection of damn good recipes!
5.0 out of 5 stars
Best Curry book out there,
By Mark_Jones - Published on Amazon.com
This review is from: Curry Club Favourite Restaurant Curries (Paperback)
I've prepared a lot of Indian dishes in my time, and I've used a lot of recipes. Curries being the foundation of most mainstream Indian entrees and many sides, if you get Curry right, you'll have the rest of the meal right. This book is the only one I've seen that really gets Curry right. This book covers topics other than Curries, such as generally-useful info (prep, equipment, etc.), starters, meat, chicken, rice & bread, etc. etc. It also has a great appendix ("The Store Cupboard") containing a shopping list of all the basic spices and ingredients every Indian kitchen needs. You should check it out if you want to really learn to cook great Indian food.
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