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I Love Curry Hardcover – Illustrated, 1 Oct 2010


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I Love Curry + Indian Food Made Easy + Anjum's Indian Vegetarian Feast
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Product details

  • Hardcover: 176 pages
  • Publisher: Quadrille Publishing Ltd (1 Oct 2010)
  • Language: English
  • ISBN-10: 1844008894
  • ISBN-13: 978-1844008896
  • Product Dimensions: 21 x 2.2 x 25.3 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (82 customer reviews)
  • Amazon Bestsellers Rank: 28,720 in Books (See Top 100 in Books)

More About the Author

Anjum Anand is well known as the presenter of two BBC2 series of Indian Food Made Easy. Her accompanying books - Indian Food Made Easy and Anjum's New Indian - were both bestsellers. Anjum appears in newspapers and magazines and broadcasts regularly on radio and TV about her light, healthy, modern take on Indian food. Her new book, Eat Right for your Body Type, the super-healthy diet based on Ayurveda was published in January. She lives with her husband and daughter in north London.

Product Description

Review

With its stunning pictures and evocative descriptions, your dilemma will be what to cook first --Homes & Gardens, October 2010

75 mouthwatering recipes
--Good Housekeeping, October 2010

About the Author

Anjum Anand is well known as the presenter of two BBC series of Indian Food Made Easy. Her accompanying books - Indian Food Made Easy and Anjum's New Indian - were both bestsellers. Anjum appears in newspapers and magazines and broadcasts regularly on radio and TV about her light, healthy, modern take on Indian food. She is also the author of Eat Right for your Body Type, the superhealthy diet based on Ayurveda. Author Location: London

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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

22 of 22 people found the following review helpful By marmite on 1 Nov 2010
Format: Hardcover
With two TV series and now three Indian cookery books under her belt, Anjum Anand is surely doing for this generation what Madhur did for the home cooks and curry lovers of the 80's.

Where the first two books covered curry house favourites and many Indian dishes with a British twist, I Love Curry showcases traditional dishes from regions throughout the subcontinent as well as Anjum's own light and healthy creations.

Anjum explains what makes a curry's flavour unique to its region, shares the secrets of making great curries, helps us understand how to bring spices together and demonstrates how to create an authentic Indian menu no matter what your cooking ability.

The recipes are well written, the ingredients lists manageable and each dish is accompanied by a short introduction - highlighting Anjum's own favourites, describing the region from which the dish originates, offering hints and tips on making the dish your own or providing an overview of how the dish tastes, what to serve it with and how quick or easy it is to make.

The photography really brings the book to life and what is fantastic is that there is a photograph for almost every dish. Cookery book publishers take note - we like and need plenty of photographs!

I Love Curry is a very well-conceived book and one I will be turning to time and time again for quick work night dinners and weekend feasts with family and friends.
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76 of 79 people found the following review helpful By Jenny Eatwell on 11 Nov 2010
Format: Hardcover
When our son was still very little, we began feeding him curry. This was for two very good reasons, as the both of us like little better than a great curry and the thought of it being off-menu because our son didn't like it, was too great a sacrifice. As a consequence and one would hope, needless to say, we had to endure some fairly uninterestingly quiet and well-behaved curries but it was worth it, as today our son is as much a curryhound as the rest of us.

So, when the opportunity came up to take a look at Anjum Anand's new book "I Love Curry", of course I jumped at the chance. I already had confidence in Anjum Anand, having seen her cook on the t.v. and having already made dishes that carried her name beside the recipe.

It's a jolly book, with recipes that fit well with the brightly coloured cover. It carries a classic layout, being divided up into sections such as meat, fish and vegetable, so no difficulties there. The photography, by Jonathan Gregson, is particularly enjoyable with most dishes depicted (except maybe the Sweet & Sour Squash, page 144) seeming to urge you to sample their flavours and textures.

One thing I will say, is that I thank goodness I live close to an ethnic shop where I can seek out some of the less well-known herbs and spices. As I read through the book, I was muttering things like "well what the heck is Chaat Masala?" or "Panch Phoran? Whaaa?", however confidence was restored when I reached page 171 where Anjum has set out a "Spices 101", giving descriptions of the majority of spices and herbs mentioned in the book. *phew* That's a relief.

Another few pages of note begin at just page 8, where Anjum sets out some of the "secrets" to making a successful curry.
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13 of 13 people found the following review helpful By Claire A on 17 Oct 2010
Format: Hardcover
A fantastic recipe book, I've got all off Anjum's books but if you're just going to buy one I would recommend this one. Once you've got the basic spices and ingredients you can cook lots of different curries, and I've yet to try one that isn't delicious. The recipes are short and simple and I promise they are better than the takeaway equivalent and much healthier. Buy this for a curry fan for Christmas they'll be chuffed!!
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9 of 9 people found the following review helpful By Steve on 23 Jan 2011
Format: Hardcover Verified Purchase
I love curry, and have been making it since I was about 11, so its fair to say that I am quite an experienced curry cook. I was bought the book for Christmas, and made a couple of recipes, and it inspired me to buy it for someone else. The recipes are modern, and tasty, and so far, I have really liked what I have made, and she does explain some tips very well, which has improved the way I make curry.

So why only four stars then?

My only major complaint would be that the quantities are sometimes a little small especially if you don't make more than one curry. Anjum's definition of a curry is a stand alone main course dish, yet, say, the Keralan pork curry, whilst delicious, only has 100g of meat per person. My family likes to eat more, especially when it tastes so good! Some of the chicken ones seem a little small too, so when it says serves 4-5, I would say if you have 5 people, you will certainly need another curry, and even 4 hungry people would need more, certainly in my house!

Overall its a great book with good recipes, and I am glad I have it. I have done most of the meat curries and accompaniements in the book now, and have no complaints about the food, they all taste great, and it is a lot more modern than many of the curry books I have bought.
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8 of 8 people found the following review helpful By Sue Vickers-Thompson on 14 Oct 2010
Format: Hardcover
This is a must have book for lovers of Indian food who are eager to keep all the flavours but eat more healthily and lightly. The book, by Anjum Anand, who has had her own television shows and concentrates on demystifying Indian food, presents the premise of a stand-alone main course eaten with rice or naan, in the style of many of our Indian restaurants. There is an excellent introductory section on the basics of making a good curry, a good spice list and a clear index that reads like the menu of an Indian take-away! There are good photographs of all the dishes.

The main section contains recipes for vegetable curries, fish and seafood, poultry and meat, plus starters and side dishes. Ones that caught my eye, with photographs making you hungry, were karahi mushrooms with pepper and peas, karari prawns, chilli chicken balti, parsi style duck with apricots, pork vindaloo and beef madras. There are some lovely light vegetable side dishes, which would also go well with non-Indian meals and a short but comprehensive guide to Indian breads.

Once you have bought your basic spices, which will serve you in good stead, you will be able to have your own Indian menu any night you choose, with much less fat or oil than found in restaurant curries and flavours that can be tweaked to exactly as you want them. A lovely book, both for beginners and experienced cooks and will save you a lot of money!
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