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The New Curry Bible Hardcover – 31 Mar 2004

4.4 out of 5 stars 34 customer reviews

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Product details

  • Hardcover: 368 pages
  • Publisher: Metro Books,London (31 Mar. 2004)
  • Language: English
  • ISBN-10: 184358087X
  • ISBN-13: 978-1843580874
  • Product Dimensions: 24.1 x 2 x 27.9 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Bestsellers Rank: 184,339 in Books (See Top 100 in Books)

Product Description

About the Author

Pat Chapman's cookery books have sold around one million copies worldwide. His "Balti Curry Cookbook," the first ever book on the subject, became a "Sunday Times" Number One Bestseller, whilst his "Curry Club Indian Restaurant Curries" has had over sixteen reprints to date.He is the founder of the Curry Club, which has been running for over 20 years and now has 15,000 members. It forms the basis of a national network of curry restaurant reporters, which leads to the annual publication of the highly successful "Good Curry Guide.""


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Customer Reviews

4.4 out of 5 stars
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Top Customer Reviews

Format: Hardcover
This book is will be hated or adored because of its content structure. This is not the book to buy if you want to make and serve a curry within an hour of buying the book. The book, and any curries that are cooked from its recipies, benefit from an unhurried approach to making the first curry after purchase. A planning session is needed after a skim through the book to get an insight into how the curries are sometimes dependant on sauces and spice blends that are described elsewhere in the book.
I have 'a feel' for cook books and knew, tempered by previous ownership of one of Pat Chapmand's other Curry Club books, that this book would deliver high quality meals from its recipes. I have yet to be disappointed by the results. Yes, one does need an extensive collection of spices if one wants to cook every dish in the book but it's still possible to make many of the recipes using just a handful of different spices and/or herbs.
Some folk will resent having to flick backwards and forwards to gather the components of a meal together but this resentment can be overcome by deciding to set aside some time to plan the sequence of the cooking of the dishes.
I've been using Pat Chapmand recipes for nigh on 20 years and can recommend their ability to deliver high quality, full flavoured curries without reservation. Your future guests will thank you for the purchase of this book unless, of course, you pass off the dishes as being your own creations :-)
A secondary purpose of the book is education. Many of the dishes, herbs and spices have detailed descriptions of their histories and usa in curries. The histories of the use of the herbs and spices make fascinating reading. Buy the book, learn about, and cook great meals. You'll not be disappointed.
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Format: Hardcover
Having made curries for several years now i can honestly say this is the best book by a long way, i have 1 of Pat's other cook books that i thought was good but this is way better. Yes there is a lot of preparation to start with, but thats the same whichever book you look at and some spices may be hard to find but any good local asian grocer will stock them, ive used the book 3 times to do sheek kebab, chicken tikka, prawn pathia and a dhansak and all turned out lovely. I buy most of my spices whole and then roast and grind them myself - last longer and smell lovely, and yes it can be a pain having to roast and grind them but you get out of these recipies what you put in. In short if you want a quick meal have a stir fry, if you want a nice curry then be prepared to put a couple of hours aside and then enjoy the results of your labour.
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By A Customer on 13 Sept. 2005
Format: Hardcover
I'm just amazed someone gave this book a paltry one star! I've had the book for a few weeks now and I'm delighted with the results. But i'll be honest with you, I've only made one curry from the book. I keep going back to it because it's so GOOD! (It's a madras by the way).
As another reviewer here describes, there is quite a lot of preparation involved. If you're looking for an meal prepared in in 30 minutes, don't go for this book, or indian food in general. Go and stir-fry something!
You must spend quite a bit of money on spices. You mix various combinations of these spices into a masala. From the masala you can make a number of masala gravys which act as "base" sauces for your curries. Then you just add various ingredients depending on your curry recipe. I normally make a huge batch of curry masala gravy and freeze it in 1lb. tubs. Very handy.
I did a lot of research on curry books before plumping for this one. I'm very happy with it and looking forward to creating more dishes.
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Format: Hardcover
I'm somewhat surprised that one of the previous reviewers gave this book a 1 star rating. I have just finished cooking my first recipe and thought it was absolutely sensational. My girlfriend of 3 years said it was one of the best dinners I have ever made.
The book is beautifully packaged and has some wonderful stories and explanations, as well as recipes. There is one caveat; this book isn't for absolute beginners. And it definitely isn't for people that want a quick fix. Before you can cook your first recipe, you are going to need to do some planning. There are three basic mixtures, which you need to prepare:
1. Garam Masala
2. Curry Masala
3. Tandoori Masala
To prepare these you will need approximately 20 different spices. Some of these like bay leaves, black pepper and cloves you probably will already have. The rest you are going to have to hunt down, these include mango powder, asafoetida powder and annatto seeds. Depending on where you live some of these might be quite hard to get hold of. I went out for the afternoon and after scouring a specialist shop and an Indian shop I managed to get hold of 19 out 20 of these. I couldn't get beetroot powder, but I juiced some beetroot and boiled this down and used it as a substitute.
Once you have acquired all of this, it will take you an hour or two to weigh them out and mix them together. Now you have your basic pastes. And this is when the magic starts. Armed with this, nearly all of the recipes can be prepared in less than 30 minutes, some of them closer to 20 minutes. And if my first recipe is anything to go by, they are delicious. And having all of these spices handy, means that you have everything ready for any of the other recipes.
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