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The Road to Vindaloo: Curry Cook and Curry Books (English Kitchen) Paperback – 24 Sep 2008


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Product details

  • Paperback: 200 pages
  • Publisher: Prospect Books; First Edition edition (24 Sep 2008)
  • Language: English
  • ISBN-10: 1903018579
  • ISBN-13: 978-1903018576
  • Product Dimensions: 1.9 x 14 x 18.4 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 142,188 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

About the Author

"David Burnett was formerly with firms such as Gollancz and Heinemann and is now a publisher in his own right, mainly of food books (including Bill Fowler's Countryman's Cooking). He lives in Ludlow.Helen Saberi is author of Afghan Food & Cookery and co-author of Trifle (both Prospect Books) and was principal assistant to Alan Davidson while he wrote the Oxford Companion to Food."

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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By JC on 22 May 2009
Format: Paperback
Superb, informative book. Good recipes and humourous in places. Highly reccommended to those with an interest in good curries.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 1 review
4 of 4 people found the following review helpful
Some Like it Hot: A Piquant History of Curry 3 Dec 2008
By C. T. Sen - Published on Amazon.com
Format: Paperback
This excellent work traces the history of curry from medieval Europe and its early days in India through the Raj and Victorian England to modern Britain, where it is the most popular restaurant dish. David Burnett and Helen Saberi do this through a series of lively biographical sketches of cookbook writers, selections from their works, and many recipes. Some of these writers are fairly well known (Wyvern, Eliza Acton, Mrs. Beeton, Hannah Glasse), others less so (the South African writer Hildagonda Duckitt, Dr. R.F. Riddell, Daniel Santiagoe), but all played an important role in curry's evolution. The book contains comprehensive glossaries of curry terms and accompaniments and of curry ingredients, and is charmingly illustrated. The Road to Vindaloo is an invaluable resource for food writers and researchers, cooks, and curry lovers around the world.
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