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

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The Road to Vindaloo: Curry Cook and Curry Books (English Kitchen) + The Raj at Table: A Culinary History of the British in India + Curry: A Tale of Cooks and Conquerors
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Product details

  • Paperback: 200 pages
  • Publisher: Prospect Books; First Edition edition (24 Sept. 2008)
  • Language: English
  • ISBN-10: 1903018579
  • ISBN-13: 978-1903018576
  • Product Dimensions: 14 x 1.3 x 19 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 509,463 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description


Another in our "English Kitchen" series, this traces the development of Anglo-Indian cookery, in other words the curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747.Thereafter, it looks at the various classes of cooks who produced popular and interesting recipes, from the female cookbook authors of the 18th century, to the club-cooks of Calcutta and London in the Regency, to the crusty colonels of late Victorian England, and the refined French-influenced chefs of the fin de siecle and pre-First World War days.

By way of coda, the authors consider modern recipes from authors such as Madhur Jaffrey and Sir Gulam Noon's Chicken Tikka Masala, Britain's favourite dish. The whole is ornamented by tasty extracts from past literature on eating curries hither and beyond.

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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 (beta) 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
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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