- Paperback: 264 pages
- Publisher: Southwater; illustrated edition edition (25 July 2006)
- Language English
- ISBN-10: 1844762874
- ISBN-13: 978-1844762873
- Product Dimensions: 21.6 x 16.8 x 2 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
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Amazon Bestsellers Rank:
181,345 in Books (See Top 100 in Books)
- #98 in Books > Food & Drink > National & International Cookery > Indian
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Product Description
Product Description
Over 150 delicious curries from India and Asia are shown step-by-step in more than 700 colour photographs. This is the definitive guide to mouthwatering, authentic curries from all corners of the Indian subcontinent, and from Thailand, Burma, Vietnam, Malaysia and the islands of Indonesia and the Philippines. It includes easy-to-follow presentation with stage-by-stage photography and sumptuous full-colour pictures of every featured dish. This book brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. For novice curry chefs, the basics of curry-making are fully explained, and there is a useful directory-style guide to the essential elements of a curry, including practical information on using spices and key ingredients such as root ginger, tamarind, coconut milk and lemongrass; making curry pastes and powders, and cooking perfect rice and noodles. Featuring more than 150 traditional recipes with step-by-step recipe instructions and exquisite colour photographs, making sensational hot and spicy curries has never been so easy.
About the Author
Mridula Baljekar, the contributing editor, is the best-selling author of several books on Indian cooking. Her first book, The Complete Indian Cookbook, published in 1990, has sold more than 250,000 copies. Mridula was food editor of Indian and Oriental Food & Drink magazine, and she contributes regularly to magazines and newspapers in the UK, Australia and her native India. Mridula is a regular demonstrator at trade and consumer food shows. She also teaches Indian cooking in a number of chef schools in the USA. Mridula regularly appears on television as a guest chef and as a presenter on her own programmes, including the much acclaimed television series Mridula's Indian Kitchen and Spice Trail for Carlton Food Network. She has recently launched her own spice blends, Mridula Baljekar's Authentic Range. Visit Mridula's website at www.mridula.co.uk.)
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Customer Reviews
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Most Helpful Customer Reviews
1 of 2 people found the following review helpful:
5.0 out of 5 stars
Curries,
By
This review is from: The World's Greatest-ever Curries: All Recipes Shown Step-by-step in Over 700 Photographs (Paperback)
Searched for Months to find this book at a reasonable cost,when found immediatly purchased and now make yummu curries, well documented and visually excellent.Filled a gap in my Receipe Library. only downside is that it is short on "standard Starters" eg Pakora & the like, but for Main Meals A+++, in a word, well worth the wait to get your hands on it.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
5.0 out of 5 stars (2 customer reviews) 2 of 2 people found the following review helpful:
5.0 out of 5 stars
One of the Best Curry Reference Cookbooks,
By csteve16 - Published on Amazon.com
This review is from: The World's Greatest-ever Curries: All Recipes Shown Step-by-step in Over 700 Photographs (Paperback)
I am not one for writing long reviews, so here is my short and to the point review: If you are looking for a curry recipe book, then buy this one!
I am relatively new to curries, but have purchased a couple over the past few months. This one is comprehensive in its coverage of the Curry cuisines of the world, and it contains pictures of each recipe so you know exactly what you are getting. The pages are lovely and glossy and it is obviuosly very good quality paper. One of those books that you be proud to give as a gift. I am an experienced cook, but these recipes are written so well and clearly that a cook of any experience could produce a great result. The book covers India (north, east, south and west separately) as well as rices and breads and chutneys, pickles and salads. It then goes on to cover Thailand, Burma, Vietnam, Malaysia, Indonesia and The Philippines. It also covers rice and noodles for these Asian nations. All measurements are in metric and imperial to suit cooks from all over the world. Most ingredients that have alternate names have the alternate names given such as coriander / cilantro. I bought the book without having seen it in the flesh first, and was pleasantly surprised - it was one of those books that I sat there looking through and nodding my head thinking to myself 'this is a GOOD book'. I am very very pleased with this purchase. I am from Australia and most, if not all, of the ingredients are available in local supermarkets. WARNING: If you are a fan of curry cookbooks, this one (as it says on the back flap) was previously published as 'Curry', so if you have that book and it sounds as though it covers the same areas of the world, then I'd say there is no point in buying this also. However, it is a bargain price (compared to what you would pay for a book like this on Oz), so maybe buy it anyway - you can never have too many cookbooks! Did I say I don't do long reviews? 2 of 2 people found the following review helpful:
5.0 out of 5 stars
Best Curry Ever!,
By Code Jockey - Published on Amazon.com
This review is from: The World's Greatest-ever Curries: All Recipes Shown Step-by-step in Over 700 Photographs (Paperback)
Great cookbook! I had never made curry from scratch and had always wanted to, and this book was perfect. It comes with color pictures of most steps (useful if you are new to curry) and many full-page photos of completed dishes. It has recipes from India, Burma, Malaysia, Thailand, Indonesia and elsewhere. It also has recipes for various type of rice preparations, breads, appetizers like samosas that go well with the dishes, and various curry pastes. I was shocked to find myself making mouthwatering dishes almost overnight.
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