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Rick Stein's India Hardcover – 6 Jun 2013
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In search of the perfect curry - the very best recipes that India has to offer.
About the Author
Rick Stein's passion for using good-quality local produce and his talent for creating delicious flavour combinations in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of television series, he has published many best-selling cookery books, including French Odyssey, Coast to Coast, Far Eastern Odyssey and Rick Stein's Spain.
Rick is a firm supporter of sustainable farming and fishing techniques, which he strives to maintain in Padstow, Cornwall, where he runs four acclaimed restaurants and a seafood cookery school, as well as a delicatessen and patisserie. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time between Padstow and Australia, where he opened a restaurant, Rick Stein at Bannister's, in 2009.
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I have visited India dozens of times and have been to many of its towns and cities - from Kolkata in the northeast, to Chennai in the southeast, from Delhi in the northwest, to Trivandrum in the southwest and many points in between - after all that, the one thing I feel qualified to say is that, unlike many of the other reviewers here, I cannot define what authentic Indian food is, as there is such enormous variety from region to region and even within each region.
Additionally, I have only very rarely tried street food, with most of my eating being in restaurants in four and five star hotels or in top line restaurants
Against this background, I feel that Rick gives a good idea of what Indian food can be and that each recipe should be taken as a basis, subject to modification to individual preferences.
Would recommend this book to anyone
I have done a couple of the prawn recipes which were spot on, and will work my way through the many recipes that I have marked with post it notes.The book is better than the tv serieswhich I must admit I did not find as entertaining as the Far Eastern one. Yes you need to do alot of prep, it's not like adding Patak's paste, but the end result is worth it, and to be honest, if you love Indian food, then you won't find it a chore.
I have now watched the series repeated on tv over the last week or so, and I have to backtrack massively! I can only suppose my mood was not the greatest when I watched it the first time. I thoroughly enjoyed it this time , tho I still prefer the FEO. I have done numerous recipes and all have turned out beautifully.In fact I have never been to an Indian restaurant since I started cooking my own over the past few years (TY Madhur,Anjum and Rick)
The only thing I would say, that in a nod to health, I cut down the amount of oil used.I am lucky in that I live 2 miles from an Indian supermarket, and when I go this weekend I will see if I can track down the few things I have been unable to source so far.
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