Curry
Authentic flavours from the world of spice for the modern cook
Published on 1. October 2020
368 pages
978-0-241-50216-7 (ISBN)
Description
Embark on a global curry adventure!
Top chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean - and anywhere with a curry tradition - share their recipes with you. Try Thai jungle curry, chicken adobo or South African bunny chow. All 200 recipes are authentic and written for the modern cook. Features add a further dimension, introducing you to the key spice combinations and ingredients that define each local cuisine.
Break out and explore new boundaries. Or rely on this authentic resource for old favourites. Observer Food Monthly described these as "the best ever curries". Red-hot results are guaranteed every time!
Top chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean - and anywhere with a curry tradition - share their recipes with you. Try Thai jungle curry, chicken adobo or South African bunny chow. All 200 recipes are authentic and written for the modern cook. Features add a further dimension, introducing you to the key spice combinations and ingredients that define each local cuisine.
Break out and explore new boundaries. Or rely on this authentic resource for old favourites. Observer Food Monthly described these as "the best ever curries". Red-hot results are guaranteed every time!
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Dorling Kindersley Ltd
File size
186,72 MB
ISBN-13
978-0-241-50216-7 (9780241502167)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
10/2020
DK
€44.76
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Person
Vivek Singh is one of the most successful and well-respected modern Indian chefs. As chief executive of Cinnamon Club restaurant and chain, he has redefined expectations of Indian cooking. Other contributors include David Thompson, world renowned for his Thai cooking; Roopa Gulati, British chef, food writer, and broadcaster; and Sri Owen, who holds a Lifetime Achievement Award from the Guild of Food Writers.
