| Format: | Hardback | | Pagination: | 288 pages, 45 colour illustrations, index | | Dimensions: | 246 x 189 mm | | Country of Pub.: | UK | | Pub Date: | 02/10/2003 |
THE DEFINITIVE CURRY BOOK BY THE WORLD AUTHORITY ON INDIAN FOOD!
In this definitive book, bestselling author Madhur Jaffrey presents over 200 delicious recipes, all within reach of the cook.
Recipes from India, Singapore, Malaysia, Indonesia, Thailand, South Africe, Kenya, Great Britain, Trinidad, Guyana, Japan, USA
Description:
Not only are the very best curry recipes from India included but also a selection of the best curry recipes from all over the world. There is yellow lobster curry from Thailand, lamb shanks braised in yogurt from Pakistan, Moghlai korma from Bangladesh, red beef curry from Sri Lanka, Natal red bean curry from South Africa, chicken-coconut curry soup from Myanmar, lamb curry with okra from Indonesia, curry stew fish from Trinidad and stir-fried curried pork with lemon grass from Vietnam. There is even a nineteenth-century recipe for lamb curry with tomato apple chutney from the kitchens of the Oriental Club in the heart of London. And it does not stop there. To complement the curries there are recipes for soups, noodles, breads, chutneys, beans and vegetables.
Madhur traces the origins and history of curry, explaining how immigrants to new lands mixed their knowledge of food from home with new-found ingredients and skills to create an ever-growing cornucopia of delicious curry hybrids. With its authoritative and comprehensive text and mouthwatering illustrations, this book makes fascinating reading for food lovers everywhere and will be an outstanding addition to any cook's library. |
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