The Curry Cookbook

Fülszöveg

This unique collection of curries is also a sparkling dialogue between two experts -bestselling writer on Asian cuisines, Charmaine Solomon, and her husband Reuben, musician and amateur chef.
Enjoy the comments along with the curries:
RICE COOKED WITH STOCK AND SPICES
This classic pilaf goes best with North Indian Curries like Lamb Korma or Hundred Almond Curry. Charmaine.
HUNDRED ALMOND CURRY
Sounds extravagant? Well, why not? Who should COUNT pennies when creating a masterpiece? REUßEN.
Here are all the secrets of genuine curry cooking in one fascinating collection.
Curry! What mystique surrounds the word, and what knowledge is required to gather together the culinary masterpieces from Asia that we know as curries.
Here is a collection of some of the world's best recipes to delight the keen curry fancier and to guide any cook through these spicy riches from the East, that please the taste and delight the imagination.
This book is also a lively dialogue between two... Tovább

Fülszöveg

This unique collection of curries is also a sparkling dialogue between two experts -bestselling writer on Asian cuisines, Charmaine Solomon, and her husband Reuben, musician and amateur chef.
Enjoy the comments along with the curries:
RICE COOKED WITH STOCK AND SPICES
This classic pilaf goes best with North Indian Curries like Lamb Korma or Hundred Almond Curry. Charmaine.
HUNDRED ALMOND CURRY
Sounds extravagant? Well, why not? Who should COUNT pennies when creating a masterpiece? REUßEN.
Here are all the secrets of genuine curry cooking in one fascinating collection.
Curry! What mystique surrounds the word, and what knowledge is required to gather together the culinary masterpieces from Asia that we know as curries.
Here is a collection of some of the world's best recipes to delight the keen curry fancier and to guide any cook through these spicy riches from the East, that please the taste and delight the imagination.
This book is also a lively dialogue between two experts — Charmaine Solomon, world-renowned writer on all the cuisines of Asia, and her musician husband, Reuben. She is from Sri Lanka, he from Burma. Both are constant travellers in Asia and with a lifetime since spent amongst 'western' culture, they are so well versed in the delicate science of curry cooking that they can debate the subtleties between themselves whilst handing on their intimate knowledge in easy-to-follow recipes.
These recipes have been gleaned from Sri Lanka, India, Burma, Cambodia, Thailand, Indonesia, Singapore and Malaysia. Important sections concern the basics of curry cooking and presentation, and preparation of curry powders and pastes in the home kitchen. There are also recipes for accompaniments, from piquant sambals and chutneys to soothing salads. The major chapters give recipes for Rice, Bread and Noodles, Meat, Fish and Seafood, Poultry, and Vegetables. A comprehensive glossary and index assist the cooks of all countries to penetrate the secrets of genuine curry dishes, and fashion memorable meals from the great Asian cuisines.
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