Curry Compendium: Misty Ricardo's Curry Kitchen

Product Information

Here’s some fantastic news I wanted to share: Curry Compendium has won a Gourmand World Cookbook Award – Best UK Published Asian Cookbook (outside of Asia).

At the beginning of the book is some information about ingredients, equipment and alternatives, and it isn't pretentious. All of our books are 100% brand new, unread and purchased directly from the publishers in bulk allowing us to pass the huge savings on to you! They will be able to save themselves a fortune on takeaways and hopefully, with a little bit of practice, do a good job of recreating great tasting British Indian Restaurant style meals. And for those of you that like to eat leftover curry the following day (there is no need to waste food and apparently it tastes better the day after anyway) it even tells you how to reheat a curry for the best flavour. A love of curry from an early age motivated him to master the art of BIR (British Indian Restaurant) cooking and to share his passion with others.Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. How the (mainly Bangladeshi) chefs created their divine-tasting food was seemingly a closely-guarded secret and inaccessible to everyone else.

Everything is really well laid out, and easy to follow, and you also have the option of a YouTube tutorial with many of the dishes. At Books2Door, we believe that reading is a fundamental skill that every child should have to help improve their vocabulary, grammar, and critical thinking skills. Once you get over the nervousness of using slightly unusual ingredients, the recipes are easy to follow and the results are amazing. Very differently to any cookbook I've ever used before, many of the recipes also feature a QR code, which will take your smartphone straight to the accompanying YouTube video, so that you can cook along with Richard himself. DISCLOSURE: I was provided with a free copy of this book for the purposes of writing a honest and impartial review.My passion led me to learn all about how curry is cooked in restaurants and takeaways here in the UK, which was my first experience of Indian food. Fry for 20-30 seconds, stirring frequently with the flat of the spoon, ensuring flat distribution of the spices in the pan. Lockdown saw a surge in people trying to recreate restaurant flavours at home – and now Brits want more inspiration as they get bolder in the kitchen. Richard Sayce's two books, Indian Restaurant Curry at Home Volume 1 and 2, have each won the Gourmand World Cookbook award for best UK Self-Published Cookbook, 2019 and 2020 respectively, and have sold many thousands of copies in the UK and abroad.

I have thoroughly enjoyed cooking from the book, the food has been great, simple and easy to follow with the basics all being explained for any novice cook. That adds a whole new dimension, and makes this a cookbook which really is accessible to just about anyone, whatever your cooking skill level. His two previous books, Indian Restaurant Curry at Home Volume 1 and 2, have each won the Gourmand World Cookbook award for best UK Self-Published Cookbook, 2019 and 2020 respectively, and have sold many thousands of copies in the UK and abroad.I just want to make everything, because I can see so many ways in which my own previous curry style can be improved. However, this book really does cater for all tastes, with a huge selection of recipes to suit everyone, from snacks, to mains, to sides. Also, I’ve had to learn many new skills and wear many hats, as well as being the chief cook and bottle washer. For Curry Compendium he has combined the two books into one collection, featuring content from both of the books, into a quality hardback format, added a splattering of new recipes, and updated many of the photographs and illustrations to create a new superb curry cookbook that would make an ideal Christmas gift for the curry lover in your life that wants to recreate their favourite tasting restaurant style curry or for someone that just wants to try out a curry for the first time. Richard Sayce is the man behind Misty Ricardo's Curry Kitchen, and this is a compendium cookbook full of British Indian restaurant recipes which featured in his previous books.