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Curry Compendium: Misty Ricardo's Curry Kitchen
Curry Compendium is based on the two topselling paperback prequels Indian Restaurant Curry at Volume 1 & 2 which have collectively sold over 50,000 copies in three years. Both books won Gourmand World Cookbook awards for the best UK self-published cookbooks.
Richard Sayce has combined all the content from both these books into a quality hardback format, added a splattering of new recipes, and updated many of the photographs and illustrations.
Inside the new book you'll find an abundance of mouth-watering, delightfully easy to follow Indian restaurant recipes. These are all backed up with detailed and comprehensive informational everything you need to learn the art of curry cooking.
Curry Compendium contains all you need to create your own restaurant quality food at home in your kitchen. Start saving a fortune on takeaways!
99 recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfoodVideo Tuition throughout. A QR code is included for most recipes which can be scanned with a smartphone to instantly open up the associated YouTube videoA quick and easy base gravy recipe to cook in 30 minutesScaling Up - a detailed but easy to follow chapter about cooking multiple curry portions at onceInside an Indian Restaurant kitchen - a chapter showing the workings of a busy kitchenAdditional recipe photos crediting social media followersBased on the top-selling, Gourmand award winning paperbacks Indian Restaurant Curry at Home Volumes 1 & 2 ( 9781999660802 & 9781999660826)
Richard Sayce has combined all the content from both these books into a quality hardback format, added a splattering of new recipes, and updated many of the photographs and illustrations.
Inside the new book you'll find an abundance of mouth-watering, delightfully easy to follow Indian restaurant recipes. These are all backed up with detailed and comprehensive informational everything you need to learn the art of curry cooking.
Curry Compendium contains all you need to create your own restaurant quality food at home in your kitchen. Start saving a fortune on takeaways!
99 recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfoodVideo Tuition throughout. A QR code is included for most recipes which can be scanned with a smartphone to instantly open up the associated YouTube videoA quick and easy base gravy recipe to cook in 30 minutesScaling Up - a detailed but easy to follow chapter about cooking multiple curry portions at onceInside an Indian Restaurant kitchen - a chapter showing the workings of a busy kitchenAdditional recipe photos crediting social media followersBased on the top-selling, Gourmand award winning paperbacks Indian Restaurant Curry at Home Volumes 1 & 2 ( 9781999660802 & 9781999660826)
534 pages, Kindle Edition
Published March 1, 2022
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3 people want to read
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Displaying 1 of 1 review
February 6, 2023
the curry experience
I first experience of Indian curry was in the early 60s and spent much time in the kitchen of the bomba in Cheltenham. I had no experience of spicy food, brown sauce, pepper and salt was it. I watched the chef although he couldn’t speak english and embarked on cooking myself trying to copy hi method. Never really mastered his skills. Over the years I gradually achieved some success but
never as good. Had many books bu there always something missing. I purchased your curry compendium and found the contents gave me new insight. Thanks roger Sandall.
I first experience of Indian curry was in the early 60s and spent much time in the kitchen of the bomba in Cheltenham. I had no experience of spicy food, brown sauce, pepper and salt was it. I watched the chef although he couldn’t speak english and embarked on cooking myself trying to copy hi method. Never really mastered his skills. Over the years I gradually achieved some success but
never as good. Had many books bu there always something missing. I purchased your curry compendium and found the contents gave me new insight. Thanks roger Sandall.
Displaying 1 of 1 review