“Curries are one of the world’s culinary success stories.
They are now prepared, in various guises throughout the globe. Curries were
originally developed in the Indus valley some 4000 or more years ago. Indian
traders introduced them to Southeast Asia and East Africa
whilst Buddhist monks introduced them to south Asia and
East Asia. The British introduced them to the remainder of the world. This book
contains over 780 recipes for curries and curry-associated dishes with recipes
for starters, main courses, accompaniments, breads, pickles, curry pastes and
spice blends, and drinks from the Indian sub-Continent. Also included are
curries from the remainder of Asia, from Africa and from the Caribbean. In
addition there is a whole chapter on how to prepare restaurant-style curries
for the home and on modern British curries as well as a chapter on historic
curry recipes, beginning with the first curry recipe in English, from 1747.
This book brings together the whole world of curries and curry recipes in one
place.
This second edition of the book has been completely
revised, with the addition of a new chapter on Diwali (Festival of Lights)
recipes and additional recipes in other chapters. The African curries section
has been extended with Cape Malay curries. Chapters now included are: Starters;
Meat-based Curries, Chicken Curries, Fish Curries, Vegetarian Curries,
Accompaniments, Desserts, Breads, Snacks and Savouries, Drinks, Relishes and
Pickles, Diwali Recipes, Spice Blends, Historic Curries, South Asian Curries,
Southeast Asian Curries, East Asian Curries, African Curries, Caribbean Curries
and Restaurant and British Curries. This is the most comprehensive view of
curries from around the world ever published.”
Dyfed Lloyd Evans, “The Big Book of Curry Recipes”
ASIN:B008K9EXII | 2013 | 781 pages | PDF
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