Author: Kris Dhillon Publisher: Elliot Right Way Books ISBN: 9780716020547 Category : Cooking Languages : en Pages : 0
Book Description
This is the curry book with a difference! It reveals the secrets of Indian Restaurant Cooking, usually closely guarded by chefs worldwide, so that you can reproduce that elusive taste in your own kitchen. Learn how to create chicken, lamb, fish and vegetable curries of mouth-watering quality, as well as a wide variety of other Indian dishes.
Author: Ruta Kahate Publisher: Chronicle Books ISBN: 9780811853422 Category : Cooking Languages : en Pages : 140
Book Description
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.
Author: Julian Carl Voigt Publisher: ISBN: 9781519490674 Category : Languages : en Pages : 146
Book Description
Enjoyed Part 1? Now take your curry cooking to the next level with this follow on to the Amazon best selling book - 'The Secret to That Takeaway curry Taste.'The Journey continues but this time with Julian's student, Adey Payne, on board. Adey, having learned the fundamentals to BIR curry recipes from Julian, promptly sold his chain of Burger vans and opened his own Indian Takeaway - following his huge success in being rated No. 1 on Trip Advisor in the Boston area for curry - "not bad for a white guy from South London." He decided to share what he learned in this new book from Julian Voigt. Adey shares the knowledge he gained from his 2 Bengali Chefs Abdul & Sultan. In this book you will find all those curry house recipes that you know and love - everything from Murgh Nawabi to Lamb Karahi. In this book Julian shares his own love of Pakistani curry and shares some delicious Pakistani recipes that according to Julian are amongst the tastiest curries to be found anywhere! This book is not just another curry cookbook but is much more than that - this book explains why having the right curry recipes are only half of the equation and that in order to create REAL Indian restaurant quality curries you have to use the same cooking techniques that the professional Chefs do. Julian & Adey reveal the tricks, tips and techniques that empower you to cook curry just like the professionals. If you liked Julian's first book then you are going to LOVE this follow on! In this book you have more than double the recipes that were in the first book, not to mention the video tutorials that accompany the book - in this new book there are 27 new video tutorials where Adey & Julian actually demonstrate what they explain in the book. If you really want to master BIR curry, then this book is the one for you! Adey reveals his incredible kitchen shortcuts - in fact he shows you how, with his famous Korma sauce, you can cook a Chicken Korma in only 4 minutes!Take your curry cooking to the next level with "The Secret to That Takeaway Curry Taste - Part 2."
Author: Suvir Saran Publisher: Clarkson Potter ISBN: Category : Cooking Languages : en Pages : 286
Book Description
Presents over 150 Indian recipes for soups, dals, vegetables, rice, poultry, meats, fish and shellfish, appetizers and snacks, raitas, flatbreads and crackers, pickles and chutneys, sweets, and drinks, and includes reflections on Indian cooking.
Author: Dan Toombs Publisher: Hardie Grant Publishing ISBN: 1787130924 Category : Cooking Languages : en Pages : 324
Book Description
Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right. The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema. Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.
Author: Lizzie Collingham Publisher: Oxford University Press ISBN: 019803850X Category : History Languages : en Pages : 353
Book Description
Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.
Author: Anil Ashokan Publisher: Apple Press ISBN: 9781845432621 Category : Cooking, Indic Languages : en Pages : 201
Book Description
With not a single curry in it, this book will show you Indian food as you have never seen it. The recipes vary from quick one-dish meals to fine dining treats. What with the vast regional differences of Indian cooking, and its history of borrowing from other cuisines, there's sure to be something for everyone in this book.
Author: Carleigh Bodrug Publisher: Hachette UK ISBN: 030692305X Category : Cooking Languages : en Pages : 468
Book Description
INSTANT NEW YORK TIMES BESTSELLER Plant-based eating doesn't have to be complicated! The delicious recipes in this easy-to-follow cookbook are guaranteed to keep you inspired and motivated. Enter PlantYou, the ridiculously easy plant-based, oil-free cookbook with over 140+ healthy vegan recipes for breakfast, lunch, dinner, cheese sauces, salad dressings, dessert and more! In her eagerly anticipated debut cookbook, Carleigh Bodrug, the Founder of the wildly popular social media community PlantYou, provides readers with the ultimate full color guidebook that makes plant-based meal planning, grocery shopping and cooking a breeze. With every single recipe, you will find a visual infographic marking the ingredients you need, making it easy to shop, determine portion sizes, and dive into the delicious and nutritious dishes. Get ready for mouthwatering dishes like Chocolate Chip Banana Bread Breakfast Cookies, Best Ever Cauli Wings, and the Big BOSS Burrito that you simply won’t believe are made from plants. “An instant kitchen classic…In your quest to find delicious food that also promotes health, both human health and the health of the planet and the animals we share our world with, you’ve come to the right place.” —from the foreword by Dr. Will Bulsiewicz
Author: Rachel Farnsworth Publisher: National Geographic Books ISBN: 074402918X Category : Cooking Languages : en Pages : 0
Book Description
120 everyday, restaurant-quality recipes that you can make in your slow cooker or Crock-Pot at home. Everyone loves restaurant-quality meals, but not everyone loves the cost. What if you could make restaurant-quality meals in your slow cooker at home, and at a fraction of the cost of the restaurants? The Stay at Home Chef Slow Cooker Cookbook features 120 incredible recipes that are simple, satisfying, and much less expensive to make than if you were eating them in a restaurant. Rachel Farnsworth (The Stay at Home Chef) creates simple, satisfying recipes that will appeal to anyone who is short on time but still wants to enjoy delicious meals at home. Every recipe in The Stay at Home Chef Slow Cooker Cookbook uses every day ingredients and features simple instructions. Slow cooking is one of the easiest and most budget-friendly ways to cook, and the Stay at Home Chef will show you how to do it right! Here's what you'll find inside: Amazing recipes for breakfasts, sides, soups and stews, sandwiches, dips and snacks, and desserts, as well as entrée recipes for beef, chicken, pork, and pasta, grains, and beans Simple tips for using your slow cooker, storing your meals safely, and troubleshooting common slow cooking problems Loads of variations that will enable you to mix and match recipes to suit your family's tastes Helpful advice for making the most of your recipes and ensuring they come out of your slow cooker perfectly cooked and just in time for dinner
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Author: Kris Dhillon
Author: Ruta Kahate
Author: Julian Carl Voigt
Author: Suvir Saran
Author: Dan Toombs
Author: Lizzie Collingham
Author: Simon Daley
Author: Anil Ashokan
Author: Carleigh Bodrug
Author: Rachel Farnsworth