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Curry : fire and spice

By: Baljekar Mridula

1844771725 / 9781844771721
20 in stock Need More ?
22 cm 256 pages : illustrations (colour), map (colour)
General (US: Trade)  Learn More
Reprint. Originally published: London: Lorenz, 2001.

Fire and spice: Over 150 great curries from India and Asia.

This is the definitive guide to mouthwatering, authentic curries from all corners of the Indian subcontinent, from Thailand, Burma, Vietnam and Malaysia, and the islands of Indonesia and the Philippines.

It includes an extensive introduction that focuses on the cultures of India and South-east Asia, and demystifies curries with a guide to using and preparing key ingredients, such as herbs, spices and aromatics, curry powders and pastes.

It features over 150 traditional recipes for meat, poultry, fish and vegetarian curries, rices, noodles and breads, pickles, chutneys, raitas and sambals, including world classics and unusual regional specialities.

Step-by-step recipe presentation takes you through each stage of preparation, with sumptuous photographs for every featured dish, and uncomplicated cooking methods to encourage novice cooks.

India and South-east Asia have long been known as the spice headquarters of the world, and this book brings together an inspirational collection of recipes and shows how easy it is to make delicious and authentic curries at home. There is useful information on using key ingredients such as root ginger, tamarind, coconut milk and lemon grass, as well as how to make curry pastes and cook perfect rice and noodles.

Signature dishes from India include Tandoori Chicken, Lamb Korma and Tarka Dhal, while Asian classics include Mussaman Curry, Beef Rendang and the Filipino meat soup known as Puchero.

Making sensational hot and spicy curries has never been so easy.


1F Asia, WBN National & regional cuisine, WBTH Cooking with herbs & spices

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