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Curry Compendium By Richard Sayce

Curry Compendium by Richard Sayce

Condition - New
£21,89
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Summary

Curry Compendium is based on the two top-selling paperback prequels Indian Restaurant Curry at Home Volumes 1 and 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.

Curry Compendium Summary

Curry Compendium: Misty Ricardo's Curry Kitchen by Richard Sayce

Curry Compendium is based on the two top-selling paperback prequels Indian Restaurant Curry at Home Volumes 1 and 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 chapters: 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 & streetfood. - Video Tuition throughout. A QR code is included for most recipes which can be scanned with a smartphone to instantly open up the associated YouTube video - A quick and easy base gravy recipe to cook in 30 minutes - Scaling Up - a detailed but easy to follow chapter about cooking multiple curry portions at once - Inside an Indian Restaurant kitchen - a chapter showing the workings of a busy kitchen. - Additional recipe photos crediting social media followers. - Based on the top-selling, Gourmand award-winning* paperbacks Indian Restaurant Curry at Home Volumes 1 & 2 (ISBN 978-1-9996608-0-2 & 978-1-9996608-2-6)

About Richard Sayce

Richard Sayce is the man behind Misty Ricardo's Curry Kitchen. His long-standing admiration of Indian cuisine from an early age inspired an epic journey of determination, experimentation, creation, and discovery. He achieved huge success with the self-publication of his books, Indian Restaurant Curry at Home Volumes 1 & 2, and has a large following on YouTube, Facebook, and Instagram.

Table of Contents

FOREWORD 6 INTRODUCTION 8 USEFUL INFORMATION 10 Recipe Conventions 11 Portion Sizes 11 Where to Start 13 Changing Main Ingredient 14 Pre-Cooked vs Raw Chicken 14 Curry Thickness 14 Harsh Tasting Curry 16 Storing Ingredients 18 Avoid Making a Mess 20 Reheating Curry 20 Storing and Reheating Rice 21 THE FUNDAMENTAL BITS AND BOBS 22 Bought Ingredients 23 Basic Equipment 35 Where to Buy? 38 THE ESSENTIAL COOKING METHOD 40 Building Blocks of BIR Curry 41 Importance of Pre-Prepared Ingredients 43 Differences Between Cooking Curry at Home vs Restaurant 43 Typical Stages of Curry Cooking 45 PRE-PREPARED INGREDIENTS 52 Mix Powder 53 Bassar Mix Powder 54 Base Gravy 56 Base Gravy (Mark II) 60 Ginger/Garlic Paste 62 Tomato Paste 63 Garam Masala 64 Seasoned/Spiced Oil 65 Onion Paste/Bunjarra 66 Pre-Cooked Chicken 68 Pre-Cooked Lamb 70 Pre-Cooked Keema 72 Chicken Tikka 74 STARTERS 76 Onion Bhaji 77 Seekh Kebabs 80 Prawn Puri 82 Tandoori Chicken 84 Chicken Chaat 87 Achari Chicken Tikka 89 Malai Chicken Tikka 92 Sweet & Spicy Lamb Chops 94 Vegetable Samosa 96 Chicken Pakoras 99 CLASSIC CURRIES 102 Rogan Josh 103 Madras 106 Tikka Masala 108 Bhuna 110 Jalfrezi 112 Dopiaza 114 Garlic Chilli Chicken 116 Dhansak 118 Vindaloo 120 Pathia 122 Ceylon 124 Korma 126 Pasanda 128 SPECIAL DISHES 130 Balti 131 Coriander & Lemon Achari Mirch 134 Achari Lamb 136 Methi Chicken 140 King Prawn Zafrani 142 Karahi 145 Butter Chicken 148 Kashmir 150 Pudina 153 Chicken Rezala 157 Punjabi Chicken Staff Curry 159 Masala Fish Fry 162 Kalimirch 164 Shorshe Masala 166 Lamb Chana Saagwala 170 Moghul 173 Adrak 176 Shimla Mirch 178 Mango Chicken 180 South Indian Tamarind 182 Shahee Chicken Tikka 184 EXTRA-HOT CURRIES 188 LavaStorm 189 Phaal 192 Mr Naga 194 Naga Bhuna Masala 196 VEGETARIAN CURRIES 198 Spinach & Mushroom Balti 199 Simple Veg Curry 202 Chana Masala 204 Punjabi Veg 'Staff' Curry 207 Saag Paneer 210 Kadai Paneer 213 Egg Bhuna 216 SIDE DISHES 219 Dhal 220 Keema Peas 222 Mushroom Bhaji 224 Bombay Aloo 226 Saag Aloo 228 Aloo Gobi 230 Brinjal Bhaji 232 Bhindi Fry 234 RICE & BREADS 236 Pilau Rice 237 Special Fried Rice 240 Cumin & Onion Pilau 242 Lemon Rice 244 Biryani 246 Naan 248 Chapati 251 SUNDRIES 252 Onion Salad 253 Mint Sauce (Raita) 254 Spicy Red Dip 255 Green Chutney 256 Chilli & Tomato Chutney 258 STREET FOOD & OTHER SPECIALITIES 260 Chicken 65 261 Chicken, Lemon & Coriander Achari Soup 264 Aloo Keema Matar 266 Bunny Chow 268 Masala Toast 271 Chilli Cheese Toast 277 Bassar Fried Chicken 278 Cheesy Peas 280 Mango Lassi 282 UPSCALING CURRY 284 A Common Query 285 A Note about Portion Sizes 285 The Heat Dilemma 285 The Ratio Dilemma 286 The Compromise 287 Upscaling Cooking Method 287 Cooking Vessels 289 Scaling Up Template 290 Scaling Up Charts 291-292 Example: Chicken Madras 293 Imaginary Upscaling Scenarios 296 INSIDE AN INDIAN RESTAURANT KITCHEN 302 Appendix A: Shopping List 312 Appendix B: Online Suppliers 313 ACKNOWLEDGEMENTS 315

Additional information

NGR9781999660833
9781999660833
1999660838
Curry Compendium: Misty Ricardo's Curry Kitchen by Richard Sayce
New
Hardback
Misty Ricardo's Curry Kitchen
20210910
320
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a new book - be the first to read this copy. With untouched pages and a perfect binding, your brand new copy is ready to be opened for the first time

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