Curry Compendium: Misty Ricardo's Curry Kitchen

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Curry Compendium: Misty Ricardo's Curry Kitchen

Curry Compendium: Misty Ricardo's Curry Kitchen

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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All of our books are 100% brand new, unread and purchased directly from the publishers in bulk allowing us to pass the huge savings on to you!

Add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again without unnecessary stirring. Being able to recreate your favourite curry dish at home in the comfort of your own kitchen might be a challenge for a lot of people, but with Misty Richardo’s Curry Compendium by Richard Sayce you will be able to do just that! I don’t expect to become a restaurant chef but hopefully with a bit of practice and following the instructions properly I will be able to make a decent curry that people will not only eat but will enjoy. I have to admit that the serious curry eaters in my home are my husband and teenage son, whilst I enjoy an occasional mild curry. At the beginning of the book is some information about ingredients, equipment and alternatives, and it isn't pretentious.Then add the ginger/garlic paste, stirring for about 30 seconds until it starts to brown and sizzling reduces. The book has lots of helpful options and tips for cooking in bulk, including a guide to 'scaling up'. They will be able to save themselves a fortune on takeaways and hopefully, with a little bit of practice, do a good job of recreating great tasting British Indian Restaurant style meals.

If you love eating curry at a local restaurant, why not grab a copy of the book and try cooking your favourite recipes at home? I’ve lost count of the number of people who have told me they hadn’t heard of them but bought them simply on recommendation from a friend or family member. So, this book was a great find for me especially as I love to learn how to cook a good curry from scratch – Plus, to know what ingredient that has been added and how it was prepared and cooked. That adds a whole new dimension, and makes this a cookbook which really is accessible to just about anyone, whatever your cooking skill level. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions.

I really REALLY like the Curry Compendium, and the YouTube channel is excellent too actually - no chatter, everything is written on screen, and you can cook along (if you hit pause occasionally). He has a simple methodology where things happen right for you and a link to YouTube for a demo before you start. Add the chilli powder, mix powder, kasuri methi, salt, and 30ml of base gravy to help the spices cook without burning.

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.Lockdown saw a surge in people trying to recreate restaurant flavours at home – and now Brits want more inspiration as they get bolder in the kitchen. Inside the new book you’ll find an abundance of mouth-watering, delightfully easy to follow Indian restaurant recipes. Presentation wise there are lots of new photos and illustrations including some by followers of Misty Ricardo. Most of the recipes featured in the book are for generous single size Indian takeaway servings (unless stated otherwise) as this is the best way to bring out all of the flavours, especially when cooking in a home kitchen.



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