| Book Description | 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) |
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