The New Curry Bible: The Ultimate Modern Curry House Recipe Book by Pat Chapman

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Notes about this book

  • mjes on July 24, 2021

    Stuffed bell peppers (pg 149) using vegetable stuffing (pg 41). Using small bell peppers made this finger food. The stuffing I used was a traditional potato-pea samosa filling. I'd do this again for finger food but will stick to traditional samosa as the standard recipe.

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  • ISBN 10 1843581590
  • ISBN 13 9781843581598
  • Published Sep 15 2006
  • Format Paperback
  • Page Count 288
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Blake Publishing
  • Imprint Metro Books,London

Publishers Text

Indian food is a perennial favorite, and now Pat Chapman has selected the finest dishes from more than a thousand of his favorite restaurants. First come starters, then Tandoori and Tikka dishes. Next are the 16 most popular curries, followed by 16 additional curries from Achari to Thai. The recipes continue, as at a restaurant, with House Specials, vegetable curries, dhal dishes, rice and breads, chutneys and pickles, and finally Indian desserts. With step-by-step color photos, an A - Z of spices, nutritional information, and a menu glossary, The New Curry Bible more than lives up to its title.

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