Curry: Fragrant Dishes from India, Thailand, Malaysia and Indonesia by Corinne Trang and Sri Owen and Judy Bastyra and Roopa Gulati and Yasuko Fukuoka and Vivek Singh and Mahmood Akbar and David Thompson and Das Sreedharan
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Clarified butter (Ghee) (page 26)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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- ISBN 10 1405315725
- ISBN 13 9781405315722
- Published Oct 05 2006
- Format Hardcover
- Page Count 352
- Language English
- Countries United Kingdom
- Publisher Dorling Kindersley
- Imprint Dorling Kindersley Publishers Ltd
Publishers Text
This work talks about fragrant dishes from 18 regions including India, Thailand, Vietnam and Indonesia. Take your taste buds on a global adventure. Invite top chefs, writers and cooks into your kitchen, from Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) to David Thompson (Nahm) and they'll share their secrets for authentic, taste-tingling curries that are easy to create at home. Learn how to make authentic dishes like Thai green jungle curry, chicken makhani from old Delhi, perfumed pasanda from Pakistan and South African bunny chow. Discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear. Cook up the best accompaniments and side dishes to complete the perfect meal. Tried and tested by experts using readily available ingredients and exquisite flavours - red hot results are guaranteed every time.Other cookbooks by this author
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