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Learn to COOK - The Curry Secret: Indian Restaurant Cookery at Home (Right Way S.)
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List Price: $6.95
Our Price: $6.95
Availability: In stock soon. Order now to get in line. First come, first served.
Manufacturer: Elliot Right Way Books
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9780716020547
ISBN: 0716020548
Label: Elliot Right Way Books
Manufacturer: Elliot Right Way Books
Number Of Items: 1
Number Of Pages: 128
Publication Date: 2000-10
Publisher: Elliot Right Way Books
Studio: Elliot Right Way Books
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Editorial Reviews:
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There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago "The Curry Secret" has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic - it has even spawned internet forums where readers rave about the sauce. Following requests from those readers, Kris Dhillon has now updated the book to include a wider choice of dishes and brand new recipes for even more mouthwatering curries as well as all the established favourites. From Chicken Tikka Masala to Onion Bhajee, Aloo Gobi to Lamb Biryani, everyone's favourite is here. Praise from readers: 'Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have'; 'The Holy Grail of curry cook books'; and, 'This book is so good it's unbelievable'.
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Spotlight customer reviews:
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Customer Rating:
Summary: Creative Cook Craves Quick Curry
Comment: Kriss Dhillon's The Curry Secret is a small, but effective, book detailing a system for producing numerous Indian curries quickly. Really, the book is about ONE recipe, the base sauce, and all the combinations using that recipe as an ingredient. The book also includes recipes for side dishes, which I haven't tried, having favorite recipes for similar dishes from other cookbooks.
Dhillon's curry system allows cooks to prepare a week's worth of dinners in an hour or so in the weekend. The cook can prepare the sauce, get the meat (for carnivores) ready and freeze, make a large quantity of a delicious rice dish (rice holds beautifully in the refrigerator), and perhaps make another side dish (dals, Mulligitawny soup, and samosas are favorites that store well). With these dishes, the cook can finish off a fresh curry for the day while warming the side dishes. Thus, the cook can have an exquisite meal ready in about fifteen minutes.
Customer Rating:
Summary: Wow, just like really good restaurant food at home
Comment: I have been looking for a cookbook or collection of recipies that would give me an authentic restaurant taste. Athough I have enjoyed recipies from Indian homecooking they didn't satisfy my restaurant craving. This book gives easy to follow recipies that yeild excellent results. MMM I've tried most of the recipies out of this book and have been surprised and delighted that they taste just like my favorite restaurant version. My only warnings: Use ghee instead of vegetable oil and note that imperial cups used in the book are different than US cups. If you have been dissapointed by other cookbooks, you will be pleasantly surprised by this one. Try the chicken sagwala yummy could't get enough.
Customer Rating:
Summary: The food wasn't so good
Comment: It wasn't terrible but it wasn't very good either. These recipes require tweaking, but are good foundations.
Customer Rating:
Summary: Not so great
Comment: I found this book to be nothing special. There is not magic secret in this book. It is not worth the money.
Customer Rating:
Summary: The best Curry book in the world - ever!
Comment: We all enjoy a good curry, which is almost impossible to find here in Las Vegas, so making your own is the only way. Friends recommended this book and my wife has made many curries, and they have all been extremely tasty and authentic. The book explains how to make a good curry in a simple and straightforward manner and lets you in on the secret of how all the restaurants produce such good results in the UK.
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