- Brossura: 128 pagine
- Editore: Right Way; Re-issue edizione (marzo 2008)
- Lingua: Inglese
- ISBN-10: 0716021919
- ISBN-13: 978-0716021919
- Peso di spedizione: 118 g
The Curry Secret
e oltre 1.000.000 di libri sono disponibili per Amazon Kindle . Maggiori informazioni
| ||||||||||||||||||
Dettagli prodotto |
Recensioni clienti
Non ci sono ancora recensioni di clienti su Amazon.it
5 stelle
4 stelle
3 stelle
2 stelle
1 stella
Le recensioni clienti più utili su Amazon.com (beta)
Amazon.com:
4.4 su 5 stelle
25 recensioni
57 di 57 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle
TRUE Indian Restaurant cooking! Yum!
30 gennaio 2002
Di Micheal O Mealoid
- Pubblicato su Amazon.com
Formato:Brossura
This is a cookery book which allows you to re-create what you get in an Indian restaurant, rather than attempting to make authentic Indian food as they eat it in India! Most Indian recipe books that I have DO attempt to make authentic Indian dishes, and the result is often disappointing.
The trouble is that we here in the West obviously have only one place where we can experience Indian cooking, and that's in a restaurant. So when you cook at home, you expect to be able to reproduce just that. And at last, this book enables you to do it! I've been making Indian food for years, and, until now, never quite got it right. That was then, but this is now!
So, what's the secret? The secret is a special curry sauce, the making of which is described in detail in the book, and which is used as a base for most of the curry dishes. It's made of onions, garlic, ginger, tomatoes and oil - the spices come later - but the exact method, which is vital to the sauce, is a matter for you to buy the book for! Apparently all Indian restaurants have a big pot of this stuff on the go at all times. It explians how they're able to make a wide range of curries at a moment's notice.
So, to make a particular curry, you cook your meat and/or vegetables(depending on the dish), add your basic curry sauce, add a teaspoon here and there of various spices (again, depending on the dish), cook it for ten minutes and, hey presto!, there is your genuine Indian Restaurant dish. And it really works! I've tried it out, and the resulting meal was delicious, and exactly what you'd expect if you went out to a good place.
This book goes into all the usual detail in describing utensils, spices, methods, and so on. All the usual restaurant dishes are done, along with some starters, naan breads, desserts, etc. But I've yet to try these out (to be honest, I buy the naans - much less trouble).
For anyone who likes Indian food, and who likes to cook at home, this book is a must, and so reasonably priced too! Forget the big, glossy, hardback cookbooks with lots of pictures that cost a fortune! This book is all you need.
31 di 31 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle
One of the few TRUE restaurant cookbooks.
25 novembre 2000
Di "bobwalker1000"
- Pubblicato su Amazon.com
Formato:Brossura
An avid fan of indian cuisine, I have many cookbooks. All of them,including some that claim to be 'restaurant cookbooks', fail. They all tend to give the usual classical recipes with small variations. This book is different. It gives the secrets away and the results are impressive. I found that in a short while I was able to produce authentic restaurant style currys etc in approx 10-15 minutes. Interestingly, this style of cooking can produce curries that have more flavour than the more elaborate styles. The author claims to be a chef in England which I can believe. He demonstrates knowledge, and exposes tips that it took me over 15 years of trial and error to learn. I wish I had this book earlier!
29 di 29 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle
the secret is in the sauce, and the measurements are correct
29 marzo 2004
Di Dr Veit U B Schenk
- Pubblicato su Amazon.com
Formato:Brossura
excellent book on curries as they are served in *British* curry houses. I think this is where the confusion with the measurements arise. Someone before mentioned that the measures do not add up: they do add up if you are using British pints (550ml) and read the book carefully (the author mentions at the beginning that a cup is 'approximately a quarter pint or 5 fluid ounces'. If you use these measurements then 3/4pint (412ml), 425ml or 3 cups (3*1/4pint) add up quite well.
›
Vai su Amazon.com per consultare tutte le 25 recensioni
4.4 su 5 stelle
