Curry Compendium: Misty Ricardo's Curry Kitchen

Product Information

Each of the 99 featured recipes gives an explanation about each dish as well as detailed instructions on ingredients needed and how to prepare and cook, next to high-quality images of each dish. The featured recipes are for generous single potion Indian takeaway servings (unless stated otherwise) and there are details on how to make larger portions correctly (scaling up). Or that the font suddenly changed mid sentence so that the 8- or 10-point paragraph suddenly became a column of single words in 48 point. I would have loved if there was a conversion chart or something in the back of the book, but alas, the internet became my friend a lot during this cooking process. So, this book was a great find for me especially as I love to learn how to cook a good curry from scratch - Plus, to know what ingredient that has been added and how it was prepared and cooked.

The true test of a cook book is measured in years, how often you keep coming back, and how the things you learn influence go on to your cooking, but after trying two of the recipes I'm convinced and given the time and the ingredients can see myself working through the recipes, and being a fount of all knowledge on curry methods and recipes at dinner parties.They will be able to save themselves a fortune on takeaways and hopefully, with a little bit of practice, do a good job of recreating great tasting British Indian Restaurant style meals. Wooden spoons to your measuring spoons etc to what spices, ingredients etc to use to make these lovely meals. There is a section as well devoted to the equipment and correct temperature at which a curry dish should be prepared. Be prepared for some high heat for your taste buds as well as in the kitchen as you serve up some of the delicious recipes in this very well written cookbook. With one in seven people saying they’d prefer fast food as their festive feast to the traditional turkey and trimmings, the following recipes (which can be made with any meat or vegetarian to suit your preferences), are ideal for spicing things up this year.

It contains chapters on starters, classic curries, special dishes, extra hot curries, vegeatable curries, side dishes, rice and breads and sundries, not to mention a selection of mouthwatering street food and specialities. Despite having relatively few ingredients, when cooked correctly it will have amazing flavour layers.Once a few recipes are followed in this book, having to go out for curry will be a thing of the past. Last Christmas was a wash-out for many Brits, so this year thoughts are turning to making this one to remember.

Richard Sayce's two books, Indian Restaurant Curry at Home Volume 1 and 2, have each won the Gourmand World Cookbook award for best UK Self-Published Cookbook, 2019 and 2020 respectively, and have sold many thousands of copies in the UK and abroad. Curry Compendium is the most amazing book on cooking curry's from scratch that I have ever come across!My partner loves cooking and does the majority of it, but when I got this book, I wanted to lock myself away in the kitchen and get on by myself. Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of traditional and street food style recipes. Important: Before cooking curry with the base sauce, dilute it with water until it’s about the same consistency as semi skimmed milk. This book gives step by step instructions, with all of the measurements needed at the beginning of each recipe for ease of mise en place (“put everything in place” aka prep for those who don’t watch a ton of cooking shows like me), before starting cooking. Pre-preparation is explained and it makes so much sense to have a base gravy on hand, pre-cooked chicken or lamb, and a mix of spice powder already made up.

Also in this book there is not only how to make different curries there is also how to make side dishes, rice and breads and other things, which to me makes it even more appealing. Everything is described in fantastic detail, from the basic ingredients and spices, to cookware, how to make the perfect base gravy, upscaling ingredients and techniques to make the dishes as authentic as possible. Unlike a lot of cookbooks that are mainly artfully shot images and not much else, this is full of amazing recipes and will explain all you need to know. It is indeed a treasure trove to all who desire to gain confidence in cooking and delve further into the myriad of dishes available.

Having sold more than 50,000 copies of his first books, and amassing over six million views of his recipes on YouTube, there is a huge appetite for this new magnus opus packed with mouthwatering, easy-to-follow recipes.