The Curry Club
since 1982

Piatkus 1989 - a reprint of the first edition

192 pages - size: 232mm x 155mm x 18mm

8 Colour Photographs

Hardback ISBN: 0 86188 776 X

£44.00 (inc P&P)

In Stock - Used - Two 1989 hardback - Both VG condition, including dust cover. To order this copy, simply place your order.

We also have one 1989 paperback edition with the same cover design.  3cm x 1 cm crease on cover otherwise good condition.  £25.00 + £4.00 p&p.  To order this copy, request in NOTES BOX.

2nd Edition - Dust Cover says

In the Curry Club's second book of curry recipes, Pat Chapman has distilled a lifetime of enthusiasm to cater for the evergrowing passions of curry fanatics like himself. He has selected his favourite recipes from top curry restaurants all over the world. Discover for yourself how easy it is to re-create that unique 'Indian restaurant' flavour in your own home.

The Curry Club Favourite Restaurant Curries is a companion volume to The Curry Club's bestselling Indian Restaurant Cookbook.

Book Contents

• Introduction
• The Restaurants
• Useful Information
• Curry Bases and Basics
• Starters
• Meat
• Chicken
• Fish
• Vegetables
• Rice and Bread
• Accompaniments
• Desserts
• Appendix 1: The Curry Club
• Appendix 2: The Glossary Cupboard
• Glossary
• Index

Credits

Illustrations - Hanife Hassan

Notes

If you would like Pat Chapman to autograph your book, or dedicate it to you or a friend (if a present), please let us know by filling in your request in the Notes Box at Checkout.

Customer Reviews

On 6th January, 2000 - Peter Eaton wrote:

A pretty cool collection of hot recipes... Like quite a few of Pat Chapman's other books, this one concentrates mostly on recipes, with a fairly sparse section on ingredients and methods. However, this is A Good Thing, if you already own own of the definitive works such as the author's The Curry Bible. The work, therefore, stands on the strength of its recipes. And it stands pretty tall on those. From the standards (Chicken Madras) to the down right yucky (lamb brain curry), the recipes are easy to follow and as expected from this source, extremely tasty. Each recipe comes from a well-known curry house, mostly in the UK, but a few from the sub-continent and the USA. Each is also accompanied with Pat's anecdote about the restaurant, which are frankly pretty tedious. Overall, an excellent pretty inexpensive collection of damn good recipes!'