The Curry Club
since 1982

Published by John Blake Publishers, 10/05
208 colour pages, 280 x 230mm
ISBN-10: 1-84358-159-0 
ISBN-13:  978-1-84358-159-8
£12.99 + £6.01p&p

Called a coffee-table book, Pat Chapman’s New Curry Bible just has to be cooked from by all curryholics! This is the first in the trilogy of Pat Chapman’s stunning Curry Bibles.
It is the sister volume to the Vegetable Curry Bible and Pat Chapman’s hard-to-find Balti Bible (both available in our online shop).

It is definitive, gorgeously illustrated and brings together a wealth of information on how to prepare a perfect Indian meal. Its unique feature is that all your favourite curry house dishes are arranged in menu order, with descriptions, recipes and pictures of every one.
The book begins with a study of the utensils and specialised ingredients used, and continues with step-by-step colour photo sequences showing how to make basic items, like the all-important curry gravy, garam masala, ghee and paneer, etc. There are over 200 recipes recipes, including 120 main course dishes. First come thirty starters, then Tandoori and Tikka dishes. Next are the sixteen most popular curries from Bhoona to Vindaloo, some of which are compared with their authentic classic counterparts. These are followed by sixteen further curries from Achari to Thai. The recipies continue, as at a restaurant, with ‘House Specials’, Vegetable Curries, Dhal dishes, Rice and Bread favourites, Chutneys and Pickles and finally Indian desserts. All the recipes are easy-to-cook giving superb results.
A must-read highly detailed illustrated A to Z of Spices with life-size colour photos of each spice is interspersed throughout the book, which concludes with a menu glossary, menu serving suggestions and a really useful index.

“A truly authoritative book.” Max Davidson, Daily Telegraph.

Click here to view some pages from Pat Chapman’s Curry Bible.

_________________________________________________________________
Please note: If you already have Pat Chapman’s original Curry Bible published by Hodder & Stoughton, you do not need to get this one. It is only the title, ISBN and the cover which changed when it went to a new publisher (Blake).
The original Hodder & Stoughton ISBNs are:
Hardback, ISBN: 0 340 68037 7   //     Paperback, ISBN: 0 340 68562
______________________________________________________
Why not buy the sister Vegetable Curry Bible. It need not be confined to vegetarians. It’s recipes are fabulous for all. (click here)
______________________________________________________
Unsolicited reviews:
"Hello, I am a 23yr old chef living and working in Penzance, Cornwall. I have been working as a chef for 6 years now and started my career as kitchen porter, which fortunately I only had to do for about 6 months as the head chef was a close friend of mine and (i like to think) saw potential in me and and moved me to traineee chef. I have learned so much since my humble beginning but nothing in the last 6 years has given me as much pleasure as when I was given, by my girlfriend, a copy of your 'Curry Bible'. It has given me such an education and so much pleasure and delight, I have now started to collect all of you books, of which I have three."  Geri Wilkins. November 2007.

"I love curry. not a day goes by when I don't think about a curry or an Indian recipe. Last Xmas my wife bought me your New Curry Bible and like all good cookery books it's full of stains where i can't stop using the bloody thing. The book has transformed my cooking and i am now cooking my currys better than ever. All I want to say is thanks for giving normal Welsh people like myself the knowledge to make the perfect curry and everything else that goes with Indian cuisine."  Paul Austin, Newport, Wales. December 2007

"Hi Pat, I took the plunge and made the Madras last night, using the recipe from the book [New Curry Bible], as I’d collected all the ingredients for it.  All I can say is that it was way better than the vast majority of curries I’ve had in restaurants over the years!
I am absolutely stunned at how wonderful the end product is.  It just “works”. I’ve only been cooking for a year and had never so much as boiled an egg prior to then so this is a major bit of progress for me! Well, I’m still recovering from a wonderful meal – thanks so much for your help.  Kind regards."  Tim Burraston, e-mail 20 January 2008.

Click here to read some more reader reviews of this book.

______________________________________________________

Click here to return previous page.
_________________________________