The Curry Club
since 1982

Weidenfeld and Nicholson (Orion) - August, 1997

40 pages - size: 151mm x 117mm

10 Colour Photographs

Paperback ISBN: 0 297 83642 0

99p plus 75p postage and packaging

In Stock - New

Back Cover Says

Pat Chapman, founded the Curry Club in 1982: he soon began to publish the Good Curry Restaurant Guide, with its prestigious Awards to the best curry restaurants. He frequently appears on television and radio and has written 18 books, including Curry Club Indian Restaurant Cookbook and The Balti Curry Cookbook, covering the world of curries from the Middle East to China and Thailand. Here he has chosen his top 10 recipes 'with tastes as tantalizing as the aromas... varied, authentic, yet easy to prepare and cook.'

Simon Wheeler is a still life photographer working in London and New York. His photographs feature in many publications, including Elle Decoration worldwide, Vogue and The Sunday Times Magazine.

Contents

• Recipes
• The Basics
• Preparing The Ingredients
• The Initial Fry
• Garnishing And Serving
• Freezing
• Specialist Ingredients

Recipes

• Chicken Tikka Masala Curry
• Pakistani Vegetable Balti
• North Indian Keema Curry
• Bangladeshi Chicken Rezala
• Bombay Lamb Dhansak
• Cochin Vegetable Curry
• Sri Lankan Duck Curry
• Thai King Prawn Red Curry
• Chinese Pork Curry
• Caribbean Pepper Pot

Credits

Photographs - Simon Wheeler

Designed - The Senate

Editor - Maggie Ramsay

Food Stylist - Joy Davies

Notes

Compendium Masterchef volume.

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