New edition of this ultimate cookbook for curry-lovers
Take your taste buds on a global curry adventure. Invite top chefs, writers and cooks into your kitchen, from Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) to David Thompson (Nahm) and they'll share their secrets for authentic, taste-tingling curries that are easy to create at home.
Learn how to make authentic dishes like Thai green jungle curry, chicken makhani and South African bunny chow. You'll discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear. This updated edition comes with 20 brand new recipes with new step-by-step sequences.
Tried and tested by experts using readily available ingredients and exquisite flavours - red hot results are guaranteed every time.
About the Author
David Thompson was a young, classically trained chef when he went to Thailand in the 1980s on a holiday. Back then he did not think Thai food was good for much except the odd takeaway, was deeply suspicious of fish cakes (found them rubbery) and was confused by lemongrass. It was a Thai friend's grandmother who changed his mind. Her own mother had learnt how to cook in the Thai royal court, and, in the fashion of good cooking cultures everywhere, had passed on her skills to the deft woman who was now feeding David.
He had never tasted or seen anything like it - the sinus clearing smells, the fierce bite of the Thai chili, the tartness of tamarind and scores of other ingredients that defied logic to come together in an amazing, mind extending and yet improbably balanced taste of true Thai food. And all put together by someone who didn't measure anything, pounded stone on stone like a caveman, and threw in handfuls of exotics and glugs of fish sauce with nary a tablespoon or cookbook in sight.