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New edition of the ultimate cookbook for curry lovers. Take your taste buds on a global curry adventure. Invite top chefs, writers and cooks into your kitchen 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. Tried and tested by experts using readily available ingredients and exquisite flavours - red hot results are guaranteed every time.
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The Curry Guy Bible brings together 200 of Dan Toombs' classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeaways and food stalls. Fans of The Curry Guy love his recipes – because they *really* work, tasting just like your curryhouse favourites. For the first time Dan offers 150 of his most popular recipes in one place, everything from Chicken Tikka Masala to Lamb Rogan Josh, Saag Paneer to Vegetable Samosas, Tandoori King Prawns to Shawarma Kebabs. Plus there are 50 brand-new, mouthwatering recipes that you won't find anywhere else. Here are all the starters, sides, curries, grills, breads, chutneys and rice dishes you will ever need, including some exciting new veggie options. With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need.
The Curry Guy aka Dan Toombs is back, and this time he is taking on Thai takeaway and restaurant favourites. Dan has spent over two decades working with chefs and eateries to research and create recipes that taste just like the takeaway. Thai cuisine is known for its light dishes that are packed with diverse flavours and textures, and which make the most of a fine balance of sour, sweet and salt. In The Curry Guy Thai, Dan offers up his own versions of those much-loved dishes, including beef massaman curry, red duck curry, pad Thai, fishcakes and summer rolls. With over over 100 recipes, beautiful colour photography throughout, plus store cupboard tips and advice, you'll learn how to create your own classic dishes at home.
The Rabha's inhabit the plains on both sides of the Brahmaputra river in Assam, in the North East of India. Their language is Rabha, a member of the Tibeto-Burman language family. This is the first ever comprehensive grammar of the Rongdani dialect of Rabha, as spoken in, a.o., the Rabha heartlands. Based on extensive field work by the author, this work is yet another significant step in the meticulous task of piecing together the jigsaw of Himalayan languages as undertaken by George van Driem and his team. Given the steady decline of the Rabha language in favour of Assamese, all those interested in the language and history of the Himalayas and Northern India will welcome this volume. With a Rabha dictionary/vocabulary, and a series of key Rabha texts shedding light on its people's customs. With financial support of the International Institute of Asian Studies (www.iias.nl).
Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right. The Curry Guy shows all ...
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