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Curry Compendium: Misty Ricardo's Curry Kitchen

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This is one of the most in-depth types of cooking I have ever tried to do, and when I succeeded I felt like the most successful person in the world, but when I struggled I wanted to give up cooking completely. Curries as we know them from our favourite takeaways and restaurants are generally Indian dishes modified for British tastes, known as BIR or British Indian Restaurant style curry, and they generate billions of pounds for the UK economy with most British towns and cities having at least one Indian restaurant or takeaway. The true test of a cook book is measured in years, how often you keep coming back, and how the things you learn influence go on to your cooking, but after trying two of the recipes I'm convinced and given the time and the ingredients can see myself working through the recipes, and being a fount of all knowledge on curry methods and recipes at dinner parties.

And it’s great that most of the curry recipes are for single servings, with upscaling directions included; sometimes it is not as easy as just doubling or tripling everything. I really like the inclusion of QR codes in the text that allow readers to jump directly to YouTube videos by the author. The beginning introduces you to the spices, the tools necessary to make the food, and the step by step process of how to make the spice and curry mixes. I have thoroughly enjoyed cooking from the book, the food has been great, simple and easy to follow with the basics all being explained for any novice cook. But the best bit was the ending of the book were he went into Indian restaurants and explained how they managed to make meals so quickly.I also live in a small desert city in the United States (population of roughly 100,000 people with most of them being for the two universities), so the ability to get specialized ingredients is always a bit more difficult, so I have to fudge a lot of things if I am trying to make things on my own. Curry Compendium by Richard Sayce is the definitive guide to recreating British Indian Restaurant favourites from the comfort of your own home. If you read this cookbook/guide carefully, you will be able to churn out Tikka Masala, Rogan Josh and a whole host of your favourite dishes. DISCLOSURE: I was provided with a free copy of this book for the purposes of writing a honest and impartial review.

The naan was the easiest thing I cooked, it didn’t take too long from start to finish, and it tasted delicious. A large chunk of this cookbook is filled with very helpful information on choosing the best spices and ingredients to make the perfect curry. To help you discover and enjoy new flavours – whether that be a delicious new dish or a tantalising tipple – and to keep you well fed on tasty features.

However, the cookbook does have a few quirks that requires some getting used to – especially if you aren’t using this book a lot, or like me, you don’t use the metric system (darn you U. Overall, if you love a curry, especially from an Indian restaurant, and would love to recreate the taste of a BIR style meal at home, then Richard Sayce’s (aka Misty Ricardo) Curry Compendium is definitely the recipe book to own. I'm confused why Sayce refers to the base of a curry as gravy and a few other points, but the recipes are thorough and helpful.

After years of enjoying a Christmas curry on the Big Day itself, Richard Sayce, author of Curry Compendium believes many people will be looking to reduce stress in the kitchen, spend extra quality time with family and friends, making Christmas more memorable than ever.The recipes in this book also correspond to her Youtube channel where you can watch them being made if interested. In Curry Compendium, Richard Sayce expertly combines both volumes of his best-selling, Gourmand award-winning Indian Restaurant Curry at Home books, with a sprinkling of new recipes, to create the ultimate guide to cooking excellent British Indian Restaurant food in your own kitchen. However, when it comes to my own culinary efforts, I can count on the fingers of one hand the occasions when I have cooked an Indian dish from scratch. I have to admit that the serious curry eaters in my home are my husband and teenage son, whilst I enjoy an occasional mild curry. Also in this book there is not only how to make different curries there is also how to make side dishes, rice and breads and other things, which to me makes it even more appealing.

At first, this book looked very intimidating - it had LOTS of information, and lots of ingredients that were new to me. She is passionate about the industry and her ethos is to celebrate and support independents by telling their stories.I have learnt so much from poring over the pages and watching the YouTube clips that I am loving recreating these Indian dishes in my kitchen and my family are enjoying the experience as well. Not only did I get a copy of a PDF version of Curry Compendium, they treated me to a hardback copy also which is absolutely beautiful. There is a section as well devoted to the equipment and correct temperature at which a curry dish should be prepared. Despite having relatively few ingredients, when cooked correctly it will have amazing flavour layers.

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