Product Details

• Amazon Sales Rank: #256450 in Books
• Published on: 1989-07-12
• Original language: English
• Binding: Paperback
• 160 pages

Customer Reviews

Curries that taste like the real thing
When I first came to live in Germany curry restaurants simply didn't exist. The solution was of course to start making my own. I now have numerous curry cookbooks but by far and away the best are the books Pat Chapman has produced with Madhur Jaffrey coming a close second. The results are delicious and the dishes taste authentic. This book is easy to follow and has a lot of tips for time-saving steps you can do in advance. I particularly like the recipe for chicken jalfrezi and chicken korma - both a family favourite. It's a pity that the book is now so hard to obtain.

Great introduction to Restaurant Curries at Home
When I started cooking curries nearly 10 years ago, it was this book that was used to produce restaurant style curries in my home. I went mad on it, cooking a new curry almost every day :) Pat Chapman has a good way to explain the cooking process of restaurant quality curry in the average home. It is easy to follow and the results are worth all the effort.

The reason I have not given this 5 stars is because most of the recipes in the book involve pre making a gravy which takes time. Don't misunderstand me, its worth it but until you make the gravy lots, knocking up a curry in a hurry is not feasible but if you want to impress your friends this is the book to buy.