About the book-
Richard Sayce, the man behind Misty Ricardo’s Curry Kitchen, is renowned by his many fans for quality recipes, attention to detail and his affable style. Having sold more than 50,000 copies of his first books, and amassing over six million views of his recipes on YouTube, there is a huge appetite for this new magnus opus packed with mouth-watering, easy-to-follow recipes.
Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of traditional and street food style recipes. Readers benefit from supporting YouTube tutorials for the majority of recipes, each with a QR code to scan with a smartphone/tablet to watch online instantly.
My thoughts-
I grew up around Indian food. My step dad is from Pakistan and food from these regions was often present in our home, especially when his family came to visit. Ironically, I didn't really fall in love with the taste of Indian food until I was 19 and found myself in London with my family on vacation. It may have been because it was familiar in a very unfamiliar place, but I think a lot of it was the the food was exceptionally good. Curry Compendium is a cookbook dedicated to the art of the British version of Indian food. This type of cuisine is not an easy one to conquer in the kitchen, so I really appreciate the very detailed efforts of this cookbook. 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. The rest of the cookbook is dedicated to mouth watering recipes. Yes, Indian food is a labor of love, but the finished product is worth the effort, and Curry Compendium gives you the tools necessary to great the best BIR (British Indian Restaurant) curries possible.
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