Rick Stein's India
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4.4, 16 Ratings
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- £9.99
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- £9.99
Publisher Description
Whenever I hear the word curry, I’m filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.
What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.
Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours – and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish – the perfect curry.
Customer Reviews
Authentically Indian
Having traveled in India, coming back to the UK made me realise that the flavours and textures of the food I fell in love with had been left behind; that is, until I started working my way through Rick Stein's India cookbook. Every recipe I've tried transports me back to my travels around the Indian sub-continent, without exception. I recommend this book to all my friends that know real Indian flavours.
Best Indian cookbook yet!
I've tried many of the other popular Indian cuisine books, and quite frankly, none of them came close to reproducing the tastes of Indian home cooking.
This book changes everything.
Mind blasting curries!
I bought this ebook after watching Rick Stein's excellent "India" TV show. After each episode, I found that my mouth was watering and I knew I just to get this book.
I was not disappointed. It is well set out and is adorned with some of the most beautiful food photography I've ever seen. Flicking through this book makes my mouth water and my stomach rumble all over again.
The book is split into "Street fare", "Vegetarian", "Seafood", "Chicken and poultry", "Red meat dishes" and finally "Indian sweets".
Instructions are succinct and practical. There is nothing in here that even the most novice of kitchen warriors would not be able to handle. The recipes are varied and interesting, so anyone thinking that a curry is a curry is a curry will be very much mistaken.
So far I have cooked about a dozen different recipes from this book and I have loved each and every one of them. This is going to be my kitchen companion for quite some time I feel.
As a side note, I love owning this as an ebook since I can add my own notes and recipe additions easily without writing all over the thing and ruining the gorgeousness of it's pages.
Buy this book, cook and enjoy!
