Curry, Classic & Contemporary by Vivek Singh

Description

Curry: Classic and Contemporary Recipes is the most important book to be published on the food of India, since Madhur Jaffreys award-winnning curry book was first published in 2003.

Groundbreaking and accessible contemporary curries, marrying eastern and western techniques and ingredients, sit side-by-side with an awe-inspiring collection of classic regional curries, many never previously published.

Classic recipes such as Bengali-Style Fish Curry with Mustard Paste, Fiery Rajasthani Lamb Curry, Mutton Kohlapuri and Butter Chicken; and contemporary curries such as Lamb Shanks with Saffron and Rosewater, Seared Scallops with Coconut and Ginger Sauce and Roast Grouse with Black Lentils. This wonderful combination of old and new make this a curry book like no other.

More than 70 stunning food shots by Cristian Barnett make this exquisitely designed and produced landmark publication one of the must-have cookery books of 2008.

'Vivek Singh manages effortlessly to reinvent thousand-year-old traditions for the modern world, without ever losing touch with the eternal principles of indian cooking.' Giles Coren

Hardback
235 x 200mm
192pp
October 2008