Synopsis
Curry: Fragrant Dishes from India, Thailand, Malaysia and Indonesia Singh, Vivek
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About the Author
Vivek Singh is one of Britain's best-known Indian chefs. He has been executive chef of The Cinnamon Club since its launch in 2001. He was classically trained in India with the world-famous Oberoi Group. Vivek is a master of Indian cuisine, but he also believes that it should not remain static, but be enhanced and evolved by outside influences. His food, therefore, is a perfect blend of authentic Indian spicing and flavours and modern Western styles and techniques. In 2003, along with the restaurant's founder, Iqbal Wahhab, Vivek wrote The Cinnamon Club Cookbook. In 2006, he wrote The Cinnamon Club Seafood Cookbook, and in 2008 came Curry: Classic and Contemporary. By this time Vivek was not only an award-winning author, but also one of the most respected chefs in the UK, and one of the most recognisable faces of Indian cuisine on TV too. 2008 was also the year that a second restaurant, Cinnamon Kitchen, just off Liverpool Street in London, also opened its doors. Vivek is one of the most innovative Indian chefs at work in the world today. He appears regularly on television, with many appearances on the BBC's flagship cookery programme, Saturday Kitchen.
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Curry: Red-Hot Recipes from around the World
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Dorling Kindersley Ltd, United Kingdom, London, 2006
ISBN 10: 1405315725
ISBN 13: 9781405315722
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Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
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Paperback. Condition: Fair. Fragrant dishes from 18 regions including India, Thailand, Vietnam and Indonesia Take your taste buds on a global adventure. Invite top chefs, writers and cooks into your kitchen, from Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) to David Thompson (Nahm) and theyll share their secrets for authentic, taste-tingling curries that are easy to create at home. Learn how to make authentic dishes like Thai green jungle curry, chicken makhani from old Delhi, perfumed pasanda from Pakistan and South African bunny chow. Discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear. Cook up the best accompaniments and side dishes to complete the perfect meal. Tried and tested by experts using readily available ingredients and exquisite flavours red hot results are guaranteed every time. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration. Seller Inventory # GOR004619854
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Curry: Fragrant Dishes from India, Thailand, Malaysia and Indonesia
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Dorling Kindersley 05/10/2006, 2006
ISBN 10: 1405315725
ISBN 13: 9781405315722
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Curry: Fragrant Dishes from India, Thailand, Malaysia and Indonesia
Published by
Dorling Kindersley 05/10/2006, 2006
ISBN 10: 1405315725
ISBN 13: 9781405315722
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Curry: Red-Hot Recipes from around the World
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