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Rick Stein's India [Format Kindle]

Rick Stein
5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)

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Présentation de l'éditeur

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.

Biographie de l'auteur

Rick Stein's passion for using good-quality local produce and his talent for creating delicious flavour combinations in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of television series, he has published many best-selling cookery books, including French Odyssey, Coast to Coast, Far Eastern Odyssey and Rick Stein's Spain.

Rick is a firm supporter of sustainable farming and fishing techniques, which he strives to maintain in Padstow, Cornwall, where he runs four acclaimed restaurants and a seafood cookery school, as well as a delicatessen and patisserie. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time between Padstow and Australia, where he opened a restaurant, Rick Stein at Bannister's, in 2009.

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Commentaires en ligne

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Commentaires client les plus utiles
5.0 étoiles sur 5 Great book on Indian cooking 23 décembre 2013
Format:Relié|Achat vérifié
A perfect book, filled with colourful photographs and explanations, for those to wish to learn about India and its culinary delights.
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Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 4.8 étoiles sur 5  25 commentaires
8 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Staple on my cookbook shelf 5 décembre 2013
Par TiredMama - Publié sur Amazon.com
Format:Relié|Achat vérifié
I think I am in love with this cookbook. I actually want to write a letter to Rick Stein and tell him that he has finally nailed down true authentic home cooked meals with this book. Everyone mildly interested in Indian Cuisine should own this book in their repertoire.
if you are looking for heavy milk based dishes, they are not in here, instead you will find great seafood, meat and poultry dishes that are quite easy to make as long as you have the ingredients AND the photography and anecdotes he shares are great too.
7 internautes sur 7 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The Book is on the Money 10 août 2013
Par John E Priest - Publié sur Amazon.com
Format:Relié|Achat vérifié
My wife and I have travelled extensively and regularly to India over the past 50 years. Rick Stein has a TV program in the UK which portrays south India splendidly, especially the cuisine and his interactions with the cooks and chefs. My wife's brother and wife had the book on a recent visit to Durham. What we bought through Amazon was precisely what we wanted. The recipes are authentic and delicious.
5 internautes sur 6 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Wide coverage of regional cuisines. 16 décembre 2013
Par Mohitosh Sen - Publié sur Amazon.com
Format:Relié|Achat vérifié
This book breaks down the prevalent myth propagated by most Indian restaurants in the US - that Indian food is either North Indian or South Indian vegetarian. Otherwise, completely homogenized. In reality, Indian food is a collection of several (over 20) regional cuisines and curry is not a spice that is bought in a jar (for Gods sake!). This book boldly attempts to reinforce this. But even this book is limited by how extensive it can be. After all it is just abook not an encyclopedia. Would love to see the actual TV Series even on DVD.
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5.0 étoiles sur 5 Tasty Stuff 22 juin 2014
Par Cookie - Publié sur Amazon.com
Format:Relié|Achat vérifié
Delicious! You may have to shop around to get some of the ingredients but that is part of the pleasure of discovering new tastes. It is quite a surprise when you find Fresh Curry Leaves in the fridge of a local small grocer that you hadn't even noticed before. The cost of these dishes is a very reasonable and by cooking them from scratch very healthy. Surprise your guests with a tasty and colourful vegetarian spread. Rick also has carnivore dishes or just put the meat or fish on a separate platter. i know you can always look up a recipe for a curry on Google but the pictures and text of this cook book make it ideal for curling up with on a winter's day far from the kitchen.
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4.0 étoiles sur 5 Great recipes for experienced cooks of Indian food 9 septembre 2013
Par Mike Palmer - Publié sur Amazon.com
Format:Relié|Achat vérifié
Great book for non-novice chefs of Indian cooking as some of the recipes require details and techniques that beginers would lack.

Sections divided for meat v chicken v seafood etc. covering local regional recipes that would not be found in most common Indian cookery books ---> if anybody has followed the series all the recipes would be fully recognisable.
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