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The Secret to That Takeway Curry Taste (English Edition)
 
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The Secret to That Takeway Curry Taste (English Edition) [Format Kindle]

Julian Voigt , Gary Crossley , Michael Gay
4.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)

Prix Kindle : EUR 6,52 TTC & envoi gratuit via réseau sans fil par Amazon Whispernet

-40%, -50%, -60%... Découvrez les Soldes Amazon jusqu'au 5 août 2014 inclus. Profitez-en !





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Présentation de l'éditeur

Would you love to recreate that ‘takeaway curry taste’ in your home kitchen?
Have you bought numerous 'Indian' cookbooks but been disappointed with the results?
Have you found that the recipes in many of those 'cookbooks' never taste like a restaurant or takeaway curry?
Ever wondered why? Simply put, the recipes in those cookbooks are not restaurant and takeaway recipes. This book is different! It reveals not only real ‘curry house’ recipes, but insider trade secrets to achieve ‘that taste’ we all love and crave. What’s more, it contains links to 12 videos exclusive to this book that show you the essential techniques needed to create your favourite restaurant and takeaway dishes at home.

In The Secret to That Takeaway Curry Taste you will discover:
• Which ‘key’ ingredients create ‘that taste’
• Why the ‘base gravy’ is the biggest key
• How to recreate many curry house favourites – Balti, Bhuna, Rogan Josh, Chicken Tikka Masala, Korma, Madras, and more...
• How to make perfect curry house Pilau Rice every time with the author’s ‘Guaranteed Perfect Results’ method
• How to cook a curry and have it on the table in only 10 minutes
• How to make delicious soft chapatis and naan breads
• How an Englishman with very little professional training not only ‘cracked the secret’ of Britain’s favourite food, but also opened his own ‘Indian’ takeaway
• How you too can open your own curry business

The legendary Pat Chapman, of Curry Club fame, read The Secret to That Takeaway Curry Taste and this is what he had to say:
"An articulate ebook which I am sure will reveal that BIR secret, helped along by its friendly, chatty approach. Best wishes, Pat Chapman."
Here’s what others are saying about The Secret to That Takeaway Curry Taste.
“I made your Madras at the weekend, and after cooking traditional and BIR curries for over 40 years I didn't manage to achieve anything like your recipe. I'd knew about base sauce, tandoori sauce and tomato sauce with spice but hadn't achieved it spot-on like your recipes. Thanks very much, and please put me down for a copy of your next book! Kevin.”
“I just wanted to say how much I enjoyed the Achari Gosh. I made it on Saturday and it was one of the best curries I have ever had! This is my new curry now! Phil.”
“I’m almost finished with my first batch of your base gravy. I’ve been eating takeaway Indian food and making curries for 20 years or more, and many of the different base gravies I’ve tried have been good, but Holy Hell I’ve not even finished your base and just by sniffing over the pot I can smell that 100% Indian restaurant curry smell! Fred.”
“Thank you, thank you, thank you! I’ve been searching for 40 years for this and I have tried every cookbook under the sun and nothing has got me close. Your book has achieved what all the others couldn’t. Keep it up! Jason.”

Special Features
• 12 new video links exclusive to the book
• 25 Top Tip sections dedicated to giving you the tricks of the trade not revealed in most curry recipe books
• Probably the most extensive coverage of the all-important base gravy of any curry recipe book
• Real tried and tested advice on how to go about opening your own curry outlet
The book comprises 9 chapters and 119 pages all dedicated to revealing the 'trade secrets' of Britain's favourite food by far. It tells the story of a guy who spent over 20 years on a mission to find out exactly how Britain's 'Indian' restaurants and takeaways make their food. This quest got him inside a number of restaurant kitchens, where he learnt the secrets of exactly how this food is cooked.

In The Secret to That Takeaway Curry Taste, Julian Voigt reveals:
• Why most 'Indian' and curry cookbooks in the bookshops 'miss the mark'
• Why onions hold the key to the 'that taste', and why many are NOT cooking them right
• Why there are some shortcuts you’ll want to take and some you won’t

If you’re serious about discovering how to make 'authentic British Indian cuisine' you must get this book

Détails sur le produit


Commentaires en ligne 

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4.0 étoiles sur 5
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Commentaires client les plus utiles
4.0 étoiles sur 5 real takeaway curry 20 février 2014
Par Christine
Achat vérifié
I sat down and read this one evening and it is very informative. I have struggled with a couple of bits in that i cant find the recipe for the seasoned oil and to find a specific curry will be a struggle. Another book i read recently had contents pages with the facility to jump to a particular section. I am cooking 30 covers this week in a french restaurant and will be using some of the tips i have learned from this book so fingers crossed it will be a good night
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Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 5.0 étoiles sur 5  4 commentaires
5.0 étoiles sur 5 JOHN PRESCOTT, (SUNDERLAND) 3 octobre 2013
Par JOHN PRESCOTT - Publié sur Amazon.com
Achat vérifié
Been looking for this book for over thirty years and Julian has come up with the goods, ihave wasted hundreds of pounds over the years on expensive curry books which will now go to the boot fair. This is the only book you will need, thanks Julian I would award you a cuury medal if i could.
5.0 étoiles sur 5 The Best Indian Recipe & Step-by-Step How To Book 23 juin 2013
Par Ronald M. - Publié sur Amazon.com
Achat vérifié
This is by far the best step-by-step instructions on how to prepare authentic indian food at home. I am Jiluan's biggest fan, and have been recommending his book and YouTube videos to everyone. What an awesome find this book is !!!
5.0 étoiles sur 5 Outstanding 19 octobre 2012
Par Liam - Publié sur Amazon.com
Achat vérifié
The basics involve quite a lot of effort, and you need a wide range of ingredients, but the results are superb. If you follow the instructions carefully (video links are provided), the curries are exactly like takeaway British curries. I have tried all sorts of recipes claiming to capture "that taste" - this is the only one to do it. Thanks!!!
5.0 étoiles sur 5 Smug! 25 juillet 2012
Par A* - Publié sur Amazon.com
This is definitely going down as one of my best buys yet! As a home cooking fan (not least as you know exactly what's gone into your meals!) and a big curry fan (who isn't?!) I've always wondered why it is that the curry recipes I use never taste quite like 'the real deal' and what must be the 'missing ingredient' or technique that curry houses use to make an authentic curry house curry just that. I'd assumed such information would be closely guarded, or be far too advanced for a home cook at my (pretty basic!) level to grapple. So I'm thrilled to have found an accessible, well written and entertaining guide to how to do it! The YouTube video links are a particular bonus! So far I've tried the 3-litre version of the base gravy and made my best ever curries (Rogan Josh and Jalfrezi), and intend to sample many more now I have the secrets! I'm even toying with the idea of inviting friends over for a 'takeaway' and seeing if they notice! Although I suspect they will as one thing I would say the book doesn't make enough of is the fact that the results are actually BETTER than you would expect from your favourite curry house! Keep up the good work Julian & co!
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