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The Curry Secret: How to Cook Real Indian Restaurant Meals at Home (Anglais) Broché – 27 mars 2008

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Broché, 27 mars 2008
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Descriptions du produit

There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago "The Curry Secret" has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic - it has even spawned internet forums where readers rave about the sauce. Following requests from those readers, Kris Dhillon has now updated the book to include a wider choice of dishes and brand new recipes for even more mouthwatering curries as well as all the established favourites. From Chicken Tikka Masala to Onion Bhajee, Aloo Gobi to Lamb Biryani, everyone's favourite is here. Praise from readers: 'Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have'; 'The Holy Grail of curry cook books'; and, 'This book is so good it's unbelievable'.

Détails sur le produit

  • Broché: 128 pages
  • Editeur : Right Way; Édition : Re-issue (27 mars 2008)
  • Langue : Anglais
  • ISBN-10: 0716021919
  • ISBN-13: 978-0716021919
  • Dimensions du produit: 13 x 0,9 x 19,7 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 34.247 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Commentaires client les plus utiles

1 internautes sur 1 ont trouvé ce commentaire utile  Par xiao TOP 500 COMMENTATEURS sur 27 octobre 2011
Format: Broché
Oui, c'est bien une idée de ce que l'on peut trouver dans un restaurant pakistano-indien type. Tout y est bien détaillé. Des menus, explicitation des sauces et des plats avec la recette du lassi nature épicé ou sucré qui manque parfois dans d'autres ouvrages... et tout ce qu'il faut pour faire ses propres plats indiens et faire parfois de grosses économies par rapport au rapport qualité-prix de certains restaurants ou tout simplement retrouver les saveurs de son restau favori. dans la même collection Chinese Cookery Secrets est très valable aussi. Complète une documentation sur le sujet. Petit livre qui en a vu et est bien solide, bonne qualité de papier malgré un look livre de poche.
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Commentaires client les plus utiles sur (beta) 29 commentaires
58 internautes sur 58 ont trouvé ce commentaire utile 
TRUE Indian Restaurant cooking! Yum! 30 janvier 2002
Par Micheal O Mealoid - Publié sur
Format: Broché
This is a cookery book which allows you to re-create what you get in an Indian restaurant, rather than attempting to make authentic Indian food as they eat it in India! Most Indian recipe books that I have DO attempt to make authentic Indian dishes, and the result is often disappointing.
The trouble is that we here in the West obviously have only one place where we can experience Indian cooking, and that's in a restaurant. So when you cook at home, you expect to be able to reproduce just that. And at last, this book enables you to do it! I've been making Indian food for years, and, until now, never quite got it right. That was then, but this is now!
So, what's the secret? The secret is a special curry sauce, the making of which is described in detail in the book, and which is used as a base for most of the curry dishes. It's made of onions, garlic, ginger, tomatoes and oil - the spices come later - but the exact method, which is vital to the sauce, is a matter for you to buy the book for! Apparently all Indian restaurants have a big pot of this stuff on the go at all times. It explians how they're able to make a wide range of curries at a moment's notice.
So, to make a particular curry, you cook your meat and/or vegetables(depending on the dish), add your basic curry sauce, add a teaspoon here and there of various spices (again, depending on the dish), cook it for ten minutes and, hey presto!, there is your genuine Indian Restaurant dish. And it really works! I've tried it out, and the resulting meal was delicious, and exactly what you'd expect if you went out to a good place.
This book goes into all the usual detail in describing utensils, spices, methods, and so on. All the usual restaurant dishes are done, along with some starters, naan breads, desserts, etc. But I've yet to try these out (to be honest, I buy the naans - much less trouble).
For anyone who likes Indian food, and who likes to cook at home, this book is a must, and so reasonably priced too! Forget the big, glossy, hardback cookbooks with lots of pictures that cost a fortune! This book is all you need.
31 internautes sur 31 ont trouvé ce commentaire utile 
One of the few TRUE restaurant cookbooks. 25 novembre 2000
Par "bobwalker1000" - Publié sur
Format: Broché
An avid fan of indian cuisine, I have many cookbooks. All of them,including some that claim to be 'restaurant cookbooks', fail. They all tend to give the usual classical recipes with small variations. This book is different. It gives the secrets away and the results are impressive. I found that in a short while I was able to produce authentic restaurant style currys etc in approx 10-15 minutes. Interestingly, this style of cooking can produce curries that have more flavour than the more elaborate styles. The author claims to be a chef in England which I can believe. He demonstrates knowledge, and exposes tips that it took me over 15 years of trial and error to learn. I wish I had this book earlier!
29 internautes sur 29 ont trouvé ce commentaire utile 
the secret is in the sauce, and the measurements are correct 29 mars 2004
Par Dr Veit U B Schenk - Publié sur
Format: Broché
excellent book on curries as they are served in *British* curry houses. I think this is where the confusion with the measurements arise. Someone before mentioned that the measures do not add up: they do add up if you are using British pints (550ml) and read the book carefully (the author mentions at the beginning that a cup is 'approximately a quarter pint or 5 fluid ounces'. If you use these measurements then 3/4pint (412ml), 425ml or 3 cups (3*1/4pint) add up quite well.
18 internautes sur 18 ont trouvé ce commentaire utile 
The curry secret Indian Restaurant Cooking At Home 28 octobre 2000
Par Gareth - Publié sur
Format: Broché
I have been using this book for at lest 12 yaers and is the only book that gives you the real recipes that indian cooks use in there restaurants,(not Indian cooking).All the dishes I have made have been true to the restaurant curry that we all would like to make at home. Happy curry making.
14 internautes sur 15 ont trouvé ce commentaire utile 
A little book with a lot of punch 16 janvier 2007
Par Amazon Customer - Publié sur
Format: Broché
Want to cook dishes as served by your favourite Indian restaurant down the road? Ever wondered why your curries didn't match what you bought at the local curry house? Always wondered what their secret was? Then this book is for you.

Kris tells us the secrets behind the most popular indian dishes, as served in commercial indian restaurants. This book does not teach authentic indian home cooking, but rather authentic "western" indian restaurant cooking. (While this has diverged from what is eaten by those in India, it is now regarded as a cuisine in itself). Tips and tricks include making up generic curry sauces and masalas in bulk, freezing them and then using them to prepare a range of different dishes. These tricks are used by commercial restaurants where individual care and attention for each different dish is just not practical.

I liked this book because it delivers exactly what it claims. The curries are indeed like those you will get in many indian restaurants. What I didn't like was the lack of any pictures. Also, if you are in anyway inclined to cook authentic home cooked indian food, this is not the book for you.

4 stars.
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