Curry Compendium: Misty Ricardo's Curry Kitchen

Product Information

Many thanks to the publisher, NetGalley, and the author for sending me this cookbook in exchange for my honest opinion In Curry Compendium, Richard Sayce expertly combines both volumes of his best-selling, Gourmand award-winning Indian Restaurant Curry at Home books, with a sprinkling of new recipes, to create the ultimate guide to cooking excellent British Indian Restaurant food in your own kitchen. A hot, savoury, tangy, smooth, tomato-based curry that’s a firm favourite. My recipe recreates a typical Madras you would eat in a good Indian restaurant. I have to admit that the serious curry eaters in my home are my husband and teenage son, whilst I enjoy an occasional mild curry.

Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of traditional and street food style recipes. Readers benefit from supporting YouTube tutorials for the majority of recipes, each with a QR code to scan with a smartphone/tablet to watch online instantly. Add 75ml of base sauce and stir and scrape everything together. Leave to cook with no further tampering until the dry craters form again. At first, this book looked very intimidating - it had LOTS of information, and lots of ingredients that were new to me. However, the more I went through the book, I became more used to the recipes and the styles etc. experimentation, finally gained enough skill and knowledge to be happy with sharing my experiences." Richard Sayce, the man behind the Misty Ricardo’s Curry Kitchen, has many years of experience in the world of Indian food. To date his two Gourmand award-winning books, Indian Restaurant Curry at Home Volumes 1 & 2 have sold 50,000 physical copies.There are recipes for so many different kinds of curry with easy to follow directions; and the included QR codes direct you to YouTube videos where techniques are demonstrated visually. This book really opened my eyes as to how easy BIR (British Indian Restaurant) cooking can be and how to get good tasting curries right at home. Next add 75ml of base sauce. Stir into the sauce, and leave on high heat until the sauce has reduced a little, the oil has separated and small craters form around the edges again.

Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of vegetarian, traditional and street food style recipes. Readers benefit from supporting YouTube tutorials for the majority of recipes, each with a QR code to scan with a smartphone/tablet to watch online instantly. I’ve tried a couple of the recipes now and they’ve both been amazing. Really easy to follow, clear and precise which is everything I need in a good recipe. The final product tasted amazing and as a non-cook I had a huge sense of pride (sad I know). We’re veggies in our household so I just switched out the meat for potatoes and mushrooms and it worked really well.I like that each recipe has pictures included so you can see what you're making. I'm confused why Sayce refers to the base of a curry as gravy and a few other points, but the recipes are thorough and helpful. There's a lot of information on how to learn to cook BIR food. Overall, if you love a curry, especially from an Indian restaurant, and would love to recreate the taste of a BIR style meal at home, then Richard Sayce’s (aka Misty Ricardo) Curry Compendium is definitely the recipe book to own. A simple and straightforward recipe book that is easy to read, understand and follow, without being pretentious. It does an excellent job of explaining all the steps in detail as well as the reasons why things need to be done a certain way to bring out the best flavours and textures. Add a second 75ml of base sauce. Stir and scrape the pan once, then leave it for a further 45 seconds or so, allowing the sauce to reduce and crater again. As a Kindle book, it was unreadable. I lost count of the number of times parts of two sections were juxtaposed within each other, so that neither made sense. Or that the font suddenly changed mid sentence so that the 8- or 10-point paragraph suddenly became a column of single words in 48 point. Or a 4-step recipe showed us only step 1 and step 4.