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Curry Wizardry - Become a Curry Sorcerer Like The Restaurant Chefs is the new book written by Anthony Goolab and teaches a unique innovative method which will enable you to replicate Indian Restaurant style curries in your own kitchen.
After years of research and training with Indian restaurant chefs, this book is the result. During that time Anthony Goolab was taught the secrets, techniques and methods used by chefs in this closed industry, which you will be taught.
Working through the book you will learn vital lessons including:
• how to choose, buy, prepare, store and use the spices necessary for this type of cooking. The blends and preparation given in the book are identical to those used in the Indian Restaurant kitchen and learned by the author during his research
• how to prepare and use the much rumoured curry sauce. You are given two recipes for this sauce for use in Northern or Southern style curries. You will also learn how to add them to curry dishes at the correct time
• the techniques the Indian Restaurant employs to fulfil an entire meal in a short space of time for either a sit down meal or a takeaway order
• the Tandoori method of cooking which includes the theory, preparation and cooking of the meat. Included in the Tandoori chapters are instructions to build a Tandoor from components readily available from DIY shops and online retailers.
The final chapter consolidates all the previous lessons providing you with a simple method which may be followed to replicate almost any restaurant style curry at home. After working through the previous chapters, you should be comfortable in applying all you learned with this method to recreate dishes which taste as if they were prepared in the kitchen of an Indian Restaurant.
This is a technical cookbook which contains illustrations, but is not lavishly illustrated. Instead, the pages are packed with knowledge, information, tips and techniques rather than compiling an album of photographs interspersed with the odd recipe. It is suited to the reader who is motivated by learning core skills rather than looking at photos.
If you would like to replicate the restaurant and takeaway taste then this is the book for you. As you work through the recipes, you should gain an understanding of how the dishes are brought together and once you master that, you will be able to look at any menu and build any dish to the takeaway and restaurant formula. You will not only possess the skills befitting your local restaurant or takeaway but also the envy of your curry loving friends and family.
www.facebook.com/currywizardry
Curry Wizardry - Become a Curry Sorcerer Like The Restaurant Chefs is the new book written by Anthony Goolab and teaches a unique innovative method which will enable you to replicate Indian Restaurant style curries in your own kitchen.
After years of research and training with Indian restaurant chefs, this book is the result. During that time Anthony Goolab was taught the secrets, techniques and methods used by chefs in this closed industry, which you will be taught.
Working through the book you will learn vital lessons including:
• how to choose, buy, prepare, store and use the spices necessary for this type of cooking. The blends and preparation given in the book are identical to those used in the Indian Restaurant kitchen and learned by the author during his research
• how to prepare and use the much rumoured curry sauce. You are given two recipes for this sauce for use in Northern or Southern style curries. You will also learn how to add them to curry dishes at the correct time
• the techniques the Indian Restaurant employs to fulfil an entire meal in a short space of time for either a sit down meal or a takeaway order
• the Tandoori method of cooking which includes the theory, preparation and cooking of the meat. Included in the Tandoori chapters are instructions to build a Tandoor from components readily available from DIY shops and online retailers.
The final chapter consolidates all the previous lessons providing you with a simple method which may be followed to replicate almost any restaurant style curry at home. After working through the previous chapters, you should be comfortable in applying all you learned with this method to recreate dishes which taste as if they were prepared in the kitchen of an Indian Restaurant.
This is a technical cookbook which contains illustrations, but is not lavishly illustrated. Instead, the pages are packed with knowledge, information, tips and techniques rather than compiling an album of photographs interspersed with the odd recipe. It is suited to the reader who is motivated by learning core skills rather than looking at photos.
If you would like to replicate the restaurant and takeaway taste then this is the book for you. As you work through the recipes, you should gain an understanding of how the dishes are brought together and once you master that, you will be able to look at any menu and build any dish to the takeaway and restaurant formula. You will not only possess the skills befitting your local restaurant or takeaway but also the envy of your curry loving friends and family.
