I am delighted to take part in the Curry Compendium book tour hosted by Literally PR
Introducing the definitive guide to recreating British Indian Restaurant favourites from the comfort of your own home.
Lockdown saw a surge in people trying to recreate restaurant flavours at home – and now Brits want more inspiration as they get bolder in the kitchen.
In Curry Compendium, Richard Sayce expertly combines both volumes of his bestselling, 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.
Richard Sayce, the man behind Misty Ricardo’s Curry Kitchen, is renowned by his many fans for quality recipes, attention to detail and his affable style. Having sold more than 50,000 copies of his first books, and amassing over six million views of his recipes on YouTube, there is a huge appetite for this new magnus opus packed with mouthwatering, easy-to-follow recipes.
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.
MY THOUGHTS:
This comprehensive guide to cooking Indian favourites in your own kitchen is outstanding. From the mouth-watering pictures to the individual recipes I was blown away by the amount of detail and precision that has gone in to producing this cookbook. The QR codes are an extra delight which means you can watch the master in work as he demonstrates how to cook each recipe. I love this idea that you get to visually see each step of the cook rather than just the end result in the photo accompanying the recipe. It also means you can cook alongside Richard Sayce, pausing the video if needed. Like having your own personal chef in your kitchen, teaching you the how to cook each dish.
At the beginning of the book you are provided with guidance on where to start, storing ingredients, avoiding making a mess and reheating curries as well as information about the basic ingredients and equipment you might need. There is so much knowledge being share that I truly felt equipped and ready to do these recipes justice.
The cookbook is divided into sections very similar in style to an Indian Restaurant's menu. Starter, Classic Curries, Special Dishes, Vegetarian Curries, Side Dishes, Rice and Bread, and Sundries. There is also a section on Street Food and Other Specialities as well as how to upscale curry. If you have ever wanted to cook Indian food at home in an authentic way then this is the cookbook for you. I have learnt so much from poring over the pages and watching the YouTube clips that I am loving recreating these Indian dishes in my kitchen and my family are enjoying the experience as well. Many thanks to Literally PR for inviting me to join the book tour and for my gifted copy of Curry Compendium, what an inspiring cookbook with very tasty recipes.
AUTHOR:
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.
Richard lives in Cheshire, England and devotes his time to the world of Indian cuisine - cooking, learning, experimenting, and sharing knowledge. His forthcoming new book (the eagerly anticipated Curry Compendium) will be published in September 2021. To relax, Richard enjoys swimming, real ale, music, eating out, and cooking with friends.
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