Good Food: Best-ever curries

Zusatztext

<p>Hot and spicy, mild, creamy and comforting, Thai, Indian, Malaysian, Indonesian - the word 'curry' encompasses a huge variety of exciting dishes. With long lists of spices and unfamiliar ingredients, it might seem like a complex dish to cook and leave you more inclined to call for a takeway, but once you know the basics, creating a delicious curry is simple.</p><p>Including quick curries when you're short on time, classic curry dishes made easy, delicious side dishes and new ideas using curry spices, and plenty of vegetarian ideas,<i>Good Food</i>has collected 101 of their most popular curry recipes. Every idea is accompanied by a full-colour photograph and a nutritional breakdown so you can create a home-cooked curry with complete confidence and know exactly what is in every bite.</p><p>This edition is revised and updated with brand new recipes and a fresh new look.</p>

Autorenportrait

After graduating from Leiths School of Food and Wine in July 2006, Sarah joined the<i>Good Food</i>team as their cookery assistant. Spending much of her time in the kitchen, her tweaking and re-testing of new ideas helped ensure that every recipe had the perfect outcome for the readers. Now as cookery writer she regularly contributes her own features to the magazine, as well as working closely with many of<i>Good Food</i>'s celebrity chefs.

Weitere Details