Richard Sayce – författare

This Gourmand award-winning paperback book is packed full of easy to follow recipes, photos, tutorials, and all the information you need to learn how to recreate exceptional British Indian Restaurant curries, starters, and accompaniments at home. The full range of the classic menu items are covered, for example, the humble Lamb Bhuna, the decadent Chicken Tikka Masala, and not forgetting the ever-popular Chicken Madras. Extra hot curries such as the Vindaloo and Phaal are included of course, and naturally a generous recipe selection of Indian restaurant starter and side-dishes - plenty for everyone, and lots of leftovers for the next day.All of the recipes have associated YouTube tuition videos which can be easily and instantly accessed by scanning the QR codes included in the book. Watching the dishes being cooked up close and personal perfectly complements the written recipes. This publication is simply a must-have companion in the kitchen. Start saving a fortune on takeaways!- Easy to follow and fully detailed recipes, covering starters, mains, sides, rice, breads and other accompaniments.- High quality full colour photos for each recipe, and additional images throughout. Specially selected recipe photos crediting social media followers.- Detailed and comprehensive introduction to BIR style cooking.- In-depth and easy to follow section on all-important curry cooking methods.- Recommended kitchen equipment, plus a detailed glossary of spices and herbs, and where to buy them.- Hints, tips, and general information.- Video Tuition via a QR code for each recipe directly linking to a Misty Ricardo s Curry Kitchen YouTube video.

Richard Sayce (aka Misty Ricardo's Curry Kitchen) returns with another top quality cookbook. Following on from the success of INDIAN RESTAURANT CURRY AT HOME Volume 1, this 176 page volume contains many more excellent starter, side dish and curry recipes, along with a generous handful of vegetarian curries, more traditional dishes, and streetfood recipes. Over 50 recipes in total. There's also an indepth chapter on how to scale up BIR style curries when there are multiple mouths to feed, and a look behind the scenes of the Indian restaurant kitchens.This revised edition sports a contemporary and professional design, is full of high quality photos, and contains all you need to create your own restaurant quality food at home in your kitchen, and can be used independently of Volume 1 (ISBN 9781999660802). However, the first book has so much information and tuition that it's certain you will be glad to have a copy.Most of the recipes have associated YouTube tuition videos which can be easily and instantly accessed by scanning the QR codes included in the book. Watching the dishes being cooked up close and personal perfectly complements the written recipes.Sacred cows, it is said, make the best hamburgers. Richard Sayce, once again, pulls the curtain back and allows the full complexity of what goes into a BIR curry to shine through.Misty Ricardo's Curry Kitchen is already renowned across YouTube as one of the premium resources for learning how to cook Indian Restaurant quality food at home, with well over 22,000 subscribers, 4 Million video views and rising.Learn how to recreate exceptional British Indian restaurant curries, starters, and accompaniments at home!Start saving a fortune on takeaways!

Curry Compendium is based on the two top-selling paperback prequels Indian Restaurant Curry at Home Volumes 1 and 2 which have collectively sold over 50,000 copies in three years. Both books won Gourmand World Cookbook awards for the best UK self-published cookbooks.Richard Sayce has combined all the content from both these books into a quality hardback format, added a splattering of new recipes, and updated many of the photographs and illustrations.Inside the new book you'll find an abundance of mouth-watering, delightfully easy to follow Indian restaurant recipes. These are all backed up with detailed and comprehensive informational chapters: everything you need to learn the art of curry cooking.Curry Compendium contains all you need to create your own restaurant quality food at home in your kitchen. Start saving a fortune on takeaways!- 99 recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfood.- Video Tuition throughout. A QR code is included for most recipes which can be scanned with a smartphone to instantly open up the associated YouTube video- A quick and easy base gravy recipe to cook in 30 minutes- Scaling Up - a detailed but easy to follow chapter about cooking multiple curry portions at once- Inside an Indian Restaurant kitchen - a chapter showing the workings of a busy kitchen.- Additional recipe photos crediting social media followers. - Based on the top-selling, Gourmand award-winning* paperbacks Indian Restaurant Curry at Home Volumes 1 & 2 (ISBN 978-1-9996608-0-2 & 978-1-9996608-2-6)