Hardback. Very Good. ISBN 1849905789 9781849905787 [GB]

London: BBC Books, Date: 2013. Hardback. Very Good/Very Good. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Whenever I hear the word curry, I'm filled with a longing for spicy hot foo d with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turm eric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic. When Indians talk of their food, they talk about their lif e. To understand this country, you need to understand curry. What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colorful, chaotic nation in search of the truths behind the world's love affair with its food. Chefs, home cooks, and street vendors hold the key to unlocking the secrets of these complex and diverse flavors, and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish, and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish the perfect curry. Includes metric measures. 2013. BBC Books ISBN 1849905789 9781849905787 [JP]

Hardback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; <p>Rick Stein's passion for using good-quality local produce and his talent for creating delicious recipes in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of televisio ISBN 1849905789 9781849905787 [GB]

ISBN10: 1849905789, ISBN13: 9781849905787, [publisher: Random House] Hardcover pp. 320
[New York, NY, U.S.A.] [Publication Year: 2014]

ISBN10: 1849905789, ISBN13: 9781849905787, [publisher: Ebury Publishing 2013-06-06, London] Hardcover Language: ENG
[London, United Kingdom] [Publication Year: 2013]

ISBN10: 1849905789, ISBN13: 9781849905787, [publisher: Random House UK Ltd Jun 2013] Hardcover Neuware -Whenever I hear the word curry, I'm filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.What makes a good curry Sensual spicy aromas or thick, creamy sauces Rich, dark dals or crispy fried street snacks Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours - and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish - the perfect curry. 320 pp. Englisch
[Bergisch Gladbach, Germany] [Publication Year: ...
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ISBN10: 1849905789, ISBN13: 9781849905787, [publisher: Random House UK Ltd Jun 2013] Hardcover Neuware - Whenever I hear the word curry, I'm filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.What makes a good curry Sensual spicy aromas or thick, creamy sauces Rich, dark dals or crispy fried street snacks Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours - and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish - the perfect curry.
[Einbeck, Germany] [Publication Year: ...
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London Ebury Publishing 2013 Hard cover New in new dust jacket.

ISBN10: 1849905789, ISBN13: 9781849905787, [publisher: Ebury Publishing] Hardcover 2013. Hardcover. What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? The author journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food. He also uncovers recipes for kormas, spiced fish and slow-cooked biryanis. Num Pages: 320 pages, illustrations. BIC Classification: 1FKA; WBN; WTL. Category: (G) General (US: Trade). Dimension: 244 x 203 x 30. Weight in Grams: 1246. . . . . .
[Galway, GY, Ireland] [Publication Year: 2013]

London: BBC Books, Date: 2013. NrF/NrF. First Edition, Sixteenth Printing in d/w not price clipped. SIGNED BY AUTHOR, RICK STEIN, without dedication or inscription on title-page. Profusely illustrated with photographs. With Index. D/w has short tear (5 mm) to bottom corner of front cover; else a near fine copy, in a near fine d/w, of a SCARCE first edition, sixteenth printing SIGNED BY AUTHOR, RICK STEIN. HEAVY PLEASE CONTACT US ABOUT POSTAGE. ORDERS OUTSIDE OF UK MAY INCUR EXTRA COST.. Signed by Author, Rick Stein. First Edition, Sixteenth Printing. Hardback. Near Fine/Near Fine. 2013. BBC Books ISBN 1849905789 9781849905787 [GB]

ISBN10: 1849905789, ISBN13: 9781849905787, [publisher: Ebury Publishing, London] Hardcover Hardcover. In search of the perfect curry - the very best recipes that India has to offer.Whenever I hear the word curry, I'm filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours - and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish - the perfect curry. What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? The author journeys through India to find the answer, searching ...

ISBN10: 1849905789, ISBN13: 9781849905787, [publisher: Ebury Publishing, London] Hardcover Hardcover. In search of the perfect curry - the very best recipes that India has to offer.Whenever I hear the word curry, I'm filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours - and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish - the perfect curry. What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? The author journeys through India to find the answer, searching ...