Curry Compendium: Misty Ricardo's Curry Kitchen

Product Information

I don’t expect to become a restaurant chef but hopefully with a bit of practice and following the instructions properly I will be able to make a decent curry that people will not only eat but will enjoy. Once you get over the nervousness of using slightly unusual ingredients, the recipes are easy to follow and the results are amazing. After trying many recipes I found Misty Ricardo and now we won’t eat out because it’s not as good as we make.

Although I can boil and fry and egg and throw chicken breasts or burgers on the George Foreman grill.What started off as a single YouTube video experiment eventually ballooned into a large portfolio of over a hundred tutorial videos of my recipes, with almost 5 million views, covering virtually everything you would see on an Indian restaurant or takeaway menu. Overall, Richard Sayce’s (aka Misty Ricardo) Curry Compendium is an excellent book to teach you how to prepare and cook delicious BIR (British Indian Restaurant) style curries in your home kitchen. At Books2Door, we believe that reading is a fundamental skill that every child should have to help improve their vocabulary, grammar, and critical thinking skills. Add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again without unnecessary stirring.

Unlike a lot of cookbooks that are mainly artfully shot images and not much else, this is full of amazing recipes and will explain all you need to know.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. Now add the pre-cooked chicken / lamb / beef, coriander stalks, lemon juice, the optional coffee granules, and mix well into the sauce. However I have been reading reviews from fellow bloggers who have tried the recipes and enjoyed their meals. I've been following Misty's Youtube channel and creating his recipes at home for a couple of years now and find the previous books to be indispensible.