Synopses & Reviews
Creamy kormas and fragrant masalas from India, cool green and red hot versions from Thailand, and spicy curries with real bite from China. Savor mouthwatering dishes such as Burmese Prawn Curry, Ginger Chicken, Lamb and Spicy Carrot, and Prawn Soup. If you're just beginning to experiment with curries, a handy spice chart lays out spices of the world and their uses. And, for the faint-of-stomach, each recipe comes with a heat guide with rankings that range from mild to seriously hot. With recipes for rice, breads, chutneys, and pickles, you'll be well-equipped to create a delectable curry showcase for family, friends, or a late-night feast.
About the Author
Devoted to cooking and the good life, Keith Floyd has written 20 bestselling books and has presented 17 highly successful television series. Having set up and run several renowned restaurants, he is only too familiar with what people really like to eat. He is currently restoring a beautiful holiday farmhouse in Provence with his wife Tess