Thank you to Literally PR and Misty Ricardo’s Curry Kitchen for the invitation to join the blog tour for the Curry Compendium.
Richard Sayce, the man behind Misty Ricardo’s Curry Kitchen, does it again. Following his award winning two previous curry volumes, Curry Compendium is a hardback masterpiece for all those wanting to reproduce that British Indian restaurant style of cooking.
Beautifully compiled with mouth-watering photography and additional images credited to many of the author’s social media devotees, this compendium is a book that will be revisited time and time again, not least for its top tips on scaling up recipes and innovative use of QR codes. Available for most recipes chefs in the making can simply scan the QR code with their smartphone and instantly watch the associated YouTube video.
For all those hesitant to cook a curry from scratch let Richard Sayce show you the way. You won’t be disappointed.
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!
|Publication Date:||1st September 2021|
|Format:||Hardback, 320 pages, colour throughout|
I have to admit that the serious curry eaters in my home are my husband and teenage son, whilst I enjoy an occasional mild curry.
However, this book really does cater for all tastes, with a huge selection of recipes to suit everyone, from snacks, to mains, to sides.
I’ve enjoyed reading the comprehensive introduction to the book, learning about the specialist ingredients, how to source them and advice for cooking equipment. We are lucky to have an excellent range of ingredients in our local supermarket compared to just 5 years ago, so that it is possible to cook the recipes at home without difficulty sourcing the ingredients.
My teenage son was very impressed by the layout of the recipes, and by the addition of the QR codes, which allow you to watch YouTube videos for many of the recipes before you start to cook.
I have to be honest and say that I haven’t tried cooking any of the recipes yet, due to the family being hit by a virus over the past couple of weeks, but I look forward to trying a few milder recipes over the next few weekends (Kashmir and Pasanda are top of my list). However I have been reading reviews from fellow bloggers who have tried the recipes and enjoyed their meals.
If you love eating curry at a local restaurant, why not grab a copy of the book and try cooking your favourite recipes at home? The photos of the recipes may inspire you to try something new.
Richard Sayce, the man behind Misty Ricardo’s Curry Kitchen, Curry Compendium and the cookbooks Indian Restaurant Curry at Home Volumes 1 & 2, has many years’ experience in the world of Indian food. A love of curry from an early age motivated him to master the art of BIR (British Indian Restaurant) cooking and to share his passion with others.
“I’ve been interested in cooking since an early age and have always loved Indian food. My passion led me to learn all about how curry is cooked in restaurants and takeaways here in the UK, which was my first experience of Indian food.
I endeavoured to finally master the art of creating excellent BIR style curry, and with time and a lot of experimentation, finally gained enough skill and knowledge to be happy with sharing my experiences.”
Richard lives in the North West of England and dedicates his ‘foodie’ time to cooking, recipes, social media, catering, and of course eating. A firm love of Indian food in both home and restaurant styles gives plenty of motivation to experiment and try out new recipes and ideas.
His two previous books, Indian Restaurant Curry at Home Volume 1 and 2, have each won the Gourmand World Cookbook award for best UK Self-Published Cookbook, 2019 and 2020 respectively, and have sold many thousands of copies in the UK and abroad. His long-standing YouTube channel has over 40,000 subscribers and over six million views.