• Good Food: Best Ever Curries: Triple-tested Recipes See large image

    Good Food: Best Ever Curries: Triple-tested Recipes (Good Food) (Paperback) By (author) Sarah Cook

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    DescriptionHot and spicy, mild, creamy and comforting, Thai, Indian, Malaysian, Indonesian - the word 'curry' encompasses a huge variety of exciting dishes. With long lists of spices and unfamiliar ingredients, it might seem like a complex dish to cook and leave you more inclined to call for a takeway, but once you know the basics, creating a delicious curry is simple. Including quick curries when you're short on time, classic curry dishes made easy, delicious side dishes and new ideas using curry spices, and plenty of vegetarian ideas, "Good Food" has collected 101 of their most popular curry recipes. Every idea is accompanied by a full-colour photograph and a nutritional breakdown so you can create a home-cooked curry with complete confidence and know exactly what is in every bite.


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  • Full bibliographic data for Good Food: Best Ever Curries

    Good Food: Best Ever Curries
    Triple-tested Recipes
    Authors and contributors
    By (author) Sarah Cook
    Physical properties
    Format: Paperback
    Number of pages: 216
    Width: 134 mm
    Height: 154 mm
    Thickness: 14 mm
    Weight: 200 g
    ISBN 13: 9781846077661
    ISBN 10: 1846077664

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 03
    B&T General Subject: 240
    BIC subject category V2: WBVM
    B&T Modifier: Subject Development: 43
    Ingram Subject Code: CW
    Libri: I-CW
    LC classification: TX
    DC22: 641.82
    Warengruppen-Systematik des deutschen Buchhandels: 24510
    BISAC V2.8: CKB040000
    BIC subject category V2: WBTH
    LC subject heading:
    DC22: 641.6384
    BISAC V2.8: CKB044000
    Thema V1.0: WBVM, WBTH
    Thema geographical qualifier V1.0: 1FK
    Illustrations note
    col. Illustrations
    Ebury Press
    Imprint name
    Publication date
    01 February 2010
    Publication City/Country
    Author Information
    After graduating from Leiths School of Food and Wine in July 2006, Sarah joined the Good Food team as their cookery assistant. Spending much of her time in the kitchen, her tweaking and re-testing of new ideas helped ensure that every recipe had the perfect outcome for the readers. Now as cookery writer she regularly contributes her own features to the magazine, as well as working closely with many of Good Food's celebrity chefs.