Cooking, Specific Ingredients, Herbs, Spices, Condiments, Regional & Ethnic, Indian & South Asian
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Synopsis
Most chefs guard closely the secret of their basic curry sauce, but in this book, Kris Dhillon reveals all, and offers you the opportunity to reproduce that elusive taste, in your own kitchen. Learn how to create chicken, lamb, fish and vegetable curries of mouth-watering quality as well as a wide variety of other Indian dishes.Book Details
Published
June 19, 1993
Publisher
Little, Brown Book Group Limited
Pages
124
Format
Paperback
ISBN
9780716008507