3 Review(s)

The book is structured to provide an in-depth understanding of spices, curry pastes, and the foundational ingredients essential to curry dishes. Santiagoe shares recipes for various curry styles, ranging from meat and poultry to fish and vegetable-based curries, alongside chutneys, rice dishes, and accompaniments. He emphasizes the importance of layering spices and understanding each ingredient's role in creating rich, aromatic flavors. Notably, Santiagoe tailors his recipes for British kitchens, suggesting substitutions for harder-to-find ingredients while maintaining the authenticity of the dishes.The Curry Cook's Assistant is more than a collection of recipes; it’s an educational guide that introduces readers to a new cuisine with clarity and respect. Santiagoe's work remains a valuable resource for those interested in the history of Indian cuisine in the West and the nuances of curry-making that have inspired cooks for generations.