The Curry Cook's Assistant or, Curries, How to Make Them in England in Their Original Style   By: Daniel Santiagoe

In "The Curry Cook's Assistant," author Daniel Santiagoe takes readers on a flavorful journey through the art of making authentic curries in England. This comprehensive guide is a must-read for anyone interested in exploring the intricate world of curry preparation.

Santiagoe's expertise as a seasoned chef shines through every page of this book. He begins by introducing the rich history and cultural significance of curries, capturing the essence and diversity of this beloved cuisine. The author's passion for his craft is evident as he delves into the nitty-gritty details of selecting the right spices, understanding their flavor profiles, and composing the perfect blend for each curry dish.

One of the standout features of this book is the extensive collection of recipes that span various styles and levels of complexity. From classic favorites like Chicken Tikka Masala to lesser-known gems such as Lamb Rogan Josh, Santiagoe provides step-by-step instructions that yield tantalizing results. What sets this cookbook apart is how it adapts these exceptional recipes to suit the English palate, allowing readers to savor authentic flavors even outside their country of origin.

The book is skillfully organized, making it easy to find recipes based on dietary preferences, spice levels, or specific ingredients. Each recipe is accompanied by vivid descriptions that invoke the aromas and tastes of the finished dish, transporting readers into the heart of Indian culinary tradition. Santiagoe's thorough instructions leave no room for confusion, catering to all skill levels, from aspiring home cooks to seasoned chefs.

Apart from the recipes themselves, "The Curry Cook's Assistant" is an invaluable resource for anyone seeking to build an understanding of the core techniques involved in curry making. Santiagoe thoughtfully explains the different types of curries, methods of preparation, and the intricacies of balancing flavors, allowing the reader to develop their own creativity and experiment with individual touches.

While the content of this book is undeniably exceptional, it is worth mentioning that the lack of visual elements may disappoint some readers. A few vibrant photographs or illustrations showcasing the mouthwatering curries would enhance the overall experience, helping readers envision the final results they strive to achieve.

"The Curry Cook's Assistant" is an indispensable companion for culinary adventurers, food enthusiasts, and anyone eager to explore the world of curry. Daniel Santiagoe's expertise and passion shine through in this comprehensive guide, making it a valuable addition to any cookbook collection.

First Page:

Everybody who likes Curry, and who can get it (the pamphlet, not the Curry), should invest in a little pamphlet by "DANIEL SANTIAGOE, son of Francis Daniel, butler and fiddler, of Colombo, Ceylon, and the Ceylon Court, Royal Jubilee Exhibition, Liverpool." It is written in delightful pigeon English (or whatever other bird may be more appropriate to Ceylon's isle), is quite unpretentious, avows the author's very legitimate, and, indeed, laudable desire to "make a small fortune" by its sale, and contains admirable receipts. Mr. Santiagoe is much less cynical than the apocryphal Mrs. Glasse. He says, after recommending the more excellent way of the Curry Stone, "The best and easy way is to buy from your respected grocers, which, I should say, ought to be of two colours one is brown and the other is yellow, and the red is cayenne pepper (if required, hot curries)... Continue reading book >>