Durban Curry - So much of Flavour - People, Places and Secret Recipes - Erica Platter and Clinton Friedman with Devi Sankaree Govender
Durban Curry - So much of Flavour - People, Places and Secret Recipes - Erica Platter and Clinton Friedman with Devi Sankaree Govender
Softcover
ISBN 10: 0620609818 ISBN 13: 9780620609814
Publisher: Jacana Media, 2015
Condition: Very Good+. The pictorial laminated wraps are slightly shelf rubbed but is in an overall beautiful condition.The book has no inscriptions and the binding is excellent
" "Awesome" by Jeinnor40 - 17 November 2016
My Mother recommended this book to me and she has tried a few recipes from here and has had very successful curry evenings. I bought the book and on the same weekend went out and got all the ingredients I needed based from the recipe in the book. I made the curry, substituted the chicken for lamb as the recipe said you could do and well, best lamb curry I have had in YEARS. I plan to make many curries from this book and will possibly make some chutney from the recipe in the book as part of people's Christmas gifts this year."
Real-life back-stories and vibrant documentary photographs set this bright and beautiful book apart from the crowd. It traces the origins, development and current place of a dish which sailed from Asia to South Africa 150 years ago, and has become a national culinary treasure, made, loved and celebrated by all communities. Very different from the mother “kari” of India. Reflecting the people, produce, and flavours of a new homeland.
There is not only one Durban curry. There are hundreds of variations, and though red and hot are generally agreed attributes, there are more exceptions than rules in Durban curry-making.
The authors have gone into the kitchens and cauldrons and pots of cooks both humble and grand; explored local markets and spice emporiums; coaxed family recipes and signature dishes from the best cooks on this stretch of the Indian Ocean coast; winkled out the history and secrets of Durban’s most famous fast-food invention, the Bunny Chow. Tracked down the best traditional and modern “sides”. The easiest instructions for home-made spice, masala and chilli-powder mixes. The most piquant pickles and chutneys and achars. And nailed down legendary South African wine authority, John Platter, to suggest (some surprising) liquid accompaniments.
This is a great reading as well as cooking book. A collection of people and recipes and pictures that make you smile – and want to head to the kitchen, or curl up on the couch. The dishes are simple to make, the ingredients easily found world-wide.
