Balti Curry Cookbook - The exciting new curry technique - Pat Chapman
Balti Curry Cookbook (Collectible First Edition)
The Exciting New Curry Technique from The Curry Club
The Exciting New Curry Technique from The Curry Club
Bibliographic Specifications
- Title: Balti Curry Cookbook: The Exciting New Curry Technique
- Author: Pat Chapman
- Publisher: Piatkus Books, London
- Publication Date: 1994
- ISBN-13: 9780749913427
- Edition Details: First Edition, Standard Softcover Release. Official Curry Club Publication.
- Binding: Publisher's original premium high-gloss pictorial laminated card wrappers.
- Physical Format: Octavo (8vo), 160 pages. Features instructional preparation guides, authentic regional breakdowns, and central colour plates.
- Language: English
Official Condition Report
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The Book: Very Good Plus (VG+)
- Exterior / Wraps: The glossy pictorial laminated wrappers are exceptionally bright, flat, and structurally sound. Minimal, microscopic shelf friction present along the edges, entirely consistent with careful storage. The spine remains unbroken, uncreased, and beautifully square.
- Interior: Pristine and clean. The pages are free from kitchen spills, annotations, dealer marks, or user inscriptions. The text block is robustly bound, crisp, and tightly set.
Synopsis & Historical Value
Published in 1994 at the absolute zenith of the British Balti boom, Pat Chapman’s Balti Curry Cookbook is a seminal work that codified the fast, high-heat, stir-fried curry technique for home cooks. Actively written to satisfy an explosion of global interest in the Birmingham-born restaurant style, this volume bridges commercial restaurant secrets with the authentic, rustic tribal cookery of Baltistan. Featuring 100 meticulously tested recipes—ranging from standard crowd-pleasers like Balti Chicken Tikka Masala and Balti Jalfrezi to traditional vegetable, seafood, and meat combinations—this book stands as a vital historical record of modern Anglo-Asian culinary evolution and a scarce collectible for Curry Club enthusiasts.
Published in 1994 at the absolute zenith of the British Balti boom, Pat Chapman’s Balti Curry Cookbook is a seminal work that codified the fast, high-heat, stir-fried curry technique for home cooks. Actively written to satisfy an explosion of global interest in the Birmingham-born restaurant style, this volume bridges commercial restaurant secrets with the authentic, rustic tribal cookery of Baltistan. Featuring 100 meticulously tested recipes—ranging from standard crowd-pleasers like Balti Chicken Tikka Masala and Balti Jalfrezi to traditional vegetable, seafood, and meat combinations—this book stands as a vital historical record of modern Anglo-Asian culinary evolution and a scarce collectible for Curry Club enthusiasts.
Author Profile: Pat Chapman
Pat Chapman (1940–2022) was the legendary founder of The Curry Club of Great Britain and one of the world's most influential authorities on Indian restaurant cookery. Through his groundbreaking magazines, cooking courses, and over 30 best-selling cookbooks, Chapman single-handedly demystified the intricate spices and base sauces used by commercial chefs. His tireless research and infectious enthusiasm for regional South Asian gastronomy earned him global respect, cementing his legacy as the grandfather of modern home curry preparation.
Pat Chapman (1940–2022) was the legendary founder of The Curry Club of Great Britain and one of the world's most influential authorities on Indian restaurant cookery. Through his groundbreaking magazines, cooking courses, and over 30 best-selling cookbooks, Chapman single-handedly demystified the intricate spices and base sauces used by commercial chefs. His tireless research and infectious enthusiasm for regional South Asian gastronomy earned him global respect, cementing his legacy as the grandfather of modern home curry preparation.
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