Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Whandsy on August 04, 2013, 08:52 PM
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Just had an email from Julian at C2G with details of his forthcoming 2nd Ebook. Some interesting points covered in his description.
Description below
Wayne
Hi Curry Fans!
Just a quick Newsletter letting you know how things are coming along.
Part 2 to 'The Secret to That Takeaway Curry Taste' will soon be ready and I am hoping it will be available for download before autumn arrives!
Worth the wait....
We are really excited about this New ebook because we really have put a lot of work into this follow up to my original book- 'The Secret to That Takeaway Curry Taste.'
Part 2 will feature more curry recipes than the first ebook and more techniques via a dedicated chapter all aimed at helping you get the best out of your curry cooking and achieve nothing less than restaurant like results!
We have 3 New Base Gravy recipes including one that might suprise you!
In chapter 4 of the new book:- 'Tips & Tricks for Restaurant like results.' you'll learn that no matter what Base Gravy recipe you use if it isn't cooked in the RIGHT way you WON'T get the right results. You will learn how by following some simple cooking techniques you can get incredible results! We have also created a number videos covering these important cooking techniques. In fact, the new ebook will have twice as many videos as the first ebook!
As just mentioned we have dedicated a whole chapter of the NEW book to the all important cooking techniques often missing in many other cook books! Adey and myself wanted to impart our own experience from running a British Indian Takeaway's as well as our own collaborations with BIR Chef's with many years in the trade.
In this NEW book you'll learn the difference between raw Spices, cooked spices and burnt spices and why it's vital that you get this part of the puzzle right and why many don't!
In Part 2 you will learn how to cook many more popular BIR curries, here are just a sample: Korahi, Passanda, Tamarina, Pakistani Lamb Karahi, Chicken Handi, Garlic Chilli Chicken, Prawn Puri, Chasni plus many more...
In Part 2 Adey reveals many of his secrets from 'Curried Away' and some very interesting shortcuts & techniques that even I have never seen before!
Adey also shares the invaluable training he has received from his co-worker and 'Master Chef' - as he call him- Abdul.
In Part 2 I explain more about the difference between the Pakistani version of BIR and the Bengali version. I explain a little about the interesting history of the Manchester Curry Mile- the largest concentration of 'Indian' Restaurant in one area this side of India and how growing up around there influenced me.
The aim of Part 2 is to compliment my first book with many more recipes plus help anyone who is serious about cooking BIR Style Curry to cook like the Pro's!
Date for the release of the book? Stay tuned to my Youtube channel for more info soon!
Finally, I have recieved SO many emails over the past few months, more than I could possibly reply to, so if you are one of the ones I haven't yet replied to, please please accept my apologies but as you might imagine- we have been very busy. I do try and read most of those emails.
Thanks to everyone who follows me and stay tuned more videos coming soon!
Best Regards
Julian
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It's looking promising :) Once we recieve this book, CBM's, and Chris's (h4ppy-chris) I don't think we will need much more info to get the result we want.
I might be wrong, comments welcome.
Cheers,
Ken
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it's a must buy for me - looking forward to the extra recipes
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Cheers for the update W. Nothing I like more than a good read about BIR cooking and a few good videos to watch. All we need now is for Chris to come across with the goods some time soon, I hope ;)
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Just had an email from Julian:
" I do try and read most of those emails."
Says it all really.
Beware of self appointed experts who are so famous they don't even have time to read all their fan mail, let alone reply to it. This is the guy who claims he's only interested in sharing his knowledge to help people, yet everything he does seems to have a price attached.
Bit too much hype and profit seeking for my tastes, I won't be buying.
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I won't be buying either.
For a start, I joined this site to learn from fellow curry fans and share whatever knowledge I have.
Plus, if the first e-book 'The Secret to That Takeaway Curry Taste' had all the secrets, what can this one have to offer?
The one, and only, thing that bugs me about this site is the attempts by some people to sell shite...sorry
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Im undecided as yet!
For me and many others no doubt, the 1st book was good, but didnt give us the 100% taste we're all seeking (whatever that is?)
The disappointment for me are following paragraphs from his email
"In chapter 4 of the new book:- 'Tips & Tricks for Restaurant like results.' you'll learn that no matter what Base Gravy recipe you use if it isn't cooked in the RIGHT way you WON'T get the right results. You will learn how by following some simple cooking techniques you can get incredible results! We have also created a number videos covering these important cooking techniques. In fact, the new ebook will have twice as many videos as the first ebook!
As just mentioned we have dedicated a whole chapter of the NEW book to the all important cooking techniques often missing in many other cook books! Adey and myself wanted to impart our own experience from running a British Indian Takeaway's as well as our own collaborations with BIR Chef's with many years in the trade.
In this NEW book you'll learn the difference between raw Spices, cooked spices and burnt spices and why it's vital that you get this part of the puzzle right and why many don't!"
These should have been covered in his 1st book if it was the real deal. Shame C2G was shut on all 3 occasions i visited as i would have known if he'd cracked it!!!
W
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I hadn't watched any of Julian's You Tube videos before I read this thread.
To be honest, it's pretty basic stuff - maybe beneficial to a complete beginner, but no more.
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The one, and only, thing that bugs me about this site is the attempts by some people to sell shite ...
So far, the e-books that former members have offered up for sale (for the price of a decent pint) have certainly not been 'shite'. If any of the established and knowledgable regulars on this 'site formulated their recipes in e-book form for sale I would certainly purchase them, I think they deserve the recognition for the effort they have put in.
These e-books are not 'get rich quick' solutions.
Cheers,
Ken
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Auto-purchase for me. Learned a lot from the first book, even though the base(s) are somewhat challenging, to say the least. Got a lot of time for Julian. Excellent presenter. His vindaloo is also top drawer as I recall. I think I'll make one tomorrow.
Rob :)
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I cut my teeth on following Julian's YouTube videos and ebook. Without that guidance and bringing it all together I would not be where I am with BIR cooking. I will certainly be buying volume 2, and looking forward to it.
Let's not be afraid to admit that there are always new things to learn, even if it does sometimes appear to be all new and improved soap powder, so to speak. I commend anyone who attempts to sell a good product, and bear in mind that we few on this forum, albeit potentially more experienced in BIR cooking, shadow in comparison to the potentially much larger audience who may be interested in trying to cook BIR curry. So... A sales pitch is in this case important IMO.
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Julian is a curry lover like us, who has been fortunate to have run his own business and learning a lot from other business owners. He may not get everything right, but he puts his heart into his books, he delivers the contents with some confidence and breaks it down to a very good standard. I learnt a lot from him, but in hindsight, I reckon he was only helpful in the ramp up stages. I would buy it just for his story-telling style of writing. If anything, the content about pakistani vs bengali and curry mile information, will be an interesting trip. Looking forward to it.
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Julian got me interested in the whole BIR thing in the first place with his free you tube videos. I have the first book and although they are not my favourite recipes it got me started and helped me to be the top curry chef I am today (tongue firmly in cheek!)
For the sake of a few quid I think it's worth a look.
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It's looking promising :) Once we recieve this book, CBM's, and Chris's (h4ppy-chris) I don't think we will need much more info to get the result we want.
I might be wrong, comments welcome.
Cheers,
Ken
Chris who? Has it not arrived yet? Not been on the site for a while but I see some things have not changed. ;D Looking forward to Julian's part 2 and CBM is good. Wouldn't give the other idiot the time of day after the way he has used this site to his own ends ( and even they have not come to fruition ). >:(
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Latest mailshot from Julian:
"Dear Rob,
Hi
It's been a long time since I caught up with you!
As most of you will know I have been busy writing my New Ebook and making the
videos that go
With the book, as well as making a living, family life and everything else!
Good News- my Ebook is almost ready and I am hoping it will soon be available
for download.
What is in the New Ebook?
YOU WON
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I cringed a little when I saw the thickness of their base gravy... looking forward to the ebook nevertheless
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I cringed a little when I saw the thickness of their base gravy... looking forward to the ebook nevertheless
If it's as thick as the base gravy, it will surely represent excellent value !
** Phil.
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Glad he's still doing it as well as the aerials. I'll certainly buy his book.
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I can see he's lost a bit of alfred. Must've been off the curries for a while. ;)
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If it's as thick as the base gravy, it will surely represent excellent value !
Indeed Phil. I'm hopeful!
I can see he's lost a bit of alfred. Must've been off the curries for a while. ;)
It's from climbing up the walkie talkie tower with his chef spoon carrying just the antenna and of course, a foil container of adey's magic vegetables for a healthy snack.
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He says in the video that he's a vegetarian (now?).
Anyway, this is a must-buy for me. He ran a takeaway for a while so he's a professional to me. His first book was very well done. I don't see much to complain about, especially when sold at a similar price as his first one. It's the cost of a single takeaway curry, what's to loose?
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Certainly looking forward to this. Love the way he says he is a veggie with a mouthful of chicken!
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For a few measly quid, I will buy it.
I don't use any of Julians recipes...oh, except his mixed powder recipe which was on a free video anyway.
But like his first book and Mick CBM's books, they are a good read and a good reference if/when needed.
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Funnily enough I came on here to ask about the CBM books. Is there anything ground breaking in them/are they worth buying?
Cheers
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Nothing ground breaking Mike, but in volume 2, there are some very, very tasty recipes.
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Nice. I may give that a go aswell.
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Never misses an opportunity to get in a kitchen does our Julian.
http://www.youtube.com/watch?v=n8PrE9vlBD4 (http://www.youtube.com/watch?v=n8PrE9vlBD4)
Rose water in special rice dishes. Mmm.
Rob :)
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What, no Patak's pastes? I'm not going there then! :P :-X
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I haven't even got the first book yet! I've only just found out about this guy. Where's the best place for me to get his ebook from? Thanks.
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http://www.curry2go-online.com/my-ebook--the-secret-to-that-takeaway-curry-taste.html (http://www.curry2go-online.com/my-ebook--the-secret-to-that-takeaway-curry-taste.html)
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Thank you Phil.
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Ader1.
i'd wait for the 2nd book. the 1st is a good read but nothing really new (not already posted).
i've not made anything from the 1 st book.
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Is the second book a 'stand alone' book or does it build on what he says in the first? I hope what I've said is clear.....I did look at the description on the first page and he mentions some not so common dishes which will be covered. I suppose the more common ones were covered in the first and will not be in the second? Thanks.
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I bought the first book, because it was called The Secret to That Takeaway Curry Taste
and that was exactly what I wanted
Although an interesting read and with some tasty recipes, I never managed to get that "Takeaway Curry Taste"
And ,believe me, I really tried
Especially when he kept going on about how long to cook the onions in the base
All those comments about getting a vinegar aroma
My hopes were raised, then well and truly dashed
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OK thanks haldi. May I ask you your favourite book or ebook for making BIR Curries? The one that's done most for you to develop yourself in getting or getting close to that taste you are wanting to achieve?
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OK thanks haldi. May I ask you your favourite book or ebook for making BIR Curries? The one that's done most for you to develop yourself in getting or getting close to that taste you are wanting to achieve?
I don't think anyone here really got the taste or aroma yet (other than the occasional one-time-thing), that's why we are all here. We've all, one way or another made some progress and can pull some neat parties full of good compliments, but none of the current books explains beyond what is already known or written over here.
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OK thanks haldi. May I ask you your favourite book or ebook for making BIR Curries? The one that's done most for you to develop yourself in getting or getting close to that taste you are wanting to achieve?
I don't think anyone here really got the taste or aroma yet (other than the occasional one-time-thing), that's why we are all here. We've all, one way or another made some progress and can pull some neat parties full of good compliments, but none of the current books explains beyond what is already known or written over here.
How very true G
best, Rich