Topic: unlocking the taste to indian takeaway, ebook out soon.

[Salvador Dhali]

book won't 'deliver all' (because no book can)

I disagree that it's not possible for a book to deliver high quality results. It depends on whether (a) the author really does have great recipes and (b) whether the author is prepared to pass those recipes on, accurately.

I didn't say anything about it not being possible for a book to deliver high quality results, George. I said that it isn't possible for one cookery book to "deliver all" (quoting the poster before me).

This applies to ALL cusines, whether Indian, French, Italian - whatever. 

No one book can tell you everything, because no one author or chef knows everything.

[h4ppy-chris]

sorry i have not been here.
I am working flat out here to get this book out to you guys. the book will be called.

unlocking the taste to Indian takeaway.

Its late now, tomorrow i will tell you what you will get from this book.

[spiceyokooko]

I disagree that it's not possible for a book to deliver high quality results. It depends on whether (a) the author really does have great recipes and (b) whether the author is prepared to pass those recipes on, accurately.

I agree.

You can see that from many of the recipes posted on this site. Mostly they're just ingredient lists, they're not recipes, because they don't tell you how to make the dish, merely what ingredients and what quantities of those ingredients go into making it. An ingredient list isn't a recipe and that's why people get such variable results.

How many here really know how to make a simple roux as used in Cajun and Creole cooking? The recipe list is simple - it's equal quantities of fat and flour, but that doesn't tell you how to make it or what different colours there are or what flavours they impart. Likewise a simple bechamel sauce, that's just as simple, it's a roux with warm milk, but making a good bechamel sauce is not easy.

People seem to think all the magic is in the ingredients. It isn't, the ingredient list is the easiest part of the recipe. It's imparting the knowledge and information as to what you do with those ingredients that's the hard part and that's the part so many people either don't bother with or don't explain properly.

I'd actually like to see a book on BIR cookery that focuses almost soley on the cookery techniques in some detail and deliberately only includes a couple of basic recipes to practice those techniques on. Once the fundamental techniques are mastered they can be adapted with equal success to any BIR style recipe you want. But if you can't master or don't understand the basic underlying techniques, it doesn't really matter what recipe you use, it won't be particularly successful.

[colin grigson]

Wise words spiceyokoko   

[goncalo]

Wise words spiceyokoko   

+1

[_Jon_]

People seem to think all the magic is in the ingredients. It isn't, the ingredient list is the easiest part of the recipe. It's imparting the knowledge and information as to what you do with those ingredients that's the hard part and that's the part so many people either don't bother with or don't explain properly.

This is 100% correct.

h4ppy-chris, do you have any videos that just keep the pan in frame, as large as possible, for the whole time? As in from the moment the ghee goes in to the pan up to the point where the dish is ready. That would be really useful.

[Cory Ander]

sorry i have not been here.
I am working flat out here to get this book out to you guys

Does that mean that it will be available, to our forum members, for free, then Chris?

[h4ppy-chris]

People seem to think all the magic is in the ingredients. It isn't, the ingredient list is the easiest part of the recipe. It's imparting the knowledge and information as to what you do with those ingredients that's the hard part and that's the part so many people either don't bother with or don't explain properly.

This is 100% correct.

h4ppy-chris, do you have any videos that just keep the pan in frame, as large as possible, for the whole time? As in from the moment the ghee goes in to the pan up to the point where the dish is ready. That would be really useful.

Yes Jon.

[h4ppy-chris]

sorry i have not been here.
I am working flat out here to get this book out to you guys

Does that mean that it will be available, to our forum members, for free, then Chris?

No sorry CA.

[Cory Ander]

No sorry CA.

Then, you are doing it for yourself, and not for "you guys". 

And CT is correct, you REALLY should change the foot note to your avatar  :