The Curry Cook's Assistant : Or, Curries, How to Make Them in England in Their Original Style

Format:

Book

Author/Creator:

Santiagoe, Daniel

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"The Curry Cook's Assistant" by Daniel Santiagoe is a culinary guidebook written during the late 19th century. This book is primarily a collection of recipes focusing on various curry dishes, offering insights into the preparation of these popular meals within the context of English cooking, while incorporating traditional methods from India and Ceylon. The author, a native of Ceylon, aims to demystify curry cooking for an English audience, making authentic recipes accessible to those wishing to enhance their culinary repertoire. In this extensive compilation, Santiagoe presents an array of curry recipes that range from meat dishes such as Beef Curry and Chicken Moley to various vegetable curries and traditional accompaniments like rice and samball. Each recipe is detailed with specific ingredient quantities and preparation methods, often contrasting English and Ceylonese culinary practices. The text is peppered with personal anecdotes and cultural insights, reflecting the author's background as a servant who transitioned from Ceylon to England. His writing, characterized by charmingly imperfect English, adds a unique flavor to the book, inviting readers into the rich tapestry of curry-making traditions while ensuring that even novices can successfully create these dishes at home. (This is an automatically generated summary.)

Credits:

Produced by Jana Srna and the Online Distributed Proofreading Team at http://www.pgdp.net (This book was produced from scanned images of public domain material from the Google Print project.)

Notes:

Reading ease score: 81.8 (6th grade). Easy to read.

Release date is 2010-10-20