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Author: Catherine Atkinson
ISBN: 9780572037499
Specifications: 198x129mm, paperback, 160 pages
Publication Date: 25 November 2011

How to cook Indian Curry in the slow cooker

Catherine Atkinson
Cookery feature writing: Good Housekeeping, House Beautiful Deputy cookery editor: Woman’s Weekly *Cordon Bleu Certificated with Distinction, Bsc (Hons) Home Economics Surrey University Our titles dominate this strong, niche market

* Exotic spice recipes taste wonderful, but slow-cooked they become truly sensational!

* Here are the favourites from the culinary centres of India and Pakistan

*An entertaining recipe bank to produce the most delicious Kashmir, Korma, Madras, Tandoori, Vindaloo

*Load it, leave it, come home to savour it.
Paperback
£6.99

Unless you’ve owned a slow cooker and learned how it delivers an improved lifestyle, you won’t appreciate the change of pace in the eating that we provide for users. Curry lends itself to slow cooking, where all the flavours fuse so beautifully. Herbs and spices with fresh vegetables, meats or fish blend together gloriously in the slow cooker. A joy to return home to at the end of a working day.