The road to vindaloo
Subtitle: curry cooks & curry books
By: David Burnett and Helen Saberi
Contributors: Saberi, Helen
Series: The English kitchen
Publisher: Prospect Books
Published: 2008
Place of publication: Totnes [England]
Language: eng
Number of pages: 224
ISBN-13: 9781903018576
Description: "This book traces the development of Anglo-Indian cookery, or curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747. Thereafter, it looks at the various classes of cooks who produced popular and interesting recipes, from the female cookbook authors of the 18th century, to the club-cooks of Calcutta and London in the Regency, to the crusty colonels of late Victorian England and the refined French-influenced chefs of the fin de siecle and pre-First World War days. The whole is ornamented by tasty extracts from past literature on eating curries hither and beyond."--Global Books in Print.
Notes: Includes bibliographical references (p. 215-218) and index.