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The Curry Cook's Assistant
Daniel, 1864?- Santiagoe
Daniel Santiagoe worked as a Ceylonese cook in an English household, and his curry assistant speaks with that double authority: home-made curry powder first, then beef curries plain, Ceylon, and Madras, each numbered. Genuine curries explained to English kitchens by someone who grew up with them. The real thing, politely insistent. Grind the powder fresh.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
70 chapters
- 1NOTE ABOUT “CURRIES” IN “SATURDAY REVIEW,” OCTOBER 22, 1887.
- 2THE CURRY COOK'S ASSISTANT; OR CURRIES, HOW TO MAKE THEM IN ENGLAND IN THEIR ORIGINAL STYLE.
- 3INDEX.
- 4INTRODUCTION BY J. L. SHAND, Esq.
- 5PREFACE BY AUTHOR.
- 6PREFACE OF MY FIRST EDITION.
- 7COPY OF THE NOTE OF MY FIRST EDITION ON CURRIES.
- 8No. 1.—HOME-MADE CURRY POWDER.
- 9No. 2.—BEEF CURRY (Plain).
- 10No. 3.—BEEF CURRY (Ceylon).
- 11No. 4.—BEEF CURRY (Madras).
- 12No. 5.—BEEF CURRY (Kabob or Cavap Curry).
- 13No. 6.—BEEF CURRY (Dry).
- 14No. 7.—BEEF CURRY (Ball).
- 15No. 8.—CHICKEN CURRY.
- 16No. 9.—SNIPE CURRY.
- 17No. 10.—PIGEON CURRY.
- 18No. 11.—PORK CURRY.
+ 52 more. The full contents open with the book.
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