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Versatile main courses ~ aromatic rice ~ refreshing side dishes ~ robust breads ~ delicious desserts

Not all curries are hot - some are just deliciously spicy and it's easy to vary the heat to suit individual tastes simply by adjusting the ingredeint that makes a curry hot in flavour.
In this step-by-step book, The Women's Weekly team have simplified traditional recipes for curries, their accompaniments and some wonderful desserts; they are mainly from India and South East Asia. You can compile fantastic dinner party menus, small or large, by choosing recipes from each setcion.
The only rule is that rice must be served. Also, it is customary to serve all courses together on the same table, and at the same time. Some ingredients may be new, and these are explained in the glossary at the back of the book.

Each recipe has been developed and triple-tested by the famous Australian Women's Weekly Test Kitchen to meet the culinary standards readers have come to expect.

Chapters include:

Side dishes
Rice and breads
Curry blends and pastes
Glossary, conversion chart and index
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  • Seller location: Manukau City, Auckland, NZ

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