London Caterer and food stylist Sunil Vijayakar here celebrates the global spread of curry whether it's a spicy vegetable curry from South India a Thai green curry a Vietnamese bamboo shoot curry or a spicy chicken noodle soup from Myanmar. Following an overview of readily available ingredients and spices basic curry-making techniques and necessary equipment Vijayakar presents his easy-to-make recipes grouped by main ingredients including vegetables and pulses meat fish and shellfish and poultry. Here too are sections on breads and accompaniments advice for cooking perfect rice and a selection of starters to prepare the palate.

Büyük Köri Kitabı: Dünyadan 365 Ağız Sulandırıcı Tarif
Köri ve körili yemek çeşitlerini her yönüyle inceleyen temel malzemelerle oluşturulmuş harika köri yemeklerine dair tarifleri bir araya toplayan güzel bir kitap.