23rd Oct 2008 - 00:00
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Abstract
Vivek Singh, executive chef of The Cinnamon Club, is launching his third cookbook to coincide with the opening of his second restaurant, Cinnamon Kitchen in London.
The Curry: Classic and Contemporary book, which is set to hit public shelves on 12 November, covers curries from the northern state of Rajasthan to Kerala, and from the East and West coasts.
In addition, Vivek takes readers through the history of his recipes and the influences behind them. Other highlights include helpful 'curry notes' to avoid any mishaps whilst suggesting helpful ingredient substitutions.
The new book, featuring over 60 food shots by photographer Cristian Barnett, is priced at £20 each.