Love, love, love this book. It has everything: unique yet simple recipes, handy tips, the history behind culinary trends, amazing photos that make you hungry. It's also an armchair travel book, with recipes from France as well as Fiji.
I valued that lesser-known curry cuisines like Nonya (Chinese Malay) and South African (Cape Malay) were also represented. I highly recommend serving Bunny Chow (officially and descriptively titled Lamb Potato Stew in Bread Bowls) to your as a simple yet unusual dish.
I learnt that British Vindaloo is a Goan adaptation of a Portuguese dish, and that chicken tikka in tomato soup became chicken tikka masala.
This cookbook is a must-have for all curry lovers out there.
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