The Road to Vindaloo: Curry Cooks and Curry Books (ENGLISH KITCHEN) Review
This excellent work traces the history of curry from medieval Europe and its early days in India through the Raj and Victorian England to modern Britain, where it is the most popular restaurant dish. David Burnett and Helen Saberi do this through a series of lively biographical sketches of cookbook writers, selections from their works, and many recipes. Some of these writers are fairly well known (Wyvern, Eliza Acton, Mrs. Beeton, Hannah Glasse), others less so (the South African writer Hildagonda Duckitt, Dr. R.F. Riddell, Daniel Santiagoe), but all played an important role in curry's evolution. The book contains comprehensive glossaries of curry terms and accompaniments and of curry ingredients, and is charmingly illustrated. The Road to Vindaloo is an invaluable resource for food writers and researchers, cooks, and curry lovers around the world.
The Road to Vindaloo: Curry Cooks and Curry Books (ENGLISH KITCHEN) Overview
This book traces the development of Anglo-Indian cookery, or curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj.The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747. Thereafter, it looks at the various classes of cooks who produced popular and interesting recipes, from the female cookbook authors of the 18th century, to the club-cooks of Calcutta and London in the Regency, to the crusty colonels of late Victorian England and the refined French-influenced chefs of the fin de siecle and pre-First World War days. The whole is ornamented by tasty extracts from past literature on eating curries hither and beyond. There are full glossaries and index; illustrations are photographs and prints from old India.
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