Asian food
authentic recipes
Category=WBA
Category=WBN
Category=WBVM
chilli
cooking with spices
crab curry
cultural cooking
curries
dal
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
forthcoming
global cooking
Indian cooking
Japanese cooking
Japanese curry
massaman
rendang
Singaporean cooking
spicy food
Sri Lankan cooking
tamarind
Thai cooking
tikka masala
traditional cooking
traditional flavour
travel cooking
turmeric
vegan curry
vegetarian curry
Product details
- ISBN 9781761501234
- Weight: 906g
- Dimensions: 200 x 260mm
- Publication Date: 04 Aug 2026
- Publisher: Murdoch Books
- Publication City/Country: AU
- Product Form: Hardback
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Around the World in 50 Curries is a visual feast in 50 recipes, travelling to India, Sri Lanka, Thailand, Singapore, Japan and beyond. From the secret to a well-made massaman to advice around creating a harmonious spice balance, author and chef Jimmy Guo will set you on your way to spell-binding success.
From easy and familiar classics such as chicken tikka masala and dal to exotic dishes for special occasions like rendang and Sri Lankan crab curry, each recipe is a gateway to a new world of flavours and cultural tradition, promising a thrilling journey for foodies and home cooks alike.
A curry is far from what the British once called Indian food, and its history and variety spans so much more than just a powder or a tin of spice paste. Each region has its own traditions, spices, flavours and methods documented in these gorgeously photographed pages, with each recipe uncovering our global, ancient fascination with the flavours that have shaped the world through trade, migration and adaptation.
Including all the foundational know-how you'll need, enjoy this journey of discovery that, step by step, one ingredient at a time, explores the world's most influential and historic food cultures and the seductively intense flavours, colours and aromas that make them so popular.
From easy and familiar classics such as chicken tikka masala and dal to exotic dishes for special occasions like rendang and Sri Lankan crab curry, each recipe is a gateway to a new world of flavours and cultural tradition, promising a thrilling journey for foodies and home cooks alike.
A curry is far from what the British once called Indian food, and its history and variety spans so much more than just a powder or a tin of spice paste. Each region has its own traditions, spices, flavours and methods documented in these gorgeously photographed pages, with each recipe uncovering our global, ancient fascination with the flavours that have shaped the world through trade, migration and adaptation.
Including all the foundational know-how you'll need, enjoy this journey of discovery that, step by step, one ingredient at a time, explores the world's most influential and historic food cultures and the seductively intense flavours, colours and aromas that make them so popular.
Jimmy Guo, a chef and food creator, has a deep-seated curiosity and a burning passion for the origins of food cultures. He is on a journey to demystify and simplify the complex world of food. Also the author of My Chinese Pantry, he delves into the important nuances and details that make all the difference in the final result, ensuring his readers a genuinely enriching culinary experience. This is his second book.
