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The Incredible Spice Men Hardcover – International Edition, September 9, 2013


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Product Details

  • Hardcover: 256 pages
  • Publisher: BBC Books (September 9, 2013)
  • Language: English
  • ISBN-10: 1849907064
  • ISBN-13: 978-1849907064
  • Product Dimensions: 9.5 x 7.6 x 1.3 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #1,770,615 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Cyrus Todiwala was born in Bombay and has lived in England for over twenty years. As well as running three successful restaurants, he has written a number of cookery books. A passionate campaigner for sustainability and British produce, Cyrus was awarded an MBE and an OBE, is a deputy lieutenant of Greater London, and cooked for the Queen on her Diamond Jubilee Tour in 2012. Tony Singh was born in Leith, and has held positions on the Royal Yacht Britannia and at the Balmoral Hotel, as well as running a string of award-winning restaurants in Edinburgh. A winner of the Scottish Chefs’ Award for Scottish Chef of the Year, Tony also oversees several pop-up restaurants and a cookery school. He has a passion for combining British ingredients with flavors influenced by his Sikh upbringing.

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Customer Reviews

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Most Helpful Customer Reviews

By topcat77 on January 31, 2014
Format: Hardcover Verified Purchase
We ate at Mr Todiwala's new Heathrow restaurant on our way back from Europe last year. That was a
superb experience - you might want a London layover just to catch his cooking. His book promises even more - it is witty, graceful and fresh with sparky twists on old favorites. In a crowded field this is a standout
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By Amazon Customer on September 30, 2013
Format: Kindle Edition Verified Purchase
I am glad I bought this book before we saw the BBC TV programme which made the dialogue almost incomprehensible with clashing music! Cyrus Todiwala and Tony Singh make a real contribution to the all-too-often boring British diet by sensitively adding Indian spices to otherwise bland standard dishes. As an example, inovatively including a touch of chilli and cardamom to ice-cream. Similarly other spicey additions are made to time-honoured standards and also common vegetables and meats are made much more more interesting with spices.
The book has been written with a sense of humour while at the same time confirming the authors`commitment to being British in our increasingly polyglot society.
And so back to preparing their beetroot soup recipe for today's lunch.
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