This book presents over 100 Thai recipes from Pat Chapman, the founder of the Curry Club. All the recipes are written with his usual flair and are quick, easy to cook and simply delicious.
Noodles are quick to cook, nutritious and cheap to buy. This book presents over 100 recipes using dried or fresh noodles. It shows how to pan-fry, stir-fry and deep-fry all types of noodles and how to turn them into crispy nibbles, starters, snacks, soups, salads, main courses and desserts.
During a recent trip to another country, in an unaccustomed environment where the sights, sounds, and foods were all unfamiliar and the language of the people was completely unknown to them, photographers Pat Chapman and Martha Ellis suddenly became aware of the familiar sound of laughter coming from children at play. That moment of understanding led them to observe more closely the universal behaviors of children and the emotions so easily communicated by their faces and actions that transcend any spoken language. Travel the world in They Laugh in My Language and see the beauty of common expression in the faces of the small and innocent.
Chapman's indispensable "rule book" for boaters-now completely updated and thoroughly revamped, with all-new full color illustrations, a fresh contemporary design, and up-to-date information on boating etiquette. Here is the volume for anyone who wants to know every aspect of boating custom, from displaying pennants to naming conventions to rules on the right of way. It's freshly revised and better than ever, brightened up with great color images. Not a detail is missed: harbor manners, dockside behavior, radio protocol, how to carry out the ship's daily routine, and even what do in a yacht club cruise. While yachting is no longer a formal activity, a mariner's good conduct not only shows consideration for others, but also affects boating safety. By following the Chapman's quality advice, anyone can avoid the dreaded faux pas. Pat Piper is the author of 4 books and a frequent contributor to numerous boating magazines. In addition, he was an Executive Producer on the Larry King Live Show. Queene Hooper Foster is a long time sailor who has taken part in several Bermuda Races. She was one of the first women to be a full member of the New York Yacht Club.
A recipe book combining Indian flavours with European tastes. Pat Chapman, founder of The Curry Club, has selected over 100 recipes which use traditional British food and exotic Indian influences. A whole chapter is devoted to authentic curries.
Before you cast off a dock line, be sure to have '101 things every boater needs to know' onboard. From the publisher of the renowned 'Chapman piloting & seamanship, ' it's filled with tim- and experienced-tested advice that can help you avoid or get out of a jam on the water. There's information on the navigation rules, boating at night, and dealing wiht cross waves and wakes. You'll learn wht to do if the anchor is dragging; your boat runs aground; the engine won't start, overheats, or shuts down; the battery is dead; and the electronics aren't working. Steer clear of problems with tips on maintenance and know how to handle aquatic nuisance species like applenails and zebra mussels. Even emergencies like sudden illness, man overboard, and bad weather are covered in this well-organized, handy-sized guide"--Back cover.
Most of us are introduced to Indian food at a restaurant and this wonderful book will teach you the simple, effective and time-saving techniques used by Indian chefs. At last, you too can bring the flavour of your local curry restaurant to your home and make it your own. Unlike many cookery books, in this book Pat Chapman's straightforward instructions focus on how to create food with an infinite variety of tastes, helping you to cook delicious, hassle-free meals. There is an excellent selection of well-tested dishes combining all your restaurant favourites with a liberal sprinkling of recipes you'll find in Indian homes. With a little practice you will be able to produce snacks, meals or even banquets that will delight your family and friends and leave most Indian restaurants at the starting gate.
The Curry Club Indian Restaurant Cookbook contains a mouthwatering selection of over 150 restaurant-style curry recipes that can be made at home. Pat Chapman shows you how to achieve that special Indian restaurant flavour in your own kitchen, with minimum effort and maximum enjoyment.
Curry is a perennial favorite, yet many of us feel that we don’t have the time to prepare the delicious Indian dishes we so enjoy. Instead, we often opt for the local restaurant, take-out, or the microwave. Now Pat Chapman, author of the popular The Modern Balti Cookbook, shows just how quick it is to cook curries for ourselves. Here is a dazzling range of easy-to-prepare recipes that will take no longer than half an hour to create. The Real Fast Curry Cookbook features fantastic salads, soups, and snacks; traditional meat, fish, and vegetable classics; tips on how to cook rice variations to perfection; and all you need to know to make your own chutneys and condiments. A must for the modern curry lover, The Real Curry Cookbook will forever change the way you view Indian food.
Since the publication of Chapman's Trailerboat Guide more than 10 years ago, a lot has changed, from state laws regulating trailers to available equipment. That's why this thorough revision and expansion of that manual, written by Trailerboating Magazine's Senior Editor, is a must-have. Packed with full-color illustrations and photos, it covers all the basics: from individual explanations of the boat, trailer, and towing vehicle to a complete discussion of how they work together. You'll find out about common problems and how to anticipate the things that can--and sometimes will--go wrong. There's an on-the-road checklist, information on maintenance, and advice on accessories. With this knowledge, you'll be able to boat safely and efficiently wherever a launch ramp's available.
What can you do with clay? Anything you want. For all that you can make with it, clay is an artist's dream--the perfect way to add more "mix" to your mixed-media art. But if the baking and firing it usually requires aren't your thing, you've come to the right book! In Mixed Media in Clay you'll use this traditional medium in excitingly different ways (no oven or kiln needed), and we'll also explore a wide array of alternative clays and clay-like options (resin, plastic, paper mache, plaster and more, even homemade recipes) and the many surprising ways you can use them. Create jewelry beads or a large sculpture. Produce a print or a textural background for a painting. Cast a replica or a replacement part. Create art big and small. There's no limit what you can do with clay and its creative cousins! Darlene Olivia McElroy and Pat Chapman expertly guide the way with plenty of inspiration, ideas, techniques and troubleshooting tips. Inside you will find: • 19 chapters covering printing, casting, molding, armatures, sculpting, pouring, dipping and more • 12 types of clay and alternatives (including resin clay, paper mache, plaster, fiber paste and Critter Clay, powdered clay and more) plus recipes for six make-at-home clay mediums • More than 130 techniques, more than 40 tips and countless project ideas • Access to exclusive online content--4 full step-by step projects and even more tips and techniques So, what are you waiting for? Let your clay-play adventures begin!
Chapman offers a complete guide to Indian cuisine with this book. After tracing the evolution of Indian food he explains the different utensils and ingredients used, before in the final section giving 200 recipes taken from all regions.
Pictures and poems combine laughter and learning in a new, unforgettable way. Parents may learn some stuff, too! One hundred per cent of the profits from their book sales go to a foundation for the education of children.
This is one of the first two books in a new series of titles from the Curry Club. Here, Pat Chapman concentrates on the spiciest, hottest curries to be found around the world.
Each recipe has an informative introduction giving the background to the recipe, what it is and where it comes from. Sections cover techniques, starters, meat dishes, exotics, chicken curries, fish and seafood, vegetables, rice and bread, accompaniments and desserts. Recipes provided by the restaurants have been carefully tested and cover such delights as Jingha Hara Masala (prawns in green herbs, from the Fisherman's Cove restaurant in Madras) to Chicken Jalfrezi, Stuffed Baby Aubergines and Malay Curried Lamb.
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