Well, it's got the basics for making restaurant curries
It was my first introduction to curry gravy and it gives a stock recipe too.
He even mentions the possible addition of bones for the stock
I went all around the houses before I realised that was what chefs did
It gives madras ,vindaloo and phall recipes but they are very wrong
I still tried them though
It tells you about garlic and ginger purees
At the time it was published there was nothing like it
We have got better stuff on this site, but it's still worth checking out
I have seen it in libraries, but I think it's now published under a different title
In truth, I think the 100 best baltis is a much better book, but I bet the authors of that, had read Pat's book first!