Quote from: Curry addict bob on March 04, 2016, 08:30 PM
Yes scotty ca the clown won't allow this would he

CAB.

ScottyM was refering to me not CA CAB.  But i'm more than happy to see this posted along with the recipe in a post specifically for any kind of food, not just BIR.  Something non BIR which i have eaten before and enjoyed but never cooked nor researched.  Nice one.

You chefs who continually post great looking dishes are what this site is about.  It may not all be BIR but at least you take the trouble to cook and post the results.  I'd be up for sampling anything posted in this thread  . It beats the hell out of hot air and back biting

As per my previous post, I have, and will continue to prune any subsequent post not on topic.

Ok all, I think enough has been said about the book, other than what it actually may or may not deliver in the kitchen.  It's very much a matter of choice whether you buy it or not and take the same gamble that many of us took or didin't take with books by Pat Chapman, Khris Dhillon Dave Loyden etc.
The usual "passion" about BIR has started to emerge, which doesn't always portray this forum or its members in the best of lights, albeit their intentions sincere, i would like to believe.
IMHO it is now time to limit the discussion to the contents in terms of whether they deliver the author's intention - which is obviously not to get rich from the sale of this book.
I think enough has been said about marketing methods, media format, will the book contain genuine BIR info, spelling mistakes, the offering of services at premium rates etc. etc.  I now intend to limit the discussion to comments made by individuals who are in a position to try its recipes and provide legitimate feedback on the results, and any resulting on topic discussion,rather than what is simply now developping into "white noise".
Consequently, any subsequent posts will need to remain strictly on topic or risk being pruned.
Looking forward to your feedback MA.

That looks like typical plate of tasty British comfort nosh to me with posh flavoursome gravy.  I definitely would not turn my nose up at it 

And those noodles look good too Meggeth 

I could definitely go a plate of that right now, chips and all.  I take it that was a very early breakfast CT

You're very welcome on board Stephen.  If your intro is anything to go by, I'm sure you have loads to contribute here.  Perhaps even something that will enable us to create BIR dishes from the 70's and 80's, about which some remeniss and also crave but thusfar have never been able to recreate 

Welcome Stephen. Forgive my initial suspicions but from an onlooker's POV you must admit when someone turns up who's been a member on here for a while,having made no posts and then suddenly makes two posts concerning e-books, one promoting his own book, it does kind of look a bit suss 
But your introduction has now cleared that up.

Quote from: meggeth on February 25, 2016, 10:29 AM
Oh, and thanks Andy for getting him here.

+1

Quote from: Madrasandy on February 24, 2016, 09:15 PM
  I hope you can learn from the forum and also share some of your knowledge with us too 

I'd like to think so too. Otherwise I would definitely be classing this as SPAM and removing the post fairly swiftly

Do I detect  a hint of a naan shaped pizza there?  ;D ;D  Whatever the shape, I could certainly polish off  a slice or two at this very moment