Madhur Jaffrey Indian Cooking
"Chef" magazine called this book's author "the best-known ambassador of Indian food in the United States" . . . and the "Boston Herald" referred to her as "the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare." "The New York Times" described her simply and succinctly as "the Indian cuisine authority." For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes.
- Hardback | 240 pages
- 218.44 x 276.86 x 22.86mm | 1,247.37g
- 01 Sep 2003
- Barron's Educational Series
- Hauppauge, NY, United States
- Illustrations, unspecified
Back cover copy
back cover The essential reference book on Indian cooking The "Boston Herald has called Madhur Jaffrey "the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare." front flap From Madhur Jaffrey, world authority on Indian food, comes a new edition of her seminal cookbook, "Indian Cooking, which has sold over 750,000 copies since it was first published two decades ago. This classic book--now updated with new recipes and culinary information and enhanced with brand-new color photography--remains the definitive cookbook for a new generation of lovers of Indian food. With chapters on meat, poultry, fish, vegetables, accompaniments, pulses, relishes, chutneys, and pickles, Madhur guides you through the delicious and colorful range of Indian food. Her recipes include classics like "Rogan Josh, Tandoori-style Chicken, and "Naan Bread, as well as more unusual dishes such as "Salmon Steamed with Mustard Seeds and "Tomato and Drunken Orange Slices. Complete with comprehensive background information on spices and seasoning, equipment, authentic preparation techniques, and suggested menus, Madhur Jaffrey's "Indian Cooking brings you Indian food at its best. back flap Madhur Jaffrey is a highly respected writer on Indian, Far Eastern, and vegetarian cuisine. A prolific author, she has written 15 cookbooks, including the best-selling "Flavors of India. She contributes food and restaurant advice regularly to international magazines and newspapers. Madhur has hosted several television series of her own, is a successful author and illustrator of children's books, and an award-winning film and theater actress.She lives in New York, where she acts as food consultant for midtown Manhattan's Dawat Restaurant, considered by many to be the best Indian restaurant in the city.
aWeare more than ready, for an updated and expanded version of Madhur Jaffrey Indian Cookinga] She is a lovely, clear writer, whose essays and headnotes in the new edition elevate the recipes and make the exotic seem simple to prepare.a --Pamela Fiori, "Town & Country," October 2003 aJaffrey covers a wide range of Indiaas vast culinary delightsa] With outstanding chapters on Indian preparation techniques, suggested menus and comprehensive information on spices, Madhur Jaffrey Indian Cooking demystifies the wonderful cuisine that is treasured worldwide.a --"New Age Retailer," December 2003