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.

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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka

For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking book from the incomparable Madhur Jaffrey that makes it possible. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make seemingly exotic Indian dishes part of our everyday cooking.

â?¢ First, she tantalizes us with bite-size delights to snack on with drinks or tea.

â?¢ A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves.

â?¢ Fish and seafood are transformed by simple rubs and sauces and new ways of cooking.

â?¢ A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. Thereâ??s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, itâ??s with apricots; from Delhi, itâ??s stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut.

â?¢ There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises.

â?¢ There are vegetable dishes, in a tempting arrayâ??from everyday carrots and greens in new dress to intriguing ways with eggplant and okraâ??served center stage for vegetarians or as accompaniments.

â?¢ At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures.

Throughout, Madhur Jaffreyâ??s knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine.

Price: $35.00

Click here to buy from Amazon