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Book Description
Carefully worked out for American cooks in American kitchens, Madhur Jaffrey's classic An Invitation to Indian Cooking demonstrates how varied, irresistible, and inexpensive Indian cooking can be and how easily you can prepare authentic dishes at home. There is no other book on Indian cooking as persuasive as this "invitation" from award-winning cookbook author Madhur Jaffrey.
Focusing on the flavorful cooking of her native Delhi, Jaffrey offers more than 165 easy-to-follow recipes, with detailed instructions designed for those who have never cooked Indian cuisine. Learn how to make common Indian foods such as Samosas, Fried Eggplant, Naan, and Tandoori Chicken, as well as the more adventurous Tomato Tamarind Chutney, Stuffed Whole Okra, and Lamb Korma with Almonds. Eleven chapters provide recipes for Soups and Appetizers; Meats; Chicken, Other Birds, and Eggs; Fish and Shellfish; Summer Cooking and Barbequed Foods; Vegetables; Rice; Dals; Chutneys, Pickles, and Other Relishes; Breads; and Desserts.
With a helpful introduction and beautiful decorative drawings by Jaffrey, An Invitation to Indian Cooking also includes sample menus for meat-eaters and vegetarians, notes on flavorings and utensils, a glossary of Indian cooking terms, and a list of sources for purchasing special ingredients.
Whether you already love Indian food or are looking for something new to try, learn from the best; let Madhur Jaffrey take you on a culinary journey you will never forget.
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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars
The Best Indian Cookbook Out There,
By A Customer
This review is from: An Invitation To Indian Cooking (Hardcover)
I'm from Delhi myself, and I grew up with excellent North Indian cooking every day of my life. This is the cookbook that I recommend to my friends. Indian cooking is so very different from region to region that not every recipe is how I myself would make it ("kheer," for example, varies tremendously throughout India and though I make it completely differently from Jaffrey, her recipe is still tasty). But they're all good, they're all authentic, and they're all very easy to follow. I totally disagree with the person who said this is Americanized Indian cooking -- this is extremely genuine North Indian cooking. It's not South Indian or West Indian or Punjabi, and you can't expect it to be. (I have tried Julie Sahni's cookbooks, too, and I didn't keep them because I thought they were awful.) The only book is use more is Jaffrey's "World-of-the-East Vegetarian Cooking" which is probably my favorite cookbook in the world. But I think this book still is truly the best introduction to Indian cooking, and it's an enjoyable read in its own right (don't miss the "foreward").
1 of 1 people found the following review helpful
5.0 out of 5 stars
My Favorite Indian Cookbook of All!,
By
This review is from: An Invitation To Indian Cooking (Hardcover)
This was the first Indian cookbook I ever bought back in 1978. I've since bought over 100, but this is still my favorite, in fact I've had to replace it two times since then (the last time I got it in hardcover).Don't listen to the fool here who said this is "watered down" or "Americanized" Indian food. This fellow apparently thinks that Indian food must be blazingly hot to be "authentic." Nothing could be further from the truth. The recipes here are all authentically Indian although, yes, they reflect Ms Jaffrey's personal tastes. Of course, that's what makes this cookbook so charming. If you must buy one Indian cookbook, it should be this one. It is absolutely indespensible for any good kitchen.
5.0 out of 5 stars
A wonderful way to learn Indian Cooking,
By Kirk Graves (Utah, USA) - See all my reviews
This review is from: An Invitation To Indian Cooking (Hardcover)
After spending some time in England, and falling in love with the Indian and Pakistan cuisine, I found myself wanting to make some of these dishes at home. My wife purchased An Invitation to Indian Cooking for me. I cannot begin to offer high enough praise for the book. Ms. Jaffrey makes the complex recipes of this part of the world not only reasonable for the average American cook, but gave my family and I the chance to try some fun and delightful recipes. All the recipes are translated to western measurements, and where possible into western ingredients (be prepared to track down a local Indian food store for some of the ingredients. Interestingly, some of the spices you might find at your local grocery store are usually cheaper at the Indian food stores).
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