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Product Description
Product Description
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.
• First, she tantalizes us with bite-size delights to snack on with drinks or tea.
• A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves.
• Fish and seafood are transformed by simple rubs and sauces and new ways of cooking.
• 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. There’s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it’s with apricots; from Delhi, it’s stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut.
• 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.
• There are vegetable dishes, in a tempting array—from everyday carrots and greens in new dress to intriguing ways with eggplant and okra—served center stage for vegetarians or as accompaniments.
• 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 Jaffrey’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.
• First, she tantalizes us with bite-size delights to snack on with drinks or tea.
• A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves.
• Fish and seafood are transformed by simple rubs and sauces and new ways of cooking.
• 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. There’s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it’s with apricots; from Delhi, it’s stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut.
• 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.
• There are vegetable dishes, in a tempting array—from everyday carrots and greens in new dress to intriguing ways with eggplant and okra—served center stage for vegetarians or as accompaniments.
• 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 Jaffrey’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.
About the Author
Madhur Jaffrey is the author of many previous cookbooks—six of which have won the James Beard Award—and was named to the Who’s Who of Food and Beverage in America by the James Beard Foundation. She is also an award-winning actress with numerous major motion pictures to her credit. She lives in New York City.
Inside This Book
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Most helpful customer reviews
5.0 out of 5 stars
Tasty recipes,
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This review is from: At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka (Hardcover)
This book has a big selection of flavorful, spicy, tasty recipes. In addition, every recipe comes with easy to follow instructions that will work for everyone from novice cooks to experienced ones.
1 of 1 people found the following review helpful
5.0 out of 5 stars
Worthwhile purchase,
This review is from: At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka (Hardcover)
As promised in her introduction, the recipes in this cookbook are fast and easy to prepare, but they do not sacrifice taste. I have quite a few Indian cookbooks (starting with Jaffrey's "A Taste of India") and this is one of the few that has been able to walk that fine line between ease of preparation and quality. I certainly don't mind going all out occasionally and spending hours on a particularly good Indian dish, but who can do that every day?If you already cook Indian, you will have all of the spices her recipes call for. If you are just starting, you will have to stock up on some spices, but she sticks to basics that get used throughout the book and they are almost all readily available (a few, like asafetida, might require a trip to a specialty store or an order from Penzey's.) I've tried around ten of the recipes so far and have yet to be disappointed. I am sure it will earn its spot on my bookshelf.
5.0 out of 5 stars
apparently a stellar cookbook,
By One eye open (Toronto) - See all my reviews
This review is from: At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka (Hardcover)
I got this for my friend Jen and she has been cooking from it ever since Christmas and liked all receipts, but one (and that one her flatmate liked).
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