The Comprehensive Guide from the World’s Best-Selling Indian Cook
New Revised and Enlarged Edition
Madhur Jaffrey - All books by this author
hef 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.
From the reviews:
“Even a seasoned cook can find Indian cuisine, with all its flavors, a bit daunting, but Jaffrey brings it down to derath in this updated version of her seminal book.”
Kelly Alexander, Budget Living, November 2005
“What I love about Madhur’s newest book, aside from the gorgeous photographs, are the recipes are well-written and they work. This is no coffee table book. It’s meant to be cracked open in the kitchen and splattered.”
Grand Rapids Press, December 29, 2004
“Jaffrey covers a wide range of India’s vast culinary delights… 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.”
New Age Retailer, December 2003
“We’re more than ready, for an updated and expanded version of Madhur Jaffrey Indian Cooking… 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.”
Pamela Fiori, Town & Country, October 2003
About the Author:
Madhur Jaffrey is a well-known and internationally respected writer on Indian, Far Eastern, and vegetarian cuisine, and the author of several cookbooks. She has hosted a cooking series on BBC television, and is an award-winning actress, having appeared both in film and on stage. She lives in New York.
Hardcover w/jacket / 240 Pages / 9 3/4 x 11 1/8 / 2003