At Home With Madhur Jaffrey

At Home With Madhur Jaffrey

Simple, Delectable Dishes From India, Pakistan, Bangladesh, & Sri Lanka

eBook - 2010
Average Rating:
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Random House, Inc.
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.


From the Hardcover edition.

Baker & Taylor
A James Beard Award-winning author outlines a revisionist approach to classic Indian cooking, instructing home cooks on the potentially health-bolstering properties of correctly applied seasonings and spices in a treasury of 190 regional recipes. 600,000 first printing.

Publisher: New York : Alfred A. Knopf, 2010
Edition: 1st American ed
ISBN: 9780307594402
0307594408
Characteristics: 1 online resource (xi, 301 p.) : col. ill

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MarcCram
Jan 29, 2017

I forgot the name of the dish, but the recipe with green beans, cumin, sesame seeds and mustard seed alone is worth checking this book out for. Both very tasty and easy.

b
begrim
Oct 25, 2014

I love this book! The recipes I've tried have been very tasty, and fairly simple to make. Good flavors without spending a lot of time in the kitchen.

v
VRMurphy
Jan 23, 2012

I'm going to buy a copy of this.

m
moonflowwer
Apr 25, 2011

I love Indian food and their full use of spices. I have tried a number of recipes and they were all good. I like her description of the spices at the end of the book. Particularly the making of garam masala was fun. The book feels like it was written by a "home cooker" and not just mass produced recipes. Didn't give it a five only because I'm vegetarian and this had meat recipes!

debwalker Dec 20, 2010

For Indian food lovers who want to cook inventive but easy recipes.

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