Madhur Jaffrey Indian Cooking Hardcover Author: Visit Amazon's Madhur Jaffrey Page | Language: English | ISBN:
0764156497 | Format: PDF, EPUB
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Review
"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
"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
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.
Direct download links available for Madhur Jaffrey Indian Cooking Hardcover Free PDF
- Hardcover: 240 pages
- Publisher: Barron's Educational Series; Revised edition (September 1, 2003)
- Language: English
- ISBN-10: 0764156497
- ISBN-13: 978-0764156496
- Product Dimensions: 10.9 x 8.8 x 0.8 inches
- Shipping Weight: 2.8 pounds (View shipping rates and policies)
I decided to jump online and write a review for this book (my first time ever taking the time to write a review) after having another wonderful evening due mainly to the wonderful recipes that come out of this book. Most reviews have people touting food credentials such as "the way my mother made it" and "I had these neighbors who were" which may be good, but I feel a bit bias since because often their judgment is skewed to look for what they knew growing up. Not knowing this food growing up, I have depended on restaurants, friends, online recipes, and cookbook authors to introduce me to foods that my palate craves long after the last bite.
That said, this book has some of the best Indian recipes I've ever eaten, in or out of a restaurant or friends house. I'll try to keep this short and simple.
Last night it was the Vindaloo (Goan-style Hot and Sour Pork), pyaz wali basmati chaaval (buttery rice), green lentils with garlic and onion, Gujerati Sem (Gujerati-style green beans) that provoked me to make this entry. I'll have to say that everything in this book that we've tried have been incredible. While the Vindaloo list of steps and ingredients was long, it was by far the best I've ever had. The other three dishes were incredibly easy, with the green beans taking the cake for being the easiest. I actually asked my wife to do these because they appeared so easy and she is easily intimidated in the kitchen with long complicated recipes. I couldn't get enough of them.
The chhole (Sour Chickpeas) are by far the best we've ever had. Incredible!
The instructions are clear, Madhur Jaffrey provides good narrative, and good recommendations for what to serve together (as the example above).
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