Originally published in 1996, Madhur Jaffrey's "Quick and Easy Indian" has sold more than 70,000 copies and continues to be much in demand. It's now been completely redesigned and sports all new coluor photography, bringing it solidly into the 21st century with its updated new look. The text and recipes are the same fabulous dishes that have ...
In a book that is both an appealing account of an unusual childhood and a testament to the power of food to evoke memory, a highly regarded writer on Indian food offers an enchanting memoir of her early life in Delhi, occurring during a time and within a society that has since disappeared. Includes a dozen family recipes. 37 photos in text.
From the always amazing Madhur Jaffrey, here is a vast compendium of international recipes, including cheese-stuffed corn tortillas, Persian pilaf, tabbouleh with arugula, butternut squash with sage, and a Tuscan zucchini pie.
Madhur Jaffrey brings to the cook tantalizing new dishes, new flavors, and new aromas, offering 400 recipes using nutritious ingredients. Flavorful cuisine is featured from Far Eastern and Middle Eastern countries, Bali, Japan, China, and her own home country--India.
"Chef" magazine called this book's author "the best-known ambassador of Indian food in the United States." For many years a bestselling cookbook, this seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos.
Written especially for Americans, this book demonstrates how varied, exciting, and inexpensive Indian cooking can be. Offering more than 200 recipes, Invitation to Indian Cooking shows how easily you can produce authentic dishes at home.
One of the world's foremost authorities on Indian cooking presents more than 100 authentic yet surprisinghly simple recipes for the best-loved delicacies of India. There are helpful chapters on equipment, techniques, seasonings, and menu planning as well. Color photographs.
This guide to the cooking of India sets the food in its regional context. Madhur Jaffrey has selected from the mountains of northern Kashmir a sweet pumpkin and walnut chutney that is served at wedding banquets; from the dry plains of western Saurashtra a savoury cake made from a batter of rice and split peas; from the royal court of southern ...
Madhur Jaffrey selects fifty recipes, many of them simple to prepare, that highlight twenty-two different spices. She demonstrates how to use spices like roasted cumin seeds, cardamom pods, fennel seeds, tamarind, fresh coriander and hot red chillies. She explains how some spices, like cinnamon, are meant to "heat" the body, while other spices, ...
For this book, Madhur Jaffrey, known for her work on Indian cuisine, has gathered together vegetarian recipes from Turkey, Japan, China, India, Korea and the Philippines among others, to create a display of flavours, textures and colours. It includes suggestions for menus and a section of general information.
The countries of the Far East offer a range of vegetarian dished in a variety of styles. For this book, Madhur Jaffrey, has gathered together vegetarian recipes from Turkey, Japan, China, India, Korea and the Philippines among others, to create a display of flavours, textures and colours.
Containing 15 new recipes, this is a revised edition of Madhur Jaffrey's companion for lovers of Indian food. There are altogether 140 recipes from all over India, with suggestions for combining them with European foods, as well as a selection of Indian menus, and the spices, seasonings, flavourings and techniques most commonly used in Indian ...
Vegetarian cookery, once associated with the East, is now a firmly established part of our Western culture and eating habits. As meat-free cooking has grown in popularity and sophistication, we have borrowed a whole range of techniques and ideas from various cultures, creating an exciting new tradition of globally influenced vegetarian cuisine. ...
One of a series featuring BBC television cooks, this book offers a selection of curry recipes from previous books by Madhur Jaffrey. Each of the 35 recipes is accompanied by notes on nutritional value and fat content, tips for preparation and, where appropriate, freezing instructions.
This is a rich and dazzling collection of mythological tales drawn from Hindu epics. Each story is told in colour yet simple language, and prefaced with some personal anecdote from the author's childhood. It is beautifully illustrated throughout in black line and tone by Michael Foreman.
On a gastronomic tour that covers Thailand, Vietnam, Korea, Japan, Malaysia, Hong Kong, the Philippines and Indonesia, this book examines the local traditions and history to describe the cultural and culinary influences that have shaped each nation's unique cuisine. For every region, the author describes her personal experience of the country, its ...
A collection of more than 150 recipes from Thailand, Japan, Korea, Hong Kong, the Philippines, Malaysia, Vietnam and Indonesia, accompanied by coverage of the special ingredients, techniques and equipment needed.
Based on a broad range of regional Indian cuisines, the recipes in this volume have been selected to provide ideas for all kinds of occasions. From meat and fish curries to vegetarian meals and recipes for chutneys and pickles. Also included are notes on ingredients and equipment.
From one of the world's best-loved authorities on food from India and the world comes an evocative and irresistible survey of the world's great curry dishes.
If you have always believed that long slow preparation is essential to Indian food, this book will make you think again. The world's favourite author on Indian cooking, Madhur Jaffrey, provides over 75 recipes for great dishes, most of which can be prepared and cooked in 30 minutes or less. It includes recipes for every course - from soups and ...
Winner of a 2002 James Beard Award, cookbook veteran Madhur Jaffrey's primer on cooking of India and the Far East is designed for cooks who have not yet ventured into the territory.
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