Madhur Jaffrey Indian Cooking
of Madhur Jaffrey (Editor)
Description
Chef magazine called this book�1/2s author �1/2the best-known ambassador of Indian food in the United States�1/2 . . . and the Boston Herald referred to her as �1/2the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.�1/2 The New York Times described her simply and succinctly as �1/2the Indian cuisine authority.�1/2 For many years a best-selling cookbook, Madhur Jaffrey�1/2s 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.
Gender
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Book Details
- Format Hardcover
- Pages 240 pages
- Publisher B.E.S. Publishing
- Publication Date September 1st 2003
- First Publication 09/01/82
- Language English
- ISBN 9780764156496
- Edition Not informed
- Category Non-Fiction
- Scenario []
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