This new paperback of Madhur Jaffrey's modern culinary classic is the companion to Eastern Vegetarian Cooking: it will come as a revelation to all those whose experience of Indian cuisine has been confined to restaurants in Britain. In her fascinating Introduction the author vividly describes the vast scope of Indian cooking, the regional differences in taste and method, and the special qualities of the food of her native Delhi; she provides a comprehensive list of the various herbs and spices used in India, a glossary of cookery terms and some suggested menus. The recipes range from soups to desserts, with meat, fish and egg dishes, vegetables, rice and bread, chutneys and pickles, and a section on summer cooking and barbeques. All are clearly and simply set out, with many helpful hints from Madhur Jaffrey's own wide experience. The wealth of colourful detail and incidental information makes An Invitation to Indian Cooking as much a pleasure to read as it is to use. (20030513)
--This text refers to the
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The classic book on Indian cooking from the world's authority on Indian food (20030513)
--This text refers to the
Paperback
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From the Back Cover
This new paperback of Madhur Jaffrey's modern culinary classic is the companion to Eastern Vegetarian Cooking: it will come as a revelation to all those whose experience of Indian cuisine has been confined to local restaurants. In her fascinating Introduction the author vividly describes the vast scope of Indian cooking, the regional differences in taste and method, and the special qualities of the food of her native Delhi; she provides a comprehensive list of the various herbs and spices used in India, a glossary of cookery terms and some suggested menus.
The recipes range from soups to desserts, with meat, fish and egg dishes, vegetables, rice and bread, chutneys and pickles, and a section on summer cooking and barbeques. All are clearly and simply set out, with many helpful hints from Madhur Jaffrey's own wide experience. The wealth of colourful detail and incidental information makes An Invitation to Indian Cooking as much a pleasure to read as it is to use.
Madhur Jaffrey was born in Delhi. Her previous books include Madhur Jaffrey's Indian Cooking and Eastern Vegetarian Cooking. Madhur Jaffrey lives in New York and writes on Indian Cuisine for the New York Times and other American journals.
--This text refers to the Paperback edition.
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While India does not, as a nation, drink soup, we have, fortunately, many communities within the subcontinent that insist on being exceptions to the rule. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
While India does not, as a nation, drink soup, we have, fortunately, many communities within the subcontinent that insist on being exceptions to the rule. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
By Paul Stewart
Format:Paperback
I am just reordering this great book. I have literally worn it out. You may not need another Indian cookbook. I have given it 4* rather than five as there are NO photos. More room for some fantastic recipes, most notably:
Chicken with sliced lemon, Green Beans with mustard.
Get it.
Chicken with sliced lemon, Green Beans with mustard.
Get it.
1 of 1 people found the following review helpful
By Kig
Format:Paperback
I bought this book a few years ago and despite buying / being given other curry cook books, I always go back to this one time and time again. Madhur writes very affectionately about her childhood memories of food in India - it's the type of thing I would normally find very irritating in a cookery book, however I genuinely think it's helped me over the years create some fantastic food from the recipes.
There's a mixture of simple and complex recipes - all of which are pretty amazing. I've learnt to eat Indian food in a completely different way to how you would in a typical restaurant eg you eat the raita's etc with your main course to balance the flavours and heat. The variety of chutneys, accompaniments, vegetable dishes and snacks is vast for such a modestly sized book. Also, Indian food tastes much fresher and far less cloying than the stuff we're normally subjected to in a restaurant. This book has been so influential in our household that we rarely go out for a curry now because they taste so much better at home.
Don't be put off by the fact there's no pictures, it's packed full of useful tips. Also, you will need a food processor and something to grind spices with - apart from this no other special equipment is needed.
A gem of a book - if you have all the modern books, try this one for some lovely Indian home cooking like it used to be!
There's a mixture of simple and complex recipes - all of which are pretty amazing. I've learnt to eat Indian food in a completely different way to how you would in a typical restaurant eg you eat the raita's etc with your main course to balance the flavours and heat. The variety of chutneys, accompaniments, vegetable dishes and snacks is vast for such a modestly sized book. Also, Indian food tastes much fresher and far less cloying than the stuff we're normally subjected to in a restaurant. This book has been so influential in our household that we rarely go out for a curry now because they taste so much better at home.
Don't be put off by the fact there's no pictures, it's packed full of useful tips. Also, you will need a food processor and something to grind spices with - apart from this no other special equipment is needed.
A gem of a book - if you have all the modern books, try this one for some lovely Indian home cooking like it used to be!
1 of 1 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
wonderful introduction to Indian food - authentic but do-able. I bought this copy to replace my old one, which has disintegrated through many years of regular use. This is an American version of the book, so the weights and measures are in imperial, some vegetable names are different to ours and do you really want to know where to buy chilli powder in Illinois? However, that's not a big problem and I'm sure this book will serve you well for many years.
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Most Recent Customer Reviews
4.0 out of 5 stars
A raelly good way to begin Indian cookery
THis is a readable book as well as a helpful cookery book. I enjoyed the writer's memories of learning to cook and her comments on the various styles of cooking. Read more
Published on 24 Sep 2010 by catlover1
5.0 out of 5 stars
excellent classic book on Indian cooking
This is one of the very best books on Indian cooking ever written. I have had a copy for decades and have just replaced it - indispensable.
Published on 11 Feb 2010 by Book fiend
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