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An Invitation to Indian Cooking (Vintage) Paperback – 19 Apr 2011
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"The final word on the subject . . . perhaps the best Indian cookbook available in English." --Craig Claiborne, "The New York Times"
The final word on the subject . . . perhaps the best Indian cookbook available in English." Craig Claiborne, The New York Times"
"The final word on the subject . . . . Perhaps the best Indian cookbook available in English." --Craig Claiborne, The New York Times
"A volume that had much to do with so many Indian dinner parties and countless curries being prepared in American and British kitchens. Something about [Jaffrey's] recipes and writing style makes the cuisine seem exotic and enchanting while still entirely doable." --Serious Eats
"Jaffrey's graceful writing and fascinating content led me to trust her. . . . [An Invitation to Indian Cooking] invited and seduced me." --Zanne Stewart, Gourmet
The classic book on Indian cooking from the world's authority on Indian food --This text refers to an alternate Paperback edition.See all Product description
Top customer reviews
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!
Chicken with sliced lemon, Green Beans with mustard.
People have to remember that there was a time when cookbooks had no pictures! I still use 'The Glasgow Cookbook', 'Mastering the Art of FrenchCooking', 'Delia Smith's Complete CookeryCourse' and 'French a Provincial Cooking' by Elizabeth David. Not one has any pictures yet I achieve excellent results because I follow instructions.
Since food photography is now big business, you should not believe all you see. Many photographs do not show the 'real' finished product in any case and in the case of curries that is understandable. Photos of food is fashionable and allows publishers to charge twice as much.
If you want to learn to cook real Indian food then buy this book, or indeed any of the books by Madhur Jaffrey.
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