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Indian cooking / Madhur Jaffrey.

By: Material type: TextTextPublication details: Hauppauge, N.Y. : Barron's, 2003, c2002.Description: 238 p. : col. ill. ; 29 cmISBN:
  • 0764156497 :
Subject(s):
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.5954 J23i Available 33111004181026
Total holds: 0

Enhanced descriptions from Syndetics:

Chef magazine called this book�s author �the best-known ambassador of Indian food in the United States� . . . and the Boston Herald referred to her as �the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.� The New York Times described her simply and succinctly as �the Indian cuisine authority.� For many years a best-selling cookbook, Madhur Jaffrey�s 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.

Includes index.

The recipes contained in this book first appeared in Indian Cookery, originally published by BBC Books in 1982 and revised and updated in 1994 as Madhur Jaffrey's Illustrated Indian Cookery.

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