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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka

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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka Cover

 

Staff Pick

Oooh, personal recipes from the kitchen of iconic Indian cook Madhur Jaffrey. Not all Americans have a handy kebab shop around the corner, and we are often too busy to spend a lot of time fussing about at the stove. Jaffrey deconstructs her favorite recipes to be made easily at home. As usual, she writes from her deep knowledge of Indian regional cooking, allowing home cooks to bring the heart of Indian meals to their own tables.
Recommended by Tracey T., Powells.com

Synopses & Reviews

Publisher Comments:

For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking book from the incomparable Madhur Jaffrey that makes it possible. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make seemingly exotic Indian dishes part of our everyday cooking.

• First, she tantalizes us with bite-size delights to snack on with drinks or tea.

• A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves.

• Fish and seafood are transformed by simple rubs and sauces and new ways of cooking.

• A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. Theres chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, its with apricots; from Delhi, its stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut.

• There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises.

• There are vegetable dishes, in a tempting array—from everyday carrots and greens in new dress to intriguing ways with eggplant and okra—served center stage for vegetarians or as accompaniments.

• At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures.

Throughout, Madhur Jaffreys knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine.

Review:

"Legendary chef, notable actress, and prolific author Jaffrey demystifies Indian cuisine for the home cook in this appealing and flavorful collection. Jaffrey highlights dishes that are simple, straightforward, and ideal for time-pressed cooks by utilizing simpler methods and fewer steps than traditionally used. Her recipes hail mostly from India but also from southern Asia and reflect the diversity of this large geographical area. From chickpeas for nibbling or chicken mulligatawny soup to eggplant with fennel and cumin, she showcases easy-to-make dishes with readily accessible ingredients. She offers a wide array of fish and seafood dishes including spicy stir-fry shrimp, mussels in a creamy coconut sauce, and squid curry. Jaffrey also includes chapters on eggs and poultry, meat, rice and grains, and desserts. Not surprisingly, sections on vegetables, dal, and chutneys are especially tantalizing, with South Indian — style green beans, potato chaat with variations, green lentils with green beans and cilantro, black-eyed peas with butternut squash, and peanut chutney with sesame seeds. With more than 30 color photos, this book is as attractive as it is appetizing, and Jaffrey's legions of fans will eagerly embrace her newest compilation. (Oct.)" Publishers Weekly (Copyright PWyxz LLC)

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About the Author

Madhur Jaffrey is the author of many previous cookbooks—six of which have won the James Beard Award—and was named to the Whos Who of Food and Beverage in America by the James Beard Foundation. She is also an award-winning actress with numerous major motion pictures to her credit. She lives in New York City.

Product Details

ISBN:
9780307268242
Author:
Jaffrey, Madhur
Publisher:
Knopf Publishing Group
Subject:
Regional & Ethnic - Indian & South Asian
Subject:
Methods - Quick & Easy
Subject:
Indic
Subject:
Regional & Ethnic - Asian
Subject:
Cooking and Food-Indian
Publication Date:
20101031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
30 4-C PHOTOS BY HIRSHEIMER
Pages:
320
Dimensions:
9.4 x 7.17 x 1.09 in 2.1875 lb

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Related Subjects

Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Regional and Ethnic » Indian

At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka New Hardcover
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Product details 320 pages Knopf Publishing Group - English 9780307268242 Reviews:
"Staff Pick" by ,

Oooh, personal recipes from the kitchen of iconic Indian cook Madhur Jaffrey. Not all Americans have a handy kebab shop around the corner, and we are often too busy to spend a lot of time fussing about at the stove. Jaffrey deconstructs her favorite recipes to be made easily at home. As usual, she writes from her deep knowledge of Indian regional cooking, allowing home cooks to bring the heart of Indian meals to their own tables.

"Publishers Weekly Review" by , "Legendary chef, notable actress, and prolific author Jaffrey demystifies Indian cuisine for the home cook in this appealing and flavorful collection. Jaffrey highlights dishes that are simple, straightforward, and ideal for time-pressed cooks by utilizing simpler methods and fewer steps than traditionally used. Her recipes hail mostly from India but also from southern Asia and reflect the diversity of this large geographical area. From chickpeas for nibbling or chicken mulligatawny soup to eggplant with fennel and cumin, she showcases easy-to-make dishes with readily accessible ingredients. She offers a wide array of fish and seafood dishes including spicy stir-fry shrimp, mussels in a creamy coconut sauce, and squid curry. Jaffrey also includes chapters on eggs and poultry, meat, rice and grains, and desserts. Not surprisingly, sections on vegetables, dal, and chutneys are especially tantalizing, with South Indian — style green beans, potato chaat with variations, green lentils with green beans and cilantro, black-eyed peas with butternut squash, and peanut chutney with sesame seeds. With more than 30 color photos, this book is as attractive as it is appetizing, and Jaffrey's legions of fans will eagerly embrace her newest compilation. (Oct.)" Publishers Weekly (Copyright PWyxz LLC)
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