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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lankaby Madhur Jaffrey
Synopses & Reviews
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. There’s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it’s with apricots; from Delhi, it’s 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 Jaffrey’s 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.
A James Beard Award-winning author outlines a revisionist approach to classic Indian cooking, instructing home cooks on the potentially health-bolstering properties of correctly applied seasonings and spices in a treasury of 190 regional recipes. 600,000 first printing.
Madhur Jaffrey, who introduced classic Indian cooking to America in the seventies, now gives us a new approach to this delectable cuisine.
What gives Indian cuisine its tingling excitement and health-giving properties is the knowledgeable use of spices and seasonings. But the use of these spices and seasonings can be daunting to those approaching it for the first time. At Home with Madhur Jaffrey vanquishes that fear, making Indian cooking accessible to the home cook, demystifying complex techniques, and simplifying recipes without sacrificing quality.
Among the 190 recipes included here, you’ll discover a crispy okra salad with slivers of shallots and tomatoes, a spinach-and-ginger soup perfumed with cloves, a Bengali-style grilled masala salmon, and Pakistani stir-fried chicken breast with black pepper and green chilies. And there are wonderful side dishes of dals, raitas, chutneys, and pickles, as well as unusual vegetables and salads.
At Home with Madhur Jaffrey distills Indian cooking to its essence by using simpler methods and fewer steps—and it shows you how to do the same in your own kitchen.
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 Who’s 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.
Table of Contents
Appetizers, snacks, and soups — Fish and seafood — Eggs and poultry — Lamb, pork, and beef — Vegetables — Dal — Rice and other grains — Relishes and some drinks — Desserts — Spices, seasonings, oils and techniques.
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