Madhur Jaffrey's Quick & Easy Indian Cooking

Product Details

With more than ten reprints, it's clear cookbook author Madhur Jaffrey wins the popular vote for delicious Indian recipes that can be prepared in 30 minutes or less. Now with a beautiful new design and all-new photographs, Madhur Jaffrey's Quick & Easy Indian Cooking is ready to wow another generation of home cooks. Written by the world's foremost authority on Indian cooking, this terrific volume boasts a tantalizing array of appetizers, entr es, beverages, and desserts for every occasion. From Silken Chicken and Pork Vindaloo to Fresh Red Chutney with Almonds and Sweet, Pale Orange, Mango Lassi, Quick & Easy Indian Cooking makes this exotic cuisine accessible and enjoyable as perfect for entertaining as it is for everyday cooking.

This title was selected in the New York Times list of "most-stained" favorite cookbooks from a miscellany of chefs, authors, shop and restaurant owners, stylists and bloggers.

• ISBN13: 9780811859011
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Ever get a midnight hankering for onion fritters, or for a plate of lamb stewed in coconut milk? The recipes for these Indian delicacies are widely considered to be on the forbidding side. Yet Madhur Jaffrey, an international authority on Indian food and the host of several tandoori-driven TV shows, makes it all seem relatively easy. The kicker: more than 70 of the dishes can be prepared in a half-hour or less.

Customer Reviews ::

Wonderful introduction to great Indian food - trp - Woodville
I caught Madhur Jaffrey on an episode of the PBS cooking show "Sarah's Weeknight Meals" and Madhur cooked several recipes from this book. I couldn't believe how simple and straight forward they were and trotted over to my computer to check out this book on Amazon. When it arrived, I read it through and started cooking: first up, the onion fritters in the first chapter. They are simple to make (if you don't have besan flour, you can use all purpose white flour, but it won't have the wonderful nutty flavor) and my "boys" -- the hubby and my son, loved them. I served them with a quick raita I whipped up out of yogurt, cilantro, lime juice, tomato and onions (no cucumbers in the house). Next night we had the cauliflower with ginger, garlic and green chilis as a side dish. Tonight we'll try the Royal Chicken, made with yogurt. All of the ingredients in this book are readily available from a grocery store with a well stocked ethnic food aisle or on the web and none of them requires exotic equipment. You will enjoy cooking from this book.