An Invitation to Indian Cooking

Informationen zum Autor Now regarded by many as the world authority on Indian food, Madhur Jaffrey is an award-winning actress and bestselling cookery author. Her first book, An Invitation to Indian Cookery, was published in 1973 and her series for BBC television 'Madhur Jaffrey's Indian Cookery' made her a household name. She has appeared in over 20 films, including Merchant Ivory's Heat and Dust , and written over 15 cookery books, including Madhur Jaffrey's Ultimate Curry Bible (2003), published by Ebury Press. Klappentext This new paperback of Madhur Jaffrey's modern culinary classic is the companion to Eastern Vegetarian Cooking: it will come as a revelation to all those whose experience of Indian cuisine has been confined to restaurants in Britain. Zusammenfassung This new paperback of Madhur Jaffrey's modern culinary classic is the companion to Eastern Vegetarian Cooking: it will come as a revelation to all those whose experience of Indian cuisine has been confined to restaurants in Britain. In her fascinating Introduction the author vividly describes the vast scope of Indian cooking, the regional differences in taste and method, and the special qualities of the food of her native Delhi; she provides a comprehensive list of the various herbs and spices used in India, a glossary of cookery terms and some suggested menus. The recipes range from soups to desserts, with meat, fish and egg dishes, vegetables, rice and bread, chutneys and pickles, and a section on summer cooking and barbeques. All are clearly and simply set out, with many helpful hints from Madhur Jaffrey's own wide experience. The wealth of colourful detail and incidental information makes An Invitation to Indian Cooking as much a pleasure to read as it is to use.

Product details

• Authors: Madhur Jaffrey, Madhurt Jaffrey
• Publisher: Arrow
• Languages: English
• Product format: Paperback / Softback
• Released: 02.10.2003
• EAN: 9780099463245
• ISBN: 978-0-09-946324-5
• No. of pages: 368
• Dimensions: 129 mm x 198 mm x 21 mm
• Subjects: Guides > Food & drink > International cuisine; COOKING / Specific Ingredients / Vegetables, COOKING / Specific Ingredients / Seafood, COOKING / Courses & Dishes / Desserts, COOKING / Methods / Canning & Preserving, COOKING / Courses & Dishes / Bread, COOKING / Courses & Dishes / Soups & Stews, COOKING / Specific Ingredients / Meat, India, COOKING / Specific Ingredients / Dairy, COOKING / Specific Ingredients / Rice & Grains, United Kingdom, Great Britain, Cookery dishes and courses: desserts, Cookery dishes and courses: main courses, Cookery / food by ingredient: fish and seafood, Cookery: preserving and freezing, Cookery / food by ingredient: egg, cheese and dairy products, Breads and bread making