Free Downloads Madhur Jaffrey's Indian Cooking
One of the world's foremost authorities on Indian cooking presents more than 100 authentic yet surprisinghly simple recipes for the best-loved delicacies of India. There are helpful chapters on equipment, techniques, seasonings, and menu planning as well. Color photographs.
Paperback: 200 pages
Publisher: Barron's Educational Series (1983)
Language: English
ISBN-10: 0812027000
ISBN-13: 978-0812027006
Product Dimensions: 8.9 x 6.2 x 0.6 inches
Shipping Weight: 12.8 ounces
Average Customer Review: 4.6 out of 5 stars See all reviews (174 customer reviews)
Best Sellers Rank: #511,767 in Books (See Top 100 in Books) #166 in Books > Cookbooks, Food & Wine > Asian Cooking > Indian #5366 in Books > Cookbooks, Food & Wine > Regional & International
I decided to jump online and write a review for this book (my first time ever taking the time to write a review) after having another wonderful evening due mainly to the wonderful recipes that come out of this book. Most reviews have people touting food credentials such as "the way my mother made it" and "I had these neighbors who were" which may be good, but I feel a bit bias since because often their judgment is skewed to look for what they knew growing up. Not knowing this food growing up, I have depended on restaurants, friends, online recipes, and cookbook authors to introduce me to foods that my palate craves long after the last bite.That said, this book has some of the best Indian recipes I've ever eaten, in or out of a restaurant or friends house. I'll try to keep this short and simple.Last night it was the Vindaloo (Goan-style Hot and Sour Pork), pyaz wali basmati chaaval (buttery rice), green lentils with garlic and onion, Gujerati Sem (Gujerati-style green beans) that provoked me to make this entry. I'll have to say that everything in this book that we've tried have been incredible. While the Vindaloo list of steps and ingredients was long, it was by far the best I've ever had. The other three dishes were incredibly easy, with the green beans taking the cake for being the easiest. I actually asked my wife to do these because they appeared so easy and she is easily intimidated in the kitchen with long complicated recipes. I couldn't get enough of them.The chhole (Sour Chickpeas) are by far the best we've ever had. Incredible!The instructions are clear, Madhur Jaffrey provides good narrative, and good recommendations for what to serve together (as the example above).
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