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Madhur Jaffrey CBE (née Bahadur; born 13 August 1933) is an Indian-born actress, food and travel writer, and television personality

Madhur Jaffrey CBE (née Bahadur; born 13 August 1933) is an Indian-born actress, food and travel writer, and television personality. She is recognized for bringing Indian cuisine to the western hemisphere with her debut cookbook, An Invitation to Indian Cooking (1973), which was inducted into the James Beard Foundation’s Cookbook Hall of Fame in 2006.

Madhur Jaffrey's "At Home" is the cookbook I have been looking for . In 320 pages, Jaffrey covers quite the gamut of recipes. Including recipes from India, Pakistan, Bangladesh, and Sri Lanka I knew there would be a lot to take in.

The recipes are straight forward and thankfully have not been simplified to the point of ridiculousness that they no longer resemble the original authentic recipes.

Throughout, Madhur Jaffrey’s knowledge of and love of these foods is contagious. People Who Read At Home with Madhur Jaffrey Also Read. Inspired by Your Browsing History. About At Home with Madhur Jaffrey. Contact us about speaking engagements with Madhur Jaffrey. Looking for More Great Reads?

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.

New Indian Home Cooking by Madhu Gadia has a bunch of nutritional charts and includes recipes adapted as lower-fat versions. At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka. The recipes are not as tasty as Madhur Jaffrey's book, but the lower-fat techniques can be used to adapt Madhur Jaffrey's recipes.

Автор: Jaffrey Madhur Название: At Home with Madhur Jaffrey: Simple .

At Home with Madhur Jaffrey. At Home with Madhur Jaffrey.

Madhur Jaffrey Knopf2010. This is the only spice mixture that I ask you to make at home and keep in storage. Its aroma is unsurpassed if mixed and ground at home in small quantities. Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka. Also, it will not contain cheap filler spices, such as coriander seeds, as many commercial mixtures do. I do keep the store-bought mixture in my cupboard as well for use in certain dishes that require less perfume.

This month's book is At Home with Madhur Jaffrey by Madhur Jaffrey. Jaffrey is the grande dame of Indian cooking in England and America and the author of more than 10 books. Article By: Irene Sax. Do you cook Indian food at home? I didn’t use to. Too many ingredients. Her newest is about the easy and healthful South Asian cooking that she does for her family these days. Some of the dishes - like those lamb chops - are simply, well, simple, while others have been changed to make them useful for the time-pressed cook. Nothing drastic, but she uses canned chickpeas instead of her own and Dijon mustard instead of mustard seed.



At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
by Madhur Jaffrey
Knopf | October 2010 | ISBN-10: 0307268241 | ePUB/Mobi | 320 pages | 15 mb

http://www.amazon.com/Home-Madhur-Jaffrey-Delectable-Bangladesh/dp/0307268241
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.

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At Home with Madhur Jaffrey