Madhur Jaffrey's Quick & Easy Indian Cooking Author: Visit Amazon's Madhur Jaffrey Page | Language: English | ISBN:
0811859010 | Format: EPUB
Madhur Jaffrey's Quick & Easy Indian Cooking Description
Amazon.com Review
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.
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Review
"The title of Madhur Jaffrey's Quick & Easy Indian Cooking (Chronicle, $19.95), an invitation to fast, flavor-filled food from the subcontinent, is not an oxymoron. Most of the more than 70 recipes, from soups to sweets, can be made in 30 minutes or less and the luscious, full-page, full-color photos add to the appeal." &mdashBookpage, January, 2008
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- Paperback: 156 pages
- Publisher: Chronicle Books (July 12, 2007)
- Language: English
- ISBN-10: 0811859010
- ISBN-13: 978-0811859011
- Product Dimensions: 8 x 8.8 x 0.7 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
I am a graduate student in the United States, by definition
of which, I have to economize on both, the time and the
money I spend on cooking. Besides, an important factor in keeping
a cheerful countenance is tasty (!) food. This is where
Ms. Jaffrey steps in.
Before I started using "Madhur Jaffrey's Quick & Easy Indian
Cooking," I relied on a few recipes handed down from my Mom
and my sister. Some of Ms. Jaffrey's recipes are
refreshing renditions of old favorites (e.g. red lentil `tarka',
whole green lentils with cilantro and mint, hard boiled eggs
masala,...), and some creative delicacies, like fish in green sauce, and
stir fried shrimp in an aromatic tomato cream sauce, simply
grilled tomatoes,... ah, the list is seemingly endless!
To give a sampling of Ms. Jaffrey's creative prowess in
whipping up culinary delights, it is instructive to discuss
a recipe that I recently used. `Fish in Green Sauce' (p.69)
is a recipe that calls for cooking a green sauce made of onion,
garlic, cilantro (the "green"), tomato, ginger, and lemon
juice, and then simmering the fish steaks in the sauce.
I admit I was skeptical at first. I am a cilantro devotee,
and the thought of mixing cilantro and fish never ever
occured to me (I guess this is where her creativity comes in).
I have just one thing to say about the end result--wow!
I think deep down Ms. Jaffrey is a sentimentalist. Her
recipes are peppered with such homey, down-earth musings
about her childhood memories as, "... I remembered how much I
had loved it [fresh green mango chutney] as a child.
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