Average Reviews:
(More customer reviews)I absolutely love this cookbook. Recipes are doable for the non-expert cook-- not too simple, but not too complex. All the vegetarian options I tried are really delicious.
Ms. Jaffrey has created a cookbook which makes authentic Indian recipes accessible to Western cooks. Alternatives for traditional ingredients not readily available are supplied. (And recipes for some such ingredients, such as clarified butter, are also provided.)
I am not a great cook, but I love great food. With this book, I was able to create truly memorable, delicious meals. Highly, highly recommended. Also available in paperback.
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Madhur Jaffrey selects fifty recipes, many of them simple to prepare, that highlight twenty-two different spices. She demonstrates how to use spices like roasted cumin seeds, cardamom pods, fennel seeds, tamarind, fresh coriander and hot red chillies. She explains how some spices, like cinnamon, are meant to "heat" the body, while other spices, like cumin, are considered "cooling"; how each spice has dozens of different flavours depending on whether it is cooked in oil, dry-roasted or ground. The reader is guided through the flavours of Indian food with dishes such as lamb in almond sauce, and fish in fresh green chutney.
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