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Starred Review. Legendary chef, notable actress, and prolific author Jaffrey demystifies Indian cuisine for the home cook in this appealing and flavorful collection. Jaffrey highlights dishes that are simple, straightforward, and ideal for time-pressed cooks by utilizing simpler methods and fewer steps than traditionally used. Her recipes hail mostly from India but also from southern Asia and reflect the diversity of this large geographical area. From chickpeas for nibbling or chicken mulligatawny soup to eggplant with fennel and cumin, she showcases easy-to-make dishes with readily accessible ingredients. She offers a wide array of fish and seafood dishes including spicy stir-fry shrimp, mussels in a creamy coconut sauce, and squid curry. Jaffrey also includes chapters on eggs and poultry, meat, rice and grains, and desserts. Not surprisingly, sections on vegetables, dal, and chutneys are especially tantalizing, with South Indian–style green beans, potato chaat with variations, green lentils with green beans and cilantro, black-eyed peas with butternut squash, and peanut chutney with sesame seeds. With more than 30 color photos, this book is as attractive as it is appetizing, and Jaffrey's legions of fans will eagerly embrace her newest compilation.
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Jaffrey adds to her already considerable output with a very attractive new cookbook of easily prepared, thoughtful, and unusual dishes from India, Pakistan, Bangladesh, and Sri Lanka. Anyone looking to explore Indian cooking for the first time will find this volume uniquely helpful. Jaffrey limits ingredients in most recipes to fewer than a dozen, and she restrains the range of required spices to a small handful that can generally be bought in any decently stocked supermarket. In addition to the sorts of stewed vegetable dishes typical of Indian cooking, there are meat and seafood offerings less generally recognized. Lamb shanks braise in an aromatic sauce. She even offers pork sausage patties. Cooks who don’t ordinarily consider Indian cuisine at home may be intrigued by Jaffrey’s inventory of appetizers such as spicy popcorn and perfumed almonds, which present unexpected flavors that will wow as preprandial snacks or between-meal munchies. --Mark KnoblauchSee all Editorial Reviews
This book has great tasting recipes that are easy to make. I love this style of food and wanted to try making some, this book made it possible.Published 2 months ago by J. Goldwater
this was a gift...my son's fiance made me a meal from the book when I visited them...I was impressed....the meal was easy to make and very tasty!Published 2 months ago by terry reisiger
We have not had a dish yet that we did not like from this book. Most recipes are quick and easy. We are eating more vegetarian dinners now.Published 5 months ago by michael c. hughes
Ok, here we are supposed to have a comprehensive book on Indian food and there isn't even a recipes for Naan bread. Read morePublished 10 months ago by Michael Parish
For a fan of Madhur Jeffrey I was very disappointed with the book. Not very interesting recipes particularly after it comes on the heels of Curry Nation.Published 10 months ago by K C REDDY
I bought this book after seeing Madhur on Saturday kitchen, doing the cumin chicken curry. Yes , the recipes are quick. But it will never be my favourite Indian recipe book. Read morePublished 10 months ago by Old Tyke
Simple, yummy, adaptable recipes. You can have spicy or not, and swap ingredients as needed.Published 11 months ago by seedy old lady