At Home with Madhur Jaffrey by Madhur Jaffrey
Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka

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Synopsis

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.


From the Hardcover edition.
 

About Madhur Jaffrey

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Madhur Jaffrey is regarded by many as the world authority on Indian food. Her first book, An Invitation to Indian Cookery, was published in 1973 and since then she has written more than 15 cookbooks, now considered classics in their field. They include At Home with Madhur Jaffrey, Madhur Jaffrey's Quick & Easy Indian Cooking, and Madhur Jaffrey's World Vegetarian.
 
Published October 19, 2010 by Knopf. 322 pages
Genres: Self Help, Cooking. Non-fiction

Unrated Critic Reviews for At Home with Madhur Jaffrey

Publishers Weekly

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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, straigh

May 31 2010 | Read Full Review of At Home with Madhur Jaffrey: ...

NPR

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It's not easy to set up a tandoor oven in the backyard. But chef and writer Madhur Jaffrey says cooking at high heat does something magical to meat, which makes it worthwhile to adapt her tandoor recipes for gas or charcoal grills.

Jul 01 2013 | Read Full Review of At Home with Madhur Jaffrey: ...

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