Chef magazine called this book’s author “the best-known ambassador of Indian food in the United States.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, Madhur Jaffrey’s Indian Cooking is both seminal and classic.
More than 100 detailed recipes direct home cooks through step-by-step preparation of well-known classics like Tandoori-Style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything