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Loading... A Taste of India (original 1985; edition 1988)by Madhur Jaffrey
Work InformationA Taste of India by Madhur Jaffrey (1985)
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Sign up for LibraryThing to find out whether you'll like this book. No current Talk conversations about this book. Who knew that so much Indian food is fried? ( ) I bought this book right after college, when I wanted to make a serious effort to learn to cook Indian food. Excellent choice! Jaffrey provides short essays on Indian food and ingredients, and explains everything very well. All cookbooks should be so well written. She provides everything needed for complete Indian dinners, and beautiful photography is throughout the book. A complete novice as well as somebody experienced with cooking Indian dishes would benefit from this book. The detailed instructions make it easy to make the recipes, and they are delicious. Some of the techniques I learned from this cookbook, like sauteing thinly sliced onions until brown, are ones I now use over and over again in my cooking, whether I'm making a recipe from this book or not. The recipes are arranged in sections according to what part of India they are from, and each section is introduced with a short travelogue essay. Also, gorgeous photos. I've given this book as a gift more than once. no reviews | add a review
Notable Lists
Since its publication in 1985, Madhur Jaffrey's A Taste of India has become the definitive Indian cookbook and is now reissued in a reduced-format paperback edition. Madhur Jaffrey uses her vast knowledge and descriptive skills, together with a wealth of superb photographs to set the foods of her homeland in their regional context. A Taste of India is a magnificent book, spiced with anecdotes and personal reminiscences, which conveys all the colour and diversity of India's rich culinary heritage. From the mountains of northern Kashmir she has selected a sweet pumpkin and walnut chutney that is served at wedding banquets; from the dry plains of western Saurashtra a deliccious savoury cake made from a batter of rice and split peas. Dishes like these, together with many other sweets, snacks, breads, roasts, skcwered kebabs and pilafs, form an exhaustive collection of recipes that will satisfy the most experienced cook and enthusiastic beginner alike. No library descriptions found. |
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Google Books — Loading... GenresMelvil Decimal System (DDC)641.5954Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Asia IndiaLC ClassificationRatingAverage:
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