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Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 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 arrayfrom everyday carrots and greens in new dress to intriguing ways with eggplant and okraserved 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. Buchnummer des Verkäufers

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Inhaltsangabe: 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.

About the Author: Madhur Jaffrey is the author of many previous cookbooks—six of which have won the James Beard Award—and was named to the Who’s Who of Food and Beverage in America by the James Beard Foundation. She is also an award-winning actress with numerous major motion pictures to her credit. She lives in New York City.

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Buchbeschreibung Knopf, 2010. Buchzustand: Very Good. 1st Edition. Former Library book. Great condition for a used book! Minimal wear. Buchnummer des Verkäufers GRP68819878

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Buchbeschreibung Knopf 2010-10-19, 2010. Hardcover. Buchzustand: Good. 1. 0307268241 Light wear. In a Good jacket. Buchnummer des Verkäufers 17-07-06-THRIFT-19048-JM

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Buchbeschreibung Knopf, 2010. Hardcover. Buchzustand: Used: Good. Buchnummer des Verkäufers SONG0307268241

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Buchbeschreibung Knopf Doubleday Publishing Group. Hardcover. Buchzustand: As New. This copy appears to be in nearly new condition. Buchnummer des Verkäufers G0307268241I2N00

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Buchbeschreibung Knopf, New York, 2011. Hard Cover. Buchzustand: Fine. Zustand des Schutzumschlags: Fine. 301 pages. Size: 8vo - over 7¾" - 9¾" Tall. Buchnummer des Verkäufers 29968

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Buchbeschreibung Buchzustand: Very Good. Book Condition: Very Good. Buchnummer des Verkäufers 97803072682423.0

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Buchbeschreibung 2010. HRD. Buchzustand: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Buchnummer des Verkäufers VR-9780307268242

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Buchbeschreibung Penguin Random House. Buchzustand: New. Brand New. Buchnummer des Verkäufers 0307268241

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Buchbeschreibung ALFRED A KNOPF, 2010. HRD. Buchzustand: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Buchnummer des Verkäufers IB-9780307268242

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