An Invitation to Indian Cooking

By Madhur Jaffrey
(Knopf, Paperback, 9780375712111, 320pp.)

Publication Date: April 19, 2011

Other Editions of This Title: Paperback, Hardcover

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Description

   This seminal book, originally published in 1973, introduced the richly fascinating cuisine of India to America—and changed the face of American cooking. Now, as Indian food enjoys an upsurge of popularity in the United States, a whole new generation of readers and cooks will find all they need to know about Indian cooking in Madhur Jaffrey’s wonderful book.
   Jaffrey was prompted to become a cook by her nostalgia for the tastes of her Delhi childhood, but she learned to cook on her own, in a Western kitchen. So she is particularly skillful at conveying the techniques of Indian cooking, at describing the exact taste and texture of a dish. The many readers who have discovered her inspiring book over the years have found it deeply rewarding, with recipes for appetizers, soups, vegetables, meats, poultry, fish, chutneys, breads, desserts, even leftovers, all carefully worked out in American measurements and ingredients for American kitchens.
   This landmark of cookery makes clear just how extraordinarily subtle, varied, and exciting Indian food can be, and how you can produce authentic dishes in your own kitchen. From formal recipes for parties to the leisurely projects of making dals, pickles, and relishes, this “invitation” to Indian cooking has proved completely irresistible.
   In 2006, the James Beard Foundation ushered this book into its Cookbook Hall of Fame.




About the Author

Madhur Jaffrey is the author of many 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.




Praise For An Invitation to Indian Cooking

“The final word on the subject . . . perhaps the best Indian cookbook available in English." —Craig Claiborne, The New York Times

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