false 75385 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 75385 1 72923 1 9 2003 Madhur Jaffrey Indian Cooking total:48|5:19|4:22|3:6|2:1|1:0| 48 203 74 10 17693 4.01 895 208 48200719 441595 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 5 0 false Wed Mar 04 07:16:31 -0800 2009 Wed Mar 04 07:51:18 -0800 2009 more...]]> 43499077 710196 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 4 0 false Sun Jan 18 15:23:14 -0800 2009 Sun Jan 18 15:24:11 -0800 2009 59801429 2384207 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 4 0 false Mon Jun 15 16:43:16 -0700 2009 Mon Jun 15 16:53:55 -0700 2009 75664246 1152667 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 5 0 false Sun Oct 25 00:00:00 -0700 2009 Sun Oct 25 08:00:43 -0700 2009 Sun Oct 25 17:57:10 -0700 2009 50269301 2140069 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 3 0 false Wed Jan 01 00:00:00 -0800 2003 Tue Mar 24 06:01:12 -0700 2009 Tue Mar 24 06:03:21 -0700 2009 19737568 227234 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 5 0 false Sun Apr 06 00:00:00 -0700 2008 Tue Apr 08 13:20:13 -0700 2008 Tue Apr 08 14:09:20 -0700 2008
* La...more...]]> 1234945 68808 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 4 0 false Tue May 15 17:08:20 -0700 2007 Wed Dec 16 19:30:32 -0800 2009 7646353 537810 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 4 0 false Fri Oct 12 17:54:43 -0700 2007 Sun Dec 09 19:14:15 -0800 2007 13774064 837077 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 4 0 false Sun Jan 27 19:39:17 -0800 2008 Sun Jan 27 19:40:14 -0800 2008 15966283 901783 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 4 0 false Sun Oct 01 00:00:00 -0700 2006 Wed Feb 20 22:43:11 -0800 2008 Wed Feb 20 22:43:38 -0800 2008 81061545 2982160 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 5 0 false Tue Dec 15 01:45:09 -0800 2009 Tue Dec 15 01:45:09 -0800 2009 80648893 3032756 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 0 0 false Fri Dec 11 07:26:13 -0800 2009 Fri Dec 11 07:26:13 -0800 2009 76734315 2910168 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 3 0 false Wed Nov 04 14:48:41 -0800 2009 Wed Nov 04 14:48:41 -0800 2009 76599669 2905857 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 0 0 false Tue Nov 03 11:31:50 -0800 2009 Tue Nov 03 12:05:22 -0800 2009 74935966 190571 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 0 0 false Sun Oct 18 12:51:17 -0700 2009 Sun Oct 18 12:51:17 -0700 2009 72787624 1587674 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 0 0 false Mon Sep 28 11:42:11 -0700 2009 Mon Sep 28 11:42:11 -0700 2009 72542982 2658311 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 5 0 false Sat Sep 26 07:13:33 -0700 2009 Sat Sep 26 07:13:33 -0700 2009 70152744 2355988 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 0 0 false Sat Sep 05 09:57:10 -0700 2009 Sat Sep 05 09:57:10 -0700 2009 69343357 1790227 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 3 0 false Sat Aug 29 11:38:48 -0700 2009 Sat Aug 29 11:38:48 -0700 2009 68833419 495963 75385 0764156497 9780764156496 10 http://photo.goodreads.com/books/1170874943m/75385.jpg http://photo.goodreads.com/books/1170874943s/75385.jpg http://www.goodreads.com/book/show/75385.Madhur_Jaffrey_Indian_Cooking 4.23 48 Chef magazine called this book's author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs 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 and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. ]]> 2003 0 0 false Tue Aug 25 10:19:48 -0700 2009 Tue Aug 25 10:19:53 -0700 2009 8 http://www.goodreads.com/book_link/follow/8?book_id=75385