Sign in with Facebook
Loading...
33rd out of 98 books
—
10 voters
An Invitation To Indian Cooking
Written especially for Americans, this book demonstrates how varied, exciting, and inexpensive Indian cooking can be, and how easily you can produce authentic dishes at home. Over 200 recipes.
Hardcover, 320 pages
Published
July 10th 1999
by Ecco
(first published April 12th 1973)
Friend Reviews
To see what your friends thought of this book,
please sign up.
Community Reviews
(showing
1-30
of
289)
This cookbook was originally published in 1973. An ambitious effort for almost 40 years ago. I learned a lot reading this book, especially about how flavors in Indian food are built and layered from the first tablespoons of oil. Although her more recent cookbook "At Home with Madhur Jaffrey" is a little more accessible to the typical home cook, this cookbook is still a great addition to my collection, and I have enjoyed every recipe I have cooked thus far.
Systematically making my way through every recipe in this fantastic collection. I've had so much fun slowly gathering up the Indian spices that I can only find at Patel's Cash & Carry, in Jersey City's Little India. Every dish has been divine. I'm so grateful to my sister J for giving this to me as a gift.
The BEST Indian cookbook. Everything tastes very authentic and is relatively easy to prepare.
my fave...
The author wrote this book in the 1970's and it is a classic. She makes Indian cooking relatively easy!
If you think that Indian cooking is too hard - the multi-talented Madhur Jaffrey will set you straight. It's all about timing - when you saute the onion or add the spices really makes such a difference in the finished product. Just pay close mind to Madhur and you can't go wrong - there is not a single recipe dud in the bunch. I'm thinking about the green beans with green chilies and yogurt right now...
Just made 2 dishes from this book last night and they came out great.
I recommend the canned chickpeas with garlic and ginger. It has opened my eyes to the virtues of asafatida powder-- it smells very strongly of rotting onions and garlic but is delicious when used in proper amounts and in the proper dishes.
My wife is also getting good with the samosas and a variety of chutneys.
My wife is also getting good with the samosas and a variety of chutneys.
This is my Indian cooking bible from Madhur Jaffrey, prodigous cookbook author and (incidentally) Indian film star. Her guide to putting together spice mixtures and base ingredients is invaluable, and her recipes are easily flexible to substitutions.
May 07, 2013
Dorothy
marked it as to-read
May 04, 2013
Lisa Midwood
marked it as to-read
May 03, 2013
Rachel Livsey
marked it as to-read
Apr 09, 2013
Ankita
marked it as to-read
Apr 02, 2013
Gary
marked it as to-read
Mar 31, 2013
Geoffrey Sanders
added it
Mar 09, 2013
Chondra
marked it as to-read
Mar 09, 2013
Rachel
marked it as to-read
Mar 03, 2013
Jj Sommerville
marked it as to-read
There are no discussion topics on this book yet.
Be the first to start one »
Madhur Jaffrey is the person who brought curries into the mainstream with her 1973 debut book An Invitation to Indian Cookery.
More about Madhur Jaffrey...
Share This Book
No trivia or quizzes yet. Add some now »
