"Chef" magazine called this bookas author athe best-known ambassador of Indian food in the United Statesa . . . and the "Boston Herald" referred to her as athe renowned author and actress who] teaches home cooks about the sophistication and infinite diversity of Indian fare.a "The New York Times" described her simply and succinctly as athe Indian cuisine authority.a For many years a best-selling cookbook, Madhur Jaffreyas 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.
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