An Invitation to Indian Cooking

Front Cover
Knopf Doubleday Publishing Group, May 10, 2011 - Cooking - 320 pages
2 Reviews

The classic guide to the foods of India—and a James Beard Foundation Cookbook Hall of Fame inductee—from the “godmother of Indian cooking” (The Independent on Sunday). The book that introduced the rich and fascinating cuisine of India to America and a landmark work of culinary literature, An Invitation to Indian Cooking makes clear just how extraordinarily subtle, varied, and delicious the food of the subcontinent can be. From formal recipes for parties to the leisurely making of dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks.

 

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User Review  - SeriousGrace - LibraryThing

An Invitation to Indian Cooking might have been a more accurate title had it included the subtitle Getting to Know Indian Cuisines and Ingredients because Jaffrey not only invites you into the world ... Read full review

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User Review  - ShawnMarie - LibraryThing

Good basic introduction to Indian cooking... not scary to read or to use. Read full review

Contents

we Introduction
13
Sample menus vegetarian
21
Kitchen utensils and other equipment
29
MEAT
47
I27 SUMMER COOKING 8 BARBECUED FOODS
145
Z03 DALS
180
CHUTNEYS PICKLE5 8 OTHER RELISHES
223
BREADS
243
DESSERTS with a note on
253
Z65 And to end would you care for a paan?
264
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About the author (2011)

Madhur Jaffrey is the author of many previous cookbooks—seven of which have won James Beard Awards—and was named to the Who’s Who of Food and Beverage in America by the James Beard Foundation. She is the recipient of an honorary CBE from Queen Elizabeth II for her services to drama and promoting the appreciation of Indian food and culture. She is also an award-winning actress, having won the Silver Bear for Best Actress at the Berlin Film Festival, with numerous major motion pictures to her credit. She lives in New York City.

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