Take a culinary tour of India. Visit each of India's 16 main culinary regions through anecdotes and recipes.
|Publisher:||Wiley, John & Sons, Incorporated|
|Product dimensions:||7.26(w) x 10.51(h) x 0.83(d)|
About the Author
Madhur Jaffrey is a well-known and internationally respected writer on Indian, Far Eastern, and vegetarian cuisine, and the author of several cookbooks. She has hosted a cooking series on BBC television, and is an award-winning actress, having appeared both in film and on stage. She lives in New York.
Table of ContentsIntroduction: Food for Body and Soul.
Delhi with Punjab and Haryana.
Uttar Pradesh with Rahasthan and Madhya Pradesh.
Tamil Nadu and Karnataka.
Basic Recipes and General Notes.
Most Helpful Customer Reviews
A Taste of India based on 0 ratings. 2 reviews.
Not only is this cookbook visually arresting, it provides a wealth of information about the cultures in which the food is prepared. Each chapter presents recipes from a certain region so that you can get a sense of the regional cooking style. (You can search by type of dish in an index in the back.) The invaluable glossary defines unfamiliar ingredients, and forewarns against potential pitfalls and misunderstandings. Nearly every recipe I've tried from this book has been a keeper. I keep track of the results of recipes using post-its, and only one so far as gotten anything less than a 'good', 'very good', or 'yummy' (my highest rating), and the verdict for that one was 'ok but not great'. This consistently high quality and Jaffrey's authoritative voice allow even the newcomer to Indian cooking to cook with confidence. The sheer variety of flavors and experiences this book captures is amazing. The only reservations I have in cooking from this book are that a) many of the recipes seem rather time-consuming, and b) the author makes no particular effort to limit the fat content of recipes. (This is appropriate in a way, since most recipes are those cooked in private homes other than Jaffrey's.) Despite this, there are simple and quick recipes to follow, and I've successfully reduced the amounts of oil in some recipes. A couple of things to bear in mind: 1) this is not an exhaustive guide to Indian cooking. In trying to cover so many regions, it hardly could be at this size. But you may not find your favorite restaurant fare in it, since most Indian restaurants limit themselves to a specific kind of regional cooking. And 2) you will have to buy a bunch of spices, if you don't already have them, to make these recipes. Once you have them all, you may feel compelled to cook Indian food often to make use of them. Luckily, A Taste of India gives you plenty of other reasons to do so.
Gorgeous photographs & great recipes, but not as indispensable as her basic 'Indian Cookery'