Search
Payment Options
Share
| Book Categories > Celebrity Chefs | |||||||
|
|
Madhur Jaffrey's Indian Cooking Madhur Jaffreys Indian Cooking, ISBN 9780563488217 and books by Madhur Jaffrey on sale at thebookshelf.co.nz Madhur Jaffreys Indian Cookery is a revised and updated edition of her seminal cookery book Illustrated Indian Cookery, which sold + million copies. This new edition has been completely re–designed and re–photographed in a larger hardback format to make it the essential reference book on Indian cuisine. With chapters on meat, poultry, fish and vegetables as well as pulses, breads and rice, relishes, chutneys and pickles, Madhur guides you through the colourful range of Indian food, from classics like Rogan Josh, Tandoori–style Chicken and Naan Bread to more unusual dishes such as Salmon steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Complete with comprehensive background information on ingredients, equipment, authentic preparation techniques and suggested menus, Madhur Jaffreys Indian Cookery brings you Indian food at its best. About the AuthorAs an actress, TV presenter and writer, Madhur Jaffrey has many strings to her bow, but it is for her cookery that shes best known. Ironically, though, as a child she never went into the kitchen and when she left India, couldnt cook a thing…Born in Delhi, Madhur Jaffrey came to the UK the age of 19 to pursue her passion for acting by studying drama at the Royal Academy of Dramatic Art in London. It was here that her love of cooking began, though more out of necessity than anything else. While in London she desperately missed Indian home–cooked food, so she started writing letters to her mother asking to be taught how to cook. She would be sent regular recipes and effectively learnt to cook by correspondence. After graduating from RADA she acted in productions for television, film and radio but left England and headed for New York where she began to write food articles as a way of supplementing her income and getting her children through school. Then came her hugely successful books and accompanying television programmes. With four decades of culinary experience behind her, its the straight–talking clarity of her language that makes her books so successful. She unravels the mysteries of Indian food and says her aim is to keep things simple and easy to follow and, as she only started to cook when she was 20, she writes from the perspective of someone who had to learn herself, aware of all the difficulties presented in the kitchen. Today Madhur continues to combine her dual careers as a successful actress and cookery writer. Table of ContentsPrefaceIntroduction Spices, Seasonings and Flavourings Equipment Techniques Menus and How to Eat Indian Food Suggested menus Soups, Snacks and Savouries Meat Poultry and Eggs Fish Vegetable Pulses Accompaniments Bread Rice Relishes, Chutneys and Pickle Sweets Index ExtractNothing is more gratifying for any author than to have a book that has sold consistently well for over 20 years. Many young people come up to me today and say that they grew up on my food, cooked for them by their parents and that they are now cooking from my books for their children. It is enough to move me to tears.When it was decided to do this latest "update" with fresh photographs, I found myself looking at my recipes again to see if they needed revising. They don"t. They work just as well today as they did when I wrote them. What has changed is the world around us. The day after I cooked Lemony Chicken with Fres Coriander (page 95) on television in the 1980s, I was told that Manchester ran out of green coriander. This would not happen today. Even our supermarkets now are stocked with everything from fresh ginger and green chillies to okra. Basmati rice is sold universally, often in handy bags with zips, all cleaned and ready to go. Fully cooked naans, packaged to ensure freshness, can be had in Britain from rhe neighbourhood grocer to accompany a home–cooked Rogan Josh (page 70). Spice companies sell whole cumin and whole red chillies. This fills me with joy. Even kitchen gadgets have moved along. It had been my dream to make a Japanese–style grater, perfect for ginger, universally available. It did not happen. Never mind. We now have the microplane grater. Fresh ginger moves on it like butter, providing a perfect "paste". You can even use it for large cloves of garlic. Garlic cloves have grown in size, heven"t they? The little bits that are left can be collected and pushed through a garlic press. Cooking is becoming so much easier. As the pace of life gets faster, many of us are turning, in our leisure hours, to ancient disciplines that help slow it down and give it perspective. Ayurveda is one of them. It tells us that simple kitchen acts like chopping, cutting and grinding are graces that help calm the soul and bring it closer to its origins. Is that not what we are searching for? Some think so. When I first wrote Indian Cookery, Indian food was available mostly in second–rate restaurants at relatively cheap prices and considered the perfect accompaniment to mugs of beer or lager. While this is still true, two other things have happened. There is a better grade of restaurants, many serving regional food, that have appeared, selling freshly cooked specialties. Also, there is a whole new generation of people cooking Indian food at home, from simple breakfast eggs to elaborate legs of lamb. They know better and are both knowledgeable and demanding. They mave gone to culinary schools. They may have travelled to India or have cookery books to guide them. They are not easily fooled. They want authentic food. Good ingredients properly cooked. This book is dedicated to them. – Madhur Jaffrey
|
||||||
 "Madhur Jaffrey's Indian Cooking")