Madhur Jaffrey Pořadí knih (chronologicky)

Featuring 125 recipes, this updated edition presents a rich collection of traditional dishes from the subcontinent, including dals, curries, chutneys, breads, and rice dishes. With new illustrations and recipes, along with a fresh foreword by the author, it aims to introduce these timeless culinary delights to a new generation. Celebrated as a definitive resource for over four decades, it continues to be an essential guide for enthusiasts of South Asian cuisine.

This collection presents traditional tales from Hindu mythology, featuring gods and heroes. The stories are thoughtfully arranged to reflect their telling during various religious festivals throughout the Hindu calendar year, offering readers a glimpse into the rich cultural and spiritual heritage of Hinduism. Each tale highlights the significance of these figures and events, making it a valuable resource for understanding the mythology and its role in religious practices.

"From the new-chef restaurateurs of the last decade to the cooks of humble suburban kitchens, from haute places to neighborhood cafés and the most creative patisseries, this volume tells the stories of the best cooking found in Paris. Oseland rounds up dishes from all over the city, lavishly photographed during celebrations, as well as daily meals"-- Provided by publisher

"75 recipes, evocative storytelling, and beautiful photography provide a lens into one of the planet's most interesting culinary destinations: Mexico City"-- Provided by publisher

Presents a collection of Indian vegetarian recipes from the award-winning chef, with options for soups, dals, grains, eggs and dairy, chutneys, and desserts, and a separate section on ingredients. --Publisher's description.

Madhur Jaffrey ist die Autorität der indischen Küche. In diesem Buch nimmt sie uns mit auf eine Reise durch ganz Indien und zeigt uns in über 200 köstlichen Gerichten die echte vegetarische Küche des Landes, wie sie Inder zuhause, für Freunde oder in ihren lokalen Restaurants zubereiten. Viele unbekannte Gerichte hat sie für uns zusammengestellt, einige moderne Kreationen und sogar die typischen Gerichte eines Aschrams. Diese ultimative und komplett durchfotografierte Rezeptsammlung zeigt, wie einfach es ist, aus frischen Zutaten und Gewürzen fleischlose indische Gerichte für jeden Anlass zuzubereiten.

Madhur Jaffrey is the queen of curries and the world authority on Indian Food, having published over 15 cookbooks on the subject over the last 40 years.Following on from her bestselling cookbook, Curry Easy, Madhur is back with a beautiful new cookbook, Vegetarian Curry Easy.Offering over 200 brand new and simply delicious recipes, Madhur cooks a tantalising, mouth-watering array of meat-free dishes and proves, yet again, how easy it is to cook authentic Indian food at home.

Tales of Food, Pleasure and Discovery on the Road. Join us at the table for this 34-course banquet of original stories from food-obsessed writers and chefs sharing their life-changing food experiences.

Travelling across Britain, visiting local Indian and South Asian communities, Madhur reveals how it's possible to sample virtually the whole of Indian cuisine without ever leaving the British Isles.

The classic guide to the foods of India from the “queen of Indian cooking” (Saveur)—a James Beard Foundation Cookbook Hall of Fame inductee—and author of Madhur Jaffrey's Instantly Indian Cookbook and Vegetarian India. 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.

Madhur Jaffrey is the world's best-selling author of Indian cookery books. Here, she has collected 100 curry recipes from dals to biryanis, vegetarian to meat, simple and elaborate. Everybody loves a curry - and this cookbook has a recipe to suit every taste.

Madhur's first book, 100 Essential Curries, offered a comprehensive selection of classic Indian recipes. This new title will provide recipes for simple curries, perfect for cooking up quickly during the week.

In this delicious collection of recipes, Madhur Jaffrey shows us that Indian food need not be complicated or involve hours in the kitchen. Take a few well chosen spices and readily available ingredients, and in a few easy steps you can make a delicious prawn curry from Goa; succulent chicken baked in an almond and onion sauce; hearty Sri Lankan beef with coconut milk; a creamy potato and pea curry; tasty swiss chard stir fried with ginger and garlic; and a spicy dip with beans (canned of course), cumin, chillies and lime. With over 175 clear, accessible and simple recipes, this mouthwatering cookbook is as beautifully written as her bestselling Ultimate Curry Bible, and is fully illustrated throughout with gorgeous colour photography. Whether you are cooking curry for the first time or have plenty of culinary experience and are looking for quick and easy recipe ideas, Madhur Jaffrey brings you all the tastes of India with the minimum of work.

Seventy recipes that can be made in thirty minutes or less.

The first book to reveal the undiscovered jewels of Southeast Asian cuisine.

Already an accomplished food writer and actress, adored the world over, Madhur Jaffery can also tell a story beautifully - especially when it is the account of her own childhood in India. This enchanting memoir of an exuberant young girl, growing up in an age and society that has now disappeared, is made all the more evocative by Madhur's passion for food. The tastes, the smells, the colours - these food memories form and shape her reminiscences

This new paperback of Madhur Jaffrey's modern culinary classic is the companion to Eastern Vegetarian Cooking: it will come as a revelation to all those whose experience of Indian cuisine has been confined to restaurants in Britain. schovat popis

"This is the most comprehensive book ever published on curries, written by Madhur Jaffrey, the world's bestselling Indian cookery author. The influence of the Indian curry has been far-reaching- Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China. History blends with recipes in this meticulously researched book, which will prove fascinating reading for food lovers everywhere. With over 150 mouthwatering recipes, Madhur starts with the best curry recipes in India today, moves on to Asian curries, and even includes European curry ideas such as French curry sauces. Some recipes have never before appeared in print, such as fish seasoned with tamarind and coconut and lamb braised with oranges. Also included are Madhur's tips for the best accompanying foods - she gives us ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry. Beautifully illustrated throughout, this book is set to become the standard reference book on curries."

Based on a broad range of regional Indian cuisines, the recipes in this volume have been selected to provide ideas for all kinds of occasions. From meat and fish curries to vegetarian meals and recipes for chutneys and pickles. Also included are notes on ingredients and equipment.

Madhur Jaffrey book leads a guided tour through eight regions of her native India, each home to its own traditional dishes. With its evocative color photographs, anecdotal and informative text, and carefully written recipes, Madhur Jaffrey's Regional Indian Cooking is another delightful blend of history, adventure, and food from one of the world's most popular cookbook authors.

Rather than approaching vegetarianism from a dry, didactic standpoint, this major cookery book takes as its starting point the principle that vegetarian cooking is one of the most interesting, dynamic areas in food today and provides a collection of the very best vegetarian recipes the world's cuisines have to offer.

A TASTE OF THE FAR EAST is a classic evocation of the region's food and drink, a gastronomic tour of some truly exotic places. Madhur Jaffrey, with her great enthusiasm, delves deeply into local traditions and history to describe the cultural and culinary influences that have shaped each nation's unique cuisine. The 180 recipes she has selected reflect this diversity, and she knowledgeably provides introductions describing local traditions and produce. Rich in anecdotes and humour, Madhur Jaffrey's book is a mouth-watering introduction and companion to some of the world's most delicious foods.

130 dishes from the most popular areas of India: Delhi and the Punjab, Kerala, Gujerat and Rajasthan, Tamil Nadu, Bengal and Goa. Recipes include: Kashir Rezala, a Bengali Muslim dish using goat meat, lemon, milk, yoghurt and saffron; and Goan Bebinca, cardamom flavoured layered pancakes.

Madhur Jaffrey, regarded by many as the chef responsible for bringing the exotic flavors of India to American kitchens, here takes readers on a culinary tour of India. Combining photographs of each area with recipes for regional dishes, this beautifully produced book celebrates "home cooking, " capturing the subtle use of spices and tantalizing flavors and aromas that distinguish the foods of each region. Jaffrey describes the influences that have shaped the local culinary traditions and, with the help of regional cooks, she guides readers through authentic Indian recipes they can make at home, ranging from appetizers to relishes, main courses to vegetable sides, beverages to desserts.

This book sets the foods of India in their religious, historical and regional context, providing a framework for over 100 recipes. It is enriched with anecdotes and personal reminiscences which convey the culinary heritage of India, and photographs capture the diversity of that land.

_________________________ A culinary classic, and one of the all-time great vegetarian cookbooks from a true master of the kitchen. For this book, Madhur Jaffrey, known for her work on Indian cuisine, has gathered together vegetarian recipes from Turkey, Japan, China, India, Korea and the Philippines among others, to create a display of flavours, textures and colours. It includes suggestions for menus and a section of general information.

An appearance on BBC2's Friends for Dinner in 2001 and the publication in the same year of her best-selling Foolproof Indian Cookery re-established Madhur as the authority on Indian food. Madhur Jaffrey's Indian Cookery is a revised and updated edition of her seminal cookery book, Illustrated Indian Cookery, which sold 3/4 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 Jaffrey's Indian Cookery brings you Indian food at its best.

From her own India, from Bali, Japan, China, from Far Eastern and Middle Eastern countries, Madhur Jaffrey brings us tantalizing new dishes, new flavors and new aromas. 400 recipes using nutritious ingredients.