- First, she tantalizes us with bite-size delights to snack on with drinks or tea.
- A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves.
- Fish and seafood are transformed by simple rubs and sauces and new ways of cooking.
- A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There's chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it's with apricots; from Delhi, it's stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut.
- There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises.
- There are vegetable dishes, in a tempting array--from everyday carrots and greens in new dress to intriguing ways with eggplant and okra--served center stage for vegetarians or as accompaniments.
- At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures.
Throughout, Madhur Jaffrey's knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine.
- ISBN-13: 9780307268242
- ISBN-10: 0307268241
- Publisher: Knopf Publishing Group
- Publish Date: October 2010
- Page Count: 320
- Dimensions: 9.24 x 7.16 x 1.06 inches
- Shipping Weight: 2.18 pounds
Fresh from her backyard
Though it feels like a leap of faith in the snowy Northeast, I know that spring will come, and with it all the joys of fresh, tender veggies. For many of us, the best part of the growing season is the seasonal cooking it engenders.The Kitchen Garden Cookbook offers more than 200 recipes in celebration of these seasonal splendors, plus a host of techniques for preserving the harvest, from packing vegetables in oil to drying, freezing, pickling and making conserves, jellies, jams and chutneys. Savor Asparagus Quiche, fresh Pea Soup with Mint Gremolata and Rhubarb and Ginger Meringue Cake in spring. Baked Ricotta with Roasted Tomatoes, Zucchini with Chive Marinade and Blackberry Brioche with Mascarpone are the essence of summer. Pumpkin and Orange Spiced Jam heralds fall, as does an earthy Beet Risotto and Grape and Cinnamon Cake. Then, we’re back in that winter wonderland, keeping the cold at bay with Spicy Spaghetti with Broccoli, warming Tuscan Ribollita and Wasabi Beef with Bok Choy. Innovative and tempting, these easy-to-follow recipes star prime-time produce all year long.
A YEAR IN THE GARDEN
For gardening authority P. Allen Smith, it’s natural to incorporate home-grown and local fruits, herbs and vegetables in everyday cooking. His debut cookbook, P. Allen Smith’s Seasonal Recipes from the Garden, is his enthusiastic invitation to reconnect with the “culture of the earth.” The book’s 120 recipes, all tested in his own kitchen and introduced in his warm, informative, Southern style, take us through the year, with 30 dishes for each of the four seasons. When those first sweet strawberries appear, use them in Strawberry Lemonade and Speckled Strawberry Ice Cream. Ripe, juicy tomatoes are front and center in Tomato Herb Soup, Red Tomato Relish or Oven-Smoked Tomatoes with Savory Grit Cakes. Pears shine in a crunchy pecan-and-blue-cheese-topped salad or a smooth Sorbet, while fresh and home-dried herbs make a rub for Beef Tenderloin or scent Savory Rosemary Butternut Squash. Smith includes a short how-to guide for setting up a small garden and selecting the plants that are just right for you.
COOKBOOK OF THE MONTH
Madhur Jaffrey introduced classic Indian cooking to our shores more than 30 years ago and through her many award-winning cookbooks has made its marvels accessible to American home cooks . Like all of us, Jaffrey is always looking for ways to simplify her cooking, to save time but still get the same great Indian flavors. She does just that in her latest, At Home with Madhur Jaffrey, and in so doing, she removes the “fear of spicing” that keeps many of us from preparing aromatic curries, kormas, chutneys and chaats, not to mention dals, raitas and pickles, in our own kitchens. Jaffrey is at your side throughout the cooking process, with detailed explanations, super-clear instructions and great header notes. She reduces the spice palette somewhat, offers serving suggestions and even encourages you to mix and match with Western accompaniments—wrap Lamb Curry with Whole Spices in a tortilla or jazz up popcorn with a marvelous mélange of spices. Jaffrey’s innate elegance, practicality and love of Indian cooking informs each and every one of these recipes.