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Madhur Jaffrey's Quick & Easy Indian Cooking
by Madhur Jaffrey and Noel Barnhurst


Overview - With more than ten reprints, it's clear cookbook author Madhur Jaffrey wins the popular vote for delicious Indian recipes that can be prepared in 30 minutes or less. Now with a beautiful new design and all-new photographs, Madhur Jaffrey's Quick & Easy Indian Cooking is ready to wow another generation of home cooks.  Read more...

 
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More About Madhur Jaffrey's Quick & Easy Indian Cooking by Madhur Jaffrey; Noel Barnhurst
 
 
 
Overview
With more than ten reprints, it's clear cookbook author Madhur Jaffrey wins the popular vote for delicious Indian recipes that can be prepared in 30 minutes or less. Now with a beautiful new design and all-new photographs, Madhur Jaffrey's Quick & Easy Indian Cooking is ready to wow another generation of home cooks. Written by the world's foremost authority on Indian cooking, this terrific volume boasts a tantalizing array of appetizers, entres, beverages, and desserts for every occasion. From Silken Chicken and Pork Vindaloo to Fresh Red Chutney with Almonds and Sweet, Pale Orange, Mango Lassi, Quick & Easy Indian Cooking makes this exotic cuisine accessible and enjoyableas perfect for entertaining as it is for everyday cooking.

This title was selected in the New York Times list of "most-stained" favorite cookbooks from a miscellany of chefs, authors, shop and restaurant owners, stylists and bloggers.

 
Details
  • ISBN-13: 9780811859011
  • ISBN-10: 0811859010
  • Publisher: Chronicle Books (CA)
  • Publish Date: July 2007
  • Page Count: 155
  • Reading Level: Ages 13-22
  • Dimensions: 7.96 x 8.81 x 0.69 inches
  • Shipping Weight: 1.34 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Indian & South Asian
Books > Cooking > Methods - Quick & Easy

 
BookPage Reviews

More than curry

The title of Madhur Jaffrey's Quick & Easy Indian Cooking, an invitation to fast, flavor-filled food from the subcontinent, is not an oxymoron. True, you'll need a well-stocked spice shelf (I keep my many packets of Indian spices together in one plastic bag stored in the fridge), but as Madhur says, "If you can put one spice into a pan, you can just as easily put in ten." She stays away from the complicated and ambitious, the kind of dishes that require an extended family or a slew of sous-chefs, and she encourages us to combine Indian main courses with American sides and vice-versa: Spicy Grilled Chicken, rubbed with a make-ahead spice paste, is great with plain boiled potatoes; green chile infused "Hamburger" Kebabs can be rolled in naan with chutney or put in an ordinary hamburger bun; Turnips with Cumin or Spinach with Ginger and Green Chiles give everyday roast chicken or meat loaf the zing of an exotic accent. Most of the more than 70 recipes, from soups to sweets, can be made in 30 minutes or less and the luscious, full-page, full-color photos add to the appeal.

 
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