A Taste of Indiaby Madhur Jaffrey
Take a culinary tour of India. Visit each of India's 16 main culinary regions through anecdotes and recipes.
Publishers Weekly - Publisher's WeeklyHundreds of color photographs and a lovely design make this one of the most beautiful cookbooks in recent memory, and the match of photos and picturesque prose is particularly effective. Jaffrey writes of traditions and lavish meals that are often beyond replication in the United States. Her recipes, which cover the spectrum of Indian cooking styles, are a practical and not over-demanding selection, and with a wealth of pictures of everyday life, market scenes, palaces and shrines, Jaffrey offers an impressive and tantalizing tour of one of the world's great melting pots. First serial to Gourmet; BOMC/Cooking & Crafts Club alternate; author tour. (April 8)
- Wiley, John & Sons, Incorporated
- Publication date:
- Edition description:
- Product dimensions:
- 7.26(w) x 10.51(h) x 0.83(d)
Write a Review
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >
A Taste of India based on 0 ratings. 1 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.