Books: Cooking by Cuisine -> Cooking Indian
Madhur Jaffrey's Step-by-Step Cooking: Over 150 Dishes from India and the Far East, Including Thailand, Vietnam, Indonesia, and Malaysia
Published: November 1, 2001
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Madhur Jaffrey's Step-by-Step Cooking fearlessly brings the intense flavors of Hong Kong, Korea, Japan, Thailand, the Philippines, Vietnam, Indonesia, Malaysia, and India to American home kitchens. Madhur Jaffrey's World Vegetarian made
Jaffrey a household name, and her Indian cookbooks have garnered her wide recognition as a doyenne of Indian cooking. Here she extends that authority to take readers on a culinary tour of the Far East, and offers more than 150 easy-to-follow recipes that
bring the extensive palate of Asian culinary treasures home.
The tantalizing recipes represent the broad spectrum of flavors and cooking techniques found throughout Asia. Hot, sweet, salty, and sour burst in popular dishes like Thai Hot and Sour
Prawn Soup, and the intense flavors of fresh herbs shine in dishes like Vietnamese Aromatic and Spicy Beef Stew. Chicken may be poached, shredded, and tossed with a spicy sesame sauce for Bon Bon Chicken in Hong Kong; sautéed with bamboo shoots,
mushrooms, and black beans in Malaysia; or smothered with a heady spice paste of chilies, shallots, and turmeric, and roasted whole wrapped in banana leaves in Indonesia.
An informative introduction includes helpful guidance on equipment and the
various cooking techniques used. Invaluable tips, charming personal anecdotes, helpful menu suggestions, and gorgeous color photographs sprinkled throughout convey Jaffrey's deep passion for the foods and traditions of this stunning and vibrant corner of
the world. --Robin Donovan
You might have sampled Thai, Japanese, or Vietnamese dishes in your local restaurants but were reluctant to try cooking them at home. Now Madhur Jaffrey's Step-by-Step Cooking
brings the freshness and intensity of Asian cuisine into your own kitchen. With carefully selected recipes from Korea, Japan, Hong Kong, the Philippines, Vietnam, Thailand, Malaysia, Indonesia, and India, Madhur Jaffrey, in an easy-to-follow, inviting
format, offers a broad range of these distinctive individual cuisines united by many common ingredients and cooking techniques.
One ingredient -- shrimp -- may be stir-fried with asparagus in Hong Kong, dipped in batter and fried in Tokyo,
or stirred into a coconut sauce in Malaysia. A combination of cooking techniques (grilling, steaming, stir-frying, and marinating) and seasonings (chilies, garlic, ginger, and lemongrass) will enable you to produce highly nutritious and delicious food
with ease and exciting variety. A basic dish of blanched vegetables becomes unforgettable when tossed with a delectable, instant dressing of grated coconut, red chilies, lime juice, sugar, and chili powder. The bursting, contrasting flavors of hot and
sweet, sour and salty can be captured in Thailand's popular Tom Yam Kung (Hot and Sour Prawn Soup); herbs verdant as a summer garden combine with extraordinary results in Thit Bo Kho (Aromatic and Spicy Beef Stew) of Vietnam; and the delectable lightness
of India's Kulfi (Ice Cream with Cardamom and Pistachios) is the perfect dessert for any meal.
Tantalizing recipes for more than 150 dishes fill these pages -- soups and first courses; fish and seafood; poultry and eggs; meat; vegetables
and salads; rice, pancakes, and noodles; dips, sauces, and garnishes; desserts and drinks -- and represent the extensive palate of Asian culinary treasures. Madhur Jaffrey also outlines key ingredients and equipment you'll need and demonstrates essential
techniques with easy-to-follow step-by-step photographs. Peppered with invaluable tips, personal anecdotes, and suggestions for complete meals, each page of this cookbook conveys Madhur's lifelong passion for the different regions of Asia and their food.
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