le 3 février 2013
This is a very good book on indian cuisine. Madhur Jaffrey makes a very good job in explaining several details about the ingredients: for instance, the book begins with a list of spices, which explains what they are and how they are used and of cooking techniques, which often give your dishes that "little thing that was missing".
The book is helpfully divided into chapters with different main ingredients: meat, chicken, fish, vegetables, pulses, breads, rice, relishes/chutneys/pickles, soups/snacks/savouris and sweets. Recipes are clearly written and easy to follow... and the results extremely good (I think her recipe for sour chickpeas, Khatte chhole, is now amongst my favourite ones!).
Even more, the author suggests a menu at the beginning of each recipe, so you can match different recipes from the book and have a nice complete Indian meal.
Only little thing is that sometimes I feel like the recipes go a bit too heavy on oil/fat, but that is easily adjustable to have a lighter, but still very good version of these beautiful dishes.
le 10 septembre 2008
J'ai beaucoup de ses livres mais celui-ci vous donne les bases, c'est la référence, celui que j'utilise le plus et le plus petit!!
I have lots of her books but this one gives you the basics, it's the reference & the one I use the most -it's also the smallest!