Chefmagazine called this book’s author the best-known ambassador of Indian food in the United States” . . . and theBoston Heraldreferred to her as the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.”The New York Timesdescribed her simply and succinctly as the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey’s seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes.Jaffrey, Madhur is the author of 'Madhur Jaffrey Indian Cooking ' with ISBN 9780764156496 and ISBN 0764156497.