"One of the best cookbooks to come out of the Instant Pot craze. It's full of those timeless Indian recipes Jaffrey is known for. . . . The flavor to ease factor ratio in these recipes is undoubtedly high, and, as always, Jaffrey's calm, nurturing voice guides you through each step." -Priya Krishna, Bon Appetit
MADHUR JAFFREY is the author of many previous cookbooks--seven of which have won James Beard Awards--and was named to the Who's Who of Food and Beverage in America by the James Beard Foundation. She is the recipient of an honorary CBE and is also an award-winning actress, having won the Silver Bear for Best Actress at the Berlin Film Festival, with numerous major motion pictures to her credit.
“The only Instant Pot cookbook the world still needs is one by
Madhur Jaffrey. Long considered one of the utmost authorities on
Indian cuisine in the U.S., Jaffrey’s first book, An Invitation to
Indian Cooking showed Americans a world beyond ‘curry,’ where
Indian food did not need to be dumbed down to appeal to western
palates. This book is similarly uncompromising in its recipes,
marrying the convenience of the Instant Pot with Jaffrey’s wealth
of expertise.” —Priya Krishna, Bon Appetit
“One of the foremost authorities on Indian cooking.” —Saveur
“For the best Indian food, we've always turned to Madhur Jaffrey.
In her latest cookbook, she’s created new recipes and reworked old
ones, all for the Instant Pot. The dishes are quick and easy to
make thanks to the multi-cooker, and they retain the richness and
complexity Jaffrey’s cooking is known for.” —Epicurious
"[Jaffrey] is widely considered responsible for bringing Indian
cooking to a western audience. . . . [Her] latest book is a
testament to the research and meticulousness that characterise her
work: even basic rice recipes are prefaced by very specific
instructions for how to remove the rice from the Instant Pot
without ruining the delicate grains." —The Guardian
“A trailblazer." —Meera Sodha, author of Made in India
“[A] winning collection of recipes that are big on flavor. . . .
Options include soups, dals, curries, sides, and condiments, with
plenty of dishes for vegetarians and omnivores alike. Classics
(butter chicken, several chickpea recipes, Goan shrimp curry)
mingle with some unexpected dishes (spicy fat French fries, quinoa
with tomatoes), any of which would make for a proper feast.”
—Publishers Weekly
“What could be more welcome than a cookbook combining the
it-gadget’s novelty with the venerable traditions of Indian
cooking? Award-winning actress and apostle of the subcontinent’s
cuisine, Jaffrey has already established herself as grande dame of
Indian cooking for the English-speaking world. As she points out,
many Indian kitchens already use multiple pressure cookers, so the
Instant Pot scarcely changes everyday approaches for the Indian
home cook.” —Booklist
“[Jaffrey’s] dishes are unfailingly complex in flavour, her recipes
well explained and simple to make. . . . The recipes themselves are
easy to follow, with little jargon, and are structured in helpful
numbered steps (rarely more than two or three). . . . A useful
glossary exists at the end of the book, with brief explainers on
everything from chickpea flour to Jaffrey’s own garam masala spices
blend. . . . There’s a wonderful range [of recipes] spanning the
Indian subcontinent, and rarely do they take more than 30 minutes.
I’m sold.” —Tomé Morrissy-Swan, The Daily Telegraph
“Leave it to Madhur Jaffrey to find new ways to master the cooking
appliance you thought could do no better. Whether you’re an
occasional Instant Pot user or an avid one, the actress and
cookbook author’s new book . . . ups the ante.” —Alison Spiegel,
Christopher Kimball’s Milk Street
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