Chef & Actress Madhur Jaffrey to Speak about Indian Cooking

Start: 10/20/2010 7:00 pm

Lucky us! World renowned authority on Indian food, actress and award-winning cook Madhur Jaffrey will be speaking at the Wellesley Free Library about her latest cookbook, At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka. We are doubly lucky, because the Culinary Guild of New England will be co-sponsoring the event, so we'll be getting a bit of a taste of Madhur Jaffrey's recipes!

ABOUT THE AUTHOR
Regarded by many as the world authority on Indian food, Madhur Jaffrey is an award-winning actress and best-selling cookbook author. Her classic first book, An Invitation to Indian Cooking, was published by Knopf in 1973, and she has been the host of a series, "Madhur Jaffrey's Indian Cookery," for BBC television. She has appeared in more than 20 films, including Merchant Ivory's Heat and Dust, and written more than 15 books. She won James Beard Awards in 1982, 1994, 2000, 2002, and 2004. She lives in New York City.

ABOUT THE CULINARY GUILD OF NEW ENGLAND
Established over 30 years ago, the CGNE is a place to indulge one's passion for food. Members include chefs, caterers, and teachers, food producers, writers, publicists, and also those just passionate about food. The CGNE holds frequent events, most open to the public, which reflect the organization's mission: To Connect, To Educate, To Inspire. For more information, see www.culinaryguild.org

At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka (Hardcover)

By Madhur Jaffrey

$35.00

ISBN-13: 9780307268242
Availability: Usually Ships in 1-5 days
Published: Knopf, 10/2010

Other Editions of this Title

For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking book from the incomparable Madhur Jaffrey that makes it possible. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make seemingly exotic Indian dishes part of our everyday cooking.