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Climbing the Mango Trees: A Memoir of a Childhood in India
Climbing the Mango Trees: A Memoir of a Childhood in India
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Climbing the Mango Trees: A Memoir of a Childhood in India

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Author: Jaffrey, Madhur

Brand: Vintage

Color: Multicolor

Features:

  • Used Book in Good Condition

Format: Illustrated

Number Of Pages: 320

Release Date: 09-10-2007

Details: Product Description The enchanting autobiography of the seven-time James Beard Award-winning cookbook author and acclaimed actress who taught America how to cook Indian food. Whether climbing the mango trees in her grandparents' orchard in Delhi or picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint, tucked into freshly baked spiced pooris, Madhur Jaffrey’s life has been marked by food, and today these childhood pleasures evoke for her the tastes and textures of growing up. Following Jaffrey from India to Britain, this memoir is both an enormously appealing account of an unusual childhood and a testament to the power of food to prompt memory, vividly bringing to life a lost time and place. Also included here are recipes for more than thirty delicious dishes from Jaffrey’s childhood. Review “Wistful, funny and tremendously satisfying. . . . Jaffrey's taste memories sparkle with enthusiasm, and her talent for conveying them makes the book relentlessly appetizing." —The New York Times Book Review “Do not attempt to read [this] mouth-wateringly evocative memoir on an empty stomach. . . . A delicious tribute to a deeply rooted, multicultural upbringing." —Newsday “A sharp observer with a pleasing eye for sensual detail, Jaffrey weaves a richly textured story in which she effortlessly mingles quotidian drams with historic events." —People Magazine "Her story reads like a novel and evokes images worthy of a Merchant-Ivoryproduction. You can practically taste sun warmed mangoes plucked from the tree, the barley-sugar candy that holds a hallowed place in the author's memory." —The Seattle Times About the Author Madhur Jaffrey is the author of numerous 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 from Queen Elizabeth II for her services to drama and promoting the appreciation of Indian food and culture. She 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. She lives in New York City. Excerpt. © Reprinted by permission. All rights reserved. Ground Lamb with Peas (Keema Matar)Serves 4–6 I cannot imagine our picnics or train rides in India without this dish. For my grandchildren, growing up in America, it is an all-time favorite. Sometimes we eat it with pooris , the deep-fried puffed breads, as we did so often in India, and sometimes with rice. When cooking for the children, I leave out all the chilies, whether the powdered red kind or the fresh green variety. My parents did the same for us when we were growing up. I use low-fat yogurt, but you may use whole-milk yogurt if you prefer. 1 cup plain yogurt 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1 tablespoon ground coriander 1 1/4 teaspoons salt One 2-inch piece fresh ginger, peeled and grated to a pulp 3 good-sized cloves garlic, peeled and crushed to a pulp 2 pounds ground lamb 4 tablespoons peanut or olive oil 2 sticks cinnamon, about 2 inches each in length 4 whole cardamom pods 2 bay leaves 1 medium onion, peeled and finely chopped 1/2 cup puréed tomatoes (also labeled strained tomatoes or passata) 1 1/2 cups fresh (or frozen and defrosted) peas 3 tablespoons finely chopped fresh cilantro 1–2 finely chopped fresh bird's eye or cayenne-type green chiles 1 teaspoon garam masala (see recipe below) Put the yogurt in a bowl and whisk lightly until smooth and creamy. Add the turmeric, cayenne, cumin, coriander, salt, ginger, and garlic. Mix until well blended. Put the lamb into a large bowl. Pour the yogurt mixture over the top and mix (I use my hands) until thoroughly blended. There should not be any pools of yogurt left. Pour the oil into a large (preferably nonstick) sauté pan and set over medium-high heat. When it is hot, put in the cinnamon, cardamom, and bay leaves. Stir once

EAN: 9781400078202

Languages: English

Binding: Paperback

Item Condition: UsedLikeNew