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An Invitation To Indian Cooking [Paperback]

Madhur Jaffrey
4.8 out of 5 stars  See all reviews (8 customer reviews)
Price: 14.99 & FREE Delivery in the UK. Details
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Book Description

2 Oct 2003
This new paperback of Madhur Jaffrey's modern culinary classic is the companion to Eastern Vegetarian Cooking: it will come as a revelation to all those whose experience of Indian cuisine has been confined to restaurants in Britain. In her fascinating Introduction the author vividly describes the vast scope of Indian cooking, the regional differences in taste and method, and the special qualities of the food of her native Delhi; she provides a comprehensive list of the various herbs and spices used in India, a glossary of cookery terms and some suggested menus. The recipes range from soups to desserts, with meat, fish and egg dishes, vegetables, rice and bread, chutneys and pickles, and a section on summer cooking and barbeques. All are clearly and simply set out, with many helpful hints from Madhur Jaffrey's own wide experience. The wealth of colourful detail and incidental information makes An Invitation to Indian Cooking as much a pleasure to read as it is to use.

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Product details

  • Paperback: 368 pages
  • Publisher: Arrow (2 Oct 2003)
  • Language: English
  • ISBN-10: 0099463245
  • ISBN-13: 978-0099463245
  • Product Dimensions: 13.2 x 19.9 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 359,573 in Books (See Top 100 in Books)

More About the Author

Now regarded by many as the world authority on Indian food, Madhur Jaffrey is an award-winning actress and bestselling cookery author. Her first book, An Invitation to Indian Cookery, was published in 1973 and her series for BBC television 'Madhur Jaffrey's Indian Cookery' made her a household name. She has appeared in over 20 films, including Merchant Ivory's Heat and Dust, and written over 15 cookery books, including Madhur Jaffrey's Ultimate Curry Bible (2003), published by Ebury Press.

Product Description

Review

"The final word on the subject . . . perhaps the best Indian cookbook available in English." --Craig Claiborne, "The New York Times"

Book Description

The classic book on Indian cooking from the world's authority on Indian food

Inside This Book (Learn More)
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First Sentence
While India does not, as a nation, drink soup, we have, fortunately, many communities within the subcontinent that insist on being exceptions to the rule. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews
5 of 5 people found the following review helpful
4.0 out of 5 stars Worn it out. 27 Dec 2002
Format:Paperback
I am just reordering this great book. I have literally worn it out. You may not need another Indian cookbook. I have given it 4* rather than five as there are NO photos. More room for some fantastic recipes, most notably:
Chicken with sliced lemon, Green Beans with mustard.
Get it.
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2 of 2 people found the following review helpful
5.0 out of 5 stars THE original curry cookbook 17 Jan 2011
By Kig
Format:Paperback
I bought this book a few years ago and despite buying / being given other curry cook books, I always go back to this one time and time again. Madhur writes very affectionately about her childhood memories of food in India - it's the type of thing I would normally find very irritating in a cookery book, however I genuinely think it's helped me over the years create some fantastic food from the recipes.

There's a mixture of simple and complex recipes - all of which are pretty amazing. I've learnt to eat Indian food in a completely different way to how you would in a typical restaurant eg you eat the raita's etc with your main course to balance the flavours and heat. The variety of chutneys, accompaniments, vegetable dishes and snacks is vast for such a modestly sized book. Also, Indian food tastes much fresher and far less cloying than the stuff we're normally subjected to in a restaurant. This book has been so influential in our household that we rarely go out for a curry now because they taste so much better at home.

Don't be put off by the fact there's no pictures, it's packed full of useful tips. Also, you will need a food processor and something to grind spices with - apart from this no other special equipment is needed.

A gem of a book - if you have all the modern books, try this one for some lovely Indian home cooking like it used to be!
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1 of 1 people found the following review helpful
5.0 out of 5 stars I still have and use the first edition! 15 Mar 2014
Format:Paperback
This book taught me how to cook real Indian curries using all the individual spices rather than just using curry powder. The detailed instructions are excellent and the recipes very good.

People have to remember that there was a time when cookbooks had no pictures! I still use 'The Glasgow Cookbook', 'Mastering the Art of FrenchCooking', 'Delia Smith's Complete CookeryCourse' and 'French a Provincial Cooking' by Elizabeth David. Not one has any pictures yet I achieve excellent results because I follow instructions.

Since food photography is now big business, you should not believe all you see. Many photographs do not show the 'real' finished product in any case and in the case of curries that is understandable. Photos of food is fashionable and allows publishers to charge twice as much.

If you want to learn to cook real Indian food then buy this book, or indeed any of the books by Madhur Jaffrey.
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1 of 1 people found the following review helpful
5.0 out of 5 stars excellent classic book on Indian cooking 11 Feb 2010
By Book fiend VINE VOICE
Format:Hardcover|Verified Purchase
This is one of the very best books on Indian cooking ever written. I have had a copy for decades and have just replaced it - indispensable.
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