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Product Description
Product Description
Chef magazine called this book’s author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described 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.
About the Author
Madhur Jaffrey is a well-known and internationally respected writer on Indian, Far Eastern, and vegetarian cuisine, and the author of several cookbooks. She has hosted a cooking series on BBC television, and is an award-winning actress, having appeared both in film and on stage. She lives in New York.
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Customer Reviews
Most Helpful Customer Reviews
70 of 71 people found the following review helpful
Format:Hardcover
Most of the recipes are from her BBC edition of 1982. That original changed the way I made indian food forever, it was oustanding! It gave better techniques than the bulk methods used by most indian restaurants, but had only a few colour prints and looks dated now. This is bigger, full colour and best of all the recipes have been updated as have some of the techniques and there are a few new ones like the magnificent Shahjahani Raan. This and Raan Masaledar are dishes where a whole leg of lamb is marinaded then slow roasted. They are both worth the effort and this is a must have book. Believe me I've been making curries since the 60's.
16 of 16 people found the following review helpful
Format:Paperback
I love Indian cuisine and I love Madhur Jaffrey. I have never cooked anything from one of her books that received anything but rave reviews. This book is one of her best, although they are all so great it is hard to pick one over another. Although I am a vegetarian, there is plenty in this book for me to cook. I am presently cooking my way through the book, and at a recent dinner party was told by a friend, that I consider to be a gourmet, that it was the best meal that he had ever eaten. Easy to use and spectacular results.
23 of 24 people found the following review helpful
Format:Paperback
Along with two of Julie Sahni's books, my husband and I really enjoy trying recipes from Madhur Jaffrey. The directions are simple, and she explains ingredients very well--we were beginners when we started and had no problem figuring out what she meant. Her recipe for lentils with garlic and onion is one of our favorite lentil dishes!
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Most Recent Customer Reviews
American market version
This edition is designed for the American market. It has the word 'Cooking' not 'Cookery' in the title. The two versions are effectively identical. Read more
Published 10 months ago by Helen
Twenty five years and still going strong
After twenty-five years of cooking from this book I still find it a reliable friend in the kitchen.
If in doubt it's always something from Madhur Jaffrey and she has... Read more
If in doubt it's always something from Madhur Jaffrey and she has... Read more
Published 15 months ago by Leo
Not bad
I meant to buy Jaffrey's Ultimate Curry Bible but bought this instead. I've only tried a few of the recipes and all were okay, but none were outstanding and some of the... Read more
Published 16 months ago by Mr. M. Brown
Brilliant!
I have owned this book for years and use it constantly. There are some splendid recipes - whoever would have thought of curried beetroot? It's delicious! Read more
Published 21 months ago by birtwhistle
Tasty curries
I didn't DO Indian cookery, too many spices, too complicated I thought. But I realised that I didn't even know how to make a simple vegetable curry. Read more
Published on 28 Feb 2010 by D. A. Morse
An absolute Godsend!
Any modern Asian woman will tell you that she struggles to uphold the culinary excellence of the generation of women before her. Read more
Published on 15 Dec 2009 by Zaida Rahman
Madhur Jaffreys Indian Cookery
If you are looking for authentic, easy Indian food, not too hot (although you can make it hotter) then this is the book for you. Read more
Published on 24 Mar 2009 by S. Kent
Madhur Jaffrey Indian Cooking
This lady must be one of the best writers on the subject. The recipes and results make one want to hold dinner parties all the time.
Published on 1 Feb 2009 by Mr. G. Brace
Excellent recipes
This is one of the best cook books i have and i have many. The recipes are easy to follow and the dishes are just fantastic, deep flavours and the right amount of spice. Read more
Published on 29 Jan 2009 by Mr. I. Hughes
Great cook book
I just love this book. It is full of yummy recipes with lovely colour photographs and the actual recipes are easy to make and each one I have cooked has turned out first class. Read more
Published on 10 Mar 2008 by Delilah
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