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Madhur Jaffrey Indian Cooking [Hardcover]

Madhur Jaffrey
4.8 out of 5 stars  See all reviews (28 customer reviews)
RRP: 20.65
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Book Description

Sep 2003
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.

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Madhur Jaffrey Indian Cooking + Curry Easy + Madhur Jaffrey's Ultimate Curry Bible
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Product details

  • Hardcover: 238 pages
  • Publisher: Barron's Educational Series; Revised edition (Sep 2003)
  • Language: English
  • ISBN-10: 0764156497
  • ISBN-13: 978-0764156496
  • Product Dimensions: 27.7 x 22.4 x 2 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Bestsellers Rank: 313,062 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

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

4.8 out of 5 stars
4.8 out of 5 stars
Most Helpful Customer Reviews
73 of 74 people found the following review helpful
5.0 out of 5 stars A Classic updated 20 Nov 2004
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.
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16 of 16 people found the following review helpful
By A Customer
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.
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23 of 24 people found the following review helpful
4.0 out of 5 stars Great book on Indian Cuisine 11 July 1999
By A Customer
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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20 of 21 people found the following review helpful
5.0 out of 5 stars A must have for indian food fans! 9 April 1999
By A Customer
Format:Hardcover
When i bought this book from Amazon.com, I had never cooked Indian food before, but since the reviews all looked good i decided to purchase it. Well, needless to says I was very impressed with the book! All the recepies I tried turned out great and I now use it at least twice a week. My only complaint would be with the weight mesurements (in Ounces) for some of the ingredients, but the end result more than outweights this minor anoyance. I strongly recommend this book to anybody interested in cooking great home made Indian meals.
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7 of 7 people found the following review helpful
5.0 out of 5 stars A magnificent cookbook 5 Jan 1999
By A Customer
Format:Paperback
I think we have made every recipe in the book at least twice. The food available in the average Indian restaurant pales in comparison to the real thing, as found in the books of Madhur Jaffrey, Yamuna Devi, et al. Ms. Jaffrey's technique is especially appreciated. She leads you through all the steps and rarely leaves you hanging. Great advice, great recipes, great food.
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37 of 40 people found the following review helpful
By A Customer
Format:Paperback
Well this is the first indian cookery book I bought and wow...
I never realised cooking these foods could be so easy!
The best one by far is the tandori chicken which you prepare the night before, then when cooked, you put into a butter sauce (also prepared the night before)......its fantastic. So yep if you want to cook real homemade indian food this really is a good book!! ;0)
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6 of 6 people found the following review helpful
By A Customer
Format:Paperback
This book's publication date is listed above as 1996, but it was first issued in 1982. It is a very good book with simple, tasty recipes, but I believe her earlier book, "Invitation to Indian Cooking" is better.
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6 of 6 people found the following review helpful
By A Customer
Format:Hardcover
This long-classic text of Indian Cuisine is really a mustbuy. Ms. Jaffrey motivates the reader with several dozen pages of background, including interesting information on techniques, history, spices, and culture. Every recipe is a winner. Beautiful full-color exposition, with detailed instructions for each entree, appetizer, beverages, etc. While each of Ms. Jaffrey's cookbooks are outstanding, this one is really her flagship book. I give a sincere and hearty recommendation that anyone interested in learning this cuisine ought to obtain this book.
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Most Recent Customer Reviews
5.0 out of 5 stars The Indian Delia...
Page 124, fish, yoghurt, onions and a few spices - shouldn't taste so good but it really does. Recipies are simple and delicious!
Published 6 months ago by Jonathan Partington
5.0 out of 5 stars Well received present
Ordered as a present for soemone at Christmas it arrived in good time & condition. I have yet to sample the result of the recipes but the recipient was pleased with it.
Published 6 months ago by M. Munns
5.0 out of 5 stars Excellent
A total classic re-written for a modern audience. A great kitchen basic that does starters, main dishes, deserts and sides.
Published 16 months ago by dunnymonster
5.0 out of 5 stars Eat Well!!
Excellent recipes and they were all quite simple to follow.
We have tried quite a few of the recipes so now we are looking
to get a more ambitious book from Madhur... Read more
Published on 17 July 2012 by Capo de Capo
5.0 out of 5 stars 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 on 29 July 2011 by Helen
5.0 out of 5 stars 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
Published on 17 Feb 2011 by Leo
3.0 out of 5 stars 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 on 19 Jan 2011 by Mr. M. Brown
5.0 out of 5 stars 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 on 4 Sep 2010 by birtwhistle
5.0 out of 5 stars 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
5.0 out of 5 stars 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
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