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Madhur Jaffrey's Curry Nation Hardcover – 11 Oct 2012

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Product details

  • Hardcover: 224 pages
  • Publisher: Ebury Press (11 Oct. 2012)
  • Language: English
  • ISBN-10: 0091949939
  • ISBN-13: 978-0091949938
  • Product Dimensions: 19.8 x 2 x 24.8 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (77 customer reviews)
  • Amazon Bestsellers Rank: 1,908 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

"Madhur Jaffrey is to curry what Delia is to a Sunday roast." (The Telegraph)

"The best curry book this year" (BBC Good Food Magazine)

"Madhur Jaffrey, the true queen of curry" (Tom Parker-Bowles Mail on Sunday)

Book Description

Our favourite Indian cook explores our nation's favourite dish – over 100 curry recipes selected and adapted by Madhur Jaffrey

Inside This Book

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.5 out of 5 stars

Most Helpful Customer Reviews

35 of 37 people found the following review helpful By theimperfectcook on 14 Oct. 2012
Format: Hardcover
A new job meant that I was allowed to treat myself to a new cookery book. I made a great choice!
Madhur Jaffrey has been the face of Indian food for thirty years. Her latest book is different in that she mainly presents recipes from home cooks and restaurant chefs from around Britain. This is a great idea.
Suniya Quoreshi's Chili Mutton Chops (Chili champ)are spicy and moreish. Remeber to marinate them the night before and they are perfect to pop straight in the oven after work. Saleem Zahid gives us Lamb with Beetroot (Chukander Gosht)which is gorgeously red and tasty.
Vegetarians are not left out. I am inspired by Bimal Parmar's Kale cooked in an East African style, a completely new idea for me. Potatoes with Fresh Fenugreek (Butteta ne Methi)from the Gujarati Rasoi stall at Broadway Market is delicious.
There are useful chapters on spice mixes, dals, breads and relishes. I like the photos of vibrant Indian textiles marking each new chapter.
My cookery challenge for this week is to make an entire meal from the book. I am thinking of Onion Bhajias and Tamarind Chutney to start followed by Madhur Jaffrey's own recipe for Chicken Tikka Masala with a Black Dal and some home made Chapatis. Whilst I have always looked snobbishly down on Chicken Tikka Masala as something only my daughter would eat, the photo looks so mouthwatering that I am completely won over.
This is a book which is definitely going to provide many happy days in the kitchen.
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26 of 28 people found the following review helpful By Sue Kichenside TOP 500 REVIEWER on 24 Nov. 2012
Format: Hardcover
First let's get the sticky question of misrepresentation out of the way. There's no doubt that the cover of this book is misleading as the implication is clearly that these are Madhur Jaffrey's own recipes, hence the 4* rating. But really, does it matter that most of them are not? Recipes are always being plagiarised, adapted and improved on by food writers and presumably Ms Jaffrey has tried all the dishes in Curry Nation herself (one certainly hopes so, anyway). In any event, it is a very fine cookbook and the quality of photography is outstanding. It must be challenging, to say the least, to make curries look clearly differentiated in every single shot but photographer Jean Cazals, along with her food and props stylists, have succeeded magnificently here. Every dish looks mouth-watering and my copy is already studded with a great many post-it bookmarks!

There are sections on appetisers, snacks and soups, a large section on lamb, pork and beef, a brilliant section on chicken featuring Madhur's own take on the ubiquitous Chicken Tikka Masala (or CTM as she tells us it's often called), fish, veg, dals, rice, bread, chutneys and relishes, drinks, sweets and spice mixes. Ms Jaffrey introduces each dish with an interesting explanation of its provenance as well as an informative `take' on the method. Very helpfully, she always tells us how best to substitute a hard-to-find ingredient which is very useful if you don't have any specialist shops nearby. There are some stand-out potato dishes (roasted masala potatoes and Nepalese potato salad) and a chicken biryani recipe that I can't wait to try. Ms Jaffrey says: "...biryanis are served on special occasions....It does require talent - a special hand, as we say - to put a great one together".
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3 of 3 people found the following review helpful By Dougie on 12 Jun. 2015
Format: Hardcover Verified Purchase
I like a good curry. I always have. I have always been loyal to one certain take-away near our house that delivers quickly and always within half an hour whatever day of the week. The problem is that recently the curries have been getting increasingly greasy; the popadoms increasingly soggy and the bhajis increasingly tasteless. So I decided to do the unthinkable. After thirty years (not an exaggeration) I switch take aways. At the time the food was ok but the morning after I regretted it terribly. How could I go. Shine their backs after such a long time? What if they found out? So I stopped having curries. My Friday treat night became Friday stay in and yearn for absent friends. During one of these solitary nights in, I was scouring Amazon when I came across this cookbook and, before I knew it, it had been delivered. Since then, I have not looked back. Better curries than I had ever tasted at any take away or restaurant. Authentic, tasty and reasonably easy to make (presuming you have access to a shop that sells one or two slightly obscure ingredients). Now, as I tuck into a new and exciting homemade curry on a Friday night, I feel like I have finally got over the old relationship and moved on...as long as the old take away doesn't find out!
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3 of 3 people found the following review helpful By mamalou3 on 21 Feb. 2015
Format: Hardcover Verified Purchase
We love a curry in our house! I have cooked at least five of the curries now and what I love is that the recipes are not complicated or long winded (a little prep required to make the spice blends) yet they have all turned out beautifully with a flavour to rival any restaurant. Flavour is the key word here as they really do pack a punch. Absolutely delighted with this book, I have at least five curry cookbooks at home and this is by far my favourite. Buy it, You won't be disappointed.
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2 of 2 people found the following review helpful By Cornish on 31 Jan. 2013
Format: Hardcover Verified Purchase
Excellent recipes, love the Chicken and Spinach curry.

Loads of recipe's from restaurants all over Britain. These aren't Madhur's recipe's but recipes from some top restaurants.
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