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Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds [Hardcover]

Madhur Jaffrey

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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.

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Book by Jaffrey Madhur

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Amazon.com: 5.0 out of 5 stars  4 reviews
17 of 17 people found the following review helpful
5.0 out of 5 stars Madhur Jaffrey's Spice Kitchen, Fifty recipies introducing 6 April 2000
By A Customer - Published on Amazon.com
I received this book in a East Indian spice kit almost 8 yrs. ago. Since then, I have accumulated 6 more books on Indian cuisine...my favorite still continues to be 'M.J.'s the Spice Kitchen'. The recipes take longer that the average american cook likes to spend but these are mouth watering...and remember this is the way cooking is done in India (I've tryed the shortcuts with the pressure cooker,etc. results shift to just good) I beleive the spice interplays need the long cook time...there is just no comparison using the faster cooking methods. Also Madhur Jaffrey is sensitive to the american palatte regarding heat. But do be aware that any recipe that uses raw chilis and cayenne will be hot! A good recipe from the book is the Lamb in Tomato sauce as the heat comes mostly from the black pepper and is added at the end. Enjoy!
9 of 9 people found the following review helpful
5.0 out of 5 stars Gorgous little book, scrummy recipes 24 Aug 1997
By A Customer - Published on Amazon.com
This little book is a wonderful introduction to Indian spices. Some of the ingredients will be difficult to locate, but Jaffrey takes the time to explain the origin and uses of everything in detail. Most recipes are not quick, but the ones I've tried are scrummy. It's illustrated by the author throughout, and is beautifully designed. A great gift for someone interested in Indian cooking
2 of 2 people found the following review helpful
5.0 out of 5 stars Shorter is better 13 April 2012
By Andrew - Published on Amazon.com
When people ask me how I learned to cook Indian food (and I've even had compliments from several natives of India), I credit this book. No, it's not huge and comprehensive - but if you are starting to learn how to cook Indian food, you don't want a tome, you want this. The book has ONE recipe for carrots, ONE recipe for broccoli, TWO for chicken, ONE for fish, ONE for shrimp... and so on. Instead of wasting your time worrying about "Oh, which kind of chicken shall I make?" this book just directs you to one, and in the process, you learn about the spices and techniques used in Indian cooking. There is a not a single bad recipe in this book: make everything cover to cover over the span of a coupe of months and you won't regret it!
2 of 2 people found the following review helpful
5.0 out of 5 stars At last 2 Dec 2011
By James Snyder - Published on Amazon.com
Format:Hardcover|Verified Purchase
I reviewed another of Jaffrey's books here, and mentioned a book on Indian spices was needed. I thought I had every one of her books, but this little one had escaped me. This book is great. It allows you to research the spices needed for cooking so you can make a list to shop on [...] or other site to get exotic spices at decent prices. Still, the book doesn't really talk about how, say, curry recipes are personal. Evidently, people mix their own for family preferences, various meats or vegetables. I guess you just need to get familiar enough to experiment, and I'm a long way from that place.
This is what I would call a handbook (although it has many good recipes) that should take a spot right next to all your Indian cookbooks. Get this and keep it handy.
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