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Madhur Jaffrey's Ultimate Curry Bible Hardcover – 2 Oct 2003

114 customer reviews

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Product details

  • Hardcover: 352 pages
  • Publisher: Ebury Press; 1st Edition edition (2 Oct. 2003)
  • Language: English
  • ISBN-10: 0091874157
  • ISBN-13: 978-0091874155
  • Product Dimensions: 24.6 x 19.3 x 2.8 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (114 customer reviews)
  • Amazon Bestsellers Rank: 3,564 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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 definitive curry book by the world authority on Indian food" (Publishing News)

"a majestic book" (Independent on Sunday)

"What more could you want?" (Catriona Howatson, Daily Telegraph)

"The perfect gift for those who warm to the thrills of a well-made curry, it is the definitive guide." (Tom Parker Bowles, Mail on Sunday)

Book Description

The definitive curry cookbook by the world authority on Indian food

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Customer Reviews

4.6 out of 5 stars

Most Helpful Customer Reviews

136 of 138 people found the following review helpful By James Bury on 29 Jun. 2009
Format: Hardcover
I love cook books, and this is one of the best Asian food books I have seen in years. It is beautifully presented and would make an excellent gift for anyone who enjoys cookery and Asian food in particular. It is also well bound (hardback version) and looks like it will stand frequent use. It contains numerous original and refreshing recipes that are a million miles removed from the increasingly dull and predictable menus you find in so many 'Indian' restaurants. Even the most basic dishes are excellent, and frequently deliver real 'wow factor'.

One of the best aspects of the book is that it always seems to have a recipe that deals imaginatively with whatever it is you have too much of in the fridge - just look it up in the (excellent) index - there's usually a recipe you can adapt for it.

I am particularly enjoying working my way through the many recipes that have simple main ingredients that are then transformed into original and exciting dishes. It is often said that superb food doesn't need to be complicated, and there are numerous dishes in this book that bear this out. Two of my favourites are "Mushroom and Coriander Curry", and a simple sweetcorn with fresh herbs and lemon juice dish.

If you're seeking to impress with a real extravaganza, there are plenty of sophisticated recipes to meet any need. But my strong advice is to try the many more straightforward recipes and re-connect with quick, delicious meals from simple ingredients. If anything, they deliver more 'wow' factor by appearing to be simple, and so are great for when you are trying to impress or simply looking for delicious, everyday soul food. This is certainly far more than a book for special occasions - I cook from it at least twice a week and have never yet been disappointed by it.
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24 of 24 people found the following review helpful By Barry Cant on 22 Jan. 2007
Format: Hardcover
Amazing!

It's all in this book. From what the spices are to how to handle them. The origins and history of the recipes is an absolute bonus. Everything I've tried has worked really well. Curries, sauces, pastes and powders. I've learned and enjoyed so much. Delicious......

Simply can't praise this book high enough.

If you enjoy using and eating spices this is THE one to get.
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69 of 71 people found the following review helpful By A Customer on 20 Jan. 2004
Format: Hardcover
This book is better than her first book, published in 1973, which up to now was my curry bible. It differs from her "Invitation to Indian Food" in that this book has recipes from SE Asia and Africa as well as from south Asia. The recipes do not require obscure ingredients and are not fussy. The results are delicious, especially the aubergine on a bed of yogurt and the chicken with two types of coriander. The naan recipe produced naan that tasted almost like they had been cooked in a tandoor instead of in an electric oven. Very highly recommended.
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4 of 4 people found the following review helpful By Paul on 23 Oct. 2011
Format: Hardcover Verified Purchase
The 27 page history of curry at the beginning of the book makes for an interesting read, as it relates how the cuisine developed within the subcontinent, and how the subcontinent's diaspora has influenced other cuisines on three continents and very many island nations.

Each section of the book is also preceeded with a history of how the main ingredient(s) of the section are used in different regions and cultural traditions.

The individual recipes come with an explainion of its particular origin, and often with an engaging personal anecdote regarding how the author recieved the recipe.

The recipes themselves are accessable to the novice cook, and anyone with some skill with cooking technique can produce superb results. Most of the ingredients can be found in UK shops. The recipes are very adaptable, and one main ingredient can often be substituted with another without wrecking a recipe.

Maestro Jaffrey has written a very interesting, useful, and instructive book.
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15 of 16 people found the following review helpful By Dominic Tomlin on 5 Aug. 2009
Format: Hardcover
I am a chef with 20 years experience and have cooked banquets for the high commisioner of India in London. This book is spot on, well explained recipes and with a little pre planning you can turn out authentic dishes. Sometimes a little hard to source the ingredients for the ordinary joe on the street, but they are all available, in addition to this book you'll need to buy a cheap coffee grinder, as most of the recipes ask you to start from scratch, which is the way it should be. By grinding your own spices. I can not recommend this book enough if you love your curries etc.
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13 of 14 people found the following review helpful By Mr. W. P. Burgess on 8 Nov. 2009
Format: Hardcover
This book was a great surprise to me. I went out searching for an authentic curry book so I could cook the curries we all know and love in the UK.

This is where I first went wrong, English curries are NOT authentic Indian curries, if you are looking for all of your local favs this book is certainly not for you. However if you are looking for a book of authentic family recipes from around the world, there is nothing better.

Of the many recipes in this book, I have cooked around 10, all of which have been stunningly good. The selection of Kenyan recipes have been enlightening to my pallet and the Vietnamese cuisine has also been a revelation. This truly is my most used and adored cookery book.

A brief history of the curry story has been included at the beginning of this book (brief compared to the whole story!) and can really increase your eating pleasure by making you aware of the similarities between the different styles and how they came to be.

As a quick footnote, I first used The Curry Secret as my go to for curries, I as many others are, was not impressed and making big batches of the curry base was inconvenient. This book knocks the socks off it and most of the recipes are a lot less effort and a lot more flavoursome!

Certainly recommended!
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