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Product Description
Review
"We're more than ready, for an updated and expanded version of Madhur Jaffrey Indian Cooking… She is a lovely, clear writer, whose essays and headnotes in the new edition elevate the recipes and make the exotic seem simple to prepare."
—Pamela Fiori, Town & Country, October 2003
"Jaffrey covers a wide range of India's vast culinary delights… With outstanding chapters on Indian preparation techniques, suggested menus and comprehensive information on spices, Madhur Jaffrey Indian Cooking demystifies the wonderful cuisine that is treasured worldwide."
—New Age Retailer, December 2003
—Pamela Fiori, Town & Country, October 2003
"Jaffrey covers a wide range of India's vast culinary delights… With outstanding chapters on Indian preparation techniques, suggested menus and comprehensive information on spices, Madhur Jaffrey Indian Cooking demystifies the wonderful cuisine that is treasured worldwide."
—New Age Retailer, December 2003
Book 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.
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Most helpful customer reviews
5.0 out of 5 stars
Better than any Indian restaurant!,
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This review is from: Madhur Jaffrey Indian Cooking (Hardcover)
I live in Toronto, where there's an Indian restaurant every couple of steps. I received this book as a gift, and it is seriously my most favourite cookbook. Everything that I've made from the cookbook turned out even better than any dish I could buy eating out! No exaggeration. I have a few favourites: rogan josh, the lamb and spinach, and the beef/lamb with creamy almond sauce. It's awesome because you can change up the protein for a lot of the recipes, but I never stray from the actual recipe -- that's how you know this book is the real deal. No need for fiddling around with the original! Cannot rave enough.
3 of 3 people found the following review helpful
5.0 out of 5 stars
Can't believe I found it in a USED book store!,
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This review is from: Madhur Jaffrey's Indian Cooking (Paperback)
What a gem of a cookbook! Not only could I not cook Indian food, I could not cook much of any food at all. That is, until I came across this Madhur Jaffrey book. The first recipe I tested was the lamb with spinach. My husband was shell-shocked at the authentic Indian flavor (and my seemingly sudden ability to cook!) The recipes are written in very plain language, and many lovely Indian spices (which can frequently be found nowadays at the local supermarket) such as turmeric and garam masala are included. If you have any interest in eating and/or cooking Indian food, you will not be disappointed. Thank you, Ms. Jaffrey!
2 of 2 people found the following review helpful
5.0 out of 5 stars
Takes the mystery out of Indian cooking.,
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This review is from: Madhur Jaffrey's Indian Cooking (Hardcover)
I was always too timid to try my hand at Indian Cuisine until a friend from England gave me this book. My husband is English, and we have frequently complained that you cannot get good Indian food in Los Angeles. We've both been spoiled by the excellent Indian restaurants in London. So far, I've only made two dishes: the steamed salmon, which was moist, delicate and a complete departure from anything we've ever had -- and was incredible! Last night I made the chicken in sweet red pepper sauce and the house was filled with such aromas. Just had some for lunch here at work, and it's driving everyone else crazy. I think I just sold five more books for Ms. Jaffrey...
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