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Madhur Jaffrey's Indian Cooking [Hardcover]

Madhur Jaffrey
4.6 out of 5 stars  See all reviews (54 customer reviews)

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Hardcover, September 1995 --  
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Book Description

September 1995
The original edition of this cookbook was called "the definitive word" on Indian cusines by the Los Angeles Herald-Examiner. With more than 130 authentic recipes, many enhanced by full-color photos, this new edition includes new dishes, such as Shahjahani lamb steeped in a spicy yogurt marinade and baked with dried figs and piquant salmon steamed with mustard seeds and tomato.

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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

--This text refers to an alternate Hardcover edition.

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. --This text refers to an alternate Hardcover edition.

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Customer Reviews

Most helpful customer reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars Can't believe I found it in a USED book store! April 6 2003
By Me
Format: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!
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2 of 2 people found the following review helpful
5.0 out of 5 stars Better than any Indian restaurant! March 17 2012
By Alice
Format: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.
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5.0 out of 5 stars I am very happy with this book Feb. 8 2014
Format:Hardcover|Verified Purchase
Before I used Madhur Jaffrey's instruction I had to use recipes that I found on the back of packets of spice called masalas that I found in South Asian grocery stores in our neighbourhood. Even with these, I soon became known as the great white Indian chef in my social circle. However, it worried me that I could not adjust the masalas that I was purchasing. I had friends and family members who struggled with the level of spiciness. I was making classic Indian dishes such as chana masala, palak paneer, etc however I became aware that there are Indians who create dishes in this tradition but in a more subtle, less exaggerated tone. Again, I wanted to learn to make my own masalas. With Madhur Jaffrey's book I am learning both to make Indian dishes where I prepare the entire masala and make meals that reflect a more current taste in this wonderful tradition. Well, now...I am a rock star!...in my social circle of course. Anyway, if you are looking for a way to experience some of the Indian tradition of cuisine, I can share with you that so far every recipe has been a hit and I combine the spices myself. So if there is a grandmother or a delicate soul coming to join us, I am able to make adjustments so they are not left out. Further, if just the spicy loving crowd is coming, well I can adjust for them too. I love this book.

Good luck exploring a wonderful tradition of food

Michael
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2.0 out of 5 stars Just okay Aug. 7 2013
By RMG
Format:Hardcover|Verified Purchase
I was honnestly expecting a more flabergasting indian cookbook with a wider receipe selection than what is in this one. For a celebrity indian chef like Jaffrey, the bar is quite high. And to be quite honnest (and probably a little harsh), this book fell short of my expectations with covering a wide variety of indian meals.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Takes the mystery out of Indian cooking. Sept. 12 2002
Format: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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1 of 2 people found the following review helpful
3.0 out of 5 stars A cooking challenge Dec 3 1999
Format:Paperback
I enjoyed the recipes I've tried from this book--this is real Indian cooking! But be prepared to spend a lot of money building up your spice collection. The first recipe I tried cost well over $50 to make. Obviously, once you have your spices, things won't cost so much.
Jaffrey always chooses authenticity over practicality. For example, in the recipe for Rogan Josh, she calls for 10 cardamom pods. These are very expensive, and since they can't be eaten, they must be discarded after cooking. Switching to cardamom seeds or ground cardamom saves money and hassle, and I noticed no difference in the taste.
Another frustration is the measurements. Jaffrey calls for potatoes and onions by the gram and ounce. How much is 225 g of potatoes? Why not just call for two medium russet potatoes?
Even though the recipes are fun to make and the results are delicious, I found this book unnecessarily frustrating and expensive to cook from.
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4.0 out of 5 stars Not bad, but need to boost flavour. Feb. 14 2011
Format:Hardcover
The recipes were easy to follow but I found it wasn't sufficient in flavour. If I double the amount of spices they ask for, then the dishes taste more authentic instead of a watered down version. With this in mind, I would recommend it as a beginning to great Indian cooking.
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5.0 out of 5 stars A wonderful introduction to Indian cooking Dec 26 2010
Format:Hardcover
We were introduced to this cookbook when our friends made restaurant quality samosas for us. It is a wonderful introduction to Indian cooking describing spices, tools and techniques while adapting many more difficult methods or difficult-to-find ingredients for North Americans.

I have now tried more than half the recipes and almost all are winners. Many are easy, but some are quite labour-intensive or require marinating for 24 to 48 hours so be sure to read the whole recipe when planning a dinner! Most recipes are fit for company; a food processor and some obvious shortcuts can sometimes dramatically cut the preparation time in exchange for less perfect presentation. I add timing notes when I try each recipe.

The recipes tend to be family-sized (e.g. 2 to 3 pounds of meat for meat dishes) but most are great as leftovers: I do a full recipe Sunday and eat it for the rest of the week.

If you have never done Indian cooking you can't go wrong with this book. It is accessible with many easy recipes, and it will mentor you through more involved recipes and more exotic ingredients as your confidence grows.

P.S. Many recipes for people on caveman diet / paleo diet.
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Most recent customer reviews
5.0 out of 5 stars Madhur Jaffrey Indian Cooking
Love this book. I have several Indian Cook books, this is by far the best. Everything is prepared from scratch. Read more
Published on Feb. 13 2005
5.0 out of 5 stars An excellent, easy-to-use introduction to Indian home cookin
This was the first Indian cookbook I ever owned, and for a beginner it was an ideal introductory textbook. Read more
Published on Jan. 28 2004 by J. Cochran
4.0 out of 5 stars "Almost perfect!" says my Punjabi husband
I had tried serving Indian recipes I found on the Internet, and my husband, a Punjabi who relishes his food, would politely eat them. The first time I made Ms. Read more
Published on Nov. 4 2003
5.0 out of 5 stars Comes packed with dishes which will prove exciting
Indian Cooking updates a prior Jaffrey classic introduction to Indian cooking, providing new recipes, brand-new color photos, and chapters on all the dishes of India. Read more
Published on Oct. 14 2003 by Midwest Book Review
5.0 out of 5 stars I love this cookbook!
For an introduction to Indian cuisine, Madhur Jaffrey's Indian Cooking can't be beat. The recipes are all easy to follow and to prepare, with ingredients, in both American and... Read more
Published on Jan. 23 2003 by Debbie Lee Wesselmann
5.0 out of 5 stars I love this cookbook!
For an introduction to Indian cuisine, Madhur Jaffrey's Indian Cooking can't be beat. The recipes are all easy to follow and to prepare, with ingredients, in both American and... Read more
Published on Jan. 23 2003 by Debbie Lee Wesselmann
3.0 out of 5 stars Not the recipes I was looking for
About half the book is meat, fish, and poultry, so if you're vegetarian, you may want to try a different book. Read more
Published on Nov. 14 2002
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