Madhur Jaffrey's Indian Cooking Hardcover – Sep 1995
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"We're more than ready, for an updated and expanded version of Madhur Jaffrey Indian Cookingâ¦ 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 delightsâ¦ 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.
From the Back Cover
The essential reference book on Indian cooking
The "Boston Herald has called Madhur Jaffrey "the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare."
From Madhur Jaffrey, world authority on Indian food, comes a new edition of her seminal cookbook, "Indian Cooking, which has sold over 750,000 copies since it was first published two decades ago. This classic book--now updated with new recipes and culinary information and enhanced with brand-new color photography--remains the definitive cookbook for a new generation of lovers of Indian food. With chapters on meat, poultry, fish, vegetables, accompaniments, pulses, relishes, chutneys, and pickles, Madhur guides you through the delicious and colorful range of Indian food. Her recipes include classics like "Rogan Josh, Tandoori-style Chicken, and "Naan Bread, as well as more unusual dishes such as "Salmon Steamed with Mustard Seeds and "Tomato and Drunken Orange Slices.
Complete with comprehensive background information on spices and seasoning, equipment, authentic preparation techniques, and suggested menus, Madhur Jaffrey's "Indian Cooking brings you Indian food at its best.
Madhur Jaffrey is a highly respected writer on Indian, Far Eastern, and vegetarian cuisine. A prolific author, she has written 15 cookbooks, including the best-selling "Flavors of India. She contributes food and restaurant advice regularly to international magazines and newspapers. Madhur has hosted several television series of her own, is a successful author and illustrator of children's books, and an award-winning film and theater actress.She lives in New York, where she acts as food consultant for midtown Manhattan's Dawat Restaurant, considered by many to be the best Indian restaurant in the city. --This text refers to an alternate Hardcover edition.
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Top Customer Reviews
Well - that's all the proof I needed! The only consistent complaint we have about the book is that the pulses (grains and legumes) are quite bland. That may be how the majority of Indians eat them, but in my husband's community, everything is highly seasoned. I've had to adjust all of those recipes for him.
One caution about the previous edition if you decide to buy it used is that occassionally you'll find a step missing in the procedural part of the recipe. You'll get to the end of the recipe and find there is an ingredient left over that's not made it into the pot - like the meat, for instance! I recommend you read all recipes carefully before starting so you can spot ommissions and strategize around them. This approach will also help you plan all the prep steps - measuring and chopping ingredients.
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.
Jaffrey includes a descriptive guide to Indian spices and ingredients as well as a chapter on cooking techniques. The section on breads is fantastic. I never thought I could make poori at home, and yet they turned out perfectly. I make naan fairly frequently, using a breadmaker to knead the dough, because it's my family's favorite. Other excellent dishes include Dry Potatoes with Ginger and Garlic, Gujerati-style Green Beans, and Spicy Baked Chicken. (The recipes are titled in English, with the Indian names in parentheses underneath.)
Anyone with a basic know-how of cooking should be able to succeed with these recipes.
Most recent customer reviews
This book has some great recipes. Some of them I find are a bit unexciting, but it is a great book for teaching the basics of Indian cooking.Published 17 months ago by Jeremy Rilkoff
I first discovered this cookbook at the library. My husband and I loved it so much that we had to have our own copy!Published 18 months ago by reese
It is a great cookbook. Many recipes have been made from old books of hers. Really really good.Published 22 months ago by Kim Waters
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... Read morePublished on Feb. 8 2014 by M. R. Newell
I was honnestly expecting a more flabergasting indian cookbook with a wider receipe selection than what is in this one. Read morePublished on Aug. 7 2013 by RMG
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... Read morePublished on Feb. 14 2011 by stardust
Love this book. I have several Indian Cook books, this is by far the best. Everything is prepared from scratch. Read morePublished on Feb. 13 2005