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Madhur Jaffrey's Indian Cooking Hardcover – Sep 1995

4.6 out of 5 stars 59 customer reviews

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Hardcover, Sep 1995
CDN$ 42.22 CDN$ 5.38

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Product Details

  • Hardcover: 224 pages
  • Publisher: Barrons Educational Series Inc; Expanded edition (September 1995)
  • Language: English
  • ISBN-10: 0812065484
  • ISBN-13: 978-0812065480
  • Product Dimensions: 25.5 x 19.7 x 2.1 cm
  • Shipping Weight: 839 g
  • Average Customer Review: 4.6 out of 5 stars 59 customer reviews
  • Amazon Bestsellers Rank: #2,291,586 in Books (See Top 100 in Books)
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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

--This text refers to an alternate Hardcover edition.

From the Back Cover

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."
front flap
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.
back flap
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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Customer Reviews

Top Customer Reviews

Format: Hardcover
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. Jaffrey's "everyday" Chicken in Fried Onion Sauce, he turned to me with a big smile on his face and says "it's almost perfect - I would never know this was not prepared by a born-Indian!"
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.
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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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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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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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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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Format: Hardcover
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 metric measurement system, listed in a column next to the recipes. Jaffrey does not concentrate on Indian vegetarian dishes, although many of the recipes ARE vegetarian. There are even a few beef recipes reflecting the non-Hindu population. (The beef baked in yogurt and black pepper is delicious!)
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.
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