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Madhur Jaffrey Indian Cooking Hardcover – September 1, 2003
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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
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.
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Top Customer Reviews
That said, this book has some of the best Indian recipes I've ever eaten, in or out of a restaurant or friends house. I'll try to keep this short and simple.
Last night it was the Vindaloo (Goan-style Hot and Sour Pork), pyaz wali basmati chaaval (buttery rice), green lentils with garlic and onion, Gujerati Sem (Gujerati-style green beans) that provoked me to make this entry. I'll have to say that everything in this book that we've tried have been incredible. While the Vindaloo list of steps and ingredients was long, it was by far the best I've ever had. The other three dishes were incredibly easy, with the green beans taking the cake for being the easiest. I actually asked my wife to do these because they appeared so easy and she is easily intimidated in the kitchen with long complicated recipes. I couldn't get enough of them.
The chhole (Sour Chickpeas) are by far the best we've ever had. Incredible!
The instructions are clear, Madhur Jaffrey provides good narrative, and good recommendations for what to serve together (as the example above).Read more ›
They are superb!! This one in particular is a staple of our cookbook selection. The first part of the book goes over the spices involved and the different techniques used in cooking, to give you an overview. It even describes the types of equipment you should have. Then ... the recipes!!
All of my favorites are in here. Naan, which we cook on a pizza stone. Saag aloo. Aloo ghosht. You just open the book to any page and you hit a delicious dish. There's beef and chicken, completely vegetarian, even a whole section on relishes and chutneys.
If I had any complaint it would be that there aren't many pictures at all in here, but the recipes come out so well, and the descriptions are so complete that you rarely need to know what it looks like. It's always delicious!
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.
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
Most used cookbook in our kitchen. Great recipes, easy to use, if you like Indian food, buy this book.Published 1 day ago by El Chalao
One can not praise Madhur Jaffrey enough! Her books are always interesting, well tested, fun and what ever your level of cooking or knowledge of Indian cuisine, you will learn,... Read morePublished 1 month ago by Beth-Ann B.
I own a ton of cookbooks and this is one I definitely use! Very practical, clear recipes, and definitely delicious. Not a cookbook that will sit on your shelf unused.Published 2 months ago by ALK
I was expecting a better representation of classic Indian dished rather than Indian fusion. Few vegetarian recipes. Read morePublished 4 months ago by BMWII
Such a great cook book and so easy to follow. I need to get a few of these for xmas presents.Published 4 months ago by Celestes mom
what can i say that will sum it up better than the other reviews? Simply, BUY this book. it's perfect.Published 5 months ago by Taira Hopkins
The trick is to pick a couple of dishes and slowly build up your own spice selection. Follow each recipie and you will amaze yourself.Published 5 months ago by Neil Watson