This is the most comprehensive book ever published on curries, written by Madhur Jaffrey, the world's bestselling Indian cookery author. The influence of the Indian curry has been far-reaching: Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China. History blends with recipes in this meticulously researched book, which will prove fascinating reading for food lovers everywhere. With over 150 mouthwatering recipes, Madhur starts with the best curry recipes in India today, moves on to Asian curries, and even includes European curry ideas such as French curry sauces. Some recipes have never before appeared in print, such as fish seasoned with tamarind and coconut and lamb braised with oranges. Also included are Madhur's tips for the best accompanying foods - she gives us ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry. Beautifully illustrated throughout, this book is set to become the standard reference book on curries.
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Book Description
Editorial Reviews
Review
Queen of Curry Madhur Jaffrey offers the definitive guide to this diverse cookery form. Not just Indian curries but South East Asian, African, West Indian and anglicised versions from the UK and USA. Curry's popularity is so great that it has crossed the globe, manifesting itself in every culture imaginable. Meat-based or vegetarian its range covers every taste and appetite from mild kormas, spicy madras' and the notoriously hot vindaloos. Demonstrating its centuries old origins, Madhur leads the reader through the culinary history of Britain's number one favourite meal. Developing from when the colonials returned home and Indians themselves started to migrate around the world, so their national food followed, served up in homes, restaurants and hotels across the globe. Its appeal today is as strong as ever and its influence on other forms of cooking immense. From the Moguls to the British colonials with recipes such as the Nawab of Dhaka's family korma and even that Victorian doyenne of the kitchen, Mrs Beeton's curry sauce with tomato, Madhur offers a comprehensive range of delicious curries to cook in your own home. This is a culinary celebration of curry from one of the top Indian chefs today, lavishly illustrated, clearly explained and entertainingly written for a fascinating read. - Lucy Watson
About the Author
Now regarded by many as the world authority on Indian food, Madhur Jaffrey was born in Delhi and is an award-winning actress and bestselling cookery author. Her first book, An Invitation to Indian Cookery, was published in 1973 and since then she has written over 15 cookbooks, now considered classics in their field, including Madhur Jaffrey's Ultimate Curry Bible and Madhur Jaffrey's World Vegetarian. She has appeared in over 20 films, including Merchant Ivory's Heat and Dust and Cotton Mary. In 2006 she published her memoir of childhood, Climbing the Mango Trees.
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Most Helpful Customer Reviews
20 of 20 people found the following review helpful:
4.0 out of 5 stars
An eclectic mix of curries from around the world,
By
This review is from: Madhur Jaffrey's Ultimate Curry Bible: India, Singapore, Malaysia, Indonesia, Thailand, South Africa, Kenya, Great Britain, Trinidad, Guyana, Japan, U (Hardcover)
Madhur Jaffrey is a legend. Her books have helped cooks in the UK recreate the taste of Indian cookery for around 30 years now.
This book starts off with a comprehensive and very interesting discussion on the history of curries and how Indian cookery spread across the globe through the spice trade and emmigration. In fact it covers more than just curries. The sections are split into: 1. Lamb, Pork, beef, veal and goat 2. Poultry and eggs 3. Fish and seafood 4. Vegetables 5. Dals, beans and split peas 6. Kebabs and soup 7. Rice, noodles and breads 8. Relishes and Accompaniments 9. Special ingredients and techniques Each chapter is prefaced with a page or two of introductory notes on the topic. Also, what I really like about the book is that interspersed throughout, are notes on topics such as "The Anglo Indian Influence", "The British 19th century curry", "In search of the perfect kebab" "The origins of the Bhuna", "The Japanese love of curry", "The origins of the Korma" and "The story of the goat curry". This stuff is great to read if you are a curry enthusiast like I am! Recipies are represented from India, Pakistan, Trinidad, Hong Kong, USA, South Africa, Japan, Guyana, UK, Kenya, Bangladesh, Thailand, Sri Lanka, Vietnam, Singapore and Malaysia - so it's truely an eclectic mix. Yet this strength in diversity is also the weakness of the book, as Madhur Jaffrey is an expert in Indian cookery. In her quest to write a "Curry Bible" she steps out of her comfort zone and into more unfamiliar territory - international cookery. It doesn't quite meet the heights of her earlier works such as "An invitation to Indian cooking" where she is really cooking from the heart, and teaching something she knows and loves. On the whole, the recipies in that book are probably better. All the same, if you are a curry lover like I am, and want to step out of your own "curry comfort zone" and want to try a few non Indian curries, then this book is worth the money. 4 stars.
7 of 7 people found the following review helpful:
4.0 out of 5 stars
Ultimate Curry Bible take two!,
By
This review is from: Madhur Jaffrey's Ultimate Curry Bible: India, Singapore, Malaysia, Indonesia, Thailand, South Africa, Kenya, Great Britain, Trinidad, Guyana, Japan, U (Hardcover)
I love Madhur Jaffrey's cooking, I love her recipes and I find them fairly easy to negotiate. Really I have nothing bad to say about her or her cookbooks, but a word of warning to people who have already bought her cookbook "from Curries to Kebabs" these books are identical. Now whether this was a repackage deal by the publishers I cannot be sure, but was most amazed that I could buy two completely different looking books (from different stores) of exactly the same cookbook. Very sneaking!
6 of 6 people found the following review helpful:
4.0 out of 5 stars
Excellent in some ways, but....,
By Traveller (Southeast Asia) - See all my reviews
This review is from: Madhur Jaffrey's Ultimate Curry Bible: India, Singapore, Malaysia, Indonesia, Thailand, South Africa, Kenya, Great Britain, Trinidad, Guyana, Japan, U (Hardcover)
This book is both my current favorite cookbook and the most frustrating one I own. I have tried at least 20 recipes in it, and of those easily 5 are dishes that are already household favorites. We are especially delighted by the recipes for places we are unlikely to visit soon, such as Pakistan. That said, this book is NOT for beginning cooks. It is plagued by Ms. Jaffrey's well-known reluctance to adequately explain Indian cooking techniques; worse, in my mind, are the numerous errors--I have already found two recipes in which she neglects to tell us what to do with some of the ingredients! It is characteristic of her books in other ways, too: heavy on the meat, skimpy on dals and rice dishes, a preponderance of fried vegetables. Still, I am grateful for the recipes, especially the lamb dishes--some of which I dream about, they are so good.
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