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Madhur Jaffrey's Ultimate Curry Bible: India, Singapore, Malaysia, Indonesia, Thailand, South Africa, Kenya, Great Britain, Trinidad, Guyana, Japan, U Hardcover – October 1, 2003
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Top Customer Reviews
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
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.Read more ›
Also slightly irritating is that the recipes are littered with "black magic", where you're told to, say, add ingredient X then immediately add Y; or perhaps to wait 30 seconds before adding A to B. Frankly it makes no difference which way around you do these things or what the delay is, this rubbish just wastes space which would be better spent explaining the recipe correctly. This here cook doesn't appreciate the time wasted in working around irrelevant instructions.
However I agree with the comments about the occasional vagaries in some of them--the frequent instruction to add ingredients "when the oil is hot," for example, is open to a wide degree of interpretation. I also feel that sometimes the quantities of liquids specified in the recipes are too large, I've made some where the chicken or vegetables were simply afloat in a soup by the end, contrary to the described or pictured result. I'm experienced enough to know how to reduce a sauce, but why should that be necessary or desirable, after spending so much time and effort on the stipulated procedure, and given the concentration of spices that that entails? I don't have this problem with other Indian cookbooks I use.
Also, it would have been nice to know that commercially available tamarind paste apparently cannot be used in equivalent quantities to the paste she describes making yourself from dried tamarind. Personally, I find the taste of the commercial product so overpowering that a fraction of the amount asked for in the recipe would have been ample, and I don't think I'll have the heart to eat the rest of the dish I just spent an evening preparing.
Most Recent Customer Reviews
Yes i got it for my daughter and she is already using it. And it has got my son interested too! My cooking career started with Madur Jaffrey's cookbook and passing the legacy over... Read morePublished 6 months ago by vandana sheel
My whole family absolutely love Madhur Jaffrey and her recipes. I haven't tried one that I didn't like. Read morePublished 23 months ago by jan
It's a great book for anyone who wants to know more about curries , than just making them . Great cook bookPublished on September 22, 2013 by Des Flanagan
By far the best curry cookbook. The history and side stories are very interesting and enriching. Worth reading even if curry isn't your thing.Published on August 9, 2013 by Ephoist
Gift for Christmas, was requested from Indian Food lover but they thought it was out of print.
Was a great find and wonderful gift.
I have worked my way through most of the book and each recipe, when followed with fresh ingredients then carefully cooked, has great depth and flavour. Read morePublished on April 21, 2011 by MasterChef
TITLE: Madhur Jaffrey's Ultimate Curry Cookbook £25
AUTHOR: Madhur Jaffrey
RECIPES: This has recipes from all over Asia and former British colonies in Africa and the... Read more