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An Invitation to Indian Cooking Paperback – April 19, 2011

by
Madhur Jaffrey (Author)
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Madhur Jaffrey (Author)
4.5 out of 5 stars 78 customer reviews
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Product Details

  • Paperback: 320 pages
  • Publisher: Knopf; unknown edition (April 19, 2011)
  • Language: English
  • ISBN-10: 0375712119
  • ISBN-13: 978-0375712111
  • Product Dimensions: 6.1 x 0.9 x 9.1 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (78 customer reviews)
  • Amazon Best Sellers Rank: #104,103 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsThe BEST Indian cookbook out there!
By M. Bouchard on November 30, 1999
Format: Paperback
This is really an excellent cookbook. I've used it for around 20 years, and the pages are well-stained. The nice thing is that the recipes are truly adapted to American kitchens, which is not always true for Indian cookbooks. And the recipes themselves are delicious. I have turned many friends on to Indian cooking through this book, some of whom have gone out & bought their own copies. A woman- from India- with whom I work copied several recipes, then decided she needed her own copy of the book. There is explanation of Indian customs and cooking methods, also, in a breezy style that is almost conversational. Thorough, interesting, and best of all-- tasty!
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5.0 out of 5 starsStill the Best Indian Cookbook
By A Customer on September 9, 1999
Format: Paperback
Fifteen years ago I bought An Invitation to Indian Cooking when Indian food was still hard to find. This was my first Indian cookbook and is still my favorite. Jaffrey explains the unusual (for an American) techniques and leads you through the recipes so carefully that you will lift the lid of the pot and smell the wonderful fragrance of Indian food with amazement! Just do as she says and you will have delicious Indian meals. I have served some of her recipes at parties and received wonderful compliments, even from people who thought they wouldn't like such food. I'm on my second copy of this book -- the only cookbook where that is the case! It's the best!
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5.0 out of 5 starsMy Favorite Cookbook of All Time!
By Cheryl Fillekes on January 21, 2000
Format: Paperback
We have a 1992 Tiger Books edition (UK), The Madhur Jaffrey Cookbook. This book combines Invitation to Indian Cooking and Eastern Vegitarian Cooking -- it's nearly a thousand pages long! We use it almost every day.
What I like best about it are the illustrations, the detailed descriptions of the cooking techniques and ingredients (I'm always overwelmed with my own ignorance at those packets of strange things in an asian grocer!) -- and effusive way she describes the context in which she discovered many of the recipes and how they're eaten in different parts of India and Asia.
Oh, and the recipes make for some incredibly good food. Although we're not vegetarians, we've found that the wide variety of vegetable dishes make for a more interesting way of getting enough vegetables, and having less and less meat in our diets--very good for the health, as are the spices!
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5.0 out of 5 starsAny cookbook by Jaffrey is great, but this one's the best
By abt1950 on August 2, 2004
Format: Paperback
I bought this book when it came out in paperback for the first time. It cost all of $3.95, so that should give you an idea of how long ago that was. I have used it and loved it ever since. I've bought other Indian and Asian cookbooks, including some by Jaffrey, but this one remains my favorite.

So why is "An Invitation to Indian Cooking " so special? For one thing, the fact that it's written to be used by "American cooks in American kitchens" doesn't mean that the recipes have been modified to death. Jaffrey includes an extensive section on spices and a preliminary introduction on Indian cooking in general. If you read these, you come away with a basic understanding of Indian cooking techniques. That may not sound so unusual today, but it was, back in the early 1970s when this book first came out. There are no pretty pictures in this cookbook, but Jaffrey provides very detailed instructions in her recipes as to what the food is supposed to look like at each stage. This really helps if you're not familiar with Indian cooking. Her recipe headnotes and endnotes give helpful suggestions as to what to serve the dishes with and possible variations. As far as I'm concerned, "An Invitation to Indian Cooking" is a true classic.
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5.0 out of 5 starsThe Best Indian Cookbook Out There
By A Customer on January 19, 2002
Format: Paperback
I'm from Delhi myself, and I grew up with excellent North Indian cooking every day of my life. This is the cookbook that I recommend to my friends. Indian cooking is so very different from region to region that not every recipe is how I myself would make it ("kheer," for example, varies tremendously throughout India and though I make it completely differently from Jaffrey, her recipe is still tasty). But they're all good, they're all authentic, and they're all very easy to follow. I disagree with the person who said this is Americanized Indian cooking -- I think this is extremely genuine North Indian cooking. It's not South Indian or West Indian or Punjabi, and you can't expect it to be. The only book I use more is Jaffrey's "World-of-the-East Vegetarian Cooking" which is probably my favorite cookbook in the world. But I think this book still is truly the best introduction to Indian cooking, and it's an enjoyable read in its own right (don't miss the "foreward").
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5.0 out of 5 starsWonderful
By Charlotte A. Rowe on November 27, 2003
Format: Paperback
After returning from a trip to India,
I decided I must learn how to cook the delicious
foods that I was able to sample in various regions
of that diverse and fascinating country.
"An Invitation to Indian Cooking" is the
book I bought, and it was clearly a great choice.
The book has been very carefully adapted by
the author for American kitchens - this in no
way "waters down" or "Americanizes" the recipes
as some other reviewers falsely assume has
been said. The book DOES, deliberately,
modify recipes so that they will be
authentic despite the differences in the
American market (our meats are more tender
and have more moisture, for instance, so the
methods for browning meat must be different
than a cook would use in Delhi). These changes
and adaptations are absolutely necessary to
assure the dishes will taste and appear as they
would in India. Ms. Jaffrey has done a marvelous
job and her instructions are not only easy to
follow, but the explanations are easy to under-
stand and appreciate. By all means, if you want
to try cooking Indian, buy this book - and her
others as well.
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Most Recent Customer Reviews

5.0 out of 5 starsHappy with the recipes and the layout

i've only made a few items, but they've been greeted with enthusiasm. This sure beats my previous Indian cookbook. Happy with the recipes and the layout.

Published 2 days ago by Gary Kurzban
5.0 out of 5 starsGreat cooking and stories

Great intro to Indian cooking

Published 6 months ago by Rose Anne Goodine
5.0 out of 5 starsIf you buy one Indian recipe book, this should be it!

Great book. If you buy only one Indian recipe book, this should be it! Written for an audience that is unfamiliar with Indian cusinine, with a lot of background color and... Read more

Published 7 months ago by Ananta Mukerji
4.0 out of 5 starsFour Stars

great way to cook indian food

Published 8 months ago by blakpanta
5.0 out of 5 starsTasty recipes and they are easy to recreate

Excellent book for learning to cook Indian food and for learning to use the spices.

Published 9 months ago by This One Smith
5.0 out of 5 starsThe best indian cookbook i own

Clear well thought out recipes. I have traveled to Pakistan and most of her explanations about the difference in our products here in the US is so so true. Read more

Published 9 months ago by Amazon Customer
5.0 out of 5 starsI have found that I love Indian foods and this book gives not only...

I have found that I love Indian foods and this book gives not only good recipes for it; but also defines spices and ingredients to be used. Read more

Published 10 months ago by John M Swanson
4.0 out of 5 starsDetailed road map to good food

Good fast read with lots of great behind the scenes info on how she "got there" with many of the recipes. Made some of them already and they are doable and tasty.

Published 10 months ago by Van Traveler
5.0 out of 5 starsFantastic

This is the Indian cookbook I've been looking for for years. The cuisine mostly focuses around Delhi's regional cuisine, but the recipes are diverse and absolutely delicious. Read more

Published 12 months ago by Patrick Mundy
5.0 out of 5 starsThe best.

I think this is my 3rd, maybe 4th copy. The best.

Published 13 months ago by David Burcroff

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