Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ Free Shipping
+ $5.37 shipping
Madhur Jaffrey Indian Cooking Hardcover – September 1, 2003
All Books, All the Time
Read author interviews, book reviews, editors picks, and more at the Amazon Book Review. Read it now
Frequently bought together
Customers who bought this item also bought
“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
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.
Top customer reviews
Someone who lives in an area where exotic spices are not readily available could go ahead and get this book and buy their spices on the internet.
This book gives an extensive explanation of ingredients. The meats and vegetables in the recipes are familiar ones. The spices, following the guidance given in the book, can be obtained at a Penzeys or a Whole Foods. Some of the dals may require a more adventuresome trip to a specialty grocery store, but it is fairly easy to pick a recipe and get started. The recipes themselves are carefully explained and subtlety spiced. I always reach for this book first when selecting recipes.
Suggestions: Vindaloo (yum--I make it with baked onions, though), Carrot Halva, the Black-Eyed Pea and Mushroom recipe, the Chicken and Cilantro recipe, the Chicken and Tomatoes recipe, and so many more.
A few downsides: this book is focused on main dishes. There is a small selection of breads and desserts (try the carrot one!) as well, but few side dishes. For an extensive selection of pickles, vegetarian recipes, and side dishes, see Neelam Batra's 1000 Indian Recipes. (This is also a good book, but I prefer the Indian Cooking versions of the recipes, when available.) Also, the recipes are not classed by region, although some background is occasionally given in the recipe introduction. There are other books that do this. If you are interested in low-fat cooking, this book will need to be adapted because it uses the traditional amounts of oil and things. New Indian Home Cooking by Madhu Gadia has a bunch of nutritional charts and includes recipes adapted as lower-fat versions. The recipes are not as tasty as Madhur Jaffrey's book, but the lower-fat techniques can be used to adapt Madhur Jaffrey's recipes.
As Ms. Jaffrey explains in her preface, she was exposed in childhood to a number of the different facets of subcontinental cooking which make up "Indian" cuisine. This book reflects these nicely, balancing traditional restaurant favorites (vindaloo, tandoori chicken) against lesser-known aspects of the Indian kitchen. There's also an effective and considerate balance between meat and vegetarian dishes.
No cook should review any recipe book without naming their favorites. Mine are bookmarked by the spills, streaks and blotches acquired from many repetitions, and include the murgh musallam (whole chicken in aluminum foil), parathas (puffy fried breads) and masaledar sem (spicy green beans with tomatoes). But there's so much here- from instructions on how to wash rice to how to mix your own garam masala- that nobody wanting to learn more about Indian cookery will come away from this book disappointed.