Product Description

Chef magazine called this book’s author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey’s seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes.

Product Details

• Amazon Sales Rank: #31916 in Books
• Published on: 2003-09-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

Review
“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

About the Author
Madhur Jaffrey is a well-known and internationally respected writer on Indian, Far Eastern, and vegetarian cuisine, and the author of several cookbooks. She has hosted a cooking series on BBC television, and is an award-winning actress, having appeared both in film and on stage. She lives in New York.

Customer Reviews

Indian Cooking Made Simple and Wonderful
I purchased a previous copyright of this book in paperback and have used it for more than 10 years but unfortunately it was getting a bit weathered. I was thrilled to find the book had been reprinted so beautifully in this hardcover edition. Madhur Jaffrey's recipes are flavorful, simple and delicious. The spice recipes in the beginning of the book are also extremely helpful; garam masala may not always be accessible but with the recipe all of the ingredients can be found in your local grocery store so that you can easily make it yourself. I also appreciate that her ingredients are obtainable which is not always the case with other Indian cookbooks. My husband introduced me to Indian cuisine more than 10 years ago and it was something I immediately enjoyed and wanted to try making myself. I was so happy to find this cookbook. I feel I can make these Indian dishes as good or better than the restaurant because of the excellent recipes in this cookbook. I cannot stress enough the ease of the recipes and how the author is very informative so whether you are a beginner or are familiar with Indian cuisine you would be very comfortable with this cookbook. I would highly recommend this book to anyone who enjoys Indian food as much as my husband and I.

Authentic Western Indian Cuisine
Cooking Indian food from a recipe book didn't work for me here in the US for quite a while. Nor did cooking my mum's recipes. The onions don't have the same bite here, nor do the chilis match up in flavor. Garlic is so much more plumper here, yet so less distinctive. Well, until I picked up this book.

Madhur Jaffrey grew up in India, but spent most of her life in the West. Her recipes adjust for the differences between Indian and Western vegetables, and cater to Western cooking and eating habits. The recipes are both creative and tasty. They also represent authentic Indian taste.

Thankfully, this classic tome keeps to a minimum the overfamiliar -- you won't find the malai koftas, the paneer palaks, or the alu matars in this book. I'm Indian, and I impressed my mum by cooking her some recipes from this book. If you want to cook authentic Indian food, and live outside India, pick up this book!

This book was originally written a few decades ago, and it shows. I would've appreciated better pictures. With modern kitchen equipment, you may want to reduce both cooking times and the amount of oil when you make recipes from this book...

Editors/Authors, please take note for a future edition!

A great book.
I love the pictures that accompany most of the recipes. The recipes aren't complicated and I was able to finding all the ingredients in my local Indain market.