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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.
- Sales Rank: #98260 in Books
- Brand: Brand: Barron's Educational Series
- Published on: 2003-09-01
- Original language: English
- Number of items: 1
- Dimensions: 10.90" h x .80" w x 8.80" l, 2.80 pounds
- Binding: Hardcover
- 240 pages
- Used Book in Good Condition
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
From the Back Cover
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."
front flap
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.
back flap
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.
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.
Most helpful customer reviews
8 of 8 people found the following review helpful.
We've cooked every recipe in this book!
By Ivy
My husband and I are avid cooks and love to experiment with ethnic cuisines. We own dozens of cookbooks, and both come from very different culinary backgrounds (mediterranean/cajun) so we know a thing or two about cooking. We have cooked every single recipe in this book in the 10 years that we have owned it. I believe this is a must-have staple cookbook in every serious cook's library, and especially on Indian cooking. These are the reasons that set this apart from other cookbooks:
1. Recipes are authentic (according to our many Indian friends)
2. They are easy to follow (text is kept at a minimum, un-Martha Stuart-like)
3. The techniques are adapted to modern living. For example, I never thought of making naan bread because I know it is supposed to be baked on a hot surface, like on a big hot wood burning stove. However, this book suggests a way to achieve the same result in your oven by combining broiling and baking. The results were outstanding with about 15-minutes of oven/broiling time for a dozen or so delicious naan pieces. I was impressed!!!
Finally, this book is worth buying for a salmon & tomato recipe that is mouthwatering, elegant for company, and simple enough for a weekday meal that we make it over and over during salmon season. Even my 21-month old gobbles it up every time!
3 of 3 people found the following review helpful.
Easy to follow recipes that are tasty the way she ...
By AC
This is my go-to book when it comes to Indian cooking. Easy to follow recipes that are tasty the way she writes them, though I find them a bit light on the garlic/ginger and some of the base spices. The beauty of cooking, however, is adding to taste and this book provides a nice base to build on. Beautiful pictures round out this excellent cookbook. I highly recommend this book to anybody interested in learning how to make simple, tasty Indian food. Be sure to buy a splatter guard with this book though! Indian cooking can be dangerous thanks to the technique of frying spices in the hot oil before adding the food. When the seeds "pop" in the oil, it's hot, but you can easily get hit with these flying objects so watch out!
6 of 6 people found the following review helpful.
Wonderful!!! I love it!!!
By shopper
This was my first of Madhur Jaffreys cookbooks 14 years ago, I just bought a new copy of this book to give my Mom as a gift. Over the years I have acquired some of Madhurs Jaffreys other cook books as well. This one is excellent as are all of her cookbooks!! Her cookbooks are timeless and never get outdated. My husband never ate Indian food before I started cooking it for him and now he loves it as much as I do. Madhur Jaffrey is amusing and very clear in explaining how to create her dishes.
Tip: Be sure to read the front section of the book before you begin trying to cook her recipes, don't skip over it unless you have had previous experience with cooking Indian food. The front section of the book explains what the different techniques, methods and ingredients are, which was invaluable when I first tried to create Indian food with the use of this book. If you read the beginning you will have a much better understanding and it will be easier to complete her recipes successfully. I had so much success when I first began using this book that I have been continuing to cook Indian food for years ever since, and have also gone on to explore many other world cuisines,Thai food for instance.
If you are trying this book for the fist time, this is a good recipe from the book to start out with because it's an easy and simple one: 'Lentils with garlic and onion' it's delicious! 'Red split lentils with cumin seed'{Masoor dal} is another good one to start out with but it's a little bit more complex than the first recipe I suggested. If you make the 'Red split lentils with cumin seed' be sure to use plenty of chopped Cilantro leaves as a garnish on top!! They complete the dish, and make it even better!!! I serve both these dishes with Basmati rice. When you begin to get the hang of it, try 'Delicious cocktial koftas' {Chhote kpfte}. They are melt in your mouth, delicious lamb meatballs, YUM!!! Also try: 'Lemony chicken with fresh coriander' {Hare masale wali murgh} Too many great recipes to list. If I have one bit of advice when following her recipes it's this: Don't burn or over cook the spices when heating them in the 'Ghee'! When Madhur says cook them for a few seconds, she means it!! Happy Indian cooking to you!!
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