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Madhur Jaffrey Indian Cooking | 
| Author: Madhur Jaffrey
Publisher: Barron's Educational Series
Category: Book
List Price: $29.99
Buy Used: $10.95
You Save: $19.04 (63%)
New (31) Used (14) from $10.95
Rating:  66 reviews
Sales Rank: 8567
Media: Hardcover
Edition: Revised
Pages: 240
Number Of Items: 1
Shipping Weight (lbs): 2.6
Dimensions (in): 10.9 x 8.6 x 0.9
ISBN: 0764156497
Dewey Decimal Number: 641.5954
EAN: 9780764156496
ASIN: 0764156497
Publication Date: September 1, 2003
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
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Product Description
Chef magazine called this books 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 Jaffreys 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.
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| Customer Reviews: Read 61 more reviews...
 A great book. September 29, 2008
I. Martinez
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.
 Easy to make and great to taste June 1, 2008
Sangram Parelkar (USA)
I was so impressed by this book that I not only kept a personal copy but also gifted this book to my international friend who loves Indian food. The recipies are well selected, easy to follow. The book presentation is excellent making it easier to follow. What me and my friends thought best was also the fact that this book was made for international people and th ingredient common names and source are also mentioned. I for one would like to recommend this book to everyone.
Relatively simple Indian cooking, but not simplistic December 30, 2007
Esther Schindler (Scottsdale, AZ USA)
9 out of 9 found this review helpful
It took me quite a while to warm up to this cookbook. For a year or two, when I had a hankering for Indian food, I'd flip through this book but I always ended up using a recipe from another cookbook (usually Classic Indian Cooking by Julie Sahni). I'm glad I finally forced myself to explore this cookbook, because it is extremely good.
First, the recipes aren't precisely simple, but they are far less complex than Sahni's full-on authentic versions. An American-food comparison might be a recipe that used Apple Pie Spice rather than calling separately for cinnamon, nutmeg, etc. I don't mean to say that this is a shortcut book. Jaffrey's recipes aren't so quick and easy that you could assume dinner would be on the table 30 minutes after you get home from work, but on the other hand you don't have to assume you'll spend all day Sunday cooking dinner (and all day Saturday shopping at a specialty market for ingredients).
While you may need to turn to the specialty market or mail order for some things, most of the recipes can be found in a well equipped grocery store. (Assuming your grocery store stocks things like turmeric and whole cardamom pods in the spice aisle; I may be spoiled by living in a foodie neighborhood.) She also doesn't assume you're familiar with Indian cooking (but then, few Indian cookbooks do). Plus there are several photos, which definitely help a nervous cook estimate whether the dish came out "right."
Do be aware that this isn't a collection of the standard items you'll find on most U.S. Indian restaurant menus. Instead, there are plenty of great items that are Indian-inspired recipes for food that's easily available. I've folded down the corner on the recipe for Haddock baked in a yogurt sauce, which we served with her suggested spinach with potatoes. Bombay-style chicken with red split lentils (murghi aur masoor dal) is basically a gently spiced dal with chicken -- and it required very little fussing in the kitchen. Chicken with roasted coriander in a coconut curry sauce was good; not quite as outstanding as the other two recipes I just mentioned, but the plates were all wiped clean nonetheless. I haven't had any failures.
The bottom line is that, when I decided to send my brother- and sister-in-law in Nebraska an Indian Care Package, this was the cookbook I chose. It's suitable for an Indian beginner or for someone without a yuppieHaven grocery store nearby... and it definitely helps you create plenty of good meals!
 Indian Cooking December 29, 2007
Santylal Daya (South Africa)
2 out of 20 found this review helpful
I saw the video on BBC food and rushed out to buy the book through Amazon. I must say that as an Indian cook this book is dismal to say the least. It lacks detail and substance and is defintely written by an actress as stated on the back cover. I would be so pleased if the author would buy the book back from me. After watching BBC I had even thought of inviting the author to South Africa but NO THANKS!
A Great Book for lovers of Indian food November 28, 2007
Padraic Gallagher (New Mexico)
2 out of 2 found this review helpful
This is a great cookbook. This book was given to me by someone from South Indian, because of the way Madhur Jaffrey explains how the dishes are served and the certain insight that she gives to each recipe. This book explains so much about Indian cooking. Great!
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