Madhur Jaffrey Indian Cooking

Madhur Jaffrey Indian Cooking

Madhur Jaffrey / Jun 21, 2019

Madhur Jaffrey Indian Cooking 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 ab

  • Title: Madhur Jaffrey Indian Cooking
  • Author: Madhur Jaffrey
  • ISBN: 9780764156496
  • Page: 261
  • Format: Hardcover
  • 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 m 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 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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      261 Madhur Jaffrey
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      Posted by:Madhur Jaffrey
      Published :2019-02-09T10:28:46+00:00

    About "Madhur Jaffrey"

      • Madhur Jaffrey

        Madhur Jaffrey is the person who brought curries into the mainstream with her 1973 debut book An Invitation to Indian Cookery.


    871 Comments

    1. I guess if you live in parts of the world that don’t have proper summers you wouldn’t understand that in Australia there are often long periods of those months where you simply can’t cook. It is too hot for both the process and the result. After a while you long for the cold and the possibilities of cooking that become so much wider. Now as winter begins in Melbourne curries are very much on my brain.This book changed my life. It was the first cookbook I read that explained the processes g [...]


    2. I can only give this book four out of five so far, as I've only started to use it. But the recipes I've tried have worked, and been easy to understand. No long involved lists of ingredients and faffing around with complicated methods. Again, curry cookbooks written by women seem to be more straightforward and easy to use. There are good sections on utensils, techniques and spices as well as suggested menuster all Jaffrey was the one who really got us started cooking Indian at home.However there [...]


    3. I saw Madhur Jaffrey on a cooking show one day, and enjoyed watching her. Her books are as accessible and enjoyable as she is on tv.This is a great "tackling the basics of indian cooking" style book. Try:Whole Chicken Baked in Aluminum FoilYep, it really does say leave it on the counter unrefrigerated for 2 hours. The acids in the marinade inhibit bacterial growth. Still, I would do this in a pretty neutral temperature room and perhaps not, say, mid July.Either way, it is worth the trouble the c [...]


    4. I have owned this book for about 20 years and it is still one of my "go to" cook books. She manages to make what could be very complicated recipes with many ingredients, simple to prepare and delicious to eat! I have made just about everything in the book. It is much easier now to find the ingredients than in the past but I have not found that she includes products that are impossible to find. I frequently give this book to people who are intrigued but intimidated by Indian cooking.


    5. so far every recipe i've tried has worked beautifully, and the introductory explanations on creating an authentic indian menu and the in-depth discussions of spices are incredibly helpful. but the production quality is quite poor. the pictures are few and relatively unappealing (small, undetailed, with a weird, sickly yellow tinge), and the graphics are amateur and very dated. invest in this book for a good array of starter indian recipes, not for the lush reading experience.


    6. This book is amazing. If you use one cookbook for Indian cuisine, this should be it. The recipes are time-consuming, but worth it. If you follow the directions you get a perfect meal every time. My favorites are the samosas, chicken with tomato cream sauce, the spinach and lentils, sour chickpeas, and the cover recipe of chicken with lemon and coriander.


    7. This is a fantastic book. Once you have got a core set of spices,the world is your oyster. The recipes are easy and you can alter the spice levels to suit.We love the Black Beef and Yoghurt, Lentils and Spinach, Spinach and potatoes The list goes on. Also the Indian Tea recipe at the back is lovely.


    8. The entire book chants YUUUUUMMMMMMM! Can't wait to start making scratch Indian dishes. Dean and I started enjoying Indian cuisine when we moved to Seattle and now would probably eat it most nights of the week. I've relied on bottled and paste curries so far, and I'm ready to make the leap!



    9. My mother gave this to me when I was dating an Indian fellow, thinking that I might want to learn some recipes to cook for him. I ended up with a much bigger bonus out of the book. He and I did not stay together, but one of the dishes that he cooked for me was so delicious, and I didn't have a recipe for it.I found it in this book, and have been enjoying it ever since. Thank you, Mom!The recipe was Everyday Chicken in Fried Onion Sauce. I made a few minor changes based on how I remembered him co [...]


    10. A fine introduction to Indian cooking. Madhur Jaffrey has schooled me in some of the basics of the array of subcontinental cuisines. I'd made my own curry spice mixture for years, thanks to Laurie Colwin. This book helped me to move beyond curry. Jaffrey includes useful encyclopedic information about ingredients. The recipes are written so they can be reproduced by cooks on both sides of the pond (metric and not). I particularly like the vegetable recipes (when I made Cauliflower With Potatoes, [...]


    11. This book truly is inspirational. Most of the recipes are very time-consuming, but it's the sort of book that makes you want to do things the proper way, and reap the rewards. I'm vegetarian but some of the meat dishes were so inspiring I'm tempted to cook them for other people. Ahhhh, some day I will have the time to work my way through this book!I made three of these recipes for friends the other night and they were all excellent: Prawns in a Dark Sauce, 'Dry' Potatoes with Ginger and Garlic, [...]


    12. I remember the first time I had Indian food. My father took me to an Indian restaurant near the UN in New York. I don't remember what I had but I do remember being seduced by the spices: coriander, cumin, cardamom. They were so exotic, so exciting, a whole new worlda mystery. Indian food remained a mystery until my friend Sue gave me this book. It was a revelation that I could follow a recipe and enter that exotic world. I have made every dish in the book. I have recently added a few more Indian [...]


    13. This is the cookbook to which I refer most often. I've tried about half a dozen recipes, and they've all been winners, so now I'm trying to work my way through the others. The description of spices and techniques is really helpful, as are the suggestions for pairing dishes and the inclusion of recipes for relishes and pulses (raitas and daals) as well as appetizers and main meat or vegetable dishes. The photos are beautiful. Some of my favorite Indian dishes are not included in this book, but th [...]


    14. A brilliant introduction to the taste of India. This paperback is not large, long or lavishly illustrated but has turned out to be one of our best thumbed cookery books.A cousin gave it to us for a wedding present and 24 years on we still use it regularly, especially each winter. Rogan Josh, Gujerati style green beans, potato and spinach curry, raita, rice dishes, roti, chicken dopiaza, lamb vindaloo, chutneys and relishes Jaffrey's easy to use recipes for many years defined curry and other Ind [...]


    15. This book was my first introduction to Indian cooking. The overview of spices and cooking utensils was helpful. I appreciated the anecdotes (e.g. mincemeat with peas)- it gave a sense of the meaning behind the recipes. One downside- I would have liked to see a palak paneer recipe.* Lamb with Spinach - made this with beef chuck and it was delicious.* Yogurt Potato dish - good side dish for the beef


    16. I'm trying to be honest here, and the truth is that I read cookbooks. A good cookbook can be as satisfying as a meal. Anyway, someone in my building was getting rid of this, and I grabbed it. I feel such finds are meaningful. I've made about four dals from the book so far, and have been happy with them all. She is a very clear writer and the recipes are well-tested, plus she manages to put a little personal history in each page.


    17. One of my favorite cookbooks. It has been used so much that the pages are yellow from all the turmeric I've spilled on it. My favorite recipes in here are: Kashmiri Meatballs, Rogan josh, Spicy Baked Chicken, Shrimp in a dark sauce, Cabbage with peas, Cauliflower with Fennel and mustard seeds,Potatoes with Black pepper, Simple buttery Rice with Onion, Rice with peas, Delicious Cocktail Koftas, and Spiced Tea.


    18. Easy to follow instructions, lots of simple recipes.Have tried the spinach with ginger and green chilies which came out excellently, likewise a variation of her mushroom curry. The cauliflower with green chilies was less of a hit. My darling dear successfully followed the fresh herb egg recipe which was like a spicy frittata, and very nice it was too. :)


    19. This is the book that started my partner off on his great and productive avocation in Indian cooking. The recipes are simple to follow but introduce all the techniques necessary to make delicious, authentic Indian food. It helps of course if you have access to fresh spices -- and don't forget the asafetida!


    20. This book would have made a better impression on me, had I read it when I started cooking Indian food. At this stage, I found few recipes that were novel. The two recipes I tried, the cod curry and the Carrot Havra, were indeed good but if you want to try some really unique (well at least to the western palette) Indian recipes, try the cookbooks by Raghavan Iyer.


    21. This is an incredible Indian cook book. Incredibly easy to follow, and when I cook for my Indian friends they are always impressed and always talk about how good it was days after. I received my first edition copy from the 80's from my mother after she passed, and it is one of the best things I have to remember her by.


    22. The recipes were great, but the layout left something to be desired. We made the samosas at our cookbook club which turned out great. The lamb curry was better the next day. The seafood curry, wonderful. Hard to know with this book what was going to be excellent and what wasn't. I was very surprised with our dessert which was mango puree with strained yogurt, yum!


    23. In this classic cookbook Madhur Jaffrey introduces readers to the exotic delights of Indian Cuisine. She provides everything you need to know about Indian cooking including information on equipment and techniques, a comprehensive list of essential ingredients, advice on creating authentic Indian menus and a definitive collection of recipes—from long-standing favorites to more contemporary dishes.


    24. I really like Indian food and have wanted to make more at home. This cookbook was recommended to me by a friend as a good starter Indian cookbook. We haven't made a ton of dishes from it, but so far I am quite happy.


    25. The best introduction to Indian cooking. All the recipes work exactly as they should if you follow the directions and most ingredients are fairly easy to find. I have made just about everything in this book and it all is delicious.


    26. While everything sounded delicious (I wouldn't hesitate to order anything should I see the dish on the menu in a restaurant), many of the recipes seemed very time intensive, which isn't practical for me.


    27. We are currently cooking five dishes from this book for a family and friends feast. I'm going to be lazy here and suggest you might like to read my husband's blog for our view on the book! mj-johnson/blog/curry


    28. A classic among Indian Cookery books; well in my house anyway. All the recipes work well and are explained in a way that make them easy to follow. This was my first Indian cookbook and the one I find myself going back to the most. The Lamb Rogan Josh is a winner


    29. I cannot begin to say enough wonderful things about this cookbook. She truly takes the time to explain and the recipes are phenomenal!! Definitely a cook book I continue to cherish even after 10 years. If you love Indian food, you will love her book!


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