Free PDF Madhur Jaffrey Indian Cooking, by Madhur Jaffrey

Free PDF Madhur Jaffrey Indian Cooking, by Madhur Jaffrey

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Madhur Jaffrey Indian Cooking, by Madhur Jaffrey

Free PDF Madhur Jaffrey Indian Cooking, by Madhur Jaffrey

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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

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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.

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Product details

Hardcover: 240 pages

Publisher: B.E.S. Publishing; Revised edition (September 1, 2003)

Language: English

ISBN-10: 0764156497

ISBN-13: 978-0764156496

Product Dimensions:

10.9 x 0.8 x 8.4 inches

Shipping Weight: 2.7 pounds

Average Customer Review:

4.6 out of 5 stars

183 customer reviews

Amazon Best Sellers Rank:

#83,041 in Books (See Top 100 in Books)

I got this fairly basic book after getting and loving a more recent cookbook of hers ("At Home with"), and having great success with every dish from it I tried.So far, this one is just as good, but focuses more on traditional dishes, some of which are more elaborate than in the other.I have had particularly good results with various of the rice dishes and the vegetable ones, because those have been my focus. I just finished reading it cover-to-cover, though, and am itching to try some of the meat, chicken and fish dishes, as well as the breads! I LOVE Indian breads!The information is excellent, and she has one of the best run-downs on rice cooking that i've ever seen. I admit that in general I use a rice cooker, and I wish she included some information on adapting recipes using white rice to use brown instead, but I've been able to figure it out. The secion on spices and ingredients was fascinating and valuable, and I now know what to get next time I hit the Indian grocery.Most dishes come with some information about them and serving suggestions. I haven't made one of the complete meals yet, but plan to!This would be an excellent book to start with as one starts to make authentic Indian dishes at home. This edition is 30 years old, though, and it looks like she may have an updated edition. I hope it's just as good!

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!!

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!

Excellent Cookbook! Great recipes! It is by far the best Indian cookbook I have. I have another one of Madhur Jaffrey’s cookbooks, and this is by far the better of the two. I lost my original copy of this cookbook, so I purchased another one. I have prepared many of the dishes, and they have all been excellent. I especially love the black-eyed peas, and sour chickpeas, which are excellent vegetarian dishes. In addition, the chicken Tikka masala and spicy chicken are also great. I had to scale back on the chili pepper a bit because it was VERY hot the first time I prepared it.The appetizers like the samosas are also fantastic.Overall you will be pleased.

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