Madhur Jaffrey's Quick And Easy Indian Cooking

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Madhur Jaffrey's Quick And Easy Indian Cooking

Author(s):

Madhur Jaffrey, Philip Salaverry

Binding: Paperback
Format(s): Bargain Price
List Price: $16.95

Editorial Reviews

Product Description

In a new collection of sixty easy-to-follow recipes, the author of A Taste of India shares the secrets of fine Indian cuisine, presenting a variety of delicious rice dishes, chutneys and relishes, drinks, curries, and desserts. Original. IP.

Amazon.com Review

Ever get a midnight hankering for onion fritters, or for a plate of lamb stewed in coconut milk? The recipes for these Indian delicacies are widely considered to be on the forbidding side. Yet Madhur Jaffrey, an international authority on Indian food and the host of several tandoori-driven TV shows, makes it all seem relatively easy. The kicker: more than 70 of the dishes can be prepared in a half-hour or less.

Customer Reviews

Easy Indian Cookbook

I had never cooked Indian food before. This book made it easy. Many of the items have to be purchased in a specialty grocery store but since we have an Asian market a couple blocks away that was easy to do.

Love it!

I got this book for my husband's birthday, and we absolutely love it! We have begun cooking a meal from this book about one night each week, and we just can't get enough of it! Every week I look forward to our Indian food night. We have enjoyed every dish that we have made out of this book thus far.

The recipes are all easy to very follow and somewhat quick. The author uses a pressure cooker for some of the recipes to speed up the cooking time, so if you don't have one, you will have to simmer the dishes a little longer (she lets you know how long). Though the cooking times can sometimes be long, the prep time is short and easy. Just plan ahead to make sure you have enough time to let the dishes simmer. I like that I can use the simmering time to clean up my kitchen.

You may have to buy some spices that you have not used before, but don't worry, you will definitely get your money's worth. So many spices are found in multiple recipes, so you won't find yourself investing in a spice, only to use it in one dish.

This is an excellent book to buy if you are new to cooking Indian food, as we were. The author repeats many of the same techniques in each recipe (such as infusing oil with spices), so these already easy-to-make dishes get even easier as you become used to these techniques.

My first Indian cookbook and I'll bet, the best!

Jaffrey's book is the first Indian cookbook that I have bought because until this purchase some weeks ago, I have been a lifelong Mediterranean
cook; after completing the reading of this marvelous book this morning,(and I do mean every sentence on every page) I am a complete convert to the wonderful flavours of Indian cooking.

For some reason, after 61 years on this rock, I decided to explore more robust cuisines and this book seemed the logical place to begin this new culinary journey. I bought the book several weeks ago in Singapore where there is a large Indian community and have cooked two dinners from it and both have turned out brilliantly--this says infinitely more about the recipes in Jaffrey's cookbook than it does about me. I cooked the shrimp with garlic from page 18 and the apples with pistachio cream from page 121 and they were hugely enjoyed by myself as well as my other dinner guests. Several days ago, Diane and I enjoyed a pork vindaloo from page 34 that would be difficult to better even in the best of Indian restaurants. The many other recipes in her book, as yet untried, will no doubt turn out as brilliantly as these recipes.

My only quibbles with this book involve, not the recipes but the book's layout. For some reason (I guess the page designer had excellent eyesight) Chronicle Foods, the publisher, decided to make the page numbers only millimeters high and therefore unreadable to an old guy like me. Also, they designed the recipes in full paragraph form and not designing them in sentence form organised by the inclusion of ingrediants into the dish. As a new person to Indian cooking, I found following the sequence of the addition of ingrediants somewhat confusing; Indian cooking requires a large amount of preparation with a large number of ingrediants so ease of recipe reading is, perhaps, more inportant than in other cooking styles.

Beyond these little quibbles, this is a fantastic cookbook which I highly recommend to any cook.

awesome pork vindaloo

This cookbook is a must have if you enjoy indian food i.e. cumin, garam marsala, tumeric , cardamom, cayenne, you get the picture. It's easy to follow and I've only had it for 4 weeks and Ive already tryed 3 recipes out of it and they are all going to be DO OVERS!!

Love it!

I received this book for Christmas last year and it's great. I haven't made all of the recipes in it yet, but haven't come across a single bad one so far. The chappal ("hamburger") kebabs, in particular, are easy to make, delicious, and reheat well, making them great to bring to work for lunch. Fabulous book!

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