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I've been on a grand tour of India and the complex history of of Indian cooking thanks to Raja Rasoi Aur Anya Kahaniyan, available on Netflix in the U.S. Spectacular cinematography and the kind of understanding that only comes when people sit down to share a meal together. I just left Kerala and I'm headed to Gujarat. I've been inspired to re-explore my old favorite, Madhur Jaffrey's classic and I'm upping my rating to five stars . While I have yet to find the perfect book of regional Indian coo...
What a lovely cook book! Great explanations and recipes.
As a Britisher who loves his food, I like to think to myself that I know a thing or two about Indian food: ghee is clarified butter; Hindus don't eat beef. Well, there's just two received wisdoms that Madhur Jaffrey's disabused me of in this book. Hindus do eat beef - when it's from water buffalo. Ghee, meanwhile, is more of a collective noun for cooking fats, with most ghee used in India actually being vegetable oil.This came eighteenth in The Observer's Best 50 Cookbooks of all Time and, h...
I’ve only tried a couple of recipes from this book. But I wanted to add it here because it is a really fun read! People who enjoy cooking read cookbooks for fun, and I thought that very strange until I started reading this book in a disorderly fashion—passages here and there before going to sleep at night. It is sure to be fascinating to those who are very serious about eating or cooking Indian food. It has lots of great anecdotes (one recounts a relative’s attempt to pickle rosepetals!) and a p...
A delightful cookbook. It was written in the 70s, and it's amazing to see what ingredients weren't available then. The author describes ginger and cumin in great detail, and cilantro is called Chinese parsley. I love it.The author went to school abroad and missed her native food while she was there, so she had her mother send her recipes. She includes a lot of little stories with the recipes, too, and assures you it's fine to do things like use beef instead of lamb in the recipes, or to leave th...
The BEST Indian cookbook. Everything tastes very authentic and is relatively easy to prepare.
The intro was fantastic. I think the book should be reprinted with pictures!
Obviously a provisional rating. Although I've read it all, I've only tried one recipe. But it certainly looks very good.
My first Indian cookbook back when I first met my husband. I learned a lot from this book but recipes were very time consuming and used other Madhur Jaffrey books after this one.
I loved reading her stories and the little introductions to recipes interspersed throughout the book. Delightful.
Every page is utterly fascinating.
Read the intro and skimmed thru the rest of the book and recipes. Have one recipe marked to try, so far. I appreciate what she has to say about the kind of Indian food one gets in a Indian restaurant and I hope her recipes are as good as they look upon first viewing. I say this because I have tried a bunch of different Indian recipes and been disappointed with all of them, I consider them all to be too mild in flavor and too Americanized in taste. Hopefully this book will change that.
I was able to buy this book second hand from Amazon for less than a Euro. And what a find it is! This is, if not the first, one of the first Madhur Jaffrey cookbooks, born of the air letters her mother sent to her when she was a starving college student hungry for the flavours of home. I would have preferred a hardback (I actually use my cookbooks...a lot), but hey, it's 40 years old!It's definitely my kind of cookbook. No photo spreads to bump up the price. No cheffy "look at me" techniques tha...
Madhur Jaffrey's classic 1973 cookbook brought to the American melting pot a new food, doing for Indian cuisine what Julia Child had done for French. The recipes are as inspiring as ever, but I particularly like her stories of India, as well as the pieces that reference the state of tracking down ingredients in 1970s America. I was struck by this in her introduction to rice recipes:"If you are lucky enough to be near a specialty store carrying Indian rice, buy basmati rice. [...] In the last few...
The most engrossing cookbook I've read in recent memory. Jaffrey has a gift for prose as well as completely delicious recipes. I loved reading her stories of growing up in India which are often incorporated in the introduction to a recipe. An added plus is her creation of a mini-drama to imagine the origin of Curry Powder. While this cookbook has no photographs of completed dishes (which seems to be de rigueur), her descriptions are so excellent that photographs are unnecessary. Dotted throughou...
If you think that Indian cooking is too hard - the multi-talented Madhur Jaffrey will set you straight. It's all about timing - when you saute the onion or add the spices really makes such a difference in the finished product. Just pay close mind to Madhur and you can't go wrong - there is not a single recipe dud in the bunch. I'm thinking about the green beans with green chilies and yogurt right now...
This cookbook was originally published in 1973. An ambitious effort for almost 40 years ago. I learned a lot reading this book, especially about how flavors in Indian food are built and layered from the first tablespoons of oil. Although her more recent cookbook "At Home with Madhur Jaffrey" is a little more accessible to the typical home cook, this cookbook is still a great addition to my collection, and I have enjoyed every recipe I have cooked thus far.
Systematically making my way through every recipe in this fantastic collection. I've had so much fun slowly gathering up the Indian spices that I can only find at Patel's Cash & Carry, in Jersey City's Little India. Every dish has been divine. I'm so grateful to my sister J for giving this to me as a gift.
I originally borrowed this book from my local library but promptly went and bought a copy. I had cooked Indian before but never quite achieved that 'restaurant' flavour. The recipes in this book allow you to achieve that authentic taste. Coupled with the lovely writing and insights into Indian life, this book is a must have.
Brilliant. This was my introduction to Madhur Jaffrey. No pictures - well lots of word pictures in the introductions to recipes. She introduced me to the use of a blender in place of an aged relative grinding the spices and herbs. I have cooked so many of her recipes from this book - a favourite is stuffed okra.
I recommend the canned chickpeas with garlic and ginger. It has opened my eyes to the virtues of asafatida powder-- it smells very strongly of rotting onions and garlic but is delicious when used in proper amounts and in the proper dishes.My wife is also getting good with the samosas and a variety of chutneys.
This is my Indian cooking bible from Madhur Jaffrey, prodigous cookbook author and (incidentally) Indian film star. Her guide to putting together spice mixtures and base ingredients is invaluable, and her recipes are easily flexible to substitutions.
Recommended to American cooks eager to learn the complexities of classic Delhi cooking. I love the size and format of the book (an easy-to-hold paperback) because this isn't just a bunch of recipes, it's a readable, interesting introduction to Delhi food-culture by a skilled writer.
Just made 2 dishes from this book last night and they came out great.
The author wrote this book in the 1970's and it is a classic. She makes Indian cooking relatively easy!
Good solid book with lots of info and recipes.