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    Madhur Jaffrey's Indian Cookery (Hardback) By (author) Madhur Jaffrey

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    DescriptionMadhur Jaffrey's Indian Cookery is a revised and updated edition of her seminal cookery book, Illustrated Indian Cookery, which sold 3/4 million copies. This edition has been completely re-designed and re-photographed in a larger hardback format to make it the essential reference book on Indian cuisine. With chapters on meat, poultry, fish and vegetables as well as pulses, breads and rice, relishes, chutneys and pickles, Madhur guides you through the colourful range of Indian food, from classic curries like Rogan Josh, Tandoori-style Chicken to Naan Bread and recipes for more unusual dishes such as Salmon Steamed with Mustard Seeds and Tomato, and Drunken Orange Slices. Complete with comprehensive background information on ingredients, equipment, authentic preparation techniques and suggested menus, Madhur Jaffrey's Indian Cookery brings you Indian food at its best.


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  • Full bibliographic data for Madhur Jaffrey's Indian Cookery

    Title
    Madhur Jaffrey's Indian Cookery
    Authors and contributors
    By (author) Madhur Jaffrey
    Physical properties
    Format: Hardback
    Number of pages: 240
    Width: 224 mm
    Height: 278 mm
    Thickness: 24 mm
    Weight: 1,120 g
    Language
    English
    ISBN
    ISBN 13: 9780563488217
    ISBN 10: 0563488212
    Classifications

    BIC E4L: FOO
    BIC geographical qualifier V2: 1FKA
    Nielsen BookScan Product Class 3: T16.1
    Warengruppen-Systematik des deutschen Buchhandels: 14000
    BIC subject category V2: WBN
    DC21: 641.5954
    LC subject heading:
    BIC subject category V2: 1FKA
    BISAC V2.8: CKB044000
    Thema V1.0: WBN
    Thema geographical qualifier V1.0: 1FKA
    Edition
    2, Revised
    Edition statement
    2nd Revised edition
    Illustrations note
    colour illustrations
    Publisher
    Ebury Press
    Imprint name
    BBC BOOKS
    Publication date
    07 November 2002
    Publication City/Country
    London
    Author Information
    Now regarded by many as the world authority on Indian food, Madhur Jaffrey was born in Delhi and is an award-winning actress and bestselling cookery author. Her first book, An Invitation to Indian Cookery, was published in 1973 and since then she has written over 15 cookbooks, now considered classics in their field, including Madhur Jaffrey's Ultimate Curry Bible and Madhur Jaffrey's World Vegetarian. She has appeared in over 20 films, including Merchant Ivory's Heat and Dust and Cotton Mary. In 2006 she published her memoir of childhood, Climbing the Mango Trees.
    Review quote
    A new edition of an old book, the bestselling Illustrated Indian Cookery, revised and updated with new photographs and a larger format. The old version soon established itself as the best single volume guide to Indian cuisine, covering many recipes from the familiar Rogan Josh, Tandoori Chicken and Naan Bread to the more unusual Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. There is also a huge amount of information about ingredients, equipment and specialist preparation techniques. Owners of this book's previous incarnation will not be able to resist replacing their old, presumably well-thumbed copies. Readers new to Indian cookery have a treat in store.
    Review text
    Madhur Jaffrey is to Indian cookery what Delia Smith is to English - a perfect combination of reliable and inspiring. Jaffrey has been cooking for a very long time and has developed the ability to take England's most popular ethnic cuisine and make it both accessible and attainable for home cooks. If the title of this new edition of one of her most popular books seems fairly straightforward then just wait until you take a look at the contents. Jaffrey starts with a commonsense approach to Indian food including discussions on the sometimes bewildering array of spices, seasonings and flavourings, the basic equipment needed, simple techniques and how to put an Indian menu together. With this guidance you will be armed with not only some basic knowledge on how to attack the recipes, but a good understanding of the flavours and textures and how they blend together. And then comes the best part - the recipes. As with all of the BBC's cookery books, it's filled with tempting recipes and equally tantalizing photographs to match. We often eat first with our eyes, and the photography here is outstanding. From the Chicken Mulligatawny Soup with its fragrant blend of coriander, cumin and ginger to the Creamy Rice Pudding with almonds and pistachios, Jaffrey's food is mouthwatering. Novices to Indian food will find this book a revelation. Simple in preparation, the Cod Steaks in a Spicy Tomato Sauce flavoured with fennel, mustard seeds and garam masala are delicious while the Lemony Chicken with Fresh Coriander has an almost Thai overtone while retaining its Indian roots. With new illustrations and updated recipes, this is a book to be highly recommended to all food enthusiasts. (Kirkus UK)