Madhur Jaffrey's Indian Spice Kitchen Review

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(More customer reviews)I absolutely love this cookbook. Recipes are doable for the non-expert cook-- not too simple, but not too complex. All the vegetarian options I tried are really delicious.
Ms. Jaffrey has created a cookbook which makes authentic Indian recipes accessible to Western cooks. Alternatives for traditional ingredients not readily available are supplied. (And recipes for some such ingredients, such as clarified butter, are also provided.)
I am not a great cook, but I love great food. With this book, I was able to create truly memorable, delicious meals. Highly, highly recommended. Also available in paperback.

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Madhur Jaffrey selects fifty recipes, many of them simple to prepare, that highlight twenty-two different spices. She demonstrates how to use spices like roasted cumin seeds, cardamom pods, fennel seeds, tamarind, fresh coriander and hot red chillies. She explains how some spices, like cinnamon, are meant to "heat" the body, while other spices, like cumin, are considered "cooling"; how each spice has dozens of different flavours depending on whether it is cooked in oil, dry-roasted or ground. The reader is guided through the flavours of Indian food with dishes such as lamb in almond sauce, and fish in fresh green chutney.

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Secrets from an Indian Kitchen (Secrets from a Kitchen Series) Review

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(More customer reviews)I checked this book out from the local Library, as I'm a fan of Indian food and wanted to try my hand at cooking it at home. I came to Amazon to see if I can find a copy to purchase, as I didn't want to return it! The recipes are well-explained, the reasons for procedures are given so you're not flying blind. I loved the variety of dishes, each with its own introductory tale. I've improved my repertoire of Indian dishes, and have this book to thank. Luckily I have many ethnic markets easily accessible, as many ingredients are not to be found in supermarkets, though this has been improving as well.

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'Secrets from an Indian Kitchen' is part of an exciting series of cookery books which will now be released at incredible value in paperback. The books reveal the tried and tested secrets passed down from generation to generation through families. These tips and techniques are the key to successful cooking. In this book Mridula Baljekar explores the subtle flavours of Indian cuisine in over 100 recipes, through techniques such as dim (steaming), korma (braising) and talana (deep-frying). The selection of exquisite recipes includes Pulao Rice and Chappaties, Chicken Korma with Whole Spices and the more exotic Quails Poached in Coconut Milk. Mridula's highly readable text also reveals the secrets that create the delicate aromas that distinguish Indian dishes, and one of her tips is to fry curry leaves in coconut oil to create a delicious aroma. The book is divided into chapters by cooking method and each section opens with an introduction about the method in which Mridula draws on her Indian background and the secrets passed on to her from earlier generations.

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Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds Review

Average Reviews:

(More customer reviews)I received this book in a East Indian spice kit almost 8 yrs. ago. Since then, I have accumulated 6 more books on Indian cuisine...my favorite still continues to be 'M.J.'s the Spice Kitchen'. The recipes take longer that the average american cook likes to spend but these are mouth watering...and remember this is the way cooking is done in India (I've tryed the shortcuts with the pressure cooker,etc. results shift to just good) I beleive the spice interplays need the long cook time...there is just no comparison using the faster cooking methods. Also Madhur Jaffrey is sensitive to the american palatte regarding heat. But do be aware that any recipe that uses raw chilis and cayenne will be hot! A good recipe from the book is the Lamb in Tomato sauce as the heat comes mostly from the black pepper and is added at the end. Enjoy!

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A taste-tempting introduction to Indian cookery presents a selection of recipes for soups, appetizers, main and side dishes, garnishes, drinks, and desserts that use a variety of different Indian spices. 12,500 first printing.

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