Madhur Jaffrey's Step-by-Step Cooking: Over 150 Dishes from India and the Far East, Including Thailand, Vietnam, Indonesia, and Malaysia Review

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(More customer reviews)We were so excited when we saw there was a new Madhur Jaffrey book on Asian cooking that we ordered it immediately. What a hoax--this is nothing more than a reprint of one of her earlier books, Far Eastern Cookery. That book is out of print, and so if you don't have it you might enjoy this book. But everything is virtually the same--the text and the recipes! The only difference is that there are a few Indian recipes tossed in, and there is less interesting information on the countries. The format is also less convenient. The publisher should be ashamed, since they also published Far Eastern Cookery, but there is no mention of the earlier book anywhere in this one--not even in the list of her previous books. Buyer Beware!

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Simple Indian Cookery Review

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(More customer reviews)I really missed indian food when I came to live in the US from England. These recipes are so easy to follow and they taste so authentic .I have enjoyed hunting down the spices and have been making my way through the book. I especially liked the chicken korma with the vegetable pullao.My only complaint if I have one is that I would have liked to see more recipes. However I really liked that the author included a section on the ingredients (aka spices) and hints on where to purchase and how to store.I certainly would reccommend this as a starter book to indian cookery

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Madhur Jaffrey—award–winning cookbook author and renowned international authority on Indian food—presents simple, step–by–step recipes for 40 classic Indian dishes.

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Best Ever Indian Cookbook: 325 Famous Step-By-Step Recipes for the Greatest Spice and Aromatic Dishes Review

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(More customer reviews)Most cookbooks are either full of pretty pictures with so-so recipes or full of strong recipes but no pictures. This book makes a new niche for itself on the rather crowded indian cuisine shelf by being worthy on both accounts: fantastic quality pictures and a comprehensive cookbook with delightful recipes. It even has calorie and nutrition information for the recipes. The only drawback is that some of the pictures are just there to fatten the book, just ingredients being mixed in a pan which don't add any real value but there is always a picture of the final meal. If you wanted to buy a single book on indian cooking and care about pictures, this would have to be the one.

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A fully illustrated guide to preparing delicious Indian food, featuring 325 easy and original recipes inspired by this popular cuisine. Expert advice on how to produce stunning results every time, using authentic ingredients and classic cooking methods. Tempting dishes for every occasion, from light, crispy appetizers to meaty mains, vegetarian curries to seafood specialities; plus pickles, breads and sumptuous desserts

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Sri Lankan Cooking Review

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(More customer reviews)Luca Invernizzi Tettoni's fine full-page color photos compliment this special treatment SRI LANKAN COOKING, a recommendation for any lending library strong in Asian representation. Sri Lankan cooking is often blended into more general India cookbooks, so it's a pleasure to see a volume that stands alone. From Butter Rice and Crispy Dosai Pancakes to Prawns in a Coconut Curry Gravy, this is an excellent pick.


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Sri Lanka, the fabled island of sapphires and rubies, is home to one of the most intriguing of Asian cuisines. Sri Lankan Cooking introduces over 80 sumptuous recipes to the curious cook, originating from the four corners of the island, including classics such as Rice Flour Hoppers, Aromatic Basmati Rice, Coconut Milk Rice, Sour Claypot Fish and Okra Curry.

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Balti: Curry Cookbook (Curry Club) Review

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(More customer reviews)Unlike a lot of Indian cook books this delivers restaurant style recipes and techniques as opposed to traditional home cooking. It contains a very tasty basic balti spice mix and a selection of variations on the main balti theme. Not only does it have all this but also a good introduction to the basic Indian techniques such as bargar, bhuna and the like. An excellent introduction to Indian cooking, which includes a lot of revealing history of UK Indian restaurant cuisine. However some of the recipes tend to be a bit "samey" as they use the basic balti masala. This is a minor criticism of an excellent book. I also recommend the other Curry Club titles, especially the "Curry Bible".

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Balti or karahi cookery originates from Baltistan in Pakistan. The author provides information on the basic techniques and recipes - such as Balti Chicken Tikka Masala and Balti Jal Frezi. He then suggests many other spicy balti combinations. Sections include seafood, vegetables and accompaniments.

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Madhur Jaffrey's Quick & Easy Indian Cooking Review

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(More customer reviews)I've been eating Indian food for over 30 years and cooking it for over 20. I can't believe the few negative comments about this book. You do NOT need a pressure cooker. You will very soon be making food better than any Indian Restaurant in the US. I have made about 15 of the recipes without a single dud and four of them are now absolute regulars at our house. It is FAR better than all the other books with fancier photos or millions of recipes.

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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka Review

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(More customer reviews)I bought the Kindle edition of Madhur Jaffrey's new book and am more than pleased with it. I have used Ms. Jaffrey's Indian and Asian cookbooks for many years and love her recipes and techniques. This new one is a nice addition to my library as it contains simplified versions of some great Indian classics as well as regional Indian specialities that are new to me and will help be get a good Indian meal on the table in less time but with as much taste.
I'd like to say a few words specifically about the Kindle edition, which is what I purchased. I'm very pleased with amount of thought that the publisher put into making this a very useful e-cookbook. I have had to return two different e-cookbooks recently because they had minimal or no formatting, which made them useless as reference tools. The publisher of Ms. Jaffrey's book, however, went to the trouble of effectively formatting the index and lists of recipes and ensuring that there were internal links within the different recipes for other recipes related to the one I was look at at the time. This is really important in a e-cookbook -- that one can jump back and forth between index and recipes as well as between recipes themselves for a seamless experience. So, kudos to the publisher for doing much more than just scanning the book and throwing it out there for unsuspecting Kindle owners.
Update as of January 5 -- I finally cooked from this cookbook and it has lived up to my expectations. I made her Kerala Fish Curry and with her simplified techniques in this book and use of the the American pantry, the dish was fast, easy, and very fresh and tasty. I was able to get an exotic home-cooked dinner on the table after work tonight in just 30 minutes. My husband was very impressed.

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