Madhur Jaffrey's Spice Kitchen

by Madhur Jaffrey

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 185793640X
• ISBN13: 9781857936407
• Release Date: February 1995
• Publisher: Chrysalis Books
• Length: 128 Pages
• Weight: 0.60 lbs.

Customer Reviews

Madhur Jaffrey's Spice Kitchen

This is the absolutley best introduction to Indian cooking out there. We have made every one of the 50 recipes and they are fabulous! If you have ever been curious about Indian cuisine and didn't know where to start, this is it!!!

my favorite cookbook

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.

Madhur Jaffrey's Spice Kitchen, Fifty recipies introducing

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!