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Books : Food & Drink : Food Writers : Madhur Jaffrey
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This title contains over 200 delicious recipes, all within reach of the keen cook. Not only are the very best curry recipes from India included but also a selection of the best curry recipes from all over the world. There is yellow lobster curry from Thai
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A revised and updated edition of Madhur Jaffrey's classic Indian cookery book. As well as recipes, she includes comprehensive background information on spices and seasonings, equipment, authentic preparation techniques and suggested menus.
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Madhur Jaffrey--who unorthodoxly still combines a career as one India's leading actresses and film producers with being a best selling cookery writer--broadens her culinary horizons in this comprehensive global tour. Having popularised Indian cooking with her previous efforts, the world is now her stage for this magisterial global take on vegetarian food. Flesh-free eating, drawing on a wide range of influences and culinary traditions, has never been a more mainstream part of the British diet eating and Jaffrey's book stylishly plugs into this. She deals with all the basic ingredients in turn--vegetables, beans, lentils and nuts, grains, dairy foods and flavourings, as well as soups, salads and drinks--together with advice on preparation and storage. The recipes, based on extensive travel and research, are simply laid out and easy to follow as food from Thailand and Tunisia, Italy and India, Mexico and the Middle East, all jostle for position in this clamouring world bazaar of wonderful tastes, entertaining anecdotes and practical tips. --Nick Wroe
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In Step-by-Step Cookery Madhur Jaffrey celebrates the food not just of her native India but of southern Asia as a whole--Korea, Japan, Hong Kong, the Philippines, Vietnam, Thailand, Malaysia and Indonesia. This vast area ranges in climate from temperate to tropical, even equatorial, and even Madhur Jaffrey could only hope to skim the surface and all in 270-odd pages. However, there is a theme running through these invariably well-chosen and delicious recipes, which is that of a healthy emphasis on grains. Rice and wheat, in the form of noodles, steamed buns and breads or pancakes, predominate as the staple. As the title indicates, this is also a tutorial in the cooking methods and ingredients of the East, and a very thorough and approachable one it is. Madhur Jaffrey seems to have been everywhere and eaten everything, as a good cookery writer should, and she has a vast repertoire of techniques and individual dishes at her disposal. Her explanations are clear and the many photographs ensure that everything is easily followed. The scents of chilli, garlic, ginger and soy seem to rise off the page, along with dozens of other fragrances. A few examples, to show just how tempting this collection is: Squid in Chilli and Garlic Sauce (Malaysia); Hot and Sour Prawn Soup (Thailand--"one of the world's greatest soups"); Lamb with Spring Onions (Hong Kong); Aromatic and Spicy Beef Stew (Vietnam); Pears Poached in a Saffron and Cardamom Syrup (India). --Robin Davidson
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Madhur Jaffrey presumably doesn't mean to give offence with the title of Foolproof Indian Cookery, but she and her publishers must reckon that there are a lot of people who enjoy eating Indian food but haven't the first idea how to prepare it. Fair enough. This addition to the BBC's Foolproof series sets out to provide exactly that guidance and does so with Jaffrey's customary expertise, perfect taste and lack of condescension, with copious clear illustrations of both the cooking processes and the finished results. The recipes cover soups, starters, meat, fish, poultry and eggs, and accompaniments (no desserts, calculating, perhaps, that the very sweet Indian varieties are not to everyone's taste), and include pretty much everything one would expect to find, including the infamous Chicken Tikka Masala. In a concluding helpful gesture, sample menus pull the dishes together into different categories of balanced, well-structured meal. The Elegant Dinner Party, for example, comprises Moghlai Lamb with Sultanas, Green Lentils with Lemon Slices, Plain Basmati Rice, Moghlai Spinach with Browned Shallots and Tomato and Onion Cachumbar (a salad). The Family Meal, by contrast, consists of the simple but extremely satisfying combination of Rogan Josh, Potatoes with Cumin, accompanied by Flaky Flatbreads with Cumin Seeds. Delicious food, presented in a straightforward, uncomplicated manner. --Robin Davidson
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Is Madhur Jaffrey essential? The answer to that must be "yes". Few writers can have contributed so comprehensively to a transformation in public eating habits and expectations. Madhur Jaffrey has done much to encourage discrimination where Indian food is concerned, in a career spanning 25 years, all the way back to her ground-breaking Invitation to Indian Cooking of 1974. There was a time when, outside Indian restaurants, what was passed off as curry was a terrible undifferentiated molten brown slurry, infested with rags of meat and harsh with the scent of cheap, stale curry powder (let us not speak of the sins that were committed in the restaurants). Maybe in places it still is, but at least there is now no excuse. The Essential Madhur Jaffrey is a generous compilation of about 200 recipes from throughout her career-- her favourites, she says. They certainly deserve to become anyone's favourites. Soups (not really Indian, these, but Anglo-Indian), snacks and starters, meat and fish curries, vegetables and dals, together with all the accompaniments of bread, rice, pickles, chutneys and relishes, and a choice selection of sweet dishes such as halvas, make up a wonderfully varied collection, presented with Madhur Jaffrey's customary precision and enthusiasm. As always, her food is an absolute delight to cook and eat. The current edition is one of a series of elegant, practical and durable paperback reissues from the Ebury Press: very handy indeed in the kitchen. It deserves to become battered and stained with much use. --Robin Davidson
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