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With 11 new recipes and pretty illustrations, the 40th anniversary edition of Madhur Jaffrey's Indian Cookery revives the authentic flavors of Indian cuisine, inspiring a new generation of home cooks. Jaffrey's culinary expertise shines through in this iconic cookbook, offering recipes that have stood the test of time. A must-have for anyone passionate about Indian cooking.
from the publisher
The 40th-anniversary edition of the beloved classic book on Indian home cooking, with 11 new recipes and gorgeous illustrations.
Originally published in 1982, Madhur Jaffrey's Indian Cookery was the book that accompanied the TV series that inspired a generation to cook real Indian food, not the watered down version of it that had persisted in Britain for years.
Now, this stunning updated edition - featuring 11 new recipes and a foreword celebrating the 40th anniversary - will inspire even more home cooks to make real Indian food at home. Recipes include classic dals, curries, chutneys and breads, as well as countless lesser-known traditional recipes and techniques to master Indian cooking for all occasions.
Madhur Jaffrey's Indian Cookery is a classic cookbook from a trusted and authoritative voice, ready for the next generation to discover these delicious, authentic, failsafe Indian recipes that have stood the test of time.
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Chef
A profound influence on my life. I left home for university clutching this book (thanks mum) and lived on many of the various dal recipes. It was a cheap and nutritious way to eat as a student. Many years and countless trips to the subcontinent later I now own some grander, more comprehensive collections of Indian recipes but this one is still closest to my heart.
Author and food historian
Simple, delicious Indian inspired recipes using relatively ordinary ingredients. Everyone loves the food. My copy is dog-eared and stained, and the pages stick together.
Chef, food writer and broadcaster
I have the original version of this book, published in 1982 - its pages are well worn and smudged with turmeric and ghee – a tribute to its enduring appeal.
Author
Indian food no longer has the mystique it had when this was written, but the recipes are still as enjoyable to eat and fail-proof.
Journalist
I lived in India for two years and this is the book I used then — and still use — for authentic curries and side dishes.
Producer and host of Eat This Podcast
Very old, very stained, and still one of my absolute favourites.
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