At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka: A Cookbook Hardcover – October 19, 2010

I am an experienced home cook, but not familiar with cooking Indian cuisine at home.I've picked up a lot of tips about heating whole spices and spice combinations, as well as acquiring a few new 'gem' recipes that my family has liked.Best of all, some of the new-to me spices and flavor combinations have lent themselves to creative fusion recipes that I have created myself.The author's 'voice' is helpful and encouraging, and enjoyable to learn from.Maybe not the book for advanced Indian cooks, but perfect for my needs and skill level with Indian cuisine.

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.

Have wanted to learn intuitive herb & spice thinking - that's knowing in my head the tastes. This book takes me one step further, and the recipes are not complicated or two many steps. Can't wait to start cooking through this book. I menu-plan, hoping this will make it even more simple.

And indispensable book from an indispensable author. Her recipes are amazing, delicious, and easy to follow. You won’t be running all around town searching for hard to find ingredients. We use this book almost every night.

Madhur Jaffrey is my go to person for Indian cooking. I like the stories she has before each recipe with suggestions for accompaniments to main courses. She also suggests meats to add to vegetarian recipes if you want to add a protein. The ingredients used in the recipes are easy to find and the recipes are easy to understand. Some of the recipes are from other South Asian countries which I find very interesting. Overall, a very good, interesting cookbook.

This cookbook is very easy to read and use. The recipe so delicious. The only drawback I have, is that I expected truly authentic Indian recipes. She has changed the recipes slightly to encourage home cooks in the US who may not have access to all ingredients to make these recipes. I do have access to curry leaves and all of the spices are much more available now than they were when she wrote this book. I do recommend the book.

This is one of my favorite Madhur Jaffrey cookbooks. The other two are the Ultimate Curry Bible and Vegetarian India. The recipes are thoughtfully written, clear, and easy to follow. She has an excellent variety of recipes encompassing diverse flavors and preparation techniques. The recipes don't take too long to prepare and are well worth the effort. I particularly appreciate some of her explanations on approaches such as preparing tomato puree when tomatoes are in season and freezing it for later use or how to shred tomatoes for certain dishes.

I have all of Ms. Jaffrey's books and many other similar cookbooks. This is a breath of fresh air. There are always writings about "curries". Even lists of ingredients. There are NEVER NEVER EVER writings about how these curries are developed for fish, poultry or vegetables. One book lists 50, 100 spices, yet offers no advice on how they might be combined for various foods.THIS book actually talks about fish and several spices, meat and several spices, vegetables and appropriate spices - both as marinades and spices to add during cooking. Finally there seems to be some sense about this. Not complete, but a start.Please Ms. Jaffrey, write a book on how these spices are combined and designed for various purposes.This is the first book that lets the light glimmer out from under the bushel basket. Thank you.Buy it.