Book Review

Quick & Easy Indian Cooking (Cookbook)

By: Madhur Jaffrey

Publisher: Chronicle Books & Raincoast Books

Released: August 2007

Pages: 155

ISBN-10: 0-8118-5901-0

ISBN-13: 978-0-8118-5901-1

US $19.95   

4 Stars 

Reviewed By: The British Chef 

Almost as well known as Fish and Chips in England, is our affection towards East Indian cuisine. So I looked forward to unearthing some hidden treasures in acclaimed author and actress Madhur Jaffrey’s newest epic Quick & Easy Indian Cooking. If you have not already accumulated some of Jaffrey’s earlier works (An Invitation to Indian Cooking, From Curries To Kebab, World Vegetarian, A Taste For The Far East) this might be a good place to start. East Indian cooking is often thought of as being delicious to eat but rather a lot of work to compose; people often leave the cooking side of it to the best East Indian restaurant in the neighbourhood. However, Jaffrey manages to make these sumptuous dishes, enhanced with spices and herbs, easily manageable so that even the so-claimed ‘busiest person’ can whip up a meal in no time.  

In a beautifully illustrated cookbook with bright and vibrant pictures of real-looking dishes that entice the eye as if they have just come out of the oven. Interspersed among the recipes and pictures are vibrant colour palates of eggplant, vivid reds and burnt oranges known to the culture colour spectrum of East India, that divvy up the sections (Soups, Appetizers & Snacks/Beef, Lamb & Pork/Eggs & Poultry/Fish & Seafood/Legumes & Vegetables/Bread & Rice/Salads, Relishes, Chutneys & Pickles/Drinks & Desserts). Each page is dedicated to a recipe for easy accessibility when actually making the recipe. Also, the recipes are very clear, straight forward, and easy to read. The recipes are full of information and important detailing so that you can feel confident when making the dishes as opposed to being over confused by the long list of ingredients and little detailing that can often be found in cookbooks.  

Brimming with information, after the traditional sections Jaffrey has also included a section at the back with menu suggestions and indexes of techniques, types of utensils used and a glossary of herbs and spices with correlating pictures. These indexes won’t quite turn any cook into an expert, but they will give you the additional information needed in searching out the proper tools for your quest of making a delightful East Indian dish. 

Jaffrey’s Quick & Easy East Indian Cooking has a wide selection of recipes, with options like ‘Chicken in a spicy Red Sauce,’ ‘Lamb stewed in Coconut Milk’ or the scrumptious sounding ‘Stir-Fried Shrimp in an Aromatic Tomato-Cream Sauce.’ Very conscious of current trends, Jaffrey makes sure to add a selection of Vegetarian recipes, for both lacto-ovo and vegan needs. East Indian dishes are pleasantly where many Vegetarians can find their most appetizing dinners, and Jaffrey’s cookbook gives a range such as; ‘Chick peas cooked In Tea,’ ‘Eggs Masala,’ and ‘Mushroom Curry.’   

Consider this a great addition to your already growing Madhur Jaffrey collection of cookbooks, or a great starter to your collection (as you will discover that you will be eager to seek out more of Jaffrey’s cookbooks after this one). Madhur Jaffrey’s Quick & Easy East Indian Cooking is also a perfect gift idea for anyone who loves to cook.