Madhur Jaffrey's Ultimate Curry Bible

The word bible in the title isn’t hyperbole - this is one of the best and most comprehensive curry recipe books I’ve come across. It’s a joy to use, features curries from countries around the world and is superbly written and illustrated. The book contains many recipes (about 150) from countries around the world including India, Pakistan, Thailand, Kenya, Japan and even the UK and USA. They’re easy to use though certainly not for those wanting a fast and super quick weeknight meal. I love to get down cooking one of these recipes when I have a bit of time off and can dedicate an evening to cooking. Some of the ingredients may be difficult for people to get a hold of but that’s to be expected for authentic recipes. Alongside recipes Jaffrey includes fascinating cultural and historical backdrop of the recipes includes. There’s also a section dedicated to special ingredients and techniques which really help you to elevate and improve your cooking should you be that way inclined. In addition to all this, the book's illustrations and images are absolutely stunning making it a visual spectacle as well as a culinary one. The book is clearly meticulously researched and while it obviously doesn’t contain a comprehensive selection of curries from around the world it does show an excellent representation. The results are delicious and authentic. I wholeheartedly recommend this to anyone interested in curry and this will serve as a useful and much used reference book in my kitchen for years to come. 5 stars. Fantastic! Get this book. If you found this review useful in anyway please let me know by pressing the “helpful” button below :)

Beautiful cook book well layed out and beautiful recipes

Nicely presented book by a curry mentor

Still have to try out recipes. The history of tge curry trail is very interesting.

Fantastic Book... Can't rave enough about it. The recipes are spot on... need a few tweaks but that's with everything. Would prefer more Pictures but never mind. This book is for anyone who likes to experiment and try new things. She has another book called: * Madhur Jaffrey's Indian Cookery [Hardcover] Publisher: BBC Books; 2nd Revised edition (7 Nov 2002) ISBN-10: 0563488212 ISBN-13: 978-0563488217 OR *Madhur Jaffrey Curries [Hardcover] Publisher: Ebury Press (2008) ASIN: B001J8FQCO These two books are EXACTLY the same so don't make the mistake of buying them both like i did!! These books are fantastic too but have less recipes and they are a lot simpler.

I bought this book as part of a larger order of similar items. I really love this book. There are some photos, the text is written clearly, preparation methods easy to follow. The titles of the various dishes don't do them any justice sometimes, so I'm having to follow the book as it's written making each consecutive curry and rating / scoring each for heat and taste etc. Madhur now takes pride of place in my kitchen bookshelves.

I bought this book for my partner and myself who are both Curry enthusiasts. We hoped that it would take our cooking to the next level. I was also reassured by the number of great reviews and the obvious fact Madhur Jaffrey has so many accolades under her name. Unfortunately and to be perfectly truthful, the book ended up being a mixed bag. We have now done a good dozen of these recipes, but the results have ended up ranging from good to terrible. Nothing has been spectacular, but I still live in hope that there will be at least one hidden gem in this hefty book. I followed the recipes almost religiously, even acquiring the sometimes hard-to-find ingrediants, but overall the rewards do not outweigh the effort required. Most of the recipes are not particularly hard to execute, but I think the measurements are often wrong and finnicky. The amount of ingrediants needed also makes it one big faff. Jaffrey has a tendency of wanting to add too much liquid to her recipes, meaning the currys either have to be reduced considerably before they are edible or you have to take a calculated risk and simply put in less liquid! The fact that there are so few pictures, while not essential, makes it slightly difficult to visualise what it should look like. Something we have never had to do was throw away a side dish, as it was just so terrible. The other thing to be aware of is that these curries are from all around the world (not just India) and as such you don't get some of the blistering hot currys you might enjoy or expect. You could obviously adapt the recipes to your liking, but I also think that kind of defeats the point of paying for a relatively expensive book which claims to be the "bible" of all curry books. Don't get me wrong. Often the currys have turned out fine, or sometimes very good, but when you have been slaving at the stove for hours to get "only good" results, there is always this thought in the back of my mind that tells me maybe it's best to bring it back to the basics.

I am a decent cook and love curries but got upset with the price of good take away curries. Having decided to cook curries I started with Madhur's Quick and Easy Indian Cooking (also very good and a good place to start) and then graduated to this book. Have since made about 10 recipes out of the book and 9 of which have become instant favourites and I return to them all of the time - red bean curry, salmon curry, durban roasted whole chicken, vegetable shabji's and lots of dahl recipes. All fantastic and properly spicy and they feel authentically every day Indian. If you want to make curries then this book is a must. Also quite interesting as a good read.

Très complet, bien présenté, on fait le tour du monde avec comme fil conducteur le terme générique de Curry pour tous ces plats épicés, piquants ou pas.

Me esperaba recetas nuevas o más interesantes, tiene una mezcla de los curries más comunes de varios países, pero nada sorprendente, es un libro para principiantes. Si estás buscando curries de la india, te recomiendo "50 great curries of india" y si estás buscando curries de thailand, te recomiendo "Thai food".

Excellent book

I always wonder when I read a book that seems to have been written specially for me. This book covers history of curries through ages and provides recipes from ages ago to modern cuisine. It covers almost all continents, every place "Indians" settled and had to adapt their cooking with what was available on the spot. As well as recipes "stolen" or adopted and adapted by the British or the Japanese. Recipes adapted by Tamils who settled in Malaysia, Biharis who settled in South Africa, others who settled in Guyana, Caribbean, Burma... Each of them you will be wanting to try as soon as possible. With this book, you'll have a solid background of Indian immigration trough time and countries, with origin and history of each recipe as well as the recipes properly speaking. Thank you!

Good book but not good for vegetarians