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Madhur Jaffrey's World-of-the-East Vegetarian Cooking Paperback – November 12, 1981


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Vegan Richa's Indian Kitchen by Richa Hingle
Vegan Richa's Indian Kitchen by Richa Hingle
Discover eclectic Indian taste and textures with these recipes where vegetables shine. Learn more | See more vegan cookbooks
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Madhur Jaffrey's World-of-the-East Vegetarian Cooking + Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World + Madhur Jaffrey's Quick & Easy Indian Cooking
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Editorial Reviews

From the Inside Flap

From her own India, from Bali, Japan, China, from Far Eastern and Middle Eastern countries, Madhur Jaffrey brings us tantalizing new dishes, new flavors and new aromas. 400 recipes using nutritious ingredients.
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Product Details

  • Paperback: 480 pages
  • Publisher: Knopf; 1 edition (November 12, 1981)
  • Language: English
  • ISBN-10: 0394748670
  • ISBN-13: 978-0394748672
  • Product Dimensions: 8 x 1.2 x 8 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (58 customer reviews)
  • Amazon Best Sellers Rank: #145,242 in Books (See Top 100 in Books)

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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

123 of 127 people found the following review helpful By "t-bone100" on September 20, 2002
Format: Paperback
I first flipped through this book when I was a teenager almost 18 years ago. I have to admit I was a little put off my the ingredients and techniques that were all so new to me. Years later I gave it another look through. Being a vegetarian at the time, I was missing Chinese food and wanted to try making some of my own. I bought this book and that was it for me. Every weekend I found myself exploring Chinatown, Little India, Japanese, Korean and Thai grocery stores. Afterwards I'd run home and whip up some outstanding meals.
Since then, I've collected most of Madhur Jaffrey's books and my kitchen has truly transformed. I fell in love with Asian food, so much so that I packed up my cases and headed over here to Asia.
This is truly an inspirational and indispensable book. Her Chinese dishes are among the best and her Indian ones are far better than any dishes I've ever had at any Indian restaurant. The tomato chutney is out of this world!
This book is a great launching pad if you're a vegetarian and want to learn how to cook. It's a great alternative to the gaseous bean-filled or heavy-handed cheese recipes in other Western veggie cookbooks. It's also a fantastic cookbook if you want to venture into Asian cooking. Give it a go!
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52 of 52 people found the following review helpful By Amazon Customer on April 20, 2005
Format: Paperback
There hasn't been one recipe from this book that I haven't loved. I found in my public library and started copying the first few recipes onto cards. After my third time of checking this book out, I realized that I would be copying the whole book if I continued. My personal favorites are the Very Spicy Chickpeas, Her recipe for Paranthas, tofu and Broccoli.

All I can say is don't be intimidated by the spice lists. It makes the ingrediants and recipe look twice as long and complicated as it really is.

I also love the artwork! It is beautiful and elegant to me.
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39 of 41 people found the following review helpful By Robert MacKimmie on May 2, 2000
Format: Paperback
I've owned this cookbook for more than a decade and the diversity of curious and interesting recipies never fails to captivate and inspire me. While her later cookbooks have beautiful color photographs, I can browse time after time to increase my understanding of how cuisine can be configured. I've cooked Thanksgiving dinner from this cookbook and regularly enjoyed one of my favorite breakfast meals - Blackeye Pea Pancakes rolled with chutney. Aging the mash overnight with the requisite jalapeno pepper in the mix allowed for a tangy, slightly fermented quality to the batter - just think about the collision with chutney in the middle! I generally don't cook by recipes, so this cookbook has allowed my sense of food to expand and be nurtured by creatively inspired, simple knowledge. Madhur Jaffrey's work will never let you down and this information source has long been a foundation stone of my understanding of how interesting food can be.
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15 of 15 people found the following review helpful By "cbgreen@students.uiuc.edu" on November 21, 1998
Format: Paperback
I taught myself to cook Indian cuisine from this book. Although I now own a number of vegetarian cook books, I find myself returning to "World of the East.." again and again. I found the glossary of exotic ingredients extremely helpful. One of her recipes, apricot chutney, is a mainstay in my holiday gift baskets. The chutney has even been mistaken for "Major Grey's" before. I would recommend this book to anyone with a little cooking experience who wants to broaden their cooking horizons.
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18 of 19 people found the following review helpful By merrymousies on August 10, 2002
Format: Paperback
These recipes are right on the money in terms of tasting like real indian food. The recipes are straightforward, ingredients are typical for indian food and cooking methods are straightfoward. By the way, there are SO many recipes covering so many facets of indian cooking - it's really a great resource.
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13 of 13 people found the following review helpful By B. Roberta on March 20, 2007
Format: Paperback
the first time I tried a recipe from this book was thanks to a friend who owned the first edition from the eighties. since then, the book was on my wish list for a long time, it took me a while to find another copy again (it was out of print).

the qualities of the book can be summarized as follow. first, the recipes are simple to reproduce: even the most elaborate Persian treats are easy to make. second, their variety is incredibly rich, from Korean kim-chi to the most elaborate Indian curry.

as a lover of international vegetarian cuisine and definitely an experimenter, I find this one of the most comprehensive, unpretentious complete book I could have on my kitchen shelf.

the only flaw: every time I cook a new recipe I have to increase a bit the amount of spices suggested. definitely not a book for those who expect to produce very hot dishes.
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17 of 18 people found the following review helpful By silversurf on December 19, 2006
Format: Paperback
I have been a vegetarian for many years, and I eat mainly Asian style food. My cooking skill are about average. I don't normally cook from a book or follow exact recipes. However, I fell in love with this book at first glance. I had no difficulties with any of the recipes (and I have tried them all). All the recipes are well-written and clear, most are easy to follow even for beginners, and the results will please even non-vegetarians because they taste so good. If you are a beginner, the lists of ingredients and shopping advice will be very helpful, and not complicated or overwhelming. A great user-friendly introduction to a world of delightful vegetarian cooking.
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