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


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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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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 (56 customer reviews)
  • Amazon Best Sellers Rank: #67,174 in Books (See Top 100 in Books)

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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Customer Reviews

I taught myself to cook Indian cuisine from this book.
"cbgreen@students.uiuc.edu"
Mostly because it has a variety of recipes some complex some very simple but all with wonderful flavor.
Quizzly
My only complaint about this book is that it is falling apart.
Katherine F. Peake

Most Helpful Customer Reviews

117 of 120 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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50 of 50 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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37 of 39 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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16 of 16 people found the following review helpful By A Customer on July 18, 2004
Format: Paperback
This is the second Madhur Jaffrey cookbook I bought, and both are great, but this one has ten times the number of recipes. It's filled with great information about cooking methods, nice vignettes about the sources of the recipes, suggested pairings for dishes, and the most beautiful artwork of any cookbook I've seen. This is an ideal book for anyone who likes to cook Indian food, Chinese food, Japanese food, Vietnamese food, etc., etc., etc..
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15 of 15 people found the following review helpful By A Customer on July 31, 1997
Format: Paperback
I am a fan of Eastern food. And since I am currently living in a more rural environment, it is often difficult to go out to a restaurant to satisfy my cravings for intense flavors and spices. This book helps me overcome my cravings. The ingredients are generally easy to find (even in the country) at the grocery store or health-food store, and the recipes are not too difficult to prepare. There are some elaborate recipes, but the author recommends that they be prepared for a special occasion. Most can be made on an everyday basis, after work.

There is a wonderful variety of ethnic groups in this cookbook, varying from Japanese and Chinese to Persian to Phillipino to Indian....on and on. A great book for people who are both new or experienced to this type of cuisine. And, everything I've made from this cookbook has been delicious so far. Try it!
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14 of 14 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 A Customer on September 19, 1998
Format: Paperback Verified Purchase
When I lived in a household with cooking shared among 7 adults, and over 5 linear feet of cookbooks, over half our meals came from this book. She's accessible and reliable: the worse recipe we tried was merely "good", and most were very good to excellent! Most recipes are easy, although some are only for the ambitious. My only complaint: it's a paperback, so the binding will fall apart from the heavy use you're likely to give this cookbook.
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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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