Divided into sections on beans, grains, and vegetables, and including chapters on vegetables, soups, salads, and sauces, among other topics, the book brilliantly juxtaposes recipes grouped by ingredient to reveal, finally, the way that ingredient is approached globally to make food. Thus, for example, Jaffrey's section on rice offers Persian Pilaf with Lima Beans, Palestinian Rice with Lentils and Browned Onions, and Risotto with Fried Porcini Mushrooms, among other pitch-perfect dish choices in this and other chapters. Less familiar ingredients like spelt, millet, and soybeans are removed from the realm of dubious interest and presented in compelling recipes, such as Spicy Soybean Patties with Mint. Throughout, Jaffrey provides definitive notes on ingredients (her full investigation of couscous types is one of many examples) and techniques, as well as a truly comprehensive glossary. Jaffrey also offers a small but charming section on drinks; her Fresh Lime and Ginger Syrup from India, to be mixed with ice and soda water, is a simple but marvelous summertime treat, and one more example of Jaffrey at excitingly full throttle. A ten-page section of color photos rounds out this expert collection. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
This is one of the best cookbooks I have ever used. Very well written with easy to follow directions. Read morePublished 12 days ago by Scarlett
I gave this to my sister-in-law for Christmas. She loves it. She's cooked a lot of recipes from it already. Read morePublished 16 days ago by CJ
This book is massive and great, with recipes from around the world (the trinidadian split pea soup is the best split pea I've ever made!) every one I've tried has been greatPublished 1 month ago by Caitlin J. Garcia
I love this cookbook. I've tried several recipes and they have all been easy to make and tasty. I'm not vegetarian, but the recipes in this book are so good, I never miss the... Read morePublished 2 months ago by Anonymous
Amazing collection of recipes. I've cooked many recipes already.... EVERYTHING I've tried is wonderful!Published 3 months ago by Eric L. Williams
The book is almost good. The problem with the book is that the color pages of made recipes in the middle of the book were loose and not bound. Read morePublished 3 months ago by Don Porterfield