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.
I had heard so many good things about this cookbook and picked up a used one. But a lot of the recipes in it are just so basic (how many recipes for "white rice" do you... Read morePublished 21 days ago by The Brooks Stead
Bought this one as a gift— it's one of the best cookbooks in our collection.Published 2 months ago by J. Brandt
Wonderful, delicious recipes, most of which are not too hard to make and don't involve specialty ingredients. This is my favorite vegetarian cookbook, and I own over 20!Published 3 months ago by Sandy
This is one of the best cookbooks I have ever used. Very well written with easy to follow directions. Read morePublished 4 months 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 4 months ago by CJ