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Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Paperback – January 15, 2002
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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.
From Publishers Weekly
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
It is important to note that the notion of `vegetarian' in the title does not mean that the book is all about vegetables, just as a vegetarian is not a person who eats only vegetables. A vegan or vegetarian is someone who avoids meat and, to some extent, products derived from animals. Some people whose vegetarianism is based on respect for animal life go so far as to avoid vegetables like root vegetables whose harvest may entail the death of insects or worms or other subterranean living animals. Ms. Jaffrey is a partial vegetarian, based more on Indian culture and tradition than anything else. And, her book includes major chapters on dairy products derived from milk and eggs.
This is a very big book, with very long chapters on all the big vegetarian topics. These are:
Dried Beans, Dried Peas, Lentils, and Nuts -122 pages
Vegetables - 200 pages
Grains - 186 pages
Dairy - 64 pages
Soups, Salads, and Drinks - 82 pages
Sauces and Added Flavorings - 54 pages
Equipment, Glossary, and Resources - 32 pages
Even with 200 pages and 200 recipes, this very large section does not match the depth of books dedicated entirely to vegetables such as Jack Bishop's `Vegetables Every Day' or Elizabeth Schneider's encyclopedic `Vegetables from Amaranth to Zucchini'. In fact, Ms. Jaffrey has just 31 sections dedicated to different vegetables, while Ms. Schneider covers over 130 different named vegetables, but Ms.Read more ›
But this is GOOD food. I've made about two dozen recipes out of this cookbook so far, two of which were total flops and one of which needed some tweaking but was good the second time I made it with my tweaks in. So no, this isn't for the inexperienced cook, and not every recipe is as good as it sounds.
But when you have a few extra minutes to cook or want something special, try the Sri Lankan Sweet Potatoes with Cardamom and Chiles, or the Middle Eastern Stew of Chickpeas, Potatoes, and Carrots. If you only have a minute, throw together the Yogurt with Herbs or the Korean Soy Dipping Sauce and top your veggies with it. You won't regret it.
In short, while I don't pull out this cookbook every night, the flavors in it are good enough that I pull it out at least once a week. Give it a try - if the first recipe you try isn't a favorite, try another before you give up. Not everything is going to be to everyone's taste, but everyone is bound to find something they'll like!
But who cares what other people think, I just love the food.
Now, I learned to cook from this book as a new husband in charge of meals with a vegetarian wife. It's been about a year, probably close to 100 various recipes cooked (many repeated repeatedly), and I'm still excited to try new ones (Doubles is on the menu tonight) and I love going back again and again to find out what to do with asparagus when I find it on sale.
I cook straight from her directions and most often things have come out tasty and memorable and begging to be cooked again. In the beginning I stuck with things that looked pretty easy to me, like stews--I do have the luxury of having lots of time to soak and boil beans, which everyone talks about. Often time-consuming, sure, but I haven't found that the required culinary skills have taxed my limited experience and (limited) common sense. If you want to cook this food and are willing to put in the time and effort, you won't be disappointed.
Like I said, I just get the right ingredients (unfortunately fresh curry leaves seem to be one item I can rarely find, but tamarind, dried whole red chilies, mirin, etc. have all turned up on enjoyable visits to local ethnic food stores), leave myself time for prep and follow her instructions, and I get treated like a star. Hey, it's just a good recipe.
No, not everything has been earth-shattering. But I'm not sure of the heights plain bulgur and lentils could achieve, either. And some are forgettable, or worse.Read more ›
The cookbook is divided into 6 main sections, with major ingredients organized in alphabetical order: 1) Dried Beans, Dried Peas, Lentils, and Nuts (azuki beans to urad beans); 2) Vegetables (artichokes to turnips); 3) Grains (barley to wild rice); 4) Dairy (eggs to yogurt); 5) Soups, Salads, and Drinks (cold soups to sweet soups); 6) Sauces and Added Flavorings (chutney to spice mixtures). Each ingredient is discussed in detail as are basic cooking and preparation instructions, such as peeling daikon, sprouting mung beans, and making basic polenta. As with all her cookbooks, Jaffrey's recipes are written clearly and easy to follow. In addition, each recipe has an introductory paragraph, where she explains some of the ingredients, tells why she loves the recipe, gives hints about good accompanying dishes, and so forth. Reading her recipes is like being in the kitchen with a good friend.
The final section is an extensive glossary that describes needed equipment and foreign ingredients. Finally, Jaffrey includes a one-page summary of places to find unusual cooking resources.Read more ›
Most Recent Customer Reviews
This book is wonderful because it has a great variety of recipes for both the inexperienced cook(such as myself) and the kitchen maestro. Read morePublished 1 month ago by Amazon Customer
This is an amazing book full of recipes for every vegetable and legume that you can imagine. I've already made more than half a dozen veggie dishes from this book. Read morePublished 1 month ago by MrsICP428
One of my all time favorite books for veg cooking. It is organized by type of vege/bean/rice etc so I can find recipes for the particular veg that is in season. Read morePublished 2 months ago by Thatcher V. Hayward
This is a cookbook everyone should have, even if you are not a committed vegan/vegetarian. There is an amazing variety of recipes from all over the world, and most are quite... Read morePublished 2 months ago by Amazon Customer
I am not entirely happy with some of the order of steps this book uses compared to other books, and sometimes it feels recipes focus too much on higher end ingredients. Read morePublished 2 months ago by Echo Lemming
I have seen the author on a PBS cooking show, which is how I first heard of her. I was excited to buy her cookbook and have found her recipes easy to follow, once you have all the... Read morePublished 4 months ago by 2millibros
This is my favourite cookbook ever! I use it all the time.
I love the way she explains the background to the different ingredients and various ethnic cuisines that she... Read more