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 am a big fan of Madjur- I like the way she presents her recipes in an easy to understand way. I love how she shares little stories of why she loves certain dishes, childhood or... Read morePublished 14 months ago by Melissa
This book was given to me by a friend who was disappointed in the recipes. She must have been in a mood! I love vegetables and vegetarian and this book is simply amazing! Read morePublished 17 months ago by Janice Woodland
Full of flavorful meals. Have tried at least a dozen of the recipes and haven't been disappointed yet. Well presented, easy to follow but especially-DELICIOUS. Love it!Published on May 21 2013 by Kim L'Ecuyer
This book contains great recipes with ingredients that are mostly staples in my kitchen. My husband says that we have a gormet meal every night since we got this book!Published on May 10 2012 by Diane LeBlanc
I have had this book for over two years. It is my go-to book for pretty much every bean/lentil recipe. Read morePublished on Jan. 25 2011 by Cooker
The way World Vegetarian is organized allows an easy look up for recipes with a particular theme ingredient. Read morePublished on May 25 2009 by Catherine A. Falcone
I own several vegetarian cookbooks. This one is my favourite!!
Every recipe I have tried is fantastic. I highly recommend this book to anyone- vegetarian or otherwise.