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Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Paperback – Jan 15 2002


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Product Details

  • Paperback: 768 pages
  • Publisher: Clarkson Potter; 1 edition (Jan. 15 2002)
  • Language: English
  • ISBN-10: 0609809237
  • ISBN-13: 978-0609809235
  • Product Dimensions: 20.2 x 4.3 x 23.1 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (41 customer reviews)
  • Amazon Bestsellers Rank: #14,913 in Books (See Top 100 in Books)

Product Description

From Amazon

The author of seven previous cookbooks, including the classic Indian Cooking, Madhur Jaffrey is among today's most influential and authoritative food writers. Madhur Jaffrey's World Vegetarian, a meticulously researched collection of more than 750 meatless dishes from around the globe, presents its author in superlative form, culling the best vegetarian home-style dishes from virtually every culture and cooking tradition. Jaffrey's book, filled with delicious, approachable recipes, has universal appeal, and should be part of every cook's library.

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

Jaffrey (author of the James Beard Award-winning Madhur Jaffrey's Taste of the Far East) offers an Asian-centered complement to Deborah Madison's European-focused Vegetarian Cooking for Everyone. True to Jaffrey's title, the recipes here do hail from all over the world, but an Indian slant can be detected: a chapter on dried legumes contains Black-Eyed Pea Fritters from Nigeria, Boiled Peanuts Indonesian Style, and variations on Chickpea Flour Pancakes from India; a section on grains includes, among other things, the quickly made flatbreads of India, like Punjabi Village-Style Flat Whole Wheat Flaky Breads. Sometimes Jaffrey adopts vegetarian ingredients to make nonmeat versions of familiar dishes, such as a Mock Lamb Curry with seitan (wheat gluten), but more often she simply delves into the meatless tradition of a specific country and pulls up a signature dish (Savory Greek Pumpkin Pie). A chapter on dairy gives instructions for making yogurt, the Indian cheese paneer, mascarpone and other preparations, then describes a variety of ways these bases can be used (Yogurt with Green Mango or Homemade Indian Cheese Cooked in the Style of Scrambled Eggs). With its top-notch glossary of unusual ingredients and thorough information about vegetables, this is an excellent resource for those who like to make everything from scratch as well as those who want fast results. (Nov.)
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

4.5 out of 5 stars

Most helpful customer reviews

5 of 5 people found the following review helpful By A Customer on Jan. 21 2004
Format: Hardcover
I am a vegan who loves to cook and this book is one I turn to often. The way she writes is interesting and informative, including lots of information about how the cuisines of different regions has developed, and the recipes are *excellent*.
Designing menus is easy with this book, as it is simple to look up a type of cooking in the back (such as 'Moroccan' or 'Italian' of 'Middle Eastern') and just go from there. It is just as easy to turn to the section of the book that deals with the ingredients you already have on hand - so if you've got chickpeas, spinach and potatoes in the cupboard you can just look them up and find lots of delicious options.
I continue to use and peruse this book all the time, and can't say enough good things about it.
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3 of 3 people found the following review helpful By oveloe on Feb. 7 2005
Format: Paperback
This is my first book by the author and I have to say that I eat much less meat than before, which is a good thing, for me and for global impact. Some people have written bad reviews and I guess they just don't get it, this book was a revelation to me. You can make wonderfull dishes of all styles and tastes from many parts of the world, but most important, you learn a strong basis for different culinary cultures. Which I then use with a bit of imagination to make my own depending of what I have in the fridge, and it never fails, it's like skying, once you know how to do it, you can tweak styles and inovate.
Simply the best cookbook I've come across in my whole life... and I'm not vegetarian.
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2 of 2 people found the following review helpful By A Customer on Nov. 30 2003
Format: Hardcover
I used my local library's copy of this book before buying. When I first started eating vegetarian, a lot of ingredients and ways of thinking about food seemed weird and unfamiliar - but the way you learn, is to DO. :-) Fifteen years later, as a well-seasoned vegetarian, I think this book is a wonderful complement to the vegetarian cook's library. The only reason I gave it 4 stars instead of 5 is that I would have liked to see a lot more pictures; but the pictures that she *does* have in there are very helpful, showing different types of rices and grains, for instance. This book moves "American" eaters out of their comfort zones, for sure. Borrow it from the library first if you aren't sure about it, but I personally love this cookbook. The only sort of person I imagine would NOT like this cookbook is someone who really does prefer their food to be bland and boring. I also really enjoy reading the personal anecdotes she includes with a number of the recipes.
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12 of 14 people found the following review helpful By Alexandra on May 31 2006
Format: Paperback
I became vegetarian (not vegan, yet) 10 years ago, love food and cooking, and own at least 50 cookbooks. This book has become one of the 6 food-related books that I use the most. They are (not in any particular order):

1. Company's Coming Meatless Cooking

(I have the French version, so names and page numbers may differ.)

I wouldn't recommend it for vegans, but very good for a beginning vegetarian or someone looking for old favourites. Lots of good old comfort foods that I missed, such as "Roti Favori (like meatloaf) p. 82, "Boulettes Fantaisie" (Fancy 'meatballs'?) p. 84, "Simili boulettes de Viande" (pork-style 'meatballs') p.86 and the delicious quiche p. 94. I was less enchanted with some of the recipes, such as "Pate au Presque-Poulet" (nearly-chicken pate) p. 76, which I found rather unflavourful, and the "Saucisses au Tofu" (Tofu sausages) p. 74 which wouldn't hold together, but that's ok. Maybe I should have rated it 3 instead of 4, but the recipes I like, I use all the time! Oh, and the "Dessert au Fromage et a l'Ananas" (cheese and pineapple dessert) p. 32, is marvellous!

2. The All New Purity Cookbook

Not vegetarian, but good old-fashioned Canadian comfort-food which I modify to make vegetarian. I use it mostly for baking, but also for a variety of non-desserts such as the great "Savoury Beef Stew" (I use firm tofu instead). The pineapple "Upside-Down Cake" is one of my favourites.

3. Madhur Jaffrey's "World Vegetarian"

My absolute favourite so far. Though I haven't tried the popular Moosewood or Deborah Madison books, yet, I can hardly imagine anything beating this!
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10 of 12 people found the following review helpful By Aaaarrrggh on April 26 2003
Format: Hardcover
So far not really impressed with this book. Methinks many people are giving this 5 stars because of the reputation of the author. In my opinion, the higher the reputation, the higher the expectation and this does not live up to expectation or PRICE. Now, I'm no expert chef (otherwise I wouldn't need a cookbook - der) but I'm not completely useless in the kitchen either. I have attempted three recipes out of this book, one of them twice, and each time it has resulted in a fairly unappertizing meal. One reason I bought this book was because of the extensive bean recipes but as far as I can tell each bean recipe is either meant to be a watery flavourless stew or the instructions are wrong. Take for example 'White Beans with Rosemary' on p54. It tells you to soak the beans overnight and then cook them in 3.5 cups of water. If you do this you get a watery stew with the beans reduced to mush. If you don't soak them first the result is better but the flavour is still extremely bland. The other recipes I have tried have not been particularly better - I followed her instructions to the letter on a stir fry (against my best instincts) and got essentially raw dry vegies.... I have not had this problem with other cookbooks... There are also VERY few pictures to compare your recipes - these are very important to give an idea of what the dish is supposed to look like.
On the good side - there is heaps of useful information and I expect to keep the book for that alone. I will occasionally attempt other recipes from it because there might be some worthwhile ones but overall:
Start with three stars. Add one for the information. Subtract half each for the lack of pictures and the price. Subtract one for the poor recipes and you get two stars.
Oh, and to those people who have given this 5 stars without attempting the recipes.....don't you think if you gonna review a recipe book you should try a recipe first...?
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