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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.
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Most helpful customer reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars
A Wonderful Book,
By A Customer
This review is from: Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the Globe (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.
5.0 out of 5 stars
yum!,
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This review is from: Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World (Paperback)
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!
10 of 12 people found the following review helpful
5.0 out of 5 stars
made my top 6 list,
By Alexandra (Quebec, Canada) - See all my reviews
This review is from: Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World (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! Wonderful, wonderful recipes from all over the world, with lots of bean recipes that I actually can't stop myself from eating to the last bite! I find the Indian/Middle-Eastern recipes the best, here. Very much vegan-friendly. Some of my favourites are Moroccan "Chickpea Stew with 6 Vegetables", Persian "Pilaf with Lime and Green Beans", Chinese-American "Stir-Fried Sweet-and-Sour Potato Shreds"... I've tried over 40 of the recipes, many of which have become all-time favourites, most of which I've enjoyed, a few of which I found to be borderline 'duds', all of which I have learned a lot about cooking from. I'd rate this one 4.8 out of 5. 4. Thai Vegetarian Cooking by Vatcharin Bhumichitr Yummy! Have tried at least a dozen, and not one 'dud'. Anything made with the "Red Curry Paste" p.105 has made it to my favourites list. Ingredients lists are long, but instructions are short and easy. Definitely recommended. 4.5 out of 5. 5. Becoming Vegetarian by Vesanto Melina and Brenda Davis Haven't actually tried the recipes at the back, but have found this to be the best reference book I've seen on nutrition. Lots of details and explanations which I crave and which many other books skip over, while remaining very reader-friendly. I would say a must for any vegetarian, and even for non-vegetarians. 6. Prevention Magazine's Nutrition Advisor by Mark Bricklin Basically a book filled with nutrition labels for over 1000 foods. I just find it very handy because I like to read up on and compare various foods for nutritive value, but this is probably not everyone's 'cup of tea'. It has it's flaws, such as giving information for items such as 'blueberry pie', without giving details on ingredients. It seems to me recipes must vary considerably, no? But, I haven't found any better, yet.
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