Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Paperback – Jan 15 2002
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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.
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Top Customer Reviews
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.
Simply the best cookbook I've come across in my whole life... and I'm not vegetarian.
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 ›
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!Read more ›
Most recent customer reviews
I love the range of cuisines covered here, and the relative simplicity of most ingredient lists. But I think this book is much too big for it's printed format. Read morePublished 4 months ago by Amaryllis
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 on March 30 2014 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 on Dec 20 2013 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
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