Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
by Madhur Jaffrey
book data
176 ratings,
4.32
average rating, 34 reviews
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published
January 15th 2002
(first published 1999)
by Clarkson Potter
binding
Paperback, 768 pages
isbn
0609809237
(isbn13: 9780609809235)
description
The author of seven previous cookbooks, including the classic Indian Cooking, Madhur Jaffrey is among today's most influential and authoritative food ...more
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other reviews (showing 1-20 of 272)
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avg 4.32
editions: all | this edition
editions: all | this edition
I got this book at the library, and think I will need to purchase a copy. This is a really fun cookbook, with a lot of great unusual ideas and gobs of recipes for things like spelt, mung beans, and other such peripheral hippie foods. I made an acorn squash stuffed with spelt, cranberries, pecans and kale, and tagliatelle with spinach, ricotta and pine nuts that were both delicious. The recipes hail from far-flung places like Trinidad, India, Cambodia, Mexico and Italy, and it is interesting to s...more
Read in January, 2001
recommends it for:
anyone with tastebuds who is not a Tyrannosaurus rex
I can't stress enough how indispensable I find this cookbook. Divided into easy-to-use sections (for individual beans, vegetables, grains, dairy products, and soups, salads, drinks, and additional seasonings), clearly written and supplemented with cultural anecdotes and tips, Madhur Jaffrey's World Vegetarian is encyclopedic in scope, but full of individual treasures. Even if you're someone who eats meat regularly, this book is worth investigating for its troves of recipes which will surely s...more
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1 comment
Read in January, 2005
Great recipes, including how-to for bean soaking and other basic whole foods processes at home. Carnivore husband loves the recipes! I use this cookbook at least twice a month.
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This book is a fantastic resource for trying out vegetarian recipes. My husband and I were looking to cut back on meat but not looking to go totally vegetarian, and I'm not a fan of just removing meat from my regular recipes. Madhur Jaffrey is the master of fantastic flavors, in my opinion. Most of the meals are seasoned in a way that will leave you wanting more. Keep in mind that this is a book of "world" recipes, some of them are more exotic than others and require a bit of adve...more
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2 comments
recommended to Tobinsfavorite by:
A friend who didn't actually like it
this is my first-among-cookbooks. I just had Persian poached eggs with Forbidden Rice last night. I must be the Emperor!
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Read in May, 2009
A beautiful book, but who am I kidding? Andy's not going to eat any of this stuff!
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Read in March, 2008
Got this as a gift last summer, and have finally had a chance to try it out. Cameron's not as much of a beans-and-rice co-op vegetarian as me - his ideal dinner is stir fry. So this book has been a good resource for a couple hit dinners (and some failures, but those are my faults, or maybe that of my shabby pans that make it easy to burn things.) It's a nice resource for seemingly simple meals that don't taste like the same old thing I've been making for years, with different ingredients that I...more
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Read in July, 2008
The other of my 3 favortie cookbooks, this one has all kinds of markers sticking out from the top and the side so I can find my favorite recipes fast. This cookbook offers ideas way beyond the regular vegetarian fare. You may need to find an "ethnic" food store to buy some of the ingredients in this book, but it is so worth it. Many of those new ingredients have become standards in our kitchen. The dust jacket for this book is long gone, but Madhur is so cute on the cover holding h...more
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tagging this one up and hoping to squeeze in one to two recipes this week
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Read in September, 2008
recommended to Ginna by:
Jessica
Not too long ago, I had sprouted sauteed blackeyed peas for BREAKFAST, thanks to the inspiration of this book. Jaffrey gives great instructions on cooking, soaking, sprouting, picking ingredients, and she also works wonders through the medium of story (imagine a group of Indian ladies engaged in the communal work of sorting beans together 50 years ago during Jaffrey's childhood, and maybe you'll be inspired to actually sort your own beans as I was).
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Better than Joy of Cooking (well, except for baking cakes and stuff). She gives basic preparation/storage tips for any given ingredient (i.e., chickpeas, spinach, barley, etc) and then follows it with 5-10 recipes that show how people how over the world use the ingredient. A great reference book, and a lot of yummy recipes as well.
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I'm a carnivore and don't give a damn about vegetarian cooking. But I keep this book on my shelf for one reason: the worldwide selection of recipes for various herb and spice mixtures. Curry, harissa, zahtar, pesto, masala - they're all in here. If I want to know what's in gomasio and how to make it at home, I turn to Jaffrey.
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My favorite favorite favorite veg. cookbook! Madhur Jaffrey is a very good explainer of what she does in the kitchen, without getting fussy or overly detailed. I pull this cookbook off my shelves very frequently to use as a reference, for trying new recipes, or just for fun reading.
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Read in January, 2000
This is my favorite book for vegetables and legumes because she incorporates global cooking techniques. I've done cooking demos in areas where the attendees supposedly ate only "traditional" meat and potato meals yet loved the vegetarian menus I put together from this book.
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Read in February, 2008
Love me, love my cooking. And I love to cook. DAMN. I don't buy too many cookbooks, as I usually prefer to get creative in the kitchen, but this book is so thorough and the recipes so simple and yet amazing I had to give in a buy it. Who's coming over for dinner?
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This is an amazing cookbook! Everything we've made from here is delicious although her recipes require some ingredients that can be hard to find if you don't have a gourmet store and asian market in town. Highly recommend this one, though!!!
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Read in January, 2005
it's easy for me to fall in a vegetable rut, but jaffrey's recipes help me to rethink my cooking and teach me to branch out, using vegetables, spices, and techniques that broaden my scope and fill my tummy with delicious new dishes.
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recommends it for:
Legume collectors, produce worshippers
I use this book so often, I've had to stop blogging any variations so I don't get sued for copyright infringement. I love that it's searchable by ingredient, and it's so huge that I'm always finding new recipes.
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Read in June, 2005
recommends it for:
people who love new flavors
I love Indian, Middle Eastern and Asian food, but had no idea how to make the dishes myself or what some of the ingredients were. Madhur to the rescue! My spices have tripled since I started using these recipes.
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Read in September, 2006
Thanks to my awesome brother-in-law...this is in my collection. If you are nice to me I will make something out of it for you. It is just about one of the greatest things EVER.
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